Author Topic: Plum Paste  (Read 16771 times)

Offline achookwoman

  • Hero Member
  • *****
  • Posts: 17789
    • View Profile
    • Chook woman
Re: Plum Paste
« Reply #30 on: January 04, 2013, 04:42:30 am »
Obbie, plum and raspberry jam is extra nice.  Can use frozen raspberries.

Offline obbie

  • Hero Member
  • *****
  • Posts: 17015
    • View Profile
Re: Plum Paste
« Reply #31 on: January 04, 2013, 07:59:37 am »
I have heaps of plumbs, and mulberrys.
will make tonight and post back..... :)
My Thermomix,  Kitchen Aid, Pizza oven, Nu Wave 5 in 1, Spatulas, all brings love, laughter, happiness, and great food  to my kitchen.

http://obbieskitchen.wordpress.com/
[/url

Offline achookwoman

  • Hero Member
  • *****
  • Posts: 17789
    • View Profile
    • Chook woman
Re: Plum Paste
« Reply #32 on: January 04, 2013, 09:01:45 am »
I have heaps of plumbs, and mulberrys.
will make tonight and post back..... :)

Yummo.

Offline KarenH

  • Hero Member
  • *****
  • Posts: 1424
    • View Profile
Re: Plum Paste
« Reply #33 on: January 04, 2013, 09:19:00 pm »
Chookie, could you please share your recipe for the plum and raspberry jam?   I would love to have a go at making some  :-*
Karen in Adelaide

Offline achookwoman

  • Hero Member
  • *****
  • Posts: 17789
    • View Profile
    • Chook woman
Re: Plum Paste
« Reply #34 on: January 05, 2013, 04:37:31 am »
Karen,  will do.

Offline achookwoman

  • Hero Member
  • *****
  • Posts: 17789
    • View Profile
    • Chook woman
Re: Plum Paste
« Reply #35 on: January 05, 2013, 05:42:02 am »
Karen,  i think i had better start a new thread for plum and raspberry jam.

Offline hstevens

  • Newbie
  • *
  • Posts: 18
    • View Profile
Re: Plum Paste
« Reply #36 on: January 29, 2013, 11:23:29 am »
Its me again on about the plum paste.
I have made several batches now and just not that happy with the result... too rubbery. I have managed to salvage the situation by putting it back in the tmx and adding water etc, it is not quite as good however as it becomes a little too soft.

My friend is dropping off a bucket of plums tomorrow she wants me to make her some, but Im wondering should I leave the  pectin out? When I made it stove top I left the stones in, as they were too hard to get out, and it set perfectly. I then removed the stones at the end.

I  might add juice of another lemon, to give the extra pectin?
I would appreciate any advice.

cheers
helen :-))

Offline achookwoman

  • Hero Member
  • *****
  • Posts: 17789
    • View Profile
    • Chook woman
Re: Plum Paste
« Reply #37 on: January 29, 2013, 08:09:37 pm »
Helen,  don't know that I will be of much help.  It is the same as when you make jam.  I think it is a balance between the plum pulp, sugar, water and pectin.  If you want to cook the plums with the pips in , do so and then push the pulp through a strainer.   Each lot of plums will be a bit different.  So you need to adjust the  pectin.  I am still using plum paste I made over 2 years ago,  In fact having some today with some French cheese, so it is worth the effort to get it right.

Offline Aussie Brenda

  • Hero Member
  • *****
  • Posts: 2248
    • View Profile
Re: Plum Paste
« Reply #38 on: January 29, 2013, 10:05:49 pm »
I too am still using Plum Paste I made two years ago, from memory I didn't use pectin. Won't be making a new batch this year the Lorikeets have stripped every fruit tree before the fruit was ready and I had not got around to covering the trees.  I hope they all got a belly ache.