Recipezaar: Plums,Canning recipes

Plum Sauce

Tue, 10 Jul 2001 12:34:03 -0400

Better than the stuff you buy in the store. -- posted by DiB's

Plum Conserve

Fri, 21 Sep 2001 11:22:26 -0400

Love this stuff! -- posted by DiB's

Plum Sauce

Thu, 06 Dec 2001 08:17:20 -0500

This is great on wings. I used it when I had a few too many apricots. -- posted by Miss Erin

Plum Good Pickled Plums

Wed, 26 Dec 2001 12:41:32 -0500

This is really good with BBQ (MMmmm Lamb Chops) Has a nice tang to it -- posted by Bergy

Plum Cordial

Tue, 03 Sep 2002 18:04:34 -0400

I ran across this recipe after I was in the chat and read that someone liked plum wine. So here you go girls! Enjoy -- posted by Beaner in Washington

Damson Plum Jam

Fri, 11 Jul 2003 20:02:58 -0400

If you are lucky enough to find them, get your hot little hands on some Damson plums. They are small and sour when fresh, but make the absolute best plum jam in the world. I have listed two different options for amounts of sugar/water in the recipe. The lower amounts will make a soft, very tart jam. That's the way I like it. With more sugar and water (keep them in proportion) you will get a more traditional jam, firmer and sweeter. I like it that way, too, I have to admit. Unfortunately, Damsons are clingstone and can't be pitted before the cooking starts. I have burnt myself quite badly a few times making this jam, while fishing out pits from the boiling pot, but this year (2004) I have figured out how to avoid that and have updated the recipe. -- posted by Jenny Sanders

Plum Chutney

Mon, 14 Jul 2003 20:00:02 -0400

I had a whole bunch of plums one year, and wanted a chutney that would sing and dance on my tongue. This is what I came up with, and I think it's pretty darn good. If you can't find keffir lime leaves (at a Vietnamese or Chinese grocery) add the zest of large lime instead. -- posted by Jenny Sanders

Plum Conserves

Thu, 02 Oct 2003 20:00:54 -0400

This is delish on pancakes to a pork roast!Try it as an appetizer by spreading cream cheese on a searving plate the spoon the conserves on top. Serve with your favorite crackers. Top some warmed brie with the conserves. Put it inside a chocolate layer cake. Jar it for a nice gift! -- posted by ~Rita~

Plum Preserves

Thu, 02 Oct 2003 20:00:55 -0400

Thanks to the Ball Blue Book of preserving. -- posted by ~Rita~

Plum Chutney

Thu, 02 Oct 2003 20:00:55 -0400

This sweet, spicy and fruity chutney can be used on pork chicken. -- posted by ~Rita~

Plum Jam With Lime and Ginger

Thu, 23 Sep 2004 19:59:49 -0400

Plum jam with a zesty kick from the juice and zest of limes and fresh and dried ginger. -- posted by ~Rita~

Spicy Pepper Plum Jam

Fri, 24 Sep 2004 19:59:27 -0400

This is sweet and spicy. Use as a glaze or top cream cheese for an appetizer. -- posted by ~Rita~

Plum Conserves 2 for Donna

Tue, 28 Sep 2004 19:59:44 -0400

Just as good as my first Plum Conserves #72413! Great for gift giving! -- posted by ~Rita~

Damson Plum Nectar

Tue, 28 Sep 2004 20:00:13 -0400

I got carried away with the Damson plums this year, and so I came up with this recipe in order not to have 60 jars of jam. I think it's a winner! -- posted by Jenny Sanders

Plum Jam

Thu, 02 Jun 2005 14:16:05 -0400

Mrs. C. Alfred Bergsten's recipe from the Philathea Cook Book of Elim Baptist Church in Minneapolis, Minnesota from 1945. She noted until the recipe name "Very Good." This is a base recipe- it is always 2 cups sugar for every 1 cup of chopped plums you have. -- posted by Bec

