I am looking for the plum butter recipe I used to make for my father-in-law, and I cannot locate either of those books. I am almost positive it was in one of them. It is a very simple recipe, just a ration of sugar to simmered fruit pulp. I am sure I posted it on the old Gails, but you know how that goes. Thanks!
- NOTES : I get my plum puree by cooking plums, skins, pits, and all; in a large saucepot. I add a little water to get the process started. When it is has a nice stewed look to it (sort of like applesauce), I put the plums through a wire collander, to seperate flesh from the skins and pits. Plum Butter Use 4 pounds plums; add 2/3 cup sugar for each cup pulp. Approximate yield: 1 1/2 quarts butter.
Dawn/SanDiego: Hi the first three are t & t, the rest are recipes I found...the raspberry plum and the plum butter are outstanding...
Posted: Jul 24, 2001 11:11 AM
* Exported from MasterCook * RASPBERRY-PLUM JAM Recipe By : Sunset Serving Size : 12 Preparation Time :0:00 Categories : Dawn's Recipe Jams & Jellies Amount Measure Ingredient -- Preparation Method2 1/2 pounds Santa Rosa plums or other firm ripe plums 3 cups fresh raspberries 10 cups sugar 1/2 cup lemon juice 6 ounces liquid pectin Rinse plums and remove pits. Finely chop, to make 4 cups. Place plums and reaspberries in a pot. Stir in sugar and lemon juice until well blended. Bring mixture to a boil over high heat, stirring constantly; boil, uncovered and stirring, for 1 minute. Remove from heat and immediately stir in pectin all at once; skim off foam. Process for 10 minutes if jars are not sterilized, and 5 minutes if they are. Makes 12 half-pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SPICY PLUM SAUCE Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dawn's Recipe Amount Measure Ingredient -- Preparation Method7 cups plum puree 1 cup raspberry vinegar 1 tablespoon lemon juice 6 cups sugar 4 tablespoons Dijon mustard 3 tablespoons dry mustard 4 cloves garlic 1 teaspoon red pepper flakes Cook all ingredients until desired consistency. Ladle into hot jars, and process for 10 minutes. - - - - - - - - - - - - - - - - - - NOTES : I get my plum puree by cooking plums, skins, pits, and all; in a large saucepot. I add a little water to get the process started. When it is has a nice stewed look to it (sort of like applesauce), I put the plums through a wire collander, to seperate flesh from the skins and pits. Plum Butter Use 4 pounds plums; add 2/3 cup sugar for each cup pulp. Approximate yield: 1 1/2 quarts butter. * Exported from MasterCook * Plums in Port Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Ethnic Pickles Amount Measure Ingredient -- Preparation Method8 lb Plums 3 c Sugar 3 c Water 3 tb Slivered orange peel 2 Sticks cinnamon 2 c Tawny port Prick plums with sterilized needle to prevent bursting. Combine sugar, water, orange peel and cinnamon sticks in a large sauce pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup. Peel skins, if desired. Pack hot plums into hot jars, leaving 1/2 inch head space. Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port. Pour over plums, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Yield: about 3 quarts. From: Ball Blue Book Shared By: Pat Stockett - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Chutney #1 Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Chutney Amount Measure Ingredient -- Preparation Method3 lb Plums -- pitted/quartered 1 lb Apple, granny smith 1 Onion, large -- chopped 2 Garlic clove -- minced 2 c Brown sugar 2 c Vinegar 1 tb Salt 1 tb Ginger, ground 2 tb Cloves, ground 1/2 t Red pepper Pit and quarter the plums. Peel, core, and quarter the apples. Combine all ingredients in a large Dutch oven; bring to a boil. Cook, uncov- ered, over medium heat 2 hours or until thickened, stirring occasionally. Quickly spoon chutney into hot sterilized jars, leaving 1/4" head-space; cover at once with metal lids, and screw bands tight. Process 10 minutes in boiling-water bath. --- Southern Living magazine - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Chutney Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chutney Amount Measure Ingredient -- Preparation Method25 lb Plums 8 lb Onions 4 lb Apples 5 lb Currants 8 lb Brown sugar 7 c White vinegar 2 Chunks fresh ginger 7 ts Dry mustard 7 ts Curry powder 7 ts Salt Cook all except sugar. Add sugar to dissolve. Cook and bottle. This is a recipe I used to make up in a restaurant I worked in when we had a glut of blood plums. It is pretty simple but good, especially if left to mature a while in the bottle. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickled Plums Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pickles Amount Measure Ingredient -- Preparation Method10 Minutes, pour over plums and - let stand several hours. - Bring to boiling Pickled Plums Use 5 pounds plums; wipe with damp cloth and prick several times with large needle. Boil 5-2/3 cups sugar, 1 quart vinegar and cloth bag contining 1 ounce whole cloves, 1 ounce allspice berries, 1 ounce mace and 2 ounces stick cinnamon; pour over plums and let stand overnight. Drain again, cook syrup point, remove spice bag, pack in clean hot jars and seal at once. Approximate yield: 5 pint jars. This recipe was printed before it was recommended to water bath everything, but between the fruit and the vinegar, I wouldn't think it would be over 10 minutes. Damson Plum Conserve Use 2 pounds plums, pitted and chopped, 1 orange, chopped and cooked 20 minutes in 2 cups water, 1/2 cup raisins and 3 cups sugar. When thick, add 1/4 cup chopped walnut meats. Approx. yield: 6 (6 oz.) glasses.
Yes it is Lisa! Thank you so much. I cannot find those two books
and it is driving me crazy-ier. How did you find that? Is there a way to search Gail's? Nevermind my question, I just followed your link and searched for plum butter. Thanks, I didn't know we could search Gail's still. Thanks again Lisa.
