Plums, plums everywhere. My plums have been particularily prolific this year. I