Spiced Italian Plums (Prunes) in Port

Fri, 10 Mar 2006 11:04:16 -0500

We have an old Italian prune tree in the front yard that is usually loaded every year. We fix many of them this way, and have wonderfully sweet, spicy prunes for breakfast all year. We usually spend a whole weekend canning prunes and making apple butter. (another old tree in the yard). Any type plum would most likely work. -- posted by mikekey

Tangy Plum Sauce for Canning

Thu, 13 Jul 2006 12:41:44 -0400

Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it". -- posted by Cookin-jo

Microwave Ginger Plum Jam

Mon, 07 Aug 2006 23:01:30 -0400

This quick and easy jam makes only 2 1/2 cups. It makes a wonderful glaze for oven-roasted salmon. 3 cups of plums is about 10-12 plums. This recipe comes from the book Small Batch Preserving by Topp and Howard. -- posted by mary winecoff

Plum Jam Recipe - A

Wed, 30 Aug 2006 20:25:36 -0400

From Peggy Trowbridge @ about.com. Take advantage of fresh plums in season to make delicious plum jam. You can use any variety of plums or mix them. *** You can also make this with Splenda granulated and Ball Fruit Jell (No Sugar Added Pectin). *** -- posted by Nana Lee

Mrs. G's Italian Plum & Cointreau Jam

Thu, 31 Aug 2006 22:12:32 -0400

We have wonderful Italian plum trees all throughout our neighborhood. Our first year here we picked 34 pounds of plums! I got a recipe from the Fancy Pantry for Plum and Orange Liqueur Jam. After many many batches I adjusted the recipe to the following and really really love it. It doesn't set really thick, but it tastes fabulous and it is awesome to use with JanctC-KY's Easy Plum Sauce Recipe #172468. NOTE: This is a great recipe for those who are intimidated by or want to try canning, BUT this method of canning is only good for fruit jams with an acid and lots of sugar. Do NOT use this method for canning other foods! When the jam is boiling it will splatter everywhere. I wear a long sleeve shirt and use an oven mitt when stirring the jelly. I also cover the rest of the stove and nearby wall with tin foil. It makes clean up a whole lot easier. EASY JELLY TEST...Place small plate in freezer to chill. Spoon some hot jam onto chilled plate and return to freezer for about 30 seconds to 1 minute. Remove from freezer and run your finger through the jam. If the jam does not fill in the space left by your finger, it's done. I like this jam a bit runny, so I don't worry if it fills in slightly. -- posted by Mrs Goodall

Chinese Plum Sauce Recipe

Thu, 07 Sep 2006 10:06:57 -0400

I found this on epicurian.com and thought I would like to be able to make my own plum sauce. The ones I've purchased have never really been satisfactory. *** However, it did not give the number of pints or half pints it made so I just put in an amount until I hear from the poster. -- posted by Nana Lee

Damson Plum Conserve

Sun, 13 May 2007 17:40:34 -0400

A delicious preserve from the American heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Lusty Cherry Plum Jam

Fri, 13 Jul 2007 16:42:03 -0400

A full bodied jam, tangy and sweet and spicy: a sultry summer's eve in a jar! Kind of wung this one: made up from available ripe ingredients. -- posted by manon

Peach Plum Jam

Tue, 21 Jul 2009 12:50:16 -0400

I got this recipe from About.com. It was posted by Diana Rattray. I was looking for a way to use up my peaches and plums and there wasn't a recipe like this posted here. Don't forget to use proper canning techniques. Make sure everything is sterile!! -- posted by *Z*

Plum Raspberry Jam

Thu, 03 Dec 2009 15:15:41 -0500

So easy and so delicious! This jam is sweet with just a hint of tartness. For Christmas I gave out pint jars with home-made mini loaves of bread to my co-workers, after Christmas break they all said it was the best jam they had ever had, a few even asked if they could buy some from me because it was already gone!!! -- posted by Rollin in the Dough!