Help please - doing plums NOW

Sally A · « **on:** August 27, 2007, 21:36 »

Am just in middle of stoning plums, was going to stew them and freeze in tubs, would you say that 10 mins in the pan would be sufficient.

Also am leaving the skins on - will this be a problem?

GrannieAnnie · « **Reply #1 on:** August 27, 2007, 22:00 »

Did you get your plums done Sally? Sorry, didn't see your post earlier, only just logged on.

I would only cook them for the littlest time possible to get them soft, as you're probably going to cook them again, or at least heat them up in whatever you do with them in the future.

I'm just defrosting the other 5lb of plums I bought last week, as I got some more jam sugar the other day.

Sally A · « **Reply #2 on:** August 27, 2007, 22:05 »

cheers grannieannie, i've got half a big saucepan full, was planning on doing that lot tonight and see what i can still use tomorrow (they're going over now).

All the recipes on the net are a bit poncey for me and say use red wine, surely i don't need to use anything unless i taste them and they might need a bit of sugar or cinnamn - is htat right?

Scuse spelling, plummy hands

GrannieAnnie · « **Reply #3 on:** August 27, 2007, 22:34 »

Red wine? what in the cooking? Mmmm, strange....

Like you say, I'd just have the plums, then you decide what you are going to add to it when you decide what you are going to make with them. Perhaps the red wine is to give them a bit of Ooomph?

lol

Trillium · « **Reply #4 on:** August 27, 2007, 23:11 »

Actually, it's probably for a bit more ooo-la-la!

We've never put anything other than sugar, pectin, lemon juice and occasionally a bit of spice in ours. We prefer our plums to taste like plums, not some sort of bourginion or salsa

Sally A · « **Reply #5 on:** August 27, 2007, 23:20 »

done them now, they're cooling so i can pack them before i go to work. Just added a bit of demerara and some cinnamon.

Might have made them too sweet if anything, they seem very runny, can't see a crumble having much chance of staying on the top.

yummy · « **Reply #6 on:** August 28, 2007, 08:59 »

I have used a bit of red wine and cinnamon in the crumbles that I made (because we don't drink but have alot of booze left here from our recent birthday party). When I made plum jam I didn't add anything but plums and sugar though.

GrannieAnnie · « **Reply #7 on:** August 28, 2007, 13:30 »

Did you put any water in with them Sally? I do a bit with plum jam, but not if I was doing it for crumble. Maybe when you do your crumble, if they look a bit too watery, cheat, and put a little arrowroot in with them, to help thicken them up a bit?

Sally A · « **Reply #8 on:** August 28, 2007, 13:32 »

No I didn't add water, guess I'll just have to make the crumble layer thicker, and if that looks pants, will cover in custard.

GrannieAnnie · « **Reply #9 on:** August 28, 2007, 13:39 »

Sounds devine!!!!!! I don't have crumble often, as OH doesn't like it. Sometimes I'll make a little one just for me, but not often. Usually rhubarb, which I have loads of!!!

Sally A · « **Reply #10 on:** August 28, 2007, 21:31 »

Panic over - got home from work, daughter in charge of putting plums in tubs has scoffed the lot!

GrannieAnnie · « **Reply #11 on:** August 28, 2007, 22:40 »

Has she got tummy ache yet?

Sally A · « **Reply #12 on:** August 28, 2007, 22:41 »

she deserves tummy ache, but she is a fruit and veg freak, so has probably built up an immunity.

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Help please - doing plums NOW

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