 |
| Plums - Victoria, Damsons and Greengages |
So, what to do with them all? As a young girl my Mum just used to serve them stewed with custard, or as a crumble or pie. I prefer them fresh, but obviously they won't last long, now they have been picked. If I keep them in a cool place they should be alright for a while, but still, there are an awful lot. Bottling, freezing and pulping seems to be the only answer. The problem is - I have no room left in the freezer. Oh dear!
I've already said elsewhere that I'm envious of your plum glut. I'm guessing that you won't let them go to waste as you already have the answers. Drying in the oven would be my favourite - but then I like prunes as well!
ReplyDeleteElaine, I wish I lived near you! I'd take a few of those beauties off your hands...
ReplyDeleteI love fresh Victoria plums. Ours are not ripe yet and our freezer is already full.We make plum clafouti. We don't grow damsons but came across a recipe for damson ice-cream recently. looked very good.
ReplyDeleteI wish you could send some my way...they look scrumptious! Perhaps you could dry them?
ReplyDeleteThat's a lot of plums. I bet you're popular in your street. I prefer plums fresh too.
ReplyDeleteHow about Plum Chutney. I make it every year and it's fab. It's great to have such a good harvest.
ReplyDeleteI wish I lived in your neighborhood. I have stored ripe peaches tightly sealed in plastic bags for up to a month in my refrigerator. This might work for plums if you have room.
ReplyDeleteThanks for giving me so many ideas for my plums I think I will end up doing a bit of everything before they all get too soft.
ReplyDeleteWe have a lovely older plum tree, and make loads of jam.
ReplyDelete(What's "pulping?")
Stewing them down into a pulp - I don't know why I put pulping really - stewing would have done just as well.
ReplyDelete