Plums

[hornetrider]

Our tree has started shedding its plums. Tasty to munch but a bit full on in the quantites they're coming down. Is there anything interesting I can do with them?

[Smiler.]

Dunno, something with gums?

[ukwill]

so glad this isn't in the lounge

[hornetrider]

ukwill said:

so glad this isn't in the lounge

Conscious decision

[Smiler.]

My mum used to make jam with ours, are they the yellow ones or red?

[hornetrider]

Juicy purple ones

[ukwill]

hornetrider said:

Juicy purple ones

You like juicy purple plums?

[Pete Franklin]

loads to do

When you have a glut the best thing to do is preserve them so: Make Plum Jam or Plum wine

Or if you want to eat them now you can sub them in for most fruit recipes eg: , Make plum pie, Plum crumble, plum brandy and sugar foil parcels on the bbq served with icecream

[kiteless]

Make some wine out of them.

[soad]

How easy is it to make that plum wine then? Easy peasy, or you know - more difficult?

I vote for jam.

Pie too and crumble. Ice cream on the side.

[markreilly]

Stew and freeze them for winter pies

[harryowl]

We make plum jam with ours.

[Mobile Chicane]

Halve, pit and freeze with a sprinkling of sugar to make winter desserts: Baked in a dish with frangipane topping or as a plum tatin spring to mind.

However I'm more of a savoury person - when my greengages are ripe (can't be long now) - I'll be trawling the net for chutney recipes.

[Pete Franklin]

soad said:

How easy is it to make that plum wine then? Easy peasy, or you know - more difficult?

I'm in the process of making fruit wine for the first time at the moment. I wouldnt call it easy peasy but its certainly not rocket science. the basic process consists of fermenting the fruit with water sugar and wine yeast for about a week in a big bucket, you then strain the mixture and put into demijohns for a few months. you also need to siphon (rack) the wine a couple of times during these months in demijohns to get rid of sediment and dead yeast which is apparently detrimental to flavour. after this phase you bottle and allow to mature, although many people seem to think that they are good to drink soon after they are bottled. you can also balance the flavour before bottling

I guess you can make it as simple or as complex as you like, go the simple route and get a more rustic end product. get all anal about it (like me) and (hopefully) end up with a more refined drink.

[kiteless]

soad said:

How easy is it to make that plum wine then?

Easy.

Throw all your plums into a sterilised bucket, and cover with boiling water. Steep for two days.

Then (after washing your hands with antibacterial stuff) crush the fruits in the bucket.

Strain the liquor through muslin into sterilised demijohns, add 1tsp of citric acid, 1tsp of pectin, 1tsp of dissolved yeast (dissolved in lukewarm water), insert airlock and ferment to a finish - which should take about 2-3 weeks.

Rack into another dj.

Add a Camden tablet, leave for two days, add finings, leave to clear, then bottle.

Good enough to drink straight away, but better left to develop.

ETA: schpeeling mistorkes

Edited by kiteless on Saturday 7th August 22:40

[Noger]

Delia Smith's Plum Ketchup.

Awesome.

http://www.deliaonline.com/recipes/type-of-dish/pa...

[Mobile Chicane]

Noger said:

Delia Smith's Plum Ketchup.

Awesome.

http://www.deliaonline.com/recipes/type-of-dish/pa...

Thanks