So today DH and I canned for the first time and it was so cool!  Our plum tree is loaded with fruit and after to many years of fruit rotting on the ground only to be collected and composted (via our super-cool Compost Twin), we decided to actually start processing these sweet little gifts and continue down the road of “Homesteading in the Suburbs!”  We made a simple Plum-Vanilla Conserve via a Williams Somona cookbook and once I got a taste of that, I knew I wanted to do more, so onto the Internet I went! 

My criteria:

• uses loads of plums
• can be mass produced
• can be preserved via canning, freezing, or fermenting in alcohol

Below are my favorite finds.  I think tomorrow we will bust out a few Plum Pies and freeze them and then make some conserve, chutney, plum wine & liquor (yum!!), baked plums, barbecue sauce…  Well, we will see how much we are able to do with two small kids, but hey, that’s what my didymos wrap and Strawberry Shortcake DVDs are for, right?  In all honesty, what we will probably do is get all the ingredients prepped and then have our 4 year old help combine it all together and THEN put on Ms. Shortcake to entertain while we do the rest.

I also discovered a few ingredients that I’ve never heard of before which I love… so for those who are similarly fascinated, I’ve included links so that you to make walk the way of the food nerd!

• dry yeast - for making plum wine, which is different than the yeast used for baking
• ‘eau de vie’ - for making plum liquor
• demerara sugar - for making plum chutney
• dessertspoon - as in “a dessertspoon of whole cloves” for the same chutney

Which reminds me of one of the ways that I incorporate homeschooling with food.   We pull out the Food Lover’s Companion and read about whatever we are eating.  It’s a great way to learn about history, geography, and expand our vocabulary.  We usually end up reading another entry, looking things up on the Internet and permitting our natural curiosity to be the catalyst to new information rather than just learning what was on the schedule for the day.  What a fun way to learn instead of cooped up in a room with 30 kids!  But I digress… onto the recipes!

From http://www.elise.com/recipes/archives/001162plums.php:

Plum Conserve - not-too-sweet jam. Yields: 6 pints

7 cups tart plums (about 3 lbs.) unpeeled, seeded and sliced
4 cups sugar
3 1/2 cups raisins
1 lemon, thinly sliced, including rind
1 orange, thinly sliced, including rind
1 cup walnuts, coarsely chopped

Prepare fruit jars. In a large kettle (6-8 qt.), stir together all the ingredients except the walnuts; heat to boiling. Stirring frequently, boil gently 20 to 25 minutes or until mixture thickens slightly. Stir in walnuts. Fill jars, Seal, cool, store.

Plum Pie

20 or so plums
1 cup sugar
1/4 cup flour
1 to 2 tablespoons cinnamon (yes, it sounds odd. No, it’s not strong of cinnamon! Amazing)
1 9 inch pie shell, unbaked
2 tablespoons butter

Preheat oven to 425

Wash and dry plums, cut in halves and remove pits (I would skin before cutting if I were making for company or a competition of some sort). Combine sugar, flour and cinnamon. Sprinkle 1/4 of this mixture over bottom of pie crust. Overlap plums in circles over mixture (In my experience, this shrinks down so much you can put them nearly standing up, really pack them in there, the mixture that gets sprinkled on top thickens juices. Start on the outside edge, and work inward, it’s easier than the reverse, since the plums can lean against each other and the side of the pan, and you can make them look more pretty when it’s nearly full). You do want them kind of “reclining” back in the pan, you want the cut side pointing up just a wee bit. Sprinkle remaining mixture over top, dot with butter, and bake at 425 for 10 minutes, reduce to 350 and bake 30-35 minutes longer. Check crust though and put a foil collar around the edge if it gets too dark. If you’re oven temp is accurate, it shouldn’t.

Plum Wine

5 kilo’s plums (pitted)
2 liters water
5 grams dry yeast
1 kilo sugar

Heat the water and add sugar and yeast. Stir and mix with the plums. Put in a large plastic or earthenware container for about 10 - 15 days.
Strain. Return into the container for another week.
Put thru a fine sieve and bottle.

Liqueur de prunes (sweet prune liquor)

1 kg plums (no seeds)
1 kg white candy sugar
1 liter ‘eau de vie’ 40%

Put the washed plums, sugar and eau de vie in an air tight container. Place in a dry and dark place for 6 months. At the end of this period strain, and put into bottles.
Instead of this you can use the plums as a delicious condiment for your deserts. It will also do wonders with a ball of vanilla ice cream.

From http://www.deliaonline.com/messageboard/7/27673/thread.html:

Delia Smith’s Spiced Plum Chutney (from the Complete Cookery Course)

You will need a very large pan, a 12 inch (30cm) square piece of gauze, some string and six 1lb (450g) preserving jars, or jars with plastic lined screw top lids.

