I have 3 lbs of Italian plums in my fridge and I am ready to go forward with this recipe. The first step is to wash, slice in half and pit your plums. This recipe for [Mulled Stewed Plums](https://cinnamonandcoriander.com/en/hochfeiner-zwetschgenroster/) comes directly from Austria! Since I mention in the recipe the boiling method and also fridge storage, your jam jar should be very safe. Or give them a try in a savoury dish such as duck with spiced plums. Thank you very much, Lora! If you are looking for a super easy, incredibly delicious and kid-approved summer dessert, you’ve found it in this  [Plum Cake](http://www.sneakymommies.com/plum-cake/)! Milk reduced to cream, sugar and other flavour enhancers added and then frozen solid. Plums have a lovely tendency, when cooked, to create their own beautifully-colored, naturally-thickened sauce, which is why I adore using plums to make jam.Here, a few spoonfuls of honey coax additional juices from the plums and mingle with them as … How lovely you spent a summer in Roveredo. Remove the Perfect Plum Muffins from the from tray and let cool slightly before serving. I don’t have a scale could you give me a guesstimate of how many plums in 2 lbs. Place jars on a rack upside-down and let them cool. I will definitely make it! xx. flour 2 Tbls. You're currently on page 1 Page 2 Next; Plum & marzipan pie. Sometimes I use sweet Italian, sometimes spiced Italian, bratwurst, knockwurst, or just local pork sausage. They are all considered 'drupes' - fruits that have a hard stone pit surrounding their seeds. You’re welcome, Bee!! Sprinkle with a little raw sugar (demerara or other type) if desired, for a crunchy top. It sounds delightful! Add the dry ingredients and sour cream alternately to the creamed mixture, beginning and ending with the dry ingredients. This recipe Recipe makes about 700ml / 24 fl oz / 3 cups of jam. With added plums, it's just a delicious way to enjoy the end of the summer. I do it always with my jams, but I always store in the fridge and it is eaten pretty quickly. The problem with this delightful plum jam is that everyone wants to eat it with a spoon right out of the jar. I also want to try using this jam in a cheesecake recipe or maybe some kind of crumble. I haven’t doubled it, but it should work fine! Drizzle everything with olive oil. Thank you for letting me know (I need your chutney recipe!). Happy they enjoyed it with you! From **The Endless Meal**. Also I came across your recipe AFTER I had mixed 2 tbs of regular pectin with the sugar and mixed it. It's nice that it doesn't use much sugar. This refreshing, beautifully colored soup can be enjoyed as a starter or dessert and is thought to have originated in Jewish kitchens in Eastern Europe. 2 / 10. Season with ground white pepper and use it as a side dish for pork or chicken. If you’ve never thought of adding dried plums to your next feast, think again. Secondly, place in the fridge for at least 8 hours (or overnight). All you have to do is click here to subscribe! SUBSCRIBE TO GET YOUR FREE SPICE BOX EBOOK. I made it! I found another recipe that said 4 pounds = about 6 cups. Jo. We have six incredible prune plum recipe ideas to share with you! I didn't have cardamom, so we skipped that. We have been pretty busy the end of summer canning and pickling lots of different things. So every time I make something with susine (Italian Prune Plums) I think of this lovely couple I met in Urbino and their beautiful and abundant tree . They are freestone plum that, as the name suggests, are most readily grown for prune production. Seemed to set after the 5th time but wasn’t nearly 220 degrees (more like 205). Plum dessert recipes. The fruit color is beautiful red once cooked. It’s in the refrigurator now. This recipe for plum jam is one of the first plum canning recipes I ever tried. Moreover, these plums are perfect to use in plum gnocchi (gnocchi di susine). Choose from fruity plum puddings, crumbles, cobblers and more. I think it is so satisfying to make your own jam…and wait until you taste it! In this recipe there is 300 grams (1 1/2 cups)of granulated sugar used with the 2 lbs of fruit. From **Bakersbeans**. Cover and refrigerate for at least 8 hours. I lucked out and found a load of Italian plums at a local farm and thought – JAM! Follow FDA canning guidelines for plum jam to make sure it’s extra safe if my post has you confused. Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat. And hey, your friends sound like my friends…they know where to get the good stuff. The perfect jam to spread on toast or drizzled on yogurt. But for those that can eat dairy, they could try it out! Hi Steve-No, I do not put them through a food press (I would have mentioned that step if I did)…the skin stayed on. So you may be wondering what is an Italian Prune Plum. In a separate bowl, combine the flour, salt, cinnamon, cream of tartar and baking soda. Place the plum halves skin side up on top of the batter. In a large bowl, toss the plums, sugar, and lemon juice. To make sure the jam is ready, remove the small plate from the freezer. These [Prune Plum Pierogies](https://www.bakersbeans.ca/plum-pierogi/) take cinnamon, sugar and a bit of sour cream. After that small step, if it sets within a minute, your gorgeous jam is ready to go! Here are 10 of our best sweet and savory recipes that feature plums. HOW TO MAKE ITALIAN PLUM PECTIN-FREE JAM? Hi Elena-Thank you for letting me know! 1 kg/ 2.2 lbs plums (Italian plums or regular) 2 ½ cinnamon sticks (Note 1) 5 anise stars 1,2 liter water/ 40 fl.oz/ 5 cups water 500 g / 1.1 lb/ 2 ½ cups granulated sugar Yes, these are the plums that prunes are made with! They are sweet and tangy and just the perfect dessert to brighten up an end-of-summer day. Cover for 30 min. Print; Email; Recipient's email: Your email: Add a personal note (optional): Password Send me a copy of this recipe! There is a method to check if it’s ready by placing a small plate in the freezer. They should be shelf stable at that point, no? However, as you will see in the gallery below, they can also be used fresh, especially when it comes to making desserts because their pulp is juicy, sweet and has a greenish-amber colour that turns a deep shade of fuchsia when cooked. Hi, thanks for the recipe. Use underripe plums to make a tangy Georgian (yep, the country) sauce for grilled kebabs or puree them with a red pepper jelly to make a glaze for chicken legs. I add and stir in a few teaspoons of butter to each batch that helps eliminate that from happening. 6 ratings 4.7 out of 5 star rating. Add cream on top after serving up in bowls. You can find them in markets around mid-August. https://www.savoringitaly.com/torta-di-mela-e-prugne-apple-and-plu/, Pitta ‘Mpigliata-Calabrese Fruit and Nut Pastry. Filling 1 lb. We decided this is the best way we have ever eaten Italian plums! You can multiply it by as many times as you want (the amount of syrup needed will vary, depending on how tightly you pack in your plums). Stir in the nuts and plums. Be sure to keep stirring for about 15-20 minutes. My husband loved it from the first time I made it, he’s pure german heritage. Hope that helps. Learn how your comment data is processed. You’ll know it’s ready when juices become thicken like a syrup. eval(ez_write_tag([[300,250],'foodbloggersofcanada_com-box-4','ezslot_6',117,'0','0']));If you're an FBC Member and would like to submit to future weekend link roundups, make sure you're signed up to receive your members-only newsletter where we list all the weekly roundups for the current month (don't receive your monthly member newsletter? I’m about to can some more for over here…wish they were from my own tree or a farm, but still, so nice to have!! 3 / … After that, when it seems thickened up you could check the temperature with a candy thermometer (should be 220 F). You could check temperature with a candy thermometer to make sure it’s never over 220 F. As it simmers, remove any white foam that could come to the surface. XX. Use this recipe to create desserts out of various excess fruits, but it worked particularly well with plums — the tart fruit offsetting the sweet batter. Hi Felicia-How lucky are you to have your own Italian prune plum tree! Are you asking what is the point to refrigerate? Comment document.getElementById("comment").setAttribute( "id", "af95cae132f9df7eefd37d150de23e3a" );document.getElementById("f6ad90802c").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Hi Yvonne…oh, wow! You are subscribing to the FBC Food Lovers Newsletter. butter, cut into small cubes. Required fields are marked *. Add the plums, mix well and simmer for 7-8 minutes until the plums are soft but not mushy. The flavor is delicious and the plum skins shrunk down to a nice size to add a little texture to it. A big thank you to all our FBC Members who participated in this weekend's Prune Plums Recipes roundup. It’s delicious! 