On the first day of Christmas my true love made for me…an ornament wreath.
On the second day of Christmas my true loves made with me…mugs.
We have two plum trees in our yard that are big fruit producers. This past summer we picked 60 pounds of plums! What on earth do you do with 60 pounds of plums as a family of four. We gave 30 pounds away to anyone that would take them. I pushed plums on neighbours, friends and co-workers for weeks.
And with the rest, we saved for the third day of Christmas when my true love made for me……
Plum wine. MMMM, wine.
Want to make wine?
I went to a local wine making shop with 30 lbs of pitted frozen plums in September. They did a little wine magic and 3 months later there was a huge jug of wine ready to bottle. I bottled it and labelled it and voila 30 bottles of wine ready for consumption.
If plum wine isn’t your thing, wine making shops have different wine kits that you can buy. It’s not difficult or expensive.
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
- 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
- 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)
- 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
- 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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