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Plums

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Post by AngelinaJellyBeana on 28th July 2010, 5:16 pm

Today I was given a carrier bag full of plums. They are a nice dark colour but aren't quite ripe yet and still a bit hard but wondered if they would be ok for jam making, I couldn't see any reason not to but thought I'd ask.
And any other suggestions/recipes as to what to do with them. Do they make good chutney??
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Post by Adrian on 28th July 2010, 5:25 pm

mmmm plum jam

om nom nom

I have a Damson tree planted over our much loved and much missed Spencerpuss who came across the sea with us. Hopefully next year it will fruit...

Anyway, unripe ones. My understanding is that they will jam, but you will need to cook them longer to soften. I imagine that you should be able to add a nice ripe banana to the bag to get the old ethelene gas mixing and start them off ripening...

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Post by Wilhelm Von Rhomboid on 28th July 2010, 5:41 pm

I got 26lbs of plums from Freecycle the other day.

Don't have time this week to do anything involved with them like bottling or jam making, so, sadly, they are in a fermenting bucket on their way to becoming 5 gallons of plum wine.

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Post by AngelinaJellyBeana on 28th July 2010, 5:49 pm

Jam and wine it is then!

Very Happy

Good job I've got a couple of days off work now
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Post by Compostwoman on 29th July 2010, 12:48 am

Under ripe work better than ripe for jamming.

But ripe are better for wine.

So says my WI Bible of Jam etc , (Jill Nice) which has never been wrong, yet.

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Post by AngelinaJellyBeana on 29th July 2010, 12:28 pm

7 jars (of varying sizes) of plum jam made. I forgot how delicious plum jam is. Just have to wait for the breadmaker to finish now.

Home made bread & jam for lunch


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Post by Compostwoman on 29th July 2010, 12:30 pm

I love Plum jam and Damson jam. I think Damson is my fave, though...CM makes it just for me

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Post by Guest on 30th July 2010, 4:26 pm

Too many plums...Question

There is Chinese Style Plum Sauce
or for ketchup users a really good spicy dark sauce made with plums..I'll put the recipe on later.

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