Guest guest Posted July 22, 2006 Report Share Posted July 22, 2006 Thanks for the help If it turns out, I'll put all 3 names as authors. If not, I'll take sole responsibility and we will never speak of the plums again lol. I halved them and put them in the crockpot on low with a half cup of pomegranate juice at 4 pm. I didn't peel them. About half the recipes I looked at said peel and half said not-peel (and 1 said pick them out after cooking). The peels make pectin which I think I might need because these plums were squishy-ripe. When they cook down, I'll add sugar if needed and maybe a little bit of spices and maybe some orange zest. And them put the jars in the canning spa thing. Never done that before. I love food adventures! Peace & Thanks again, Diane ps speaking of plums we do not speak of -- my elementary school served stewed plums once. ONCE. It was the worst food fight ever and they never served plums again. , " genny_y2k " <genny_y2k wrote: > > -Diane, > I have not made plum butter but checked my book " Perfect Preserves " > and the recipe does state to peel the plums by immersing them in > boiling water for 45 seconds, remove and plunge into cold water. > States that the peels then can easily be removed with your hands.I > can send to you the complete recipe if you would like it. This warns > that the plum butter cools rapidly so one must work quickly to pour > the hot mixture into the jars. Seems to me the crock pot idea would > be perfect as you would not have to worry about stove top sticking or > scorching and it will stay hot. > Deanna-- Quote Link to comment Share on other sites More sharing options...
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