|Plums can be made into
many enjoyable foods when there is a surplus of plums in the summer.|
a crockpot up with plums and apples, or
apple peels and cores.
Cover and let simmer until soft
Turn off heat and strain through a
fine sieve or piece of cotton cloth
to remove seeds and skins
Return liquid to crock pot and simmer
uncovered until liquid is reduced
Put the reduced syrup into a baked
enamel saucepan, mixed with sugar to
taste if desired, and bring to a boil.
Boil for 4 mintues then remove from
heat and pour into sturdy glass
Cover and let cool.
Store in cool place or refrigerator.
Can be frozen, but loosen cover and let
it freeze uncovered before
replacing cover to prevent glass from breaking by the expanding jam.
Raw Fermented Plum Preserves
1 pound of plums
1/2 cup of raw honey
2 teaspoons of kefir whey
1/2 teaspoon of Celtic sea salt
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
plums into small pieces. Add raw honey, kefir whey, celtic sea salt and
spices and put in a blender and mix well.Transfer the plum jam mixture
to clean jars, pressing it down with a wooden spoon to remove air
bubbles. Fill the jars with green tree leaves at the top and cover with
a breathable cloth. Leave the jam to ferment in a cool place for 3 days
and then transfer to the refrigerator. Leave to mature for 1 month
before eating, but eat within 3 months.
above recipe may be modified to create a set-jam by the following
method. Cook 20% of the fruit with the spices and 1/2 cup of water for
2 hours. Add the salt and 1 teaspoon of pectin. Stir for 3-4 minutes to
give time for the pectin to dissolve then put aside to cool to around
40C. About 5-10 minutes. Do not leave it too long or it will set. Mix
the cooked mixture in with the raw plums and honey. Spoon into jars and
screw on lids. Cool in a refrigerator to around 20C then leave to
ferment in a cupboard for 3-4 days at 20C, before transferring to a
Japanese word umeboshi is translated into English as "fermented plums",
however the actual condiment umeboshi in Japan is made from immature
apricots. We don't have the correct ume apricots in the West, but
fermenting either plums or apricots will make a nice pickle that can be
used as umeboshi. Fill a jar with either plums or apricots and
salt water made in a ratio of 1 tablespoon of sea salt to each cup of
water. Umeboshi are very salty and are used on the plate instead of a
salt shaker. The Japanese especially like to put a fermented umeboshi
into a serving of white rice for the visual presentation it makes.
Plums would work better for this that apricots. Pack the fruit into the
brine (salty water) so that the water covers the fruit. Cover with an
airlock and leave for at least 3 months for the plums and a year for
are related to plums and can be used to make a salty pickle. Fill a
with sloes and add salt water in a ration of a teaspoon per cup of
water. Press the sloes into the brine and cover with an airlock.
Fill a crockpot up with plums.
Cover with water and let simmer, covered, until soft
Turn off heat and strain through a fine sieve or piece of cotton cloth
to remove seeds and skins.
Add 1 pound of sugar for each half gallon of liquid.
Transfer to glass bottles.
Cover with an airlock.
Put in an undisturbed place and let set for at least 6 months, but a
year is better.
If you don't use sulphur (Campden tablets), you don't need to rack the
wine off the sediment until you are ready to drink it. You run the risk
of occasional contamination in the form of malo-fermented (fizzy)
wine, vinegar or lacto-fermented wine if you don't use sulphur. I would
rather take my chances and take what I get (I can always use a good
wine vinegar) rather than add bitter sulphur to my sweet wine.
Plum and Apple Pie
Cut plums into sections and mix half and half with apples and make as
you would apple pie, or add some white flour and sugar and put into pie
Dandelion Celebration: A Guide to Unexpected Cuisine
by Peter Gail
Taste, Health and Community With Naturally Fermented Foods by Nancy
Fermentation by Sandor Katz.