1 / 10. It is really good. Apply lids jars. 34 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Showcase sweet, juicy plums in a range of comforting autumnal desserts. Thanks for your reply. I love the hint of lemon that comes through as well. THANK YOU for letting me know XX. Happy you enjoyed!! So I went with that and right now I have ten cups of plums and about 4 cups of sugar in the refrigerator ready to make this recipe tomorrow! It may get a consistency like glue (from what I read online)…keep me posted, I do hope it’s perfect consistency!! Seriously, it’s that good! After tweaking a bit, I have come up with a very versatile version that my family and friends love. Spoon the batter into a springform pan of 8, 9 or 10 inches. xx. Everything went as planned, but as I got my water bath going for the jars the temp went over 220 degrees, do you anticipate them not setting because of this? XX. You place the sliced and pitted plums in a bowl with the sugar and lemon and let cover with plastic wrap. Next, place the plums, sugar and lemon in a bowl. This jam is so nice paired with pancakes, waffles and especially a simple toast. When you cook it, the flesh of the fruit turns a spectacular jewel colored red. Required fields are marked *. From **Cinnamon and Coriander**. Slowly simmer the plums until it thickens up. I’m not sure how much over water went 220F for you and I’ve never done a bath over that temp. This field is for validation purposes and should be left unchanged. Do you peel or run the partially cooked plums through a food press & remove the skins? An older gentleman approached us and offered us to park in one of his spots and the sweetest thing was he offered us to come and see his wife’s albero delle susine (prune plum tree). Filed Under: Italian Recipes, Italy, Recipes Tagged With: canning, jam, preserves, prune plums, vegan. And latest studies are showing it’s not the safest method, so be sure to keep in fridge to store (like I mention in the recipe). (I’ve got prune plums loaded on my tree this year. If your plums are approaching overripeness, this chilled plum soup recipe is the perfect way to use them. Made it yesterday and it turned out fantastic! We give instructions on storing the jam in the fridge. The plums taste super sweet after being baked and the cake is incredibly moist and fluffy on the inside. I love how easy the recipe is to follow, however I need to work on my patience skills! He implored us, “Please come see my wife’s tree…it’s filled with fruit!” It’s one of those memories from my solo travel days in Italy that I can’t forget. [Prune Plum Pie](https://www.theendlessmeal.com/autumn-prune-plum-pie/) is both tart and sweet and reminiscent of a strawberry rhubarb pie. Yes, lack of cool storage space here means it goes right to the fridge!! Log in to your account and check off the box to receive our member updates!). https://www.vietworldkitchen.com/blog/2018/07/plum-sauce-recipe.html I also skipped the turbinado sugar and just used granulated sugar. This recipe makes 1 jar of canned plums. Even better eaten straight out of the jar with a spoon! Have the lid and ring ready. I was looking for clarification as to why I would need to store in a fridge if I am water bath canning the jars. I hope I gave it enough time. I understand now you store in the fridge because of lack of cool space (like a basement or pantry). I’ll probably cook & can it tomorrow. Italian Plum Jam is one of our absolute favorite jams and is totally pectin-free! I made this today with brown sugar (I was out of regular sugar) – and it turned out great! When they’ve cooled down, store them in the refrigerator. Hi. Add the orange rind and vanilla. Another favorite plum recipe is this Apple and Plum Cake...we make it every plum season! 10 Easy, Nut-Free Lunchbox Snacks for Kids & Adults. I had to simmer for over an hour before it came together. This recipe is great with any fresh, large sausage. My Mom called it Plum Pot Pie. From **Sneaky Mommies.**. Perfect recipe, couldn’t be happier. I was wondering why put the jars upside down? Season plums and onions lightly with salt. We had fun making our Watermelon Rind Jam. I haven ’ t have an oven, you can 100 % enjoy it for dessert or breakfast salt. Toast or drizzled on yogurt actually have a hard time understanding your question plums were cooked being! This stone fruit has soft, sweet juicy flesh that tastes delicious in jams, but i store. What is the Italian plums jam recipe next day, remove the bowl in recipe... 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