What's your favorite way to preserve plums?

Posted by Kitty Sharkey , Wednesday, July 25, 2012 9:21 PM

Freya and I took a trip over to my friend Joe's place a couple of days ago to pick plums and visit the kids.  He is the guy who adopted Lulu's boys, Mac and Vango.  He also just adopted James Brown, a little lad I had to re-home.  He's now named Charlie Brown.  

Our friend Glen lives within walking distance of Joe's place, so he joined us after a while to pick some blackberries.  It was fun.  Little Charlie followed us all over the field, and Joe's Golden Lab Lola played fetch with us the entire time we were there.  That dog never wears out!  And she's such a sweetheart too!  

When it was all said and done, we managed to harvest 92-1/2 pounds of Santa Rosa plums and 2-1/2 pounds of blackberries.  We're still processing the plums.  Freya plans include sauce, syrup, BBQ sauce, salsa and pie filling.  I'm planning on making jam, syrup, sauce, BBQ sauce, pickled plums (think X-mas), and of course plum cordial.  I've also been researching cider recipes, so we'll see what I come up with.  Right now though, most are getting pitted, diced, and vacuum packed for the freezer.  Oh, I see some fantastic ice cream toppings in my future!

The blackberries?  They've already been processed.  I have a nifty attachment to my food processor that removes all the seeds so I just end up with the pulp and fruit.  This is already infusing a rather large volume of brandy in a 3 gallon carboy.  Now that's going to be some damn fine liquor.  

1 Response to "What's your favorite way to preserve plums?"

peculiarpurls.com Says:

I made a fantastic plum syrup! Macerate 3qts chopped plums with 1c. white sugar for at least 2 hours. Cook until fruit falls apart, then pour it all into doubled cheesecloth and drain for 6 hours. Add 2-3 cups sugar to the liquid and process in a water bath. The pulp can be made into jam, BBQ sauce, or plum butter.