COLLECTION (3 PLUM RECIPES)

[Helen Peagram]

MMMMM----- Recipe via Meal-Master (tm) v8.03

Title: Canned Plums
Categories: Preserving, Fruits, Canning
Yield: 999 Servings

Prune or similar plums

MMMMM------------------------LIGHT SYRUP-----------------------------
4 c WATER
2 c SUGAR
-Jars
-lids and rings
-hot water bath

Wash plums and remove pit. Fill jars without packing too tightly.
Pour hot syrup over fruit to within 1/2" of top and place prepared
lid(as instructed) on jar. Make sure the rim is clean first. Screw
on lid hand tight.

While preparing fruit, have your canner filled with water and heating
to the boil.

Fill canner with jars as directions instruct, mine takes 8 pint jars,
bring to a full boil and lower temp til it is just boiling. Cover and
time for 30 minutes.

H Peagram

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MMMMM----- Recipe via Meal-Master (tm) v8.03

Title: Italian Fruit Syrups, Part I
Categories: Preserving
Yield: 1 servings

MMMMM------------------------FERMENTATION-----------------------------
2 lb Ripe strawberries,
-raspberries, blueberries,
-peaches, plums, OR
2 c Orange, lemon or lime juice
2 pk Active dry yeast
1 ts Sugar (ONLY for lemon or
-lime juice)

Choose fruit or juice from the list above. Hull strawberries; pit
(but do not peel) and slice peaches or plums. Then puree fruit in a
food processor or blender. Press raspberry puree through a fine
strainer to remove seeds. Measure puree; you need the amounts listed
in Part II for each fruit. Pour puree or juice into a 3 quart or
larger glass, ceramic, or stainless steel bowl. Sprinkle with yeast;
if using lemon or lime juice, add 1 T sugar. Stir to moisten yeast.
Cover bowl with a cloth or paper towel and set aside at room
temperature to ferment, stirring occasionally. Mixture will bubble
and rise in bowl. When bubbles no longer appear when mixture is
stirred, fermentation is complete (allow about 2 days for juices, 3
to 4 days for purees). Line a colander with 3 or 4 thicknesses of
moistened cheesecloth, making sure cloths are large enough to hang
over sides of colander. Set colander over a 6 to 8 quart stainless
steel, porcelain, or enamel-coated metal pan. Pour puree or juice
through cheesecloth; draw together corners of cheesecloth and twist
cloth to extract juice. (You may have to scrape puree from cloth in
order to force out as much juice as possible.) Discard pulp and any
seeds; remove colander from pan. To complete, see Part II. From: Jr
Byers

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MMMMM----- Recipe via Meal-Master (tm) v8.03

Title: Plums in Plum Wine with Rosemary
Categories: Fruits, Publication, Canning
Yield: 2 quarts

2 1/2 c Fresh plums
2 1/2 c Plum wine
1 1/2 c ;Water
2 c Sugar
6 3" sprigs fresh rosemary

Wash and dry the plums, then prick each one several times with a
toothpick or skewer.

Combine the plum wine, water, sugar and two rosemary sprigs in a
nonreactive pan and cook over medium-high heat, stirring frequently,
until the mixture boils and sugar is dissolved. Remove the pan from
the heat, cover, and let steep for 30 minutes.

Prepare the jars, lids and boiling-water bath. Remove the rosemary
and bring the liquid to a boil over medium-high heat, stirring
occasionally. Fill each hot, dry jar with plums and two rosemary
sprigs, leaving 1/2" headspace. Pour the liquid over the fruit until
just covered. Wipe the rims with a clean towel and attach lids
securely. Place the jars in the boiling-water bath and, when water
returns to a boil, process for 25 minutes. Remove the jars, cool,
label and store.

Oster writes: "Use small sweet plums for this dish. The plum wine is
a Japanese sweet wine that is usually found in liquor stores near the
sake. The resinous quality of the rosemary keeps this dessert from
being cloying. To serve, warm the plums and spoon vanilla ice cream
over them."

From Maggie Oster's "Herbs in the Pantry" article in "The Herb
Companion." August/September 1995, Vol. 7, No. 6. Pg. 34. Electronic
format by Cathy Harned. From: Cathy Harned Date: 08-01-95

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--
Helen Peagram
Suburban Stoney Creek, Ontario
h.m.p...@freenet.hamilton.on.ca

--
H.M.Peagram

Stoney Creek, just East of Hamilton

[lebasel]

In article <5158k6$7...@james.freenet.hamilton.on.ca>,

Helen Peagram <af...@james.freenet.hamilton.on.ca> wrote:
>MMMMM----- Recipe via Meal-Master (tm) v8.03
>
> Title: Canned Plums
> Categories: Preserving, Fruits, Canning
> Yield: 999 Servings

^^^^^^^^^^^^

You must have one *Heck* of a waterbath canner. <smile.>

Thanks for your contribution.

Leslie
leb...@nando.net