|
Post by coveredwife on Apr 4, 2007 14:28:34 GMT -5
we moved to a house with an ancient wild plum orchard on the property. The owners told us we can have as many as we can freeze, dry and or can otherwise they are wasted. I can do crisp, cobbler, and pie. Other than that I am at a loss for the use of plums. everything I have found so far in searching the internet is very expensive gourmet type recipes. I am asking for your recipes with plums. The must be budget friendly and something you would feed your own families. Thanks in advance. Sister Heather
|
|
|
Post by carolejw on Apr 4, 2007 14:50:12 GMT -5
Wow! What a blessing. I've never cooked with plums, so I'll be looking forward to the recipes that come in.
Carole
|
|
kscarle
Member
Philippians 4:4, Romans 12:1, John 14:15
Posts: 97
|
Post by kscarle on Nov 13, 2007 21:34:22 GMT -5
have you thought of canning? Its easy to do and there are so many recipes both online and at the library... I use to can figs, blueberries, pears, and apple pie filling... i fyou can them as pie filling they'll also make great gifts. I never canned plums before but if you can make pies, cobblers and crisp then you already know the favorites of many.
sorry i don't know any recipes for you but i thought of that maybe you could can then as piefilling or preserves and give as gifts.
|
|
|
Post by anabean on Nov 14, 2007 12:23:31 GMT -5
Our type Mennonite does lots of canning!
|
|
|
Post by Sister Penny on Nov 15, 2007 8:28:21 GMT -5
Dear Sister, I had a huge plum tree at one of my former homes, I canned a lot of plums and also dried many in my food dehydrator...they are great after you dry them and chop them up for granola fruit too.
God bless, Sister Penny
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Oct 11, 2008 21:10:12 GMT -5
Here is a recipe that my family loves to use some of the plum jam that I'm sure you have quite a bit of:
Combine 1/2 cup plum jam 1/4 cup sliced green onions 1 tablespoon cornstarch 2 tablespoons cider 2 tablespoons soy sauce 1 tablespoon vinegar.
Cook and stir until bubbly. Cook two minutes more. We put it on chicken breasts, but it would also be good on pork or ham, I'd imagine.
Blessings to you, Cassie
|
|