3 lb (1.3kg) plums
1 lb (450g) cooking apples
3 large onions
3 cloves garlic
2 heaped teaspoons ground ginger
1 lb (450g) seedless raisins
1 lb (450g) soft dark brown sugar
1 lb (450g) demerara sugar
2 pints (1.2 litres) malt vinegar
2 tablespoons salt
2 small cinnamon sticks
1 oz (25g) whole allspice berries
1 dessertspoon whole cloves

Wash & dry plums, then slit down natural line of fruit and remove the stones - putting the halved plums into the pans as you go. Next core and mince the apples (with the peel left on) and add them to the pan, then peel and mince the onions and add them as well.

Now crush the garlic and add that, followed by the ginger and raisins, the sugars and the vinegar. Sprinkle in the salt and stir everything thoroughly. The cinnamon, allspice berries and cloves should be wrapped in the gauze and tied loosely to form a little bag, which should then be tied onto the handle of the pan and suspended into the middle of the rest of the ingredients.

Bring everything to the boil, then lower the heat and let the chutney simmer very gently for 2 to 3 hours, stirring it occasionally and rather more often towards the end to prevent it sticking to the bottom. When almost all the vinegar has disappeared and the chutney has thickened to a soft consistency, it’s ready. It will thicken more when it has cooled, so be careful not to overcook it, and remember the narrower the top of the pan, the longer the chutney will take to reduce.

While it is still warm, pout it into jars (washed, dried and put into a moderate oven to warm through first). Cover with waxed discs and seal down with a screw lid. Label when cold and store in a cool, airy cupboard. Leave to mellow for at least 3 months before eating.

Note – you can use a food processor instead of a mincer.

From http://www.nikibone.com/recipe/fruit/plums.html:

Country Plum Pie
Pastry for double crust pie:
6 cups thickly sliced prune plums, unpeeled
1 teaspoon coarsely grated orange rind
2 teaspoons orange juice
1/2 cup sugar
2 teaspoons quick cooking tapioca
1/2 teaspoon cinnamon
2 teaspoons unsalted butter
1/4 teaspoon coriander
Roll out bottom pastry and fit into 9 inch pie plate. Do not trim. In large bowl, combine plums, orange rind and juice. In a small bowl, combine sugar, tapioca, cinnamon and coriander. Add sugar mixture to plums and let stand 15 minutes. Spoon plum mixture into pie shell, mounding slightly in the center. Melt butter and drizzle over filling. Roll out pastry top and prepare lattice top if desired. Trim and flute edges. Bake in 425F oven for 15 minutes; reduce heat to 375F and continue baking for 35 minutes or until pastry is golden. Let cool on rack and serve while still warm.

Plum Barbecue Sauce
1/4 cup onion; chopped
1/4 cup butter or margarine
1/4 cup chile sauce
2 teaspoons Dijon mustard
16 1/2 ounce can purple plums, drained, pitted and finely chopped
6 ounces frozen lemonade; thawed
Cook onion in margarine in 2 quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce.

Swiss Plum Kuchen
Sweet Pastry Dough:
3 cups flour
2/3 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup butter
3 eggs
Almond Filling:
2 cups blanched almonds
2/3 cup sugar
1 teaspoon almond extract
3/4 cup butter
3 large eggs
1/2 cup flour
2 pounds prune plums
2/3 cup sliced almonds
Butter a 12 by 18 inch pan. Set a rack in the lowest level of the oven and preheat to 350F. For the dough, combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 12 pieces and add to work bowl. Pulse 8 or 10 times, until mixture is a fine powder. Add eggs and pulse until dough forms a ball that revolves on blade. Remove, wrap and chill dough. For almond filling, place almonds in food processor with sugar and pulse until finely ground. Add almond extract and butter and pulse until smooth. Add eggs, one at a time, pulsing between each addition. Scrape bowl and blade and add flour; pulse until evenly mixed. Roll dough on a floured surface and line prepared pan. Trim and flute edge of dough. Spread evenly with filling. Rinse, pit and quarter plums and arrange on filling, cut side up. Strew evenly with the sliced almonds. Bake at 350F about 45 minutes, until dough is baked through and filling is set. Cool in pan on a rack. Cut in 3 inch squares to serve.

From Cooking Light:

Baked Plums Madeira


6 ripe plums (any variety), pitted and quartered
Cooking spray
3 tablespoons sugar
1 tablespoon grated orange rind
3 tablespoons Madeira or fresh orange juice
2 tablespoons fresh orange juice
1/4 teaspoon ground cinnamon
3 cups vanilla low-fat frozen yogurt
1 1/2 tablespoons pine nuts, toasted
Preheat oven to 450°.

Place plum quarters in an 11 x 7-inch baking dish coated with cooking spray. Combine sugar, orange rind, Madeira, orange juice, and cinnamon. Drizzle orange juice mixture over plums. Bake at 450° for 20 minutes. Serve plums over yogurt; top with pine nuts.
Yield: 6 servings (serving size: 4 plum quarters, 1/2 cup yogurt, and about 1/2 teaspoon pine nuts)
CALORIES 178 (21% from fat); FAT 4.2g (sat 1.7g,mono 0.9g,poly 1.4g); IRON 0.5mg; CHOLESTEROL 10mg; CALCIUM 103mg; CARBOHYDRATE 33.7g; SODIUM 34mg; PROTEIN 4.3g; FIBER 1.5g
Cooking Light, JULY 1998

Roasted Spiced Plums

These go well over low-fat ice cream or pound cake.

