Help! I was just given a huge basket of WILD PLUMS... can you give me some good recipes?

Question

THE EASIER THE BETTER

PLEASE SEND JAM OR PRESERVE RECIPES

Answer 1

yes here is afew
WILD PLUM MUFFINS

2 c. self-rising flour
1 c. walnuts, crushed
3 eggs
2 sm. jars baby food plums
2 c. sugar
2 tsp. allspice
1 c. corn oil

jsut cook in muffin pans at350 till done to touch (spring back)

PLUM PINEAPPLE CONSERVE

5 c. wild pitted plums
1 c. grated orange peel
1 tsp. powdered ascorbic acid
1 c. crushed pineapple (drained)
1 pkg. powdered fruit pectin
5 c. sugar
1/3 c. shredded almonds

To plums and orange peel, ascorbic acid, pineapple. Heat to boiling and add pectin, stirring constantly. Heat to a boil and add the sugar stirring constantly. Remove from heat. Pour or ladle into hot jars and seal.

Answer 2

Wash about 8.
Add a little water to a pan.
1tbs sugar.
Put in the plums.
Put lid on top.
Heat gently for anout 20mins
Serve with cream...mmmm
(serves 2)

Answer 3

Wild Plum Upside-down Pudding Cake
2 1/2 cups flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup shortening
Combine the dry ingredients, then mix in the milk and shortening. Spread in 9" x 13" baking pan.

Drain (save juice) and pit 2 quarts of canned wild plums. Sprinkle plums on top of batter.

Sauce:

4 cups juice (add hot water to get total)
1 1/2 cups sugar
red food coloring (optional)
1 teaspoon cinnamon
4 tablespoons margarine

Bring sauce to a boil and pour over plums. Pour plum sauce over the batter in a 9" x 13" baking pan. Bake at 350 degrees for 30 minutes. Sauce will be on the bottom and cake on top when done. Let cool and either serve from pan or place on plate upside down with sauce on top.

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Plum Honey
8 cups plum juice (from peelings)
4 cups sugar

Sterilize canning jars. Measure juice, bring to boil. When it boils vigorously, add sugar. Boil rapidly until it reaches the consistency of honey. Pour into hot jars, leaving 1/4 space at the top of the jar. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath.

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Spiced Plums
4 quarts plums
6 cups sugar
1 cup distilled white vinegar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Wash and drain plums. ***** each plum with a fork to prevent the skins from bursting. Place plums in a large crock. Combine sugar, vinegar, and spices; boil 5 minutes. Pour syrup over plums and let stand 24 hours. Drain and reheat syrup, and pour over plums again the second day. Let stand 24 hours.

The third day, drain and set aside syrup, pack the plums into hot jars, leaving 1/2-inch head space. Fill jar to 1/2 inch of top with boiling hot syrup. Remove air bubbles. Wipe jar rims. Adjust lids. Process 15 minutes in a boiling water bath at 5,000 feet.

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Wild Plum Preserves
5 cups pitted, tart plums (about 2 1/2 pounds)
4 cups sugar
1 cup water

Sterilize canning jars. Combine all ingredients. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly almost to the jellying point, about 15 minutes, stirring frequently to prevent sticking. Pour hot preserves into hot jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath at 5,000 feet.

Answer 4

Wild Plum Upside-down Pudding Cake
2 1/2 cups flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup shortening
Combine the dry ingredients, then mix in the milk and shortening. Spread in 9" x 13" baking pan.

Drain (save juice) and pit 2 quarts of canned wild plums. Sprinkle plums on top of batter.

Sauce:

4 cups juice (add hot water to get total)
1 1/2 cups sugar
red food coloring (optional)
1 teaspoon cinnamon
4 tablespoons margarine

Bring sauce to a boil and pour over plums. Pour plum sauce over the batter in a 9" x 13" baking pan. Bake at 350 degrees for 30 minutes. Sauce will be on the bottom and cake on top when done. Let cool and either serve from pan or place on plate upside down with sauce on top.

Plum Honey
8 cups plum juice (from peelings)
4 cups sugar

Sterilize canning jars. Measure juice, bring to boil. When it boils vigorously, add sugar. Boil rapidly until it reaches the consistency of honey. Pour into hot jars, leaving 1/4 space at the top of the jar. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath.

Spiced Plums
4 quarts plums
6 cups sugar
1 cup distilled white vinegar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Wash and drain plums. ***** each plum with a fork to prevent the skins from bursting. Place plums in a large crock. Combine sugar, vinegar, and spices; boil 5 minutes. Pour syrup over plums and let stand 24 hours. Drain and reheat syrup, and pour over plums again the second day. Let stand 24 hours.

The third day, drain and set aside syrup, pack the plums into hot jars, leaving 1/2-inch head space. Fill jar to 1/2 inch of top with boiling hot syrup. Remove air bubbles. Wipe jar rims. Adjust lids. Process 15 minutes in a boiling water bath at 5,000 feet.

Wild Plum Preserves
5 cups pitted, tart plums (about 2 1/2 pounds)
4 cups sugar
1 cup water

Sterilize canning jars. Combine all ingredients. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly almost to the jellying point, about 15 minutes, stirring frequently to prevent sticking. Pour hot preserves into hot jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath at 5,000 feet.

Wild Plum Fruit Rolls (Leather)
4 cups wild plum puree
1 package MCP pectin
1 cup sugar

Use fully ripe or slightly overripe plums. Wash and cut away any bruised or spoiled portions. Pit. Puree plums in blender or food processor. Stir the MCP pectin into puree. Mix well. Add sugar and stir until dissolved.

Coat cookie sheet or dehydrator shelf with vegetable oil. Spread 1 cup puree in border. Smooth puree with rubber spatula or tilt cookie sheet to evenly spread puree. Refrigerate unused puree.

For conventional oven:

Set temperature control at lowest setting or 150 degrees F. Two cookie sheets may be placed in the oven at the same time. Rotate trays after 3 hours. Drying will take up to 18 hours.

For dehydrator:

Set temperature control at 140 degrees F. and dry for 6-8 hours.

For sun-drying:

One to two days. Test for dryness by touching center of leather; no indentation should be evident.

Remove rolls from tray while still warm and either roll each one in one piece or cut them into 4- to 6-inch squares. Roll in plastic wrap after cooled. Rolls may be stored up to 1 month without refrigeration. For longer storage, place in freezer up to 1 year.
Professor Plum's Pudding
3 cups fresh bread crumbs
8 oz butter - melted

1 cup black raisins
4 eggs - large, beaten

1 cup golden raisins
1/4 teaspoon almond extract

1 cup currants
1/2 cup Rum or Bourbon

1 1/3 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon mace

1/2 teaspoon nutmeg




Chop raisins and currants in food processor. Toss bread crumbs in a large mixing bowl with the raisins and currants, sugar and spices. Then toss with the melted butter, and finally with the rest of the ingredients.

Taste carefully for seasoning, adding more spices if needed. Pack the pudding mixture into a steamer; cover with a round of wax paper or the lid. Set the container on a trivet in the kettle, and add enough water to come a third of the way up the sides of the container. Cover the kettle tightly; bring to simmer, and let steam about 6 hours.

Check periodically to make sure water hasn't boiled off!

Let the pudding cool in its container. Store in a cool wine cellar or refrigerator. It will keep for several months. Resteam the putting approximately 2 hours before serving.

If you wish to flame it, unmold onto a hot serving platter and decorate, if you wish, with sprigs of holly. Warm 1/2 cup of rum or bourbon whiskey. Pour around the pudding and ignite. Serve with Zabaglione Sauce, if desired.