Left the plums too long!

Left the plums too long!

My niece and I picked a LOT of plums from the tree yesterday --
probably two gallons or more, and then I unwisely let myself get
distracted and left them in the cooler bag overnight. Besides a
dripping-wet bag, I now have a bunch of plums, some of which are firm
and intact, some of which are firmish and split, and some of which are
quite mushy.

What say you? Salvageable? Save them all? Save just the ones that
aren't split? Call it a wash and just eat the ones we can before they
go bad?

Serene (sorry for posting from google groups. My computer isn't
available at the moment.)

Re: Left the plums too long!

serene wrote:
> My niece and I picked a LOT of plums from the tree yesterday --
> probably two gallons or more, and then I unwisely let myself get
> distracted and left them in the cooler bag overnight. Besides a
> dripping-wet bag, I now have a bunch of plums, some of which are firm
> and intact, some of which are firmish and split, and some of which are
> quite mushy.

(By the way, the plan was to make plum jam.)

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

Re: Left the plums too long!

serene wrote:
> My niece and I picked a LOT of plums from the tree yesterday --
> probably two gallons or more, and then I unwisely let myself get
> distracted and left them in the cooler bag overnight. Besides a
> dripping-wet bag, I now have a bunch of plums, some of which are firm
> and intact, some of which are firmish and split, and some of which are
> quite mushy.
>
> What say you? Salvageable? Save them all? Save just the ones that
> aren't split? Call it a wash and just eat the ones we can before they
> go bad?
>
> Serene (sorry for posting from google groups. My computer isn't
> available at the moment.)

Turn them into wine.

--
I don't care to belong to a club that accepts people like me as
members. Groucho Marx

Re: Left the plums too long!

serene wrote:
> My niece and I picked a LOT of plums from the tree yesterday --
> probably two gallons or more, and then I unwisely let myself get
> distracted and left them in the cooler bag overnight. Besides a
> dripping-wet bag, I now have a bunch of plums, some of which are firm
> and intact, some of which are firmish and split, and some of which are
> quite mushy.
>
> What say you? Salvageable? Save them all? Save just the ones that
> aren't split? Call it a wash and just eat the ones we can before they
> go bad?
>
> Serene (sorry for posting from google groups. My computer isn't
> available at the moment.)

So what I ended up doing was taking the firmest of them, pitting them (I
didn't mention how really small they are) and using the Ball Blue Book's
Plum Preserves recipe. I think I'm going to end up with something more
like plum jelly with peels in it, but it's tasty so far. Should be
ready soon, and I think since I didn't do things exactly right in terms
of the fruit, I'm going to just refrigerate this stuff and use it up
soonish.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

Re: Left the plums too long!


"Serene Vannoy" <serene@serenepages.org> wrote in message
news:6copedF3f6eg6U4@mid.individual,net ...
> serene wrote:
> > My niece and I picked a LOT of plums from the tree yesterday --
> > probably two gallons or more, and then I unwisely let myself get
> > distracted and left them in the cooler bag overnight. Besides a
> > dripping-wet bag, I now have a bunch of plums, some of which are firm
> > and intact, some of which are firmish and split, and some of which are
> > quite mushy.
> >
> > What say you? Salvageable? Save them all? Save just the ones that
> > aren't split? Call it a wash and just eat the ones we can before they
> > go bad?
> >
> > Serene (sorry for posting from google groups. My computer isn't
> > available at the moment.)
>
> So what I ended up doing was taking the firmest of them, pitting them (I
> didn't mention how really small they are) and using the Ball Blue Book's
> Plum Preserves recipe. I think I'm going to end up with something more
> like plum jelly with peels in it, but it's tasty so far. Should be
> ready soon, and I think since I didn't do things exactly right in terms
> of the fruit, I'm going to just refrigerate this stuff and use it up
> soonish.
>

What kind of plums?

I tried making plum jam from a batch of Italian plums last year. It
never set and was the color of mud. Then later someone told me
that Italian plums will do that, there are better kinds of plums to
use.

Ted

Re: Left the plums too long!

On Jun 29, 4:04 am, "Ted Mittelstaedt" <t...@toybox.placo,com > wrote:
> "Serene Vannoy" <ser...@serenepages.org> wrote in message
>
> news:6copedF3f6eg6U4@mid.individual,net ...
>
>
>
> > serene wrote:
> > > My niece and I picked a LOT of plums from the tree yesterday --
> > > probably two gallons or more, and then I unwisely let myself get
> > > distracted and left them in the cooler bag overnight. Besides a
> > > dripping-wet bag, I now have a bunch of plums, some of which are firm
> > > and intact, some of which are firmish and split, and some of which are
> > > quite mushy.
>
> > > What say you? Salvageable? Save them all? Save just the ones that
> > > aren't split? Call it a wash and just eat the ones we can before they
> > > go bad?
>
> > > Serene (sorry for posting from google groups. My computer isn't
> > > available at the moment.)
>
> > So what I ended up doing was taking the firmest of them, pitting them (I
> > didn't mention how really small they are) and using the Ball Blue Book's
> > Plum Preserves recipe. I think I'm going to end up with something more
> > like plum jelly with peels in it, but it's tasty so far. Should be
> > ready soon, and I think since I didn't do things exactly right in terms
> > of the fruit, I'm going to just refrigerate this stuff and use it up
> > soonish.
>
> What kind of plums?
>
> I tried making plum jam from a batch of Italian plums last year. It
> never set and was the color of mud. Then later someone told me
> that Italian plums will do that, there are better kinds of plums to
> use.
>
> Ted