4 plums, halved
Cooking spray
1/2 cup orange juice
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cumin
1/8 teaspoon ground cardamom
1 tablespoon slivered almonds, toasted
Preheat oven to 450°.

Place plum halves, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray. Combine orange juice, sugar, cinnamon, nutmeg, cumin, and cardamom, and stir well. Drizzle orange juice mixture over plums. Bake at 450° for 20 minutes. Top with toasted almonds.
Yield: 4 servings (serving size: 2 plum halves and 3/4 teaspoon almonds)
CALORIES 96 (13% from fat); FAT 1.4g (sat 0.1g,mono 0.8g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 22mg; CARBOHYDRATE 21.4g; SODIUM 4mg; PROTEIN 1.1g; FIBER 1.7g
Cooking Light, SEPTEMBER 1997

Spiced Plum Butter

This recipe goes with Pork Roast With Plum Glaze, Moroccan-Spiced Leg of Lamb

3/4 cup orange juice
4 pounds plums, quartered
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Combine juice and plums in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Place plum mixture in a blender or food processor; process until smooth. Press pureed mixture through a fine sieve over a bowl; discard solids.

Combine plum mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator up to 2 months.
Yield: 2 1/2 cups (serving size: 1 tablespoon)
CALORIES 45 (6% from fat); FAT 0.3g (sat 0.0g,mono 0.2g,poly 0.1g); IRON 0.1mg; CHOLESTEROL 0.0mg; CALCIUM 3mg; CARBOHYDRATE 11.1g; SODIUM 0.0mg; PROTEIN 0.4g; FIBER 0.9g
Cooking Light, OCTOBER 1997

Gingery Plum Jam

4 pounds ripe purple-skinned plums, pitted and cut into 1-inch pieces (about 24 plums)
1 cup water
3 cups sugar
3 tablespoons fresh lemon juice
1 1/2 tablespoons minced peeled fresh ginger
2 (3-inch) strips julienne-cut lemon rind
Combine plums and water in a Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until tender. Stir in sugar, juice, ginger, and rind. Cook over medium heat 40 minutes, until thick or a candy thermometer reaches 210°. Stir mixture occasionally. (Do not overcook or mixture will scorch.) Cool. Discard lemon rind. Store in an airtight container in the refrigerator up to 2 weeks.
Yield: 4 cups (serving size: 1 tablespoon)
CALORIES 51 (4% from fat); FAT 0.2g (sat 0.0g,mono 0.1g,poly 0.0g); IRON 0.0mg; CHOLESTEROL 0.0mg; CALCIUM 1mg; CARBOHYDRATE 12.9g; SODIUM 0.0mg; PROTEIN 0.2g; FIBER 0.6g
Cooking Light, JULY 1998

Plum Chutney

This recipe goes with Cumin-Roasted Pork Tenderloin with Plum Chutney

1 jalapeño pepper
1 poblano chile
1 tablespoon olive oil
1 cup thinly sliced red onion
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
5 cups chopped plums (about 2 1/2 pounds)
1 cup chopped seeded tomato
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 teaspoons mustard seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro
Preheat broiler.

Place jalapeño and poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel jalapeño and poblano; cut in half lengthwise. Discard seeds and membranes; coarsely chop.

Heat oil in a large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté 5 minutes or until tender. Add jalapeño, poblano, plums, and next 6 ingredients (plums through black pepper); bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and simmer an additional 15 minutes or until liquid almost evaporates, stirring occasionally. Cool completely. Stir in cilantro.
Yield: 16 servings (serving size: about 1/4 cup)
CALORIES 51 (23% from fat); FAT 1.3g (sat 0.2g,mono 0.8g,poly 0.2g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 11mg; CARBOHYDRATE 10.4g; SODIUM 78mg; PROTEIN 0.7g; FIBER 1.1g
Cooking Light, JUNE 2003

Plum Barbecue Sauce

Drape this zesty sauce over food after it’s cooked, or brush it on during the last minute or two of cook time. Serve with grilled chicken, pork tenderloin, or burgers. Or add to a slow cooker with pork or beef roast. Smoky chipotle chile powder is a fine substitute for smoked paprika.

1 3/4 cups chopped plums (about 6)
1 cup ketchup
1/4 cup finely chopped shallots
1/4 cup maple syrup
2 1/2 tablespoons red wine vinegar
1 teaspoon smoked paprika
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
Bring plums, ketchup, shallots, and remaining ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes. Uncover and cook 15 minutes or until thick, stirring occasionally. Cool 10 minutes. Place mixture in a food processor; process until smooth. Refrigerate in an airtight container for up to 2 weeks.
Yield: 2 cups (serving size: 2 tablespoons)
CALORIES 41 (4% from fat); FAT 0.2g (sat 0.0g,mono 0.1g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 9mg; CARBOHYDRATE 10.2g; SODIUM 176mg; PROTEIN 0.5g; FIBER 0.5g
Cooking Light, MAY 2007