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  1. #1
    Senior Member
    Join Date
    Jan 2006

    Default what to do with plums?

    Hi. I just picked a TON of plums from my dad's tree. I'm talking 2
    boxes and a grocery bag full (that's just what I brought home). Can
    anyone give me tips and ideas as to what to do with them? Can I freeze
    them? I know I can can them, but then do what with them to use them?
    Any baked ideas would be great too. I hate to see them go to waste.

    Christa (a new/quiet member)

  2. #2
    Senior Member
    Join Date
    Jan 2006


    Re: what to do with plums?

    Plum Jam

    4 pounds ripe plums
    2 tablespoons lemon juice
    1 (1.75 ounce) package low methoxyl pectin with calcium *
    1 cup SPLENDA? No Calorie Sweetener, Granular
    2 teaspoons grated lemon peel



    1. WASH jars and lids in hot soapy water; rinse with warm water.
    Fill boiling-water canner half full with water; add jars and water to
    cover. Bring water to a boil, reduce heat and simmer. Place lids in
    water to cover in a small saucepan; bring water to a simmer. Simmer
    until ready to use. Remove and drain jars and lids, one at a time, as
    needed for filling.

    2. FILL a Dutch oven 3/4 full with water; bring to a boil. Immerse
    plums for 20 seconds or until skins easily peel away; remove with
    slotted spoon and plunge into ice water. Slip skin off plums using a
    paring knife. Cut plums in half; remove pits. Place plums in food
    processor. Process in batches until finely chopped. Measure exactly 5
    cups of fruit.

    3. COMBINE plums, lemon juice, and pectin in a large saucepan,
    stirring until pectin dissolves. Let stand 10 minutes.
    BRING mixture to a full rolling boil (a boil that doesn't stop
    bubbling when stirred) over medium-high heat. Boil 1 minute, stirring
    constantly. Remove from heat; add SPLENDA? Granular and grated lemon
    peel, stirring until SPLENDA? Granular dissolves. Skim off any foam
    with metal spoon.

    4. LADLE hot jam immediately into prepared jars, filling to within
    1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids.
    Screw bands tightly. Place jars on rack in canner. (Water must cover
    jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring
    water to gentle boil.

    5. PROCESS 10 minutes. Remove jars and place upright on towel to
    cool completely. After jars cool, check seals by pressing center of
    lid with finger. (If lid springs back, lid is not sealed and
    refrigeration is necessary.) Store in a cool, dark place for up to 1
    year. Once opened, store refrigerated and use within 2 weeks.


    *If using a pectin product with separate pectin and calcium packets,
    follow the package directions to mix calcium water. Use 4 teaspoons
    pectin powder and 4 teaspoons calcium water. Follow package
    directions for preparing recipe.



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