Cooking Recipe Pickled Plums
Recipe Ingredients
Directions
Pickled Plums
Use 5 pounds plums; wipe with damp cloth and prick several times with
large needle. 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. Drain again, cook syrup point, remove spice bag, pack in
clean hot jars and seal at once. Approximate yield: 5 pint jars.
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.
Damson Plum Conserve
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. When
thick, add 1/4 cup chopped walnut meats. Approx. yield: 6 (6 oz.)
glasses.
Plum Butter
Use 4 pounds plums; add 2/3 cup sugar for each cup pulp. Approximate
yield: 1 1/2 quarts butter.
Plum Surprise
2 large oranges 1/4 cup honey 12 plums 1/2 cup
shredded coconut 1 cup heavy cream, whipped
Peel oranges and cut each in 6 slices. Cut plums in quarters,
removing pits; roll in honey, then in coconut. Arrange a slice of
orange on each of 6 desert plates; place 4 plum quarters on top and
top with cream. Cover with orange slice, top with cream and garnish
Brandied Plum Sauce
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. brandy and serve on ice cream or other desserts.
Frozen Plum Pudding
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
Wash currants, add raisins, and steam or simmer in small amount of
water 5 minutes, or until plump; drain and cool. Marinate all other
fruits in maraschino cordial 6 hours; combine fruits and nuts, and
mix into ice cream. Turn into freezing trays of automatic
refrigerator and freeze 2 to 4 hours, or until firm. Approximate
yield: 3 pints.
Sorry about this one. I had it all typed in and realized that there
aren't any plums in it. Red Plum Ice Cream
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
Cook plums with sugar and water about 15 minutes, or until soft;
remove stones and force pulp through sieve. Add corn syrup and
gelatin, softened in cold water, and stir over heat until dissolved;
cool. Add lemon juice and fold in cream; turn into freezing tray of
automatic refrigerator with temperature control set at coldest point.
Freeze 2 to 4 hours, or until frozen to the desired consistency,
stirring once during freezing. Approximate yield: 6 portions.