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Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Thu Aug 09, 18 4:01 pm Post subject: Plums
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: 3708
Location: In a small wood on the edge of the Huntingdonshire Wolds

Posted: Thu Aug 09, 18 4:50 pm Post subject:
And sticky? Henry

Hairyloon

Joined: 20 Nov 2008
Posts: 15425
Location: Today I are mostly being in Yorkshire.

Posted: Thu Aug 09, 18 6:41 pm Post subject:
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: 46217
Location: yes

Posted: Thu Aug 09, 18 6:45 pm Post subject:
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: 9075
Location: South Wales

Posted: Thu Aug 09, 18 7:13 pm Post subject:

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: 9075
Location: South Wales

Posted: Thu Aug 09, 18 7:15 pm Post subject:

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: 46217
Location: yes

Posted: Thu Aug 09, 18 9:16 pm Post subject:

dpack

Joined: 02 Jul 2005
Posts: 46217
Location: yes

Posted: Thu Aug 09, 18 9:41 pm Post subject:
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: 15970

Posted: Fri Aug 10, 18 7:01 am Post subject:
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: 9075
Location: South Wales

Posted: Fri Aug 10, 18 7:14 am Post subject:

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: 15425
Location: Today I are mostly being in Yorkshire.

Posted: Fri Aug 10, 18 10:13 am Post subject:

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: 9075
Location: South Wales

Posted: Fri Aug 10, 18 11:13 am Post subject:
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: 15425
Location: Today I are mostly being in Yorkshire.

Posted: Mon Aug 13, 18 11:15 am Post subject:
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: 9075
Location: South Wales

Posted: Wed Aug 15, 18 7:01 am Post subject:
I tend to make up my recipes as I go along.

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