plums

[Erichalfbee]

Not just sweet stuff either

Here is one of my favourite recipes for Chinese plum sauce. You can use it as a dipping sauce or made slightly chunky (less whizzing with a hand blender) it goes beautifully over pork spare ribs to cook in the oven

15-20 plums. If you mix in a few not quite ripe ones… the taste will be a little more sour….play around with it.
6 cloves garlic, minced
1 large red onion finely chopped
1 tablespoon grated fresh ginger
120ml soy sauce
2 tablespoons sweet chili sauce

Slice plums in half and take out stones. Cut each half into about 6.
Mix plums in a saucepan with garlic, onion, ginger, soy sauce, and chili sauce.
Heat on medium for 20 minutes, stirring occasionally.
Blend well with a hand blender
Here you can vary the sauce to smooth or chunky
Store in the freezer up to six months or the fridge up to two weeks.

 

[pargyle]

I din't realise you could do so much with fruit besides making jam, I'll pass the info on to Mrs Redwood
picture of plums

If that's the color once they ripen a bit more then they are more likelys variety like Opal rather than Victoria or if they stay greeny yellow could even be greengage ... Both varieties are a bit more acidic and ideal for preserving .... Frozen fruit can be used later on if you run out of time to process it ... Flavour stays well although the fruit tends to be a little softer - does not really matter if you are making jams, pies, tarts etc.

I like the idea if using honey syrup for preserving ... Not done that - sounds yummy !

 

[pargyle]

Not just sweet stuff either

Here is one of my favourite recipes for Chinese plum sauce. s.

Oh my. ....,that sounds like the real deal Erica ... The plum sauce from my local Chinese will never be the same again ...

 

[Curley]

Look like under ripe victorias to me - - when they are ready (yellow reddy ) they will come off with a gentle pull.

The wasps will find the first ripe ones for you so the usual care when picking - make sure it is a whole fruit and if not - give it a tap before you wrap you hand round it.
If they ARE Victorias then they are too green to jam - slightly under ripe is fine - completely green is no good. Also if they are that green they probably won't ripen off the tree either.

Fruit usually give off ethylene as it ripens and strangely, ethylene causes it to ripen - tis called positive feedback so as Veg says it will ripen better with some ripe ones near them. Failing that some green bananas give off loads of Ethylene (don't keep then in the fruit bowl!). In a paper bag is best but on a plate will work. Looks like you've got a good crop there so some creativity may be called for if you don't want every surface in the house covered with plates of ripening plums!

 

[Ely]

I've also just picked a bucket load of plums down the footbath. Loads of fruit trees down there that my bees helped to pollenate. I'm thinking plum wine. Possibly jam. They are a little sour to eat raw. Could make a pudding I guess but not much of a baker. How do you reckon I should handle me plums?

 

[Ely]

Not just sweet stuff either

Here is one of my favourite recipes for Chinese plum sauce. You can use it as a dipping sauce or made slightly chunky (less whizzing with a hand blender) it goes beautifully over pork spare ribs to cook in the oven

15-20 plums. If you mix in a few not quite ripe ones… the taste will be a little more sour….play around with it.
6 cloves garlic, minced
1 large red onion finely chopped
1 tablespoon grated fresh ginger
120ml soy sauce
2 tablespoons sweet chili sauce

Slice plums in half and take out stones. Cut each half into about 6.
Mix plums in a saucepan with garlic, onion, ginger, soy sauce, and chili sauce.
Heat on medium for 20 minutes, stirring occasionally.
Blend well with a hand blender
Here you can vary the sauce to smooth or chunky
Store in the freezer up to six months or the fridge up to two weeks.

This sounds delicious