Plum Cobbler

Picked a big box of plums this morning (thanks Aliece.)  Now what to do with them.....here are copy and paste ideas I acquired while "googling."  Now they are all in one place,  how convenient.  Ambition to complete the projects is my next endeavor.

Plum Cobbler Recipe
Ingredients

3/4 cup plus 2 Tbsp (170 g plus 30 g) of white sugar
10 fresh plums (we use Santa Rosa), sliced and seeded - about 4 cups
2 Tbsp corn starch
1/4 teaspoon ground cinnamon
1 cup (110 g) all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (50 g) butter
1/4 cup (60 mL) milk
1 egg, lightly beaten

1 Preheat oven to 350°F (175°C).

2 In a large bowl, combine 3/4 cup white sugar, plums, cornstarch and cinnamon. Place the fruit mixture in a 2-quart casserole.

3 In a medium bowl, combine the remaining 2 Tablespoons of sugar, flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

4 Drop batter on fruit, or if desired, spread batter in stripes. Bake in a 350°F oven for 35 minutes.




Plum-tangy Salsa
This plum-based salsa is great spooned over grilled chicken, fish or duck. To make it, combine 3 cups diced plums, 1/4 cup minced red onion, 1 tablespoon fresh lime juice, 1 teaspoon sugar, 1 tablespoon olive oil or vegetable oil, and 1 teaspoon minced fresh jalape�o chili (use caution when working with fresh chilies; wash hands and work surface thoroughly upon completion -- and do NOT touch your eyes or face). Stir; add 1/4 chopped fresh mint or cilantro. Add salt and pepper to taste.


Plum Jam

6 lb. plums

1 pint water
6 lb. sugar

 Cut the washed and drained plums in half, and remove the stones.

Quarter the plums and add the water, in the pan.
Simmer until the fruit is pulpy, between 10 and 15 min's stir in the sugar and boil rapidly until setting point is reached.

Jam “set” or “setting point”:

Getting the right set can be tricky. I have tried using a jam thermometer but find it easier to use the following method. Before you start to make the jam, put a couple of plates in the fridge so that the warm jam can be drizzled onto a cold plate (when we make jam we often forget to return the plate to the fridge between tests, using two plates means that you have a spare cold plate). Return the plate to the fridge to cool for approx two minutes. It has set when you run your finger through it and leave a crinkly track mark. If after two minutes the cooled jam is too liquid, continue to boil the jam, testing it every few minutes until you have the right set. The jam is far more delicious if it is slightly runny.

Process in jars....I don't know.

PLUM SYRUP
To Prepare Fruit Puree:


Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve.

SYRUPS MADE WITH PUREE

4 cups puree
4 cups sugar
1/2 package or less powdered pectin (if desired)
3 or 4 Tbsp lemon juice (if desired)

1. Mix puree, sugar, pectin and lemon juice.
2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F).
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.

To Prepare Fruit Juice:

Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain.

SYRUPS MADE WITH JUICE

4 cups juice
4 cups sugar
1/4 cup lemon juice (if desired)
1/2 package or less powdered pectin (if desired)

1. Mix juice, sugar, lemon juice and pectin.
2. Bring to boil and boil 2 minutes.
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.

Maybe just CAN some to puree and and 1/2 and 1/2 with barbeque sauce.  Will go great with our pheasant.  Yummm.