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I just harvested 1000's of delicious plums from my plum tree.... Anyone have any good plum ideas?
So far I have made:
Fermented Plum chutney
Plum vinegar
Plum Cobbler
Frozen a bunch of sliced plums for future cobblers...
I am looking for more savory applications- trying to stay away from too many desserts! Plus I love to cook but not really a baker...
Thanks!
So far I have made:
Fermented Plum chutney
Plum vinegar
Plum Cobbler
Frozen a bunch of sliced plums for future cobblers...
I am looking for more savory applications- trying to stay away from too many desserts! Plus I love to cook but not really a baker...
Thanks!
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Re: Plum recipes
Fri, July 17, 2009 - 11:49 AMHere is a page with 5 or 6 links to recipes for plum liqueur. The recipes are fundamentally the same - soak plums (or other fruit) in alcohol (vodka) and add sugar. Done well you can make truly spectacular fruit liqueur - www.liqueurweb.com/fruitrecipes.htm
Japanese umeboshi pickles are, I believe, mostly made with green plums, but I'm not 100% sure.
The only other way I can think of fermenting plums is to make plum wine
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Re: Plum recipes
Sun, July 19, 2009 - 8:32 PMI would LOVE to see your recipe for fermented plum chutney. That sounds amazing! -
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Re: Plum recipes
Sun, July 19, 2009 - 8:48 PMI just made a plum chutney recipe - cooled it and added whey and let it sit out for 2-3 days.
Here is the recipe I made: (from The Big Book of Preserving the Harvest)
2 1/2 cups chopped plums
1/4 cup chopped onion
1/4 cup sugar
3 T raisins
3 T orange juice
2 T white vinegar
2 cloves minced garlic
1/2 t allspice
1/4 t salt
Combine, simmer for 20-30 min covered, uncover and simmer for 10 min to thicken. Makes 1 1/2 pints.
I 5x'd the recipe and had to simmer forever to reduce the liquid away. I placed in pint jars and allowed to cool. Afterwards I added about 1/4 cup whey to each and its sitting on my counter for a few days. I also added a little more salt than it called for to add in the fermentation process. Hopefully it will work- I've never tried this recipe before.
I've done this method (make the chutney, add whey, ferment) before with apple chutney and it works so here's hoping I have fermented plum chutney in a few days!
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Re: Plum recipes
Fri, September 11, 2009 - 12:59 PMI got a hold of pounds and pounds of Damson Plums.
Besides insanely great jam, I made:
Plum 'Mosto' (a great, savory application) by fermenting the plums in the sun for a few days, adding mild vinegar, mushing it all up and letting it drip through butter muslin. I used some on pork chops - they were yummy. (Your vinegar recipe might be the same).
Whey fermented plums (so far so good)
Brined plums (taste a bit like umeboshi so far)
Damson gin (not vodka), which is so unbelievably great www.cooks.com/rec/view/0,...3204,00.html
Added a bunch to my Rumtopf: www.germandeli.com/rumtopfrecipe.html
And added a few to a batch of Sweet Potato Fly from the Wild Fermentation book. -
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Re: Plum recipes
Fri, September 11, 2009 - 4:08 PMWhen you made the brined plums did you just put them in whole? or chopped? I love umeboshi plums and ume vinegar. I'm going to try that next year with my harvest! -
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Re: Plum recipes
Sun, September 13, 2009 - 1:29 PMI put them in whole. You could try bring + a little whey. The damson plums were very small and I did them whole. I think I would do them whole as long as they weren't large plums. My thought is that they would get too salty and mushy if you cut them up. the skin kind of 'holds' the plum together. Who knows?? -
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Re: Plum recipes
Mon, September 14, 2009 - 7:01 AMwow, I'm a little late on plum season, but could you list a few more details about the recipes? That sounds so fabulous. I love umeboshi and I hate the price of it. I can get shiso leaves here from our local farm down the road so that part of making umeboshi-like paste isn't a problem for me. My impression is that umes are TINY little green plums, right? -
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Re: Plum recipes
Thu, September 17, 2009 - 1:28 PMI have NO idea what umeboshi look like when they're not in little packages at the health food store. I'm about to go to Japan - so maybe I'll see them there. You should try brining any small plums if you love the ume thing.
I also can't live without the real deal - they last forever so the price is amortized (I keep telling myself that).
Have you ever tried making radish pickles with umeboshi plums? Soooo yummy: radish slices (or small, whole) + ume plum mushed up + water. Leave on the counter for a while. They turn salty, sweet and I really want one RIGHT NOW!
And yes...we may be heading out of plum season. We'll be talking squash soon. -
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Re: Plum recipes
Thu, September 17, 2009 - 3:02 PMwow, that's an interesting idea. Sort of like using radish in kim chee, without the cabbage flavor.
I saw ume (the produce version , not the package version) at Berkeley Bowl in Berkeley. They also tend to sell shiso leaves, the basil relative (I think) that gives umeboshi it's other flavor.
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