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Pickled Plums

Recipe

Title:

Pickled Plums

Categories:

Pickles

Yield:

6 servings

Ingredients

• 10
• Minutes, pour over plums and
• -Bring to boiling
• -let stand several hours.

Directions

1. Pickled Plums

Directions

1. Use 5 pounds plums; wipe with damp cloth and prick several times with large needle.
2. Boil 5-2/3 cups sugar, 1 quart vinegar and cloth bag contining 1 ounce whole cloves, 1 ounce allspice berries, 1 ounce mace and 2 ounces stick cinnamon; pour over plums and let stand overnight.
3. Drain again, cook syrup point, remove spice bag, pack in clean hot jars and seal at once.
4. Approximate yield: 5 pint jars.

Directions

1. This recipe was printed before it was recommended to water bath everything, but between the fruit and the vinegar, I wouldn't think it would be over 10 minutes.

Directions

1. Damson Plum Conserve

Directions

1. Use 2 pounds plums, pitted and chopped, 1 orange, chopped and cooked 20 minutes in 2 cups water, 1/2 cup raisins and 3 cups sugar.
2. When thick, add 1/4 cup chopped walnut meats.
3. Approx.
4. yield: 6 (6 oz.)
5. glasses.

Directions

1. Plum Butter

Directions

1. Use 4 pounds plums; add 2/3 cup sugar for each cup pulp.
2. Approximate yield: 1 1/2 quarts butter.

Directions

1. Plum Surprise

Ingredients

• 2 large oranges
• 1/4 cup honey 12 plums 1/2 cup shredded
• coconut 1 cup heavy cream, whipped

Directions

1. Peel oranges and cut each in 6 slices.
2. Cut plums in quarters, removing pits; roll in honey, then in coconut.
3. Arrange a slice of orange on each of 6 desert plates; place 4 plum quarters on top and top with cream.
4. Cover with orange slice, top with cream and garnish dish with 4 plum quarters.
5. Yield: 6 portions.

Directions

1. Brandied Plum Sauce

Directions

1. Stew washed plums or prunes in water to cover about 10 minutes, or until soft, adding sugar to taste when half done; to 1-1/2 cups sauce, add 2 tbsp.
2. brandy and serve on ice cream or other desserts.

Directions

1. Frozen Plum Pudding

Ingredients

• 1/4 cup currants
• 3 tbsp. shredded figs 1/4 cup seeded
• raisins
• 1/2 cup maraschino cordial 1/4 cup finely shredded
• citron
• 3 tbsp. blanched chopped almonds 12 maraschino cherries, chopped
• 1 quart chocolate ice cream 3 tbsp. shredded dates

Directions

1. Wash currants, add raisins, and steam or simmer in small amount of water 5 minutes, or until plump; drain and cool.
2. Marinate all other fruits in maraschino cordial 6 hours; combine fruits and nuts, and mix into ice cream.
3. Turn into freezing trays of automatic refrigerator and freeze 2 to 4 hours, or until firm.
4. Approximate yield: 3 pints.

Directions

1. Sorry about this one.
2. I had it all typed in and realized that there aren't any plums in it.
3. Red Plum Ice Cream

Ingredients

• 8 red plums
• 1 tsp. gelatin 3/4 cup sugar 2 tbsp.
• cold water 1 1/2 cups water 2 tbsp. lemon juice 2 tbsp. corn syrup 1 cup
• heavy cream, whipped

Directions

1. Cook plums with sugar and water about 15 minutes, or until soft; remove stones and force pulp through sieve.
2. Add corn syrup and gelatin, softened in cold water, and stir over heat until dissolved; cool.
3. Add lemon juice and fold in cream; turn into freezing tray of automatic refrigerator with temperature control set at coldest point.
4. Freeze 2 to 4 hours, or until frozen to the desired consistency, stirring once during freezing.
5. Approximate yield: 6 portions.

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