Too many PLUMS!!!?

Question

I have plum trees in my back yard. to many to just eat!!! so i need ideas to help get rid of them or to make something else out of them. FYI i would also like to know how to make some sort of preserve of jam.!!!.

Answer 1

I know how you feel. Plums are great but you can only eat so many! I hope the following recipes and cooking site help you:

PLUM PRESERVES

2 1/2 lbs. Plums
4 cups sugar
1 cup water

Wash and sterilize canning jars before starting. Place in hot water so jars will be hot when filling (can use the same boiled water). Recipe may be doubled.
Wash plums well. Place into a large pot with sugar and water and bring slowly to a boil. A heavy bottomed pot works best and is less likely to scorch.

Continue stirring until all of the sugar has completely dissolved.

Turn to high heat and cook about 15 minutes (watch carefully and do not allow to scorch, reducing heat if necessary). Cook until it nearly reaches a gelling point, continuing to stir frequently. When mixture has thickened skim foam from the top.

Remove from heat and ladle mixture into hot 1/2 pint jars, leaving 1/4" of headspace. Tighten caps and process in a boiling water bath canner for 15 minutes.

Remove from canner, allow to cool where there are no drafts.

Do not tighten seals or touch lids after processing. Check seals after jars are completely cooled; if the domes are not down after 5-6 hours, put that jar into the refrigerator and use right away (do not store).

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PLUM APRICOT CHUTNEY

5 fresh apricots, pits removed, quartered
5 fresh plums, pits removed, quartered
5 tablespoons granulated sugar
1 cup malt vinegar
1 1/2 tsp ground coriander
1 tsp garam masala seasoning
1/2 tsp chili powder
1/4 tsp ground cinnamon
salt to taste (about 3/4 tsp)

Place all the ingredients in a medium saucepan. Stir and bring to a simmer. Reduce heat, cover and cook over low heat for 20 minutes. Mash fruit to a pulp.
Cool and refrigerate before serving.
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APPLE & PLUM CRISP

1 c. flour
1 c. sugar
1/2 tsp. salt
Cinnamon
1/4 lb. butter
6 Granny Smith apples
6 red plums (Italian)
1 tbsp. cornstarch

Heat oven to 350 degrees. Combine flour, 1/2 cup of sugar and salt. Cut in butter until crumbly. Peel apples and cut into slices. Slice plums. Combine fruit with remaining 1/2 cup sugar and cornstarch. Put fruit in 9" baking dish. Sprinkle with cinnamon and crumb topping mix. Bake until top is golden and fruit is tender, 50 to 60 minutes. Serve warm or cooled.
http://www.cooks.com is full of great plum recipes, just to go the home page and type in Plum, you will be amazed at everything that comes up!

Answer 2

Plum Jam is great, especially on toasted English Muffins!
PLUM JAM
Peel, pit, and finely chop plums to make 5 cups
Put peaches in large cooking pot (about an 8 qt pot), add 2 tablespoons fresh lemon juice (prevents discoloration). Stir well.
In a small bowl, mix together 1 3/4 oz fruit pectin (Sure-Jell) and 1/3 c. sugar. Stir into the plums.
Bring to a complete boil, over med-high heat, stirring constantly to prevent sticking. The plums will make their own juice. When boiling, stir in 3 1/4 c. sugar, return to another full boil, cook 1 minute, stirring constantly.
Remove from heat. Quickly skim off any foam (the foam is normal when making jam or jelly!).
Ladle into clean, sterilized hot jelly jars or pint mason jars. Leave 1/4 inch space at top of jar. Wipe rim of jar off with a clean cloth, put lids and rings on jar. Tightly screw on rings.
If you want to process the jam, put the jars into a pan, cover with water by at least an inch. Bring water to boil, boil for 5 minutes. Take out of water and let cool on a rack.
I don't process mine but instead, I make sure the jars are hot and the mixture is boiling. I put it in the jar, add the lids, tighten them, and immediately turn them upside down on a clean towel so the heat of the jam seals the rubber rim of the lids.That's how my mom did it and it always worked!
Enjoy!

Answer 3

We have a few plum trees here, and you're right, the tree full does seem to come ripe at the same time. So here are some ideas for plums:- candied, glazed, fruit leather, dried (like prunes), plum jam, plum sauce (Chinese style), plum sauce (sweet), plums cooked in syrup, stewed, pickled, jellied, plum chutney, Brandied plums, blanched then frozen, or bottled/canned.

Plum jam
You will need a heavy based jam pan.

1.25kg (2 1/2 lbs) plums, stoned and halved.
350mls (12 fl. oz. water.
1kg (2lb) sugar.

Put plums and water in the pan and boil for 20 - 25 minutes, stirring occasionally, until fruit is soft.
Add sugar, stirring until the sugar dissolves. Then boil for another 20 - 30 minutes until setting point is reached. (To test for setting point, put a small amount on a cold plate, and press with your finger. If it wrinkles up, then its at setting point)
Remove pan from heat, allowing the bubbles to subside, then pour into warmed, sterilized jars, seal and label.
This should keep OK for up to 2 years.

Answer 4

According to the time of year, You could dry them for prunes.
Or buy a fruit and vegetable dehydrator.
You could probably find out how to make one on line.

Look on Ask.com for recipes.
You can also make plum sauces.
Plum wine
Plum pudding
Plum oil for salads.
Plum bread
Plum muffins
Plum pie
Plum juice
Plum vinegar
I am plummed out.
Mike

Answer 5

you could sell them door to door!!!

for like a dollar a plum....they might sell good plums are good!!!

Answer 6

sell them or let them turn into prunes or raisins well sell them to markets make money off of it