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What to do with 400g of plums?


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#1 lucy-lu

Posted 14 January 2013 - 07:20 AM

Hi, I have 400 g of plums (stoned)!and am sick of eating them plain, any recipes, maybe some kind of pastry?


Thank u

#2 Binxi

Posted 14 January 2013 - 07:31 AM

I just made some plum jam with half a kilo of plums that had ripened past the eating point. The ratio of plums to sugar was 1:0.75 and then just a squeeze of lemon juice at the end to help it set. Start to cook plums down, add in sugar, bring to the boil and then simmer until it reaches setting point. Pour into sterilised jars and it's done.


#3 HRH Countrymel

Posted 14 January 2013 - 07:32 AM

This is my Mum's recipe for Brown/BBQ sauce

It says Dark plums but I'm going to give it a go with some cherry plums this week.. A plum is a plum is a plum I say!


Mum's recipe as is so it's imperial (she never really liked metric)

4 - 6lbs Dark Plums (stoned or carefully count plums and remove same amount of stones before liquidising!)
7 pints brown vinegar
1 tin treacle
*4lbs soft brown sugar (for later)
1 teaspoon ground ginger
4 teaspoons ground allspice
3 tablespoons salt
4 oz fresh garlic (or 1 heaped teaspoon granulated garlic + 8 cloves fresh)
1/2 oz ground cloves (2 heaped teaspoons)
1/2 oz ground cayenne
1 oz whole black pepper (tied in muslin parcel)

Boil for about an hour - remove and COUNT stones as they rise or after cooling.
Bamix to chop up skins etc - may need to be put through strainer and bamix solid matter before returning to sauce.

Add 4lbs soft brown sugar

Boil again for about 1/2 an hour

Makes about 10 pints

I usually add a few green apples to help it thicken and set too..



Otherwise super easy sweet - get a sheet of puff pastry, cut it in half, slice a few plums and lay them in the centre sprinkle over some sugar, add a small knob of butter.
Fold into a parcel sprinkle some sugar on the top and bake in a hot oven till golden and puffed.


#4 fifi-trixibelle

Posted 14 January 2013 - 07:36 AM

I would cut the stones out and use them for a plum crumble.




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