• Prep Time:
  • Cooking Time:
  • Serves: 1 Recipe

Plums - Halved or Whole

  • Recipe Submitted by on

Category: Fruit, Canning

 Ingredients List

  • Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an
  • average of 9 pounds is needed per canner load of 9 pints. A bushel weighs
  • 56 pounds and yields 22 to 36 quarts--an average of 2 pounds per quart.
  • Quality: Select deep-colored, mature fruit of ideal quality for eating
  • fresh or cooking. Plums may be packed in water or syrup.
  • Procedure: Stem and wash plums. To can whole, prick skins on two sides of
  • plums with fork to prevent splitting. Freestone varieties may be halved and
  • pitted. If you use syrup, prepare very light, light, or medium syrup.
  • Hot pack -- Add plums to water or hot syrup and boil 2 minutes. Cover
  • saucepan and let stand 20 to 30 minutes. Fill jars with hot plums and
  • cooking liquid or syrup, leaving 1/2-inch headspace.
  • Raw pack -- Fill jars with raw plums, packing firmly. Add hot water or
  • syrup, leaving 1/2-inch headspace.
  • Adjust lids and process.
  • Processing directions for canning plums in a boiling-water, a dial, or a
  • weighted-gauge canner are given in Table 1, Table 2, and Table 3.
  • Table 1. Recommended process time for Plums (halved or whole) in a
  • boiling-water canner.
  • Style of Pack: Hot and Raw. Jar Size: Pints. Process Time at Altitudes of
  • 0 - 1,000 ft: 20 min.
  • 1,001 - 3,000 ft: 25 min.
  • 3,001 - 6,000 ft: 30 min.
  • Above 6,000 ft: 35 min.
  • Style of Pack: Hot and Raw. Jar Size: Quarts. Process Time at Altitudes of
  • 0 - 1,000 ft: 25 min.
  • 1,001 - 3,000 ft: 30 min.
  • 3,001 - 6,000 ft: 35 min.
  • Above 6,000 ft: 40 min.
  • Table 2. Process Times for Plums in a Dial-Gauge Pressure Canner.
  • Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10
  • minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
  • 2,001 - 4,000 ft: 7 lb.
  • 4,001 - 6,000 ft: 8 lb.
  • 6,001 - 8,000 ft: 9 lb.
  • Table 3. Process Times for Plums in a Weighted-Gauge Pressure Canner.
  • Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10
  • minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
  • Above 1,000 ft: 10 lb.
  • ======================================================= ===== * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Plums and Madeira over Ice Cream with Chocolate Iced Short D
Categories: None
Yield: 1 Servings

COOKIES
2 Sticks unsalted butter;
-softened
1/2 c Plus 1 tablespoon sugar
1 1/2 ts Vanilla
1/2 ts Ground cinnamon
1 ts Grated lemon zest
2 c Flour
1/4 c Melted chocolate mixed with
-1/2 teaspoon melted
-shortening

PLUMS
2 tb Butter
1/2 c Sugar
6 Fresh plums; quartered
Juice from 1 lemon
1 tb Grated lemon zest
1/2 c Madeira
2 Scoops vanilla bean ice
-cream
Fresh mint sprigs
Shaker of powdered sugar

ESSENCE OF EMERIL SHOW#EE2308

Preheat the oven to 350 degrees. For the cookies: In an electric mixer,
with a paddle attachment, cream the butter and sugar together. Add the
vanilla, cinnamon, and lemon zest. With the mixer on medium, add the flour,
about 1/4 cup at a time. Stop the mixer once or twice to scrap down the
sides of the bowl. Beat until the dough is smooth and forms a ball around
the paddle. Line a cookie sheet with parchment paper. Roll one tablespoon
of the dough into a ball and place onto the cookie sheet 1-inch apart.
Using your fingers, press down onto the balls to flatten it. Bake for 20
minutes or until slightly golden around the edges. Drizzle cooled cookies
with the melted chocolate. For the plums: In a saute pan, heat melt the
butter. Stir in the sugar to dissolve. Add the plums, lemon juice, and
zest. Saute the plums until they are completely coated with the sugar,
about 2-3 minutes. Flame the Madeira. Reduce to 1-2 minutes over high heat.
Remove from heat. Place the ice cream in an over-sized bowl. Pour the plums
over the ice cream. Position the cookies so they are coming out from the
ice cream. Garnish with fresh mint and powdered sugar.

Yield: 2 servings

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