| T O P I C R E V I E W |
| SheilaC |
Posted - Aug 17 2009 : 6:32:25 PM
We have 2 trees with little yellow plums (like 1 inch tall). They are really yummy, sweet with sour skins. Any canning recipes other than just canned? Thanks for sharing!  |
| 6 L A T E S T R E P L I E S (Newest First) |
| SheilaC |
Posted - Aug 18 2009 : 12:19:50 PM
thanks everybody! |
| treelady |
Posted - Aug 18 2009 : 08:20:49 AM
Hi Sheila,
We have the same kind of plums. They get better after the first frost. I always make wonderful jelly and pancake syrup with them. Everyone in the family requests it for christmas gifts.
Julie
With the new day comes new strength and new thoughts. |
| aunt boby |
Posted - Aug 18 2009 : 07:54:39 AM
Oh and another thing we do- instead of picking them we spread old sheets under the trees and shake the branches and they all come falling down. Pick up the sheets and then pour the plums into buckets. I got the idea when traveling thru Texas and seeing the machines that shake the pecan trees. It actually works pretty good.
POOR IS THE MAN WHO CANNOT ENJOY THE SIMPLE THINGS IN LIFE- anonymous |
| aunt boby |
Posted - Aug 18 2009 : 07:47:51 AM
Every year we make plum jelly. I just follow the directions that come with the box of pectin. I always get the powdered pectin. I did not have much luck with liquid pectin. Sometimes we have such a bumper crop of plums that I get the juice from the plums and freeze it. Then thaw it out at a later date when I have more time to make the jelly and can it. Good Luck!!
POOR IS THE MAN WHO CANNOT ENJOY THE SIMPLE THINGS IN LIFE- anonymous |
| SheilaC |
Posted - Aug 18 2009 : 05:11:56 AM
perfect Sharon! Thanks! I did want canning recipes, I meant not just canned plain! Thanks! :) |
| Calicogirl |
Posted - Aug 17 2009 : 8:49:04 PM
Sheila,
Here is a Plum Pie recipe and one for syrup (I know it's for canning but it's different :))
Spiced Country Plum Pie
Pastry for double crust pie:
3 ½ - 4 cups halved Italian prune plums, unpeeled (really you can use any firm plum)
2 teaspoons lemon juice
1/2 cup sugar
2 teaspoons quick cooking tapioca
1/2 teaspoon cinnamon
2 teaspoons unsalted butter
¼-1/2 teaspoon coriander
Roll out bottom pastry and fit into 9 inch pie plate. Do not trim. In large bowl, combine plums and lemon juice. In a small bowl, combine sugar, tapioca, cinnamon and coriander. Add sugar mixture to plums and let stand 15 minutes. Spoon plum mixture into pie shell, mounding slightly in the center. Melt butter and drizzle over filling. Roll out pastry top and prepare lattice top if desired. Trim and flute edges. Bake in 425F oven for 15 minutes; reduce heat to 375F and continue baking for 35 minutes or until pastry is golden. Let cool on rack and serve while still warm.
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Vanilla Plum Syrup
3 -1/2 cups Plum Juice
1/4 cup lemon juice
2 Tablespoons Vanilla Extract
8 cups granulated sugar
For Plum Juice:
Place about 8-9 cups of chopped and pitted Italian Prune Plums in a stock pot with water covering. Bring to a boil and then place prunes and liquid in a jelly bag to extract juice. You should have three and one-half cups but may add water if necessary.
For Syrup:
Combine Plum juice, lemon juice and vanilla extract in a large stock pot. Bring mixture to a boil.
When mixture comes to a boil, add eight cups granulated sugar and mix well until sugar is dissolved.
Stirring constantly, bring that mixture to a full rolling boil for 10 seconds.
Remove from heat and skim the top for any foam. Ladle into hot, sterilized canning jars. Wipe rims and place lid and band on jars. Place jars upside down to seal. When they "ping" this means that they are sealed.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
