Post-Preservation Recipes ( and/or yellow plum recipes

11 years ago

I'm loving preserving our harvest, but we are not a big jelly-eating family--we're past our PB&J days, and don't really eat it with toast. I'm chest-deep in plums right now, and discovered a recipe for plum-port jam (Bruschetta like hors d'oeuvres: slices of toasted baquette, spread with plum-port jam, sprinkled with blue cheese and a walnut and broiled until hot.). The recipe was a hit, so now I think we'll use the plum port jam.

It occurred to me that I could use more ideas for how to use the finished products. What do you do with your canned produce, jams, pickles, sauerkraut, jelly's, applesauces, etc.

I'd also love any ideas for yellow plums. I made asian plum sauce with the yellow plums, and it looked different, but tasted good. Any other ideas? ( I've got 20 lbs of plums).

Thanks for all your advice!

Lisa

Sort by:Oldest

Comments (2)

malna
11 years ago
Funny - I was just thinking about this over the weekend - planning what and how much we should can this year.

I made some elderberry-port wine jelly and it makes a great sauce for meat. Melt some, add some broth, thicken and serve with grilled steaks or filets (we eat a lot of venison and this flavor goes wonderfully with that). It would be good on pork, too.

I've started putting up most things "plain" - beets, tomatoes, peaches, cherries, etc. so I can tweak them however I want when I open the jar.

Instead of jam, I make fruit chutneys instead. Rhubarb, gooseberry, cranberry and plum so far. DH loves them with meat or on a sandwich, and if I get my once-in-a-blue-moon craving for a PB&J, I just use one of the sweeter chutneys. They work for both sweet and savory. Great with a fruit and cheese plate, too, which we have for dessert a lot in the summer.

I still make some jellies and jams, but mostly for gifts, so I make small 4 oz. jars, which everyone loves for Christmas.

I finally used up the applesauce from last year. We don't eat it by itself, so I use it in quick breads (any that call for a cup of vegetable oil, I substitute 1/2 cup of applesauce for 1/2 of the oil).
digdirt2
11 years ago
Lisa - have you explored the Recipe Exchange forum here and the Cooking forums here at GW for recipes and ideas? Those forums address your question directly while this forum is more just-get-it-in-the-jar oriented. :)

Like Malna, we tend to can most things plain so that they can be used later in anyway we want. But having lots of canned goods in the the cabinet does mean you need to expand your cooking recipe collection substantially or learn to can only the things you will use.

If you don't eat much jelly then don't make lots of jellies and jams. (No one outgrows PB&J sandwiches. :) Or learn to use it as syrups, marinades, meat toppings, or gifts.

If you don't scarf down pickles with most every meal like in our house and don't use various relishes in and on all sorts of things as we do then don't can pickles and relishes.

Kraut makes wonderful Ruben sandwiches, and nothing tops pork roast, fried apples and kraut for a meal. Google sauerkraut recipes for tons of ideas.

Plums aren't popular in our house because of the side-effects so I can't help there but we do use them in baking some as in cakes and sauces. But I did find this site What to Do With Plums.

Hope this helps.

