Pickled Plums Recipe

INGREDIENTS:
10 Minutes, pour over plums and
-let stand several hours.
-Bring to boiling
DIRECTIONS:
Pickled Plums
DIRECTIONS:
Use 5 pounds plums; wipe with damp cloth and prick several times with
large needle. Boil 5-2/3 cups sugar, 1 quart vinegar and cloth bag
contining 1 ounce whole cloves, 1 ounce allspice berries, 1 ounce
mace and 2 ounces stick cinnamon; pour over plums and let stand
overnight. Drain again, cook syrup point, remove spice bag, pack in
clean hot jars and seal at once. Approximate yield: 5 pint jars
This recipe was printed before it was recommended to water bath
everything, but between the fruit and the vinegar, I wouldn't think
it would be over 10 minutes
Damson Plum Conserve
DIRECTIONS:
Use 2 pounds plums, pitted and chopped, 1 orange, chopped and cooked
20 minutes in 2 cups water, 1/2 cup raisins and 3 cups sugar. When
thick, add 1/4 cup chopped walnut meats. Approx. yield: 6 (6 oz.)
glasses
Plum Butter
DIRECTIONS:
Use 4 pounds plums; add 2/3 cup sugar for each cup pulp. Approximate
yield: 1 1/2 quarts butter
Plum Surprise
DIRECTIONS:
2 large oranges
1/4 cup honey 12 plums 1/2 cup
shredded coconut 1 cup heavy cream, whipped
DIRECTIONS:
Peel oranges and cut each in 6 slices. Cut plums in quarters,
removing pits; roll in honey, then in coconut. Arrange a slice of
orange on each of 6 desert plates; place 4 plum quarters on top and
top with cream. Cover with orange slice, top with cream and garnish
dish with 4 plum quarters. Yield: 6 portions
Brandied Plum Sauce
DIRECTIONS:
Stew washed plums or prunes in water to cover about 10 minutes, or
until soft, adding sugar to taste when half done; to 1-1/2 cups
sauce, add 2 tbsp. brandy and serve on ice cream or other desserts
Frozen Plum Pudding
DIRECTIONS:
1/4 cup currants
3 tbsp. shredded figs 1/4 cup
seeded raisins 1/2 cup maraschino cordial 1/4 cup finely
shredded citron
3 tbsp. blanched chopped almonds 12 maraschino cherries, chopped 1
quart chocolate ice cream 3 tbsp. shredded dates
DIRECTIONS:
Wash currants, add raisins, and steam or simmer in small amount of
water 5 minutes, or until plump; drain and cool. Marinate all other
fruits in maraschino cordial 6 hours; combine fruits and nuts, and
mix into ice cream. Turn into freezing trays of automatic
refrigerator and freeze 2 to 4 hours, or until firm. Approximate
yield: 3 pints
Sorry about this one. I had it all typed in and realized that there
aren't any plums in it. Red Plum Ice Cream
DIRECTIONS:
8 red plums
1 tsp. gelatin 3/4 cup sugar 2
tbsp. cold water 1 1/2 cups water 2 tbsp. lemon juice 2 tbsp. corn
syrup 1 cup heavy cream, whipped
DIRECTIONS:
Cook plums with sugar and water about 15 minutes, or until soft;
remove stones and force pulp through sieve. Add corn syrup and
gelatin, softened in cold water, and stir over heat until dissolved;
cool. Add lemon juice and fold in cream; turn into freezing tray of
automatic refrigerator with temperature control set at coldest point.
Freeze 2 to 4 hours, or until frozen to the desired consistency,
stirring once during freezing. Approximate yield: 6 portions.

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Pickled Garlic Recipe

INGREDIENTS:
2 lb Large garlic heads
1/3 lb Fresh ginger; peeled and
Thinly sliced
1 cup of Coarse salt
7 Dried red chilies
2 cup of White wine vinegar
1 cup of Dry white wine
2 1/2 tb Mustard seed
DIRECTIONS:
Combine garlic in large saucepan with enough water to cover. Place
over medium high heat and bring to a boil. Let boil for 2 minutes.
Drain thoroughly. When cool enough to handle, peel each clove
without crushing. Transfer to a non-metallic bowl. Add ginger and
salt with enough water to cover. Refrigerate mixture for 2 days
Drain garlic mixture and rinse thoroughly in cold water. Drain again.
Pack ginger and garlic evenly into 7 clean hot half-pint jars to 1/2
inch from the top. Add 1 chili to each jar. Combine vinegar, wine and
mustard seed in medium saucepan and bring to rapid boil over high
heat. Ladle enough hot brine to cover garlic mixture
Run a plastic knife or spatula between mixture and jar to release any
air bubbles. Clean rim and threads of jar with damp cloth. Seal with
new, scalded, very hot lid. Repeat with remaining jars. Transfer jars
to gently simmering water bath (180-190 degrees) and process for 10
minutes. Let cool on rack. Check for seal. Store in cool dry place.

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