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Shan



Joined: 13 Jan 2009
Posts: 7573
Location: South Wales
PostPosted: Thu Aug 09, 18 4:01 pm    Post subject: Plums  Reply with quote    

I have processed 2 buckets of plums and made:

Plum sauce
Plum sorbet
Dehydrated plums

Yes, I'm feeling smug.

buzzy



Joined: 04 Jan 2011
Posts: 3412
Location: In a small wood on the edge of the Huntingdonshire Wolds
PostPosted: Thu Aug 09, 18 4:50 pm    Post subject: Reply with quote    

And sticky?

Henry

Hairyloon



Joined: 20 Nov 2008
Posts: 15035
Location: Today I are mostly being in Yorkshire.
PostPosted: Thu Aug 09, 18 6:41 pm    Post subject: Reply with quote    

Any suggestions for slightly icky or unripe plums?
Somebody didn't thin them out enough & we've had a branch full snap off...

dpack



Joined: 02 Jul 2005
Posts: 34191
Location: yes
PostPosted: Thu Aug 09, 18 6:45 pm    Post subject: Reply with quote    

plum sauce freezes well.

if you go the full hoi sin it keeps for several years in a larder

Shan



Joined: 13 Jan 2009
Posts: 7573
Location: South Wales
PostPosted: Thu Aug 09, 18 7:13 pm    Post subject: Reply with quote    

Hairyloon wrote:
Any suggestions for slightly icky or unripe plums?
Somebody didn't thin them out enough & we've had a branch full snap off...

Plum sauce is good for unripe plums. The tartness of the plums balances out the sugar.

Shan



Joined: 13 Jan 2009
Posts: 7573
Location: South Wales
PostPosted: Thu Aug 09, 18 7:15 pm    Post subject: Reply with quote    

dpack wrote:
plum sauce freezes well.

if you go the full hoi sin it keeps for several years in a larder


I make mine with brown sugar, loads of rice vinegar, onion, garlic, dash of chilli flakes, Chinese 5 spice (home ground of course), dash of soya, a good measure of salt, fresh ginger and a little water. Jar as per normal (heat jar in oven and make sure it is scrupulously clean) and it keeps years.

dpack



Joined: 02 Jul 2005
Posts: 34191
Location: yes
PostPosted: Thu Aug 09, 18 9:16 pm    Post subject: Reply with quote    


dpack



Joined: 02 Jul 2005
Posts: 34191
Location: yes
PostPosted: Thu Aug 09, 18 9:41 pm    Post subject: Reply with quote    

i have brambles at the mo

see your sticky and raise you a spines and flower bug bites

at least the understanding with the wasps is still respected by both parties

the fruit leather hint for bullace would work with full size plums, ripe ones are best

i need to reacquaint myself with the fulford orchard crew, they have some rather nice ancient plum trees ( and apples ) .

Mistress Rose



Joined: 21 Jul 2011
Posts: 9973

PostPosted: Fri Aug 10, 18 7:01 am    Post subject: Reply with quote    

You could make wine too. Damson jam always used to be a thing when I was a child. I still hate it.

Shan



Joined: 13 Jan 2009
Posts: 7573
Location: South Wales
PostPosted: Fri Aug 10, 18 7:14 am    Post subject: Reply with quote    

We have 2 plum trees and 1 damson. All of them completely covered in fruit this year. Unfortunately, one of the plum trees has had 90% of its branches break. I would have thought the heaviness of the fruit was the problem except that the other plum tree, which is nearly identical in shape and size as well quantity of fruit is absolutely fine. I'm just hoping the plums on the broken tree will ripen.

The damsons are starting to change colour. Looks like it will be a very good year for them.

Hairyloon



Joined: 20 Nov 2008
Posts: 15035
Location: Today I are mostly being in Yorkshire.
PostPosted: Fri Aug 10, 18 10:13 am    Post subject: Reply with quote    

Shan wrote:
We have 2 plum trees and 1 damson...

We have a plum tree which died then came back to life as a damson...
Also a grove of greengages that I'm not sure what to do about.

Shan



Joined: 13 Jan 2009
Posts: 7573
Location: South Wales
PostPosted: Fri Aug 10, 18 11:13 am    Post subject: Reply with quote    

I could imgine a greengage sauce spiced with green cardmom, ginger and fennel seeds. Would go rather well with goose and duck.

Hairyloon



Joined: 20 Nov 2008
Posts: 15035
Location: Today I are mostly being in Yorkshire.
PostPosted: Mon Aug 13, 18 11:15 am    Post subject: Reply with quote    

Can we recommend any recipes? Or are they all on the database already?

Is there some way to link to the results of a database search?

Shan



Joined: 13 Jan 2009
Posts: 7573
Location: South Wales
PostPosted: Wed Aug 15, 18 7:01 am    Post subject: Reply with quote    

I tend to make up my recipes as I go along.

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