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10 - 15 lbs of plums. Need ideas!

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I just came home with two huge bags of plums as part of my Gleaners membership the other day. I don't know what variety they are but nice and dark on the outside, yellow flesh on the inside. I can only eat so many myself so I'm going to have to do something with them. Freezing is out of the question, I have absolutely no extra freezer space. I'd consider drying them in the oven but it's triple digit temps for the forseeable future here and the oven is currently off limits. Which leaves me with the option of canning them I believe. I'm new to canning, this year is my first but so far I've had a pretty successful run so far. While jam is great, I'd also be open to other ideas as I've already made more jam than I can eat in a year. I turned my glut of peaches into BBQ sauce last month. Who knew you could do that?

Please help me out with your best suggestions and/or recipes to try. I've never done anything with plums other than eat them as is. When it comes to jams and preserves though I tend to like flavors that combine the fruit with something else.. for example I've made strawberry balsamic jam with black pepper, and star anise spiced nectarine jam so far. Both of those I love while plain strawberry or plain nectarine jam hold absolutely no appeal to me. I have available to me only a couple of small town grocery stores, a poorly stocked thai/vietnamese grocery and a plethora of mexican grocery stores, so nothing too exotic as I won't be able to get it.

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  1. I made some wonderful plum chutney last year. Great flavor plus spiciness and heat. I found the recipe on Epicurious.

    1 Reply
    1. re: escondido123

      Ditto. I've made plum chutney for a couple of years and it is wonderful - with cheese, with pork, with chicken, etc. I've used this recipe from chow (sometimes tweaking it): http://www.chow.com/recipes/11048-spi... .

    2. Plum clafoutis is a thing of beauty -- and plums make good crumble, too.

      You could dry drying them -- in temps that warm it shouldn't take long, and you might end up with lovely prunes.

      1. Some of the plums could be parboiled after removing the pits and pureed. Store the puree in plastic freezer bags in amounts that could be used as an ingredient in gravies with chicken or pork dishes.

        1. Plum brandy. My sister-in-law gifted us with some a few years ago and it was delicious.