Well got notice friday that my flat of fresh picked yellow plums that were just driven up last night from down in the fruit belt of our province were ready for pick up.. Someone asked me (at Stone House Road blog) what did we do with our plums, so I am going to include a number of my recipes, I make a sweet and a spicy plum sauce out of my wild plums, I make dried plums and plum butter out of my local blue plums, and here is some of the things I make out of my yellow plums..
I got 30 pds of plums to use up in different ways.. The first thing I made was plum syrup for panckaes/waffles, drizzle over icecream, or fruit or over baking, or blushed on as a meat glaze.. take your pick that is the joy of a good fruit syrup, you can do so! many things with it..
This the most basic, receipe, Ten cups chopped cleaned fruit, with pits removed to 4 cup of sugar, with 1/2 cup of lemon juice added.. Cook for 20 min till everything is soft, then blend in the big blender till very smooth, back to a simmer(watch this, at this stage it will easily burn if you don’t) and then into hot jars and into the water bath for 10 min.
Now comes a very old recipe, I found the “bones” of this recipe in a cookbook from the victora times but have played around with it enough to be able to call it Farmgal Fruit BBQ Sauce and its fabulous on lamb or pork! and pretty tasty on chicken as well (does not work with duck), it does go nice in taco’s or mixed in with ground meat/veggies over rice
- 4 pds of plums-Pitted and in halfs
- 4 pds of heavy ripe roma Tomatos (or in a pinch, 1 large can of pasta sauce with two cans of tomato paste)
- 1 bottle of red wine (the regular size, and I try and go local if I can)
- 4 cups of chopped red onion
- 2 cups of dried black currents
- 1/2 cup of ground pepper (might want to start with 1/4 cup and see if you want more)
- 2 cup of dark brown sugar (or 1/2 molassies and 2 cup of white sugar), if you want sweeter, add 1/2 cup of brown sugar at a time.
- salt to taste-I put in about 1/4 of a cup
- 1 tbsp of cloves (start with 1 tsp and see if you want more)
Ok, so you put your plums, tomato’s and currents in your big jam pot, add your wine, vinager, sugar and spices and simmer boil for 30 to 40 min, then take off heat, allow to cool just slightly and transfer into your blender, blend till smooth, then back into the pot and check your spices, might want to add a touch more pepper, salt etc. Then simmer to till its as thick as you like your BBQ sauce to be, as my tomato’s are for sauce , it only took another 30 min but the more juicy the tomato, the longer this will take, keep your heat low and simmering and dont’ forget to stir fairly often.
This is going to give you a sweet, tangy, fruity and yet a bit zippy BBQ sauce. Processed like normal for a hot water bath process for ten min. Makes 8 pints
So what are you doing with your plums in the kitchen, making a plum cobbler, a plum Pie, Plum Jam, Plum Sauce for dippings or stirfrys, or ?? Got a good one, please share, I can always use another good recipe for this wonderful sweet but tangy fruit!
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