What can I do with 2lbs of plums?

Little_Vics

I've made loads of crumble.....but plums are also good with duck.

CH27

I've stewed a load this weekend & portioned them up & froze them.
I'll use them for crumbles & pies or I'll serve them warmed up with custard or stirred into plain yogurt as a pudding or for breakfast.

parsonswife8

My D/H has just made a demijohn of plum wine.:beer:

And he's been having stewed plums and custard.:)

busiscoming2

I was given a big bag of ripe plums today. I made a crumble for tonight's pudding. Stewed some with ginger to go on my porridge tomorrow and the rest I cut in half, de-stoned them and open froze them. Apparently they can be made into jam from frozen.

skader

How about this?

http://www.bbcgoodfood.com/recipes/gingery-plum-cake

I have made this and can safely say that it was yummy

Funky_Bold_Ribena

jam and wine.

Seakay

plum wine is excellent.
Plum jam is the easiest to set.

HFW's recipe:

Roast plum sorbet

This is one of my favourite sorbets. Roasting the plums first intensifies both flavour and colour in a delightful way. Serve in its unadorned glory, with little shortbread biscuits or, for a spectacularly indulgent treat, warm chocolate brownies. Serves six to eight.

2kg plums, halved and stoned2 vanilla pods
100g caster sugar, or more depending on the sweetness of the plums

Make the sorbet at least 12 hours before you want to serve it. Preheat the oven to 200C/400F/gas mark 6. Put the plums in a roasting tin. Slit the vanilla pods open lengthways, chop them into a few pieces and add to the tin, along with the sugar and 250ml water. Roast for about 30 minutes until the plums are really soft and slightly blistered around the edges. Rub the plums and juices from the tin through a sieve into a bowl. Add more sugar to taste. Leave to cool.

Churn the pur!e in an ice-cream machine until very thick, then transfer to the freezer to set solid. Alternatively, put the pur!e in a shallow container and place in the freezer. Take it out every hour or so and beat it to distribute the ice crystals throughout the mixture and make a soft, sorbet texture. Three interventions should do the trick; two will do if you're pushed.

Floss

My Victoria plum tree is laden with fruit, and much as DH & I love them, we have way too many!

Please can I have some ideas for using up / preserving the glut?

I made jam last year and am planning to make more this year, I have 2 freezers & a dehydrator, but still have some frozen stewed plums from last year lurking in the depths of one freezer

fairy3

Damson vodka? Lots of recipes online - they make lovely xmas presents decanted into pretty bottles with HM labels.

[Deleted User]

Plum fruit leathers made in the deyhdrator?

Plum Orange and Walnut Jam

for each 3 lbs of plums you need 2 oranges, 2 and a half pounds of sugar and half a pound of chopped walnuts.

Wash and stone the plums, halve the oranges and squeeze the juice, first having taken off the zest, put the plums and orange zest and juice and the plum stones tied in muslin in a maslin pan , bring to the simmer and cook until pulped and broken down, add in the sugar and stir until the crystals are completely dissolved, stir in the nuts, bring back to a rolling boil and cook to setting point. Pot in hot jars.

We love this, it makes boring plum jam into posh sunday tea jam!!!