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Re: [seedsavers] OT - cook plums
oowonbs@netscape.net wrote:
>>OK to return the skins to the mix before canning?
>
>
> Sure. I like 'em...
> Or just cut the fruit off the flesh, crudely.
> Or try to see if it's freestone, LOL!
> Cut circumference and twist. GOOD LUCK! LOL!
>
> What's left on the seed can be a dif batch, (or cooked in
> with the rest,) and made into a "plum butter" of sorts.
> (A term... no butter involved... think, applebutter...)
Someone should make a blender (of sorts) with tough, soft, flexible synthetic blades
that you could just put the fresh plums in with water, let it rip and after a while you should have bare seeds
and a lot of pulpy slurry to pour off; cook into jam, eat raw or turn into ice cream or smoothies. Maybe Kitchenaid or
Cuisinart would buy this idea. Seriously this would be a good thing and I'll bet it would work perfectly. I wonder if
you could make a mincemeat-like plum conserve out of plum jam with a little olive oil mixed in; pour into jars and
refrigerate, would spread like soft butter. Maybe cook dried apricots, monnuka raisins, currants, pecans, sesame seeds,
pine nuts, and plums into a jam, add olive oil and refrigerate. Or pour it into molds, dry in a food dehydrator and use
as pemmican or trail food.
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