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Posted by julie new in france (U3837878) on Saturday, 21st August 2010
Freezer full, do not eat jam how can I keep all these plums or preserve them, Thanks
, in reply to message 1.
Posted by grassisgreener (U14569661) on Saturday, 21st August 2010
Bottle them, i dont know how, but someone will or you could look on line. I think you would need to make a syrup and have large jars.
Sue
You might consider making plum sauce. Try googling for recipes.
Preserve them in spirit. I filled 3 Lt bottles of plums in spirit last year to use through the Winter on my porridge. See this page for details :-
Hi Julie,
welcome, like you we live in france (23)/(36) we're on the border of the two depts and like you we have tons of verious plums,
just a few ideas one being something i think everyone likes 'chutney' with so much fruit you can "as we do" make your own mix and do hot hot hot chutney or the type you'd eat with salad ect.
Pie's are a good bet for the freezer as is crumble
(apple and plum?)
sauce/ And i know you've said you dont eat jams but why not make the jam anyway put nice but simple covers on the lids a country style of label and sell them at the local brocant's they go like hot cakes if the price is rights.
We bought a book years ago from AMAZON ref making chutneys / jams/pies ect ect ect and this book didnt cost the earth and was by the W.I ladies.
Hope your enjoying the summer we're having here.
Hugh Fearnley-Whattsit does a fantastic recipe for Jampote... a combination of jam and a compote. But as an extra bonus you also get a wonderful Hot and Sour Sauce, which is excellent with pork chops. You stew the plums/damsons with a dash of water, remove the stones and decant some of the mixture into a bottle to make the sauce, and then reduce the remainder until thick to make a cross between jam and compote which is delicious poured over ice cream!! Hope this is useful x x
I'm going to try making a fruit leather with plums. Has anyone else tried this? Articles on the internet make it seem very easy.
, in reply to message 5.
Posted by julie new in france (U3837878) on Sunday, 22nd August 2010
Hiya Punpun, also in Dept 23 where it is raining this morning leaving me with 4 trays of part dried toms to deal with, Thats the joy of gardening I suppose.
Contact your local wine making circle, they will bite your hand off, or take up winemaking yourself! Cheers, Tony.
I made fruit leather with redcurrants and bananas. It turned out well. A dehydrator would shorten the time though. Can't justify the cost, however. How did you do yours, and how did it turn out?
, in reply to message 9.
Posted by Playingtimeaddedon (U14150224) on Sunday, 22nd August 2010
I agree with Kleftiwallah! Plums make an excellent wine.
Honeysuckle, I've never tried to make fruit leather before. Was going to do it today then other things happened, so will need to be tomorrow now. I am hoping it's a way of preserving fruit without using so much sugar, which I'm trying to do without. I will let you know how it turns out.
I made this last year and it is scrummy.
I added chilli flakes to some which was also great. Don't make it too think or it is hard to get back out of the bottle!
Well I made my plum leather and it turned out surprisingly well! I heated the plums gently until the skins split then took out as many stones as I could, mashed the mixture down and poured it into a baking tray lined with baking parchment. It took 1 evening plus 1 day in the oven on the lowest setting with the door ajar to dry. I didn't add sugar which was fine for me but not for OH. It's very more-ish. It might not have sugar in it but I don't know what all that acid is doing to my teeth!
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