A few days ago, I finally got around to counting the trees in our orchard. We have nine apple trees and eleven - yes, eleven! - plum trees. Fortunately, they don't all ripen at the same time, but currently I have two trees that need daily harvesting. We can't possibly eat all those fresh plums before they rot, so I'm planning ahead: What else can we do with all these plums? How can I preserve plums for winter? Here's what I've come up with:Canning Plums
* Plain canned
* Mulled plums
* Plum Sauce
* Plum Butter (a really thick jam)
* Spiced Plum Jam
* Low Sugar Plum Jam
* 2 Ingredient, No Added Pectin Plum Jelly
* Simple No Pectin Plum Jam
* Plum Pie Filling
* Pickled Plums
Dehydrating Plums
* Basic Instructions
* Plum Fruit Leather
Freezing Plums
* Basic Instructions
* Plum BBQ Sauce
* Savory Plum Sauce
* Plum Glazed Pork Ribs
* Plum Salsa, Sorbet, Chutney
* Plum Lemonade
* Oven Roasted Plums
* Chocolate Plum Cake
* German Plum Cake
* Plum Crumble
* Plum Cobbler
* Plum Cobbler with Cake Like Texture
* Plum Shortcakes
* Plum Tart
* Upside Down Plum Cake
* Sugar Plum Jelly Candies
* Plum Kuchen
* Plum Oat Muffins
* Plum Coffee Cake Muffins
* Plum Bread Pudding
* Plum Bread
* Plum and Banana Bread
* Plum Popsicle
* Plum Ice Cream
* Plum Kombucha
* Plum Wine
* Plum Vinegar
* Lacto-Fermented Plums BONUS: Plum Pie Recipe
This recipe is from my cookbook Easy As Pie: 45 From Scratch Pie Recipes - which is only $2.99 for the Kindle or $6.99 in paperback. It's got just about every fruit pie recipe you could want, plus recipes for vegetable pies, cream pies, and much more.
Pastry for 2 crusts
7 fresh plums (about 1 lb.),
sliced, skins intact
1 cup granulated sugar
1/4 cup quick cooking tapioca
1 tablespoon butter
1. Preheat the oven to 400°F. Roll
out one crust and place in a 9 inch pie plate. Refrigerate. Keep the remaining
pastry in plastic wrap in the refrigerator.
2. In a large bowl, stir together
the sugar and tapioca. Add the plums and gently toss. Allow to sit at room
temperature for 15 minutes.
3. Spoon the filling into the
prepared pie plate. Cut up the butter and scatter over the top of the filling.
Roll out second crust and place over the filling. (If desired, make a lattice
top crust, as pictured here.) Seal and cut 4 slits into the crust.
4. Bake in the preheated oven for
45 - 50 min. or until the filling is bubbly and the crust golden. Transfer to a
wire cooling rack.
* Title image courtesy of Michelle Tribe.
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