We 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.
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
- Cream butter, sugar and vanilla together
- Add eggs one at a time, beat after each addition
- Mix flour, salt, baking soda
- Add 1/3 yogurt mix then add 1/3 flour mixture and mix, alternating until all is added
- Fill 2 greased loaf pans 1/3 full with batter, then add 1/3 of the fruit to each, alternating until all is added
- Bake at 350 degrees for about 50-55 minutes
- Cool in the pan for 15 minutes
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
- Combine sugars and vinegar and bring to a boil, stirring until sugars dissolve
- Add remaining ingredients and mix well, bring to a boil
- Reduce heat and cook gently 45-50 minutes or until thickened
- Keep stirring to prevent chutney from scorching
- Pour into clean canning jars and seal
- Allow at least one month to season before opening
Keep baking, canning and creating.
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Making A Life 