Too many Plums!

What do you do with a glut of plums?

So many plums!

So many plums!

We returned home from Yackandandah with a huge haul of plums. We also had a few extra thrown in from the lovely Linda over at From Little Things.

So delicious! But we couldn’t eat them fast enough. To save ourselves from throwing any away, I jumped onto the trusty Taste.com.au and found plenty of recipes to trial.

Enter two new never-before-attempted projects. Upside down cake and plum jam.

The cake didn’t look particularly beautiful, but I promise it was totes delicious (it just needs an instagram filter to make it look good).

Upside-down Cake. Looks a bit regular, tastes delicious!

Upside-down Cake. Looks a bit regular, tastes delicious!

And rather easy to make too. Not sure what I did wrong – the top (which becomes the bottom) caved in. I can never remember – should I leave it in the oven to cool, or take it out right away? Anywho, it was all eaten that very night.

To make the jam I first had to make a red wine syrup which filled the house with spicy christmas smells – cinnamon, peppercorn, star anise, cloves and wine.

Christmasy, spicy, saucey goodness!

Christmasy, spicy, saucy goodness!

I’ve never made jam before, but this recipe was also very simple to follow. This is one of the first recipes that I’ve only had to cook for as long as the recipe called for. After 45 minutes on the stove I tested the jam was set by pouring a small spoonful onto a cold dish and placing it in the freezer for 1 minute. Then, running a finger through the jam it wrinkled and I knew it was done. Voila.

Jarred jam

Jarred jam

I like being able to turn produce into something longer-term, like jams and sauces (next plum project: chinese plum sauce). I only knocked up half a batch with 1kg of plums which created 5 jars (2 jars already gone to good homes). It feels good to be able to share what we make with those around us. Or to say ‘thankyou’ to those that share with us. It didn’t take too long to make, and did not require too many skillz.

Meanwhile, does anyone have any hot tips about de-stoning stone fruits? Halving the plums for the cake, and de-stoning them for the jam took me ages and created a huge mess. There’s got to be an easier way, no?

 

 

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10 thoughts on “Too many Plums!

  1. There is no easy way to de-stone a plum. Put some tunes on in the background and pour yourself a glass of champagne and know that all the hard work makes for something delciious later on – it is always worth it!

    Liked by 1 person

  2. Hi, blog famous ha ha. 😉 Glad you liked the handful of plums to add to your collection. I think the cake looks delicious and I was going to make a similar one, but I went with blackberry chocolate loaf instead.

    I wish there was an easier way to de-stone fruit, cherries more so than plums… cherries make such a darn mess! Hope you’re feeling well and see you Tuesday night. x

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  3. Just made “Povida”, from Eastern Europe, it’s a bit like a paste but I didn’t cook the second batch quite long enough. Originally plums were strewed and stewed for hours and the resulting paste was added as a sweetner when cooking in winter. I followed a receipe that added some sugar and had it on bread with mousetrap. Yumm.

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