Of course, that fruit is actually an ITALIAN PRUNE - which lets you
know that they get darker if you actually dry them. If they taste OK,
then what is the problem? I'm currently cooking up a batch. I have
an Italian Prune in my front yard - problem is that when they are
ripe, they are all ripe within a week. I just went out and shook the
limbs with a 12 foot pole catching them on a 12 x 20 ft tarp. I gave
8 bags of 5 lbs each to my neighbors, took 10 lbs inside for myself,
and there are at least that much more still on the tree. I'll be out
shaking again Sunday or Monday. There are probably 10 lbs on the
ground that I didn't bother to pick up.

But, they are really the best tasting when they get really soft -
splitting is no problem - it just says they are nice and ripe. The
only problem you'll have is if you picked up some from the ground.
There are mold spores from the ground that go after them super fast
and unless you wash and eat those IMMEDIATELY, they will spoil, taking
all those adacent with them.

BUT, don't throw the soft ones away - eat them.

Howard

Re: Left the plums too long!

serene wrote:
> My niece and I picked a LOT of plums from the tree yesterday --
> probably two gallons or more, and then I unwisely let myself get
> distracted and left them in the cooler bag overnight. Besides a
> dripping-wet bag, I now have a bunch of plums, some of which are firm
> and intact, some of which are firmish and split, and some of which are
> quite mushy.
>
> What say you? Salvageable? Save them all? Save just the ones that
> aren't split? Call it a wash and just eat the ones we can before they
> go bad?
>
> Serene (sorry for posting from google groups. My computer isn't
> available at the moment.)
Looks like you could still make plum jam, plum sauce with hot chiles,
plum wine, etc. I used to buy the over ripe peaches at the market to
make wine with.

Re: Left the plums too long!

In article
<5665a193-8eee-418d-aa39-d7f7c287249c@a32g2000prf.googlegroups,com >,
serene <serene@serenepages.org> wrote:

> My niece and I picked a LOT of plums from the tree yesterday --
> probably two gallons or more, and then I unwisely let myself get
> distracted and left them in the cooler bag overnight. Besides a
> dripping-wet bag, I now have a bunch of plums, some of which are firm
> and intact, some of which are firmish and split, and some of which are
> quite mushy.
>
> What say you? Salvageable? Save them all? Save just the ones that
> aren't split? Call it a wash and just eat the ones we can before they
> go bad?
>
> Serene (sorry for posting from google groups. My computer isn't
> available at the moment.)


I say salvage.

Cull the mushed (assuming they are not *spoiled*) and put them into a
kettle with a little water. Cook until they're quite tender-er (but
maybe only 10 minutes at a simmer after coming to boil). Strain
through maybe two or three layers of cheesecloth and reserve the juice.

Let the mush cool enough so you can go through it with you clean hands
and remove the stones, one by one.

Run the mush through a Foley (food mill) and make plum butter!! You are
so lucky to have this!!

Measure the pureed plums and add about 1/3 that amount (by volume or
weight, I don't care) and cook slowly until thick (maybe an 30-60
minutes‹and don't be turning your back on it. You can add a little
cinnamon and allspice (ground, both) and a pinch of ground cloves if you
want to. Also, add a couple tablespoons of cider vinegar to it. Expect
it to reduce by about 1/3 in volume.

Jar it, seal, and process half pint jars for 10 minutes in a boiling
water bath.

Strain the strained juice through about 4-6 layers of cheese cloth (wet
it first), and if you have 5-1/2 cups of it, make plum jelly with
powdered pectin and 7-1/2 cups sugar, following the method for making
cooked jellies in the pectin leaflet.

If you don't have 5-1/2 cups, make half a batch (you'll still get 4-5
half pint jars of good stuff).

Do whatever you were going to do with the rest of them.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http :// www .jamlady.eboard,com

Re: Left the plums too long!

