50 pounds of plums

IMG_20140728_210930We have 2 plum trees which are producing an abundance of fruit this year.  So what do you do with 50 pounds of plums?  So far I have made plum bread, plum chutney and frozen 20 or so cups for future use.  When Logan was a baby we made baby food with the plums, but he’s a little old now for that.  Of course we are eating them but there are only so many plums that I want to eat.  I have been handing them out to friends, and neighbours.  If you happen to have been one of my plum victims here are 2 recipes to try, and if you have a recipe to share please send it to me because I am running out of freezer space.

IMG_20140812_214029

 

 

 

 

 

 

Plum Bread – 2 loaves

Ingredients

  • 2 cups diced purple plums
  • 4 cups flour
  • 1 cup butter
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 5 eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup vanilla yogurt

Directions

  1. Cream butter, sugar and vanilla together
  2. Add eggs one at a time, beat after each addition
  3. Mix flour, salt, baking soda
  4. Add 1/3 yogurt mix then add 1/3 flour mixture and mix, alternating until all is added
  5. Fill 2 greased loaf pans 1/3 full with batter, then add 1/3 of the fruit to each, alternating until all is added
  6. Bake at 350 degrees for about 50-55 minutes
  7. Cool in the pan for 15 minutes

IMG_20140814_130524

 

 

 

 

 

 

Plum Chutney (makes 2 medium-sized canning jars)

Ingredients

  • 3 1/2 cups of purple plums
  • 1 cup brown sugar
  • 1 cup white sugar
  • 3/4 cup balsamic vinegar
  • 1 cup of seedless raisins
  • 2 teaspoons salt
  • 1/3 cup of chopped onion
  • 1 clove of garlic chopped
  • 2 teaspoons mustard powder
  • 3 tablespoons chopped crystalized ginger
  • 3/4 teaspoon cayenne pepper

Directions

  1. Combine sugars and vinegar and bring to a boil, stirring until sugars dissolve
  2. Add remaining ingredients and mix well, bring to a boil
  3. Reduce heat and cook gently 45-50 minutes or until thickened
  4. Keep stirring to prevent chutney from scorching
  5. Pour into clean canning jars and seal
  6. Allow at least one month to season before opening

Keep baking, canning and creating.

 

If you like my blog please send me a comment, or click on the Top Mommy Blog button on the top right.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s