Plum halves canned in Syrup... what to do?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by theOEGBman, Nov 21, 2010.

  1. theOEGBman

    theOEGBman Chillin' With My Peeps

    Jan 13, 2007
    Central California
    Well we had a plum overload this year and after canning a whole mess of jam and jelly, I decided to mess around with what I had. I canned up some quarts and pints of plum halves in syrup, then juiced the rest to make jelly whenever I feel like it.

    The plum halves have a great taste, but the texture is horrible. They are literally mush. Is there anything I could do with them? I would hate to just toss them but as they are, I cant see anyone just popping the top off of a jar and eating them.

    If I dont find anything to do with them, they'll go to the chickens and turkeys to make room for something else!



    Thanks,
    Jordan
     
  2. Mahonri

    Mahonri Urban Desert Chicken Enthusiast Premium Member

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    May 14, 2008
    North Phoenix
    My Coop
    Guess you couldn't make jam out of them?
     
  3. theOEGBman

    theOEGBman Chillin' With My Peeps

    Jan 13, 2007
    Central California
    I thought about it, but the fruit would probably just turn to mush as it was cooking. I wonder if I could toss the fruit and thicken the syrup to eat on pancakes.
     
  4. 2DogsFarm

    2DogsFarm Chillin' With My Peeps

    Apr 10, 2009
    NW Indiana
    Try cooking the fruit down into plum butter.
    If you didn't add any spice to the canned fruit use a little cinnamon.
    Fruit butters are good spread on toast, biscuits, etc

    Then if you still don't like the taste, give away as gifts [​IMG]

    Thickening the syrup sounds like a good idea too.
     
  5. theOEGBman

    theOEGBman Chillin' With My Peeps

    Jan 13, 2007
    Central California
    Plum butter! I thought about that and then completely forgot. That's a good idea, I might have to try that. It won't make a ton but it will open up jars for me! Thank you.
     
  6. ImStillMags

    ImStillMags Chillin' With My Peeps

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    Oct 5, 2010
    Pacific Northwest
    How about plum sauce, it's the Asian sauce used for dipping egg rolls and as a sauce for all kinds of foods. You've already got the plums cooked so all you have to do is add the seasonings and spice and simmer and......ta da.

    Here's a good recipe

    http://www.greatpartyrecipes.com/plum-sauce-recipe.html
     
  7. theOEGBman

    theOEGBman Chillin' With My Peeps

    Jan 13, 2007
    Central California
    Plum sauce was one of the recipes that someone gave me when I first started working with them this year! [​IMG] It just doesnt sound very appetizing to me, and we dont really eat many Asian dishes in my house. Or many dishes with fruit sauces for that matter. We're a simple family, lol. Thank you though, I'll check it out! Im the kind of person who will can whatever I can, just to do it... and hope that SOMEONE in the family will like it! [​IMG]
     
  8. Super Chickenman

    Super Chickenman Out Of The Brooder

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    Jul 25, 2010
    Whoa Whoa WHOA! Plum sauce? Too mushy to eat? What to do with it? Holy cow!! As a life long brewer and occasional vinter, there is nothing better in the cold winter months after a nice thanksgiving or Christmas meal than a nice glass of homemade plum wine. It is very easy to make, requires a minimal amount of work, and folks will rave about it.

    If you are interested, I would be glad to give you any advice or help you need.. My email address is [email protected]
     
  9. theOEGBman

    theOEGBman Chillin' With My Peeps

    Jan 13, 2007
    Central California
    LOL! Thank you... but I am a year shy of 21 and we are a non-alcoholic family. That was another idea that was offered up to me many times this year, and it doesnt seem like something I'd like to try! [​IMG]
     
  10. Super Chickenman

    Super Chickenman Out Of The Brooder

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    Jul 25, 2010
    *sigh* I appreciate your being non-alcoholic, but the taste is absolutely wonderful. If you wanted to give it a shot at a non-alcoholic wine, you would make it as normal, let it ferment through, then freeze it in the freezer. What ever does not freeze is alcohol. You would pour off the alcohol and drink the rest. ...or use it in gravy's, or a shot or two in a stew, (yup, and you'd be suprised too~) or drink it mixed with a little 7 up etc. Just don't dump it!
     

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