Use food processor for chopping plums and onions separately, if you have one.
Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
Process in a hot water bath for 10 minutes.
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
Bring all ingredients except plums to a boil in a non-aluminum pan. Stir in plums. Simmer until thick, stirring often. Mash with a potato masher or blend if you want a smoother sauce.
To can: Fill hot, clean jars with hot sauce, leaving 1/4\" headspace. Wipe rims, adjust lids and process in a boiling water bath for 20 minutes at 0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 6 half pints.
erries.).
Make sure your canning equipment is scrupulously clean, and
et.
For the rosewater plums, add sugar and 2 tbsp
br>To make the poached plums, combine 2 cups water and
efore cooking.).
To roast plums, place the fruit skin side
Wash and dry plums.
Place them in a stone jar or bowl.
Boil vinegar, sugar and spices together for 10 minutes.
Pour over plums.
Cover and let stand overnight.
Drain off the liquid and bring to a boil.
Add to plums and cook until plums are clear, but not broken.
Pack in clean, hot Ball jars, filling with pickling syrup.
Seal immediately.
The plums should retain their color and should be firm and plump in appearance.
or a dressing.
Brush plums with oil; season with salt
ntil bubbles form.
Add plums, cut side down and cook
emperature.
To cook the plums and make the sauce:
Cut plums in half and remove pit.
To make the toffee plums, place all ingredients, except plums, in a saucepan
o 180C (350F).
Cut plums in half and remove stones
br>Wash and stem the plums and prick several holes around
Halve and stone the Plums. Place them cut side down in an ovenproof dish so that they fit fairly snuggly. Pour over enough Orange Juice to come half way up the plums in the dish. Sprinkle over the cloves, Cinnamon and a generous grating of fresh Nutmeg. Bake at 180 for 20 minutes until the Plums are tender,and serve with some of the syrupy cooking juices spooned over the top. In winter serve hot with fresh cream, in summer serve cold with a scoop of vanilla ice cream.
nd cook until thickened. Add plums, let cool slightly then chill
p well.
Place the plums in the reduction and reheat
ust be simmering, add the plums and poach until tender. The
Toss 2 cups plums, 1 tablespoon honey and a