Melba's Jammin' wrote:
> In article
> <5665a193-8eee-418d-aa39-d7f7c287249c@a32g2000prf.googlegroups,com >,
> serene <serene@serenepages.org> wrote:
>
>
>>My niece and I picked a LOT of plums from the tree yesterday --
>>probably two gallons or more, and then I unwisely let myself get
>>distracted and left them in the cooler bag overnight. Besides a
>>dripping-wet bag, I now have a bunch of plums, some of which are firm
>>and intact, some of which are firmish and split, and some of which are
>>quite mushy.
>>
>>What say you? Salvageable? Save them all? Save just the ones that
>>aren't split? Call it a wash and just eat the ones we can before they
>>go bad?
>>
>>Serene (sorry for posting from google groups. My computer isn't
>>available at the moment.)
>
>
>
> I say salvage.
>
> Cull the mushed (assuming they are not *spoiled*) and put them into a
> kettle with a little water. Cook until they're quite tender-er (but
> maybe only 10 minutes at a simmer after coming to boil). Strain
> through maybe two or three layers of cheesecloth and reserve the juice.
>
> Let the mush cool enough so you can go through it with you clean hands
> and remove the stones, one by one.
>
> Run the mush through a Foley (food mill) and make plum butter!! You are
> so lucky to have this!!
>
> Measure the pureed plums and add about 1/3 that amount (by volume or
> weight, I don't care) and cook slowly until thick (maybe an 30-60
> minutes‹and don't be turning your back on it. You can add a little
> cinnamon and allspice (ground, both) and a pinch of ground cloves if you
> want to. Also, add a couple tablespoons of cider vinegar to it. Expect
> it to reduce by about 1/3 in volume.
>
> Jar it, seal, and process half pint jars for 10 minutes in a boiling
> water bath.
>
> Strain the strained juice through about 4-6 layers of cheese cloth (wet
> it first), and if you have 5-1/2 cups of it, make plum jelly with
> powdered pectin and 7-1/2 cups sugar, following the method for making
> cooked jellies in the pectin leaflet.
>
> If you don't have 5-1/2 cups, make half a batch (you'll still get 4-5
> half pint jars of good stuff).
>
> Do whatever you were going to do with the rest of them.
I use the food mill to take out the stones as well.
Ellen

Re: Left the plums too long!

In article <SiU9k.42515$Jx.20933@pd7urf1no>,
ellen wickberg <ellengw@shaw.ca> wrote:

> Melba's Jammin' wrote:

> > Let the mush cool enough so you can go through it with you clean hands
> > and remove the stones, one by one.
> >
> > Run the mush through a Foley (food mill) and make plum butter!! You are
> > so lucky to have this!!

> > Do whatever you were going to do with the rest of them.
> I use the food mill to take out the stones as well.
> Ellen

Are you using a Foley for that, Ellen? I've found that the stones will
stop the mill from doing its work. In fact, when the mill hits the
occasional pit I've missed, I back it up and fish out the stone. Do you
have a special technique?
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http :// www .jamlady.eboard,com

Re: Left the plums too long!

Melba's Jammin' wrote:
> In article <SiU9k.42515$Jx.20933@pd7urf1no>,
> ellen wickberg <ellengw@shaw.ca> wrote:
>
>
>>Melba's Jammin' wrote:
>
>
>>>Let the mush cool enough so you can go through it with you clean hands
>>>and remove the stones, one by one.
>>>
>>>Run the mush through a Foley (food mill) and make plum butter!! You are
>>>so lucky to have this!!
>
>
>>>Do whatever you were going to do with the rest of them.
>>
>>I use the food mill to take out the stones as well.
>>Ellen
>
>
> Are you using a Foley for that, Ellen? I've found that the stones will
> stop the mill from doing its work. In fact, when the mill hits the
> occasional pit I've missed, I back it up and fish out the stone. Do you
> have a special technique?
It"s not a foley, but the kind where the bottom comes out ( and the
turning handle as well). If it stops, which only happens occasionally,
then yes, I fish out the stones. Here in B.C. Folleys are quite rare, I
did have an old one from when I lived in the U.S.
Ellen

Re: Left the plums too long!

Melba's Jammin' wrote:
> In article
> <5665a193-8eee-418d-aa39-d7f7c287249c@a32g2000prf.googlegroups,com >,
> serene <serene@serenepages.org> wrote:
>
>> My niece and I picked a LOT of plums from the tree yesterday --
>> probably two gallons or more, and then I unwisely let myself get
>> distracted and left them in the cooler bag overnight. Besides a
>> dripping-wet bag, I now have a bunch of plums, some of which are firm
>> and intact, some of which are firmish and split, and some of which are
>> quite mushy.
>>
>> What say you? Salvageable? Save them all? Save just the ones that
>> aren't split? Call it a wash and just eat the ones we can before they
>> go bad?
>>
>> Serene (sorry for posting from google groups. My computer isn't
>> available at the moment.)
>
>
> I say salvage.

"Make it do
Wear it out
Make it do
Or do without."

B/

Re: Left the plums too long!

On Jun 28, 8:42 pm, serene <ser...@serenepages.org> wrote:
> My niece and I picked a LOT of plums from the tree yesterday --
> probably two gallons or more, and then I unwisely let myself get
> distracted and left them in the cooler bag overnight. Besides a
> dripping-wet bag, I now have a bunch of plums, some of which are firm
> and intact, some of which are firmish and split, and some of which are
> quite mushy.
>
> What say you? Salvageable? Save them all? Save just the ones that
> aren't split? Call it a wash and just eat the ones we can before they
> go bad?
>
> Serene (sorry for posting from google groups. My computer isn't
> available at the moment.)

See my post on this subject in response to Italian PRUNE. Soft is
Great, split is OK. Just don't try to keep the ones that you picked
up off the ground.

Howard