woolybanana Posted August 25, 2010 Share Posted August 25, 2010 This year, the plum tree which is quite small is breaking its branches with fruit which is just about to go over, I think. They are not the very big ones, are only just semi-soft and have a bitter sweet taste, and are almost al dente. Not unpleasant.Obviously I do not wish to waste this bounty but do not wanna make jam, so, could I simply boil up the fruit, destone it and then put loads bagged up in the freezer as compote? Would it keep for the winter? Would it be best to pick a couple of bucket fulls and spread them out for a couple of days to ripen further, then cook them?Advice much appreciated. Link to comment Share on other sites More sharing options...
Chancer Posted August 25, 2010 Share Posted August 25, 2010 Why freeze it?You could put it straight into bocals after boiling.I wish I had access to fresh fruit, I have to buy the catering tins of peaches or pears etc to make my compôte. Link to comment Share on other sites More sharing options...
Nell Posted August 25, 2010 Share Posted August 25, 2010 I used this recipe this week for spiced plum chutney. The only changes were red wine vinegar rather than cider vinegar and a heavier hand with the chilli flakes [:)]http://localfoods.about.com/od/summer/r/PlumChutney.htm Link to comment Share on other sites More sharing options...
Swissie Posted August 25, 2010 Share Posted August 25, 2010 I'd do exactly what your described Woolie - great for crumbles, pies etc. Must say the plum chutney sounds good too - so maybe a bit of both.What about plum and banana chutney?[:P]Here I am trying not to bottle up sour grapes.[:D] Link to comment Share on other sites More sharing options...
Gemonimo Posted August 25, 2010 Share Posted August 25, 2010 I freeze plums and cherries raw and then make them up into jam or crumbles or whatever when I need them. That way they don't get cooked twice. Link to comment Share on other sites More sharing options...
Patf Posted August 25, 2010 Share Posted August 25, 2010 We do what you're suggesting, Woollie. We make it in the microwave.Did the same last year and it worked fine. Link to comment Share on other sites More sharing options...
woolybanana Posted August 25, 2010 Author Share Posted August 25, 2010 Thank you guys, I shall start picking tomorrow I think, and keep the mouldy ones for my nasty neighbour and give the nice ones to the pretty one!! Link to comment Share on other sites More sharing options...
LEO Posted August 25, 2010 Share Posted August 25, 2010 [quote user="woolybanana"]Thank you guys, I shall start picking tomorrow I think, and keep the mouldy ones for my nasty neighbour and give the nice ones to the pretty one!![/quote]Hi Wooly,you have started picking already, favouring the pretty one! Link to comment Share on other sites More sharing options...
Russethouse Posted August 26, 2010 Share Posted August 26, 2010 Just a word of warning - a friend in Normandy was picking plums and failed to notice a wasp gorging itself on the fruit - she was stung and has had a nasty allergic reaction, arm swollen up, painful procedure to get off her rings etc.....Take care ! [:)] Link to comment Share on other sites More sharing options...
woolybanana Posted August 26, 2010 Author Share Posted August 26, 2010 Aah, RH, ever solicitious for our well-being, thank you. I will get the lady wasps to remove their rings before cooking! Link to comment Share on other sites More sharing options...
5-element Posted August 26, 2010 Share Posted August 26, 2010 [quote user="Gemonimo"]I freeze plums and cherries raw and then make them up into jam or crumbles or whatever when I need them. That way they don't get cooked twice.[/quote]Question: do you then remove the stone once you have defrosted them, and is it easy to do so? I will do what you do, Gem, at least with some of the plums I was just given (YEAH!!! At last!) - they are also on the slightly unripe side. Should I try to ripen them further by doing what Wooly does: spreading them - on newspaper, presumably, and then freezing them whole, stone and all? Link to comment Share on other sites More sharing options...
Gemonimo Posted August 26, 2010 Share Posted August 26, 2010 Yes, 5-e, I take the stones out when they have defrosted and it's a doddle. Right now I have a tomato problem. Last year I had too many and couldn't give them away but as I don't like waste I made futures in tomato puree and tomato sauce and it's still in the garage (I bottled it) and now the problem has returned. However, I have found a brilliant way of using this years crop. I have been cutting them in half, baking them in the oven for 6hours at 100 degrees and when they are sort of dried out and syrupy I freeze them still in halves. They make great tomato tarts (they don't get all waterlogged), and I'll be eating them all winter. Link to comment Share on other sites More sharing options...
woolybanana Posted August 26, 2010 Author Share Posted August 26, 2010 No you won't, you will be still stuck on your forever walk to Paradise!! Link to comment Share on other sites More sharing options...
Gemonimo Posted August 26, 2010 Share Posted August 26, 2010 [quote user="woolybanana"]No you won't, you will be still stuck on your forever walk to Paradise!![/quote][:D][:D][:D] Link to comment Share on other sites More sharing options...
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