Dave
Related Discussions
Plum Rhubarb Marmlade Recipe
Q
Comments (9)
Rhubarb, Orange and Apple (Mes Confitures, Christine Ferber) 1/2 pound (200g) oranges 1 pound 9 ounces (700g) rhubarb, or 1 pound 2 ounces (500g) net 1 3/4 pounds (750g) Ida Red apples, or 1 pound 2ounces (550g) net 1 cup granulated sugar (200g) + 3 3/4 cups (800g) 3.5 ounces water Juice of small lemon Wash the oranges in cold water and slice them into very thin rounds. In a preserving pan, poach the slices with 1 cup sugar and the water. Continue cooking until the slices are translucent. Ad the washed unpeeled rhubarb, which has been cut into dice, and the apples, which have been peeled, cored, and cut into thing slices, the lemon juice and sugar. Bring everything to a boil and cook 5 minutes, stirring gently. Skim carefully and return to a boil. Skim again, if needed. Check the set. Put the jam into jars immediately and seal.
...See More
Want to try a Plum - Cherry Jam but can't nail down the recipe
Q
Comments (9)
Thank you for the advice and reassurance :) I tried it last night ... turned out pretty well, if I do say so myself! It is one of my first jams so I was fairly happy that it worked. I made 8 cups of fruit, and only used 1 package of pectin (which is only half what they recommend) but I figured that plums are a high-pectin fruit apparently and can be used without any pectin ... so I only put enough for the cherries. It "set" really well so I guess that was ok. I used basically the recipe I posted above except only 2 cups of sugar. It is certainly sweet enough like that but I was just worried because the sugar is meant to be the preservative, and I wanted there to be enough to be safe to store. If I used 2 cups of sugar with no-sugar-needed pectin and 8 cups of fruit, how long will it last on a shelf? Regular Jams usually seems to last a couple years, would this reduced-sugar option be less? I used allspice which was really nice with the plums and cherries. Tastes more like a fall jam than a summer one but that's ok ... it will keep till then. Next time I will try vanilla, that sounds incredible too!! Liqueurs are a great idea too, I hadn't even though of that aside from the Red Wine that was in one recipe I found. Thanks! I only had ground allspice but I understand what you mean about the cloudy jam ... mine doesn't seem to be (yet) but I will definitely keep that in mind and look for whole spices that can be removed :) So if I was going to use Sugar instead of Fruit Juice, would I just substitute it 1:1 Cup? The cherries seemed to be juicy enough without much added liquid so I don't think I'd need the juice for liquid. Next up (tonight hopefully) is Raspberry - Lemon Jam. Again, high pectin fruits so will try using 8 cups of fruit and only 1 pkg of no-sugar-needed pectin with 2 cups of sugar. Raspberries are pretty juicy too, I think.
...See More
Plum jam recipe? skins?
Q
Comments (6)
I pit the plums and dice. The skin is good in the jam. I have made and like the plum jam recipe from Annie but like this one the best. I make it without the nuts. The orange flavor is not pronounced but makes the jam flavor brighter. From Annie: "I liked this but neither Dad nor Ashley did, they didn't like the nuts or the orange peel. I liked it a lot, so was happy to eat up the whole lot of it. Plum Conserve 5 cups chopped and pitted plums (about 3 1/2 lbs. 1 tbls grated orange peel 1 pkg. powdered pectin (I used Sure Jell) 5 1/2 cups sugar 1/4 cup orange liqueur (I used Cointreau because I had some) 1/2 cup chopped walnuts Combine plums, orange peel and pectin in large pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil, Boil hard 1 minute, stirring constantly. Remove from heat, stir in liqueur and walnuts. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Process 10 minutes in a boiling water canner. " Here is a link that might be useful: plum thread
...See More
Wizardnm and Readinglady - your peach preserves recipes please
Q
Comments (18)
Here it is: Peach Jam With Brown Sugar and Rum Makes 6 half pints 6 cups frozen peach slices, thawed 2 cups firmly packed light brown sugar 6 tablespoons strained fresh lemon juice (2 lemons) 3/4 cup dark rum, preferably Jamaican (divided) 2 cups granulated sugar Wash 6 half-pint jars and keep hot until needed. Prepare the lids as manufacturer directs. Combine the peaches with the brown sugar, lemon juice and about half of the rum in a large pot and stir the mixture well. Stir well, cover and refrigerate overnight. Pour the fruit mixture into large, heavy-bottomed pot and bring to a boil over medium-high heat. Cover the pan, reduce the heat and simmer until the fruit chunks start turning translucent, 15 to 20 minutes, stirring several times. If the jam becomes too thick before the fruit clarifies, add 2 or 3 tablespoons water. Add the granulated sugar and cook the jam rapidly over medium-high heat, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few moments wrinkles instead of running when the saucer is tilted sharply. (Remove the pot from the heat while testing.) Stir in the remaining rum and cook the jam for 2 minutes, stirring. Ladle the boiling-hot jam into 1 hot jar at a time, leaving 1/4-inch headspace. Wipe the rim with a clean, damp cloth. Attach the lid. Fill and close the remaining jars. Process for 10 minutes in a boiling-water canner. -- Adapted from "Fancy Pantry" by Helen Witty (Sharon Maasdam) *Note: For Mango Jam use 6 cups peeled, chopped firm-ripe mangos and 6 tablespoons strained fresh lime juice in lieu of the lemon. My Note: Although the recipe doesn't mention it, this jam benefits from aging on the shelf to mellow. Carol
...See More

Post-Preservation Recipes ( and/or yellow plum recipes

Comments (2)

malna

digdirt2

Related Discussions

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US