What can I do with 2lbs of plums?

Zziggi

Counting plums in and counting stones out... So simple but yet it bypassed me!!

Thanks

[Deleted User]

I used to dry pack for the freezer. Easy too. Just halve and stone and layer with sugar in boxes for the freezer, then use for crumble etc during winter

blackandwhitebunny

When my victoria plum tree has a good year, I halve them, remove the stone and freeze in plastic bags. I then just take out what I need (they remain mostly seperate) as and when. I make plum crumble (nice with some oats added to the topping or chopped almonds) a plum eve's pudding (basic sponge mix with a good pinch of cinnamon or ginger added) plum upside down cake (the same as eve's pud but make it in a tin with some brown sugar and butter on the bottom and arrange them more carefully, turn out when finished) plum muffins (a cheat's recipe, not real muffins at all rub 100g of butter or marge into 200g self raising flour add 100g sugar and two eggs, then stir through 6 - 8 plums cut into small pieces, divide into cup cake cases, sprinkle with some extra sugar and bake at gas 5 for 15 to 20 mins) and stewed plums to eat with yoghurt.
I also make plum gin but guess that's no use to you:o

squeaky

A few more ideas... plum threads here on Old Style MoneySaving

~GoodLife~

Swop you for some pears!

Eyeore

Fruit leathers, I use Pam the Jam recipe (HFW program) 500g cooking apple,500g blackberries and juice of one lemon, stew slowly for about 20 mins until pulpy then pass through a sieve or moulie, add a couple of table spoons of runny honey to your fruit puree and then divide between two baking sheets lined with greaseproof paper in an even layer. You need to dry them out on lowest oven setting (50 on mine) for between 12-18 hours, take out when dry, peel off the paper and leave to cool for 5 mins then roll up in fresh greaseproof, twist ends et voila!

JillS_2

Eyeore wrote: »

Fruit leathers, I use Pam the Jam recipe (HFW program) 500g cooking apple,500g blackberries and juice of one lemon, stew slowly for about 20 mins until pulpy then pass through a sieve or moulie, add a couple of table spoons of runny honey to your fruit puree and then divide between two baking sheets lined with greaseproof paper in an even layer. You need to dry them out on lowest oven setting (50 on mine) for between 12-18 hours, take out when dry, peel off the paper and leave to cool for 5 mins then roll up in fresh greaseproof, twist ends et voila!

That's great, Eyeore, thank you very much.

A couple more questions. Do you need to store them anywhere specific like the fridge? How long will they keep? To use, do you just open up the greaseproof paper roll a little and cut off what you need?

Thanks again.

Eyeore

Hi JillS, I store them in a dark cupboard and they should keep for months although mine don't last long, they are like home made fruit gums! Absolutely when you want some simply unroll and tear some off, enjoy!

zippychick

ive mrged this with our plums thread

Zip

k_bagpuss

I am very glad I found this thread! I have stripped my 2 plum trees this weekend and used 20lb to start making some wine, 5lbs have been turned into plum jam (and I have now run out of jars!). 10lb have been bagged and frozen and I still have 18lb left which I've put into 2lb bags but I have no more room in my freezer!
I think I'll try to make some of the fruit leathers tomorrow :T