Plum Recipes

Viola Said:

Do you have a good sugar plum recipe?

We Answered:

Sugar Plums! (instructions long, but not hard to make)

(ahead of time, make some different coloured sugars, which you will roll the balls in after they are baked - I just put white sugar in a ziploc bag, add a few drops food coloring, mix around til blended, then put each in a soup bowl to dry out a bit. I make yellow, red, blue, green - probably 1/4 cup of each.)

For the cookies -
1/2 cup softened margarine
1/2 cup sugar
1 egg
1 tsp. vanilla
Beat margarine, sugar, egg and vanilla til fluffy. Add dry ingredients -
1 1/4 cup flour
3/4 tsp. salt
1/2 tsp baking powder
Mix well, flatten into disk, wrap in plastic, refrigerate one hour.

Make the centre filling -
Finely chop and mix 1/4 cup raisins, 1/4 cup pitted dates, and 1/4 cup walnuts or pecans. Mix in 1 Tbsp. plum jam.
(The next part isn't as piddly as it sounds, it goes fast...)
Take dough from fridge, scoop rounded tsps. of dough, roll into 3/4 inch balls. Make a little indentation into ball with finger, scoop about 1/4 tsp of filling, put in centre of dough, pinch dough around to close, reroll into ball.
Put on greased baking sheets - refrigerate 1 hour (or freezer 10 min).
Bake at 350 degrees about 12 minutes; they will still seem soft.
Melt some margarine in a bowl; have coloured sugars in individual bowls.
While cookies are still warm, brush with melted butter then roll in coloured sugar, set on tray to dry.
Enjoy!

Kristina Said:

recipes for plum jam, uk measurements please?

We Answered:

I use this one for Strawberry Jam, don't see why you can replace strawberries with equal amounts of plum instead! Good luck.

Ingredients:

1kg /2lb 3oz strawberries

1kg/2lb 3oz granulated sugar or caster sugar

Â½ lemon, juice only

small knob of butter

Preparation method
The day before you wish to make the jam, hull and halve the strawberries. Check for soft spots (which must be removed) and discard any berries with bruises or that are overripe.

Place the strawberries into a large bowl with 500g/18oz of the sugar. Turn carefully to mix and coat well, then cover with cling film and place into the fridge overnight.

The next day, place a saucer into the freezer to chill - you'll need this when you come to test the setting point of the jam.

Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam.

Pour the strawberries, their juice and any residual sugary juices into a very large pan or preserving pan, remembering that the mixture will rise as it boils, and add the remaining 500g/18oz sugar and the lemon juice.

Stir over a gentle heat until the sugar has completely dissolved.

Bring the strawberries up to the boil then boil hard until the jam reaches setting point. Check the setting point every ten minutes, although it may take up to half an hour to reach setting point.

To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jam onto the cold plate. After a few seconds push the jam with your finger.

If the jam surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.

When setting point has been reached, turn off the heat. Stir in the butter and skim off any scum on the surface of the jam with a large spoon.

Technique: Skimming stock

Let the jam cool and thicken in the pan for ten minutes, so that the strawberries don't all sink to the bottom in the jam jars.

Carefully remove the sterilised jars from the oven with oven gloves - try to avoid touching the insides of the jars with the oven gloves, which might introduce unwelcome bacteria.

Stir the jam, then ladle it into the sterilised jars. Use a jam funnel, if you have one, to avoid spilling too much jam.

Cover the top surface of the jam in each jar with waxed paper discs that have been cut to size - they should cover the entire surface of the jam. Press the wax disc down to create a complete seal.

Cover with a lid while still hot, label and store in a cool, dark cupboard for up to a year.

Enrique Said:

know any home made recipes for plum jelly?

We Answered:

I just use the recipe in the sure jel package for apple jelly. It works fine.

Martha Said:

Recipe for Plum Pudding or any other VERY old time Christmas recipes?

We Answered:

Plum Pudding Recipe courtesy Gale Gand

1 cup flour
1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice
1 cup soft bread crumbs
1 cup chopped suet
1 cup prune pulp
1/2 cup brown sugar
1 cup uncooked chopped prunes
1/4 cup candied lemon peel, finely chopped
1/4 cup molasses
3 eggs, separated
Hard Sauce, recipe follows

Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.
Serve with warmed Hard Sauce.

Hard sauce:
1/4 cup butter
1 cup powdered sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract

Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.

Recipe Summary
Prep Time: 30 minutes
Cook Time: 4 hours
Yield: approximately 10 to 12 serving
User Rating: No Rating

Gregory Said:

easy recipes for plum jam, marinades and bbq sauces?

We Answered:

Cinnamon Plum Jam
7 cups sugar
5 cups coarsely ground peeled plums (about 2-1/2 pounds)
1/2 cup water
1/3 cup lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon ground cinnamon
In a large kettle, combine sugars, plums, water and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from the heat; stir in cinnamon. Skim off foam. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 7 half-pints. http://recipes.tasteofhome.com/eRMS/recpâ€¦

Plum Marinade
1/2 cup plum preserves
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1 tablespoon fresh rosemary
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
In a small bowl combine all marinade ingredients
http://www.everydaycook.com/recipebox/meâ€¦

Plum Barbecue Sauce
1/4 cup onion
1/4 cup butter
1/4 cup chili sauce
2 teaspoons prepared brown mustard
1 (16-ounce) can plums, drained and chopped
1 (6-ounce) can frozen concentrated lemonade
In a medium saucepan saute onion in butter stirring occasionally, until tender, about 2 minutes.
Stir in chili sauce, prepared brown mustard, pitted, chopped plums, and frozen concentrated lemonade (undiluted). Bring to a boil; reduce the heat to low, and simmer, uncovered, for 15 minutes, stirring occasionally. Makes about 3 1/2 cups.
http://www.cooksrecipes.com/sauce/plum_bâ€¦

Dad's Smokin' Asian Texas BBQ Sauce
http://www.foodnetwork.com/food/recipes/â€¦

PLUM Links
http://dmoz.org/Home/Cooking/Fruits_and_â€¦

Plum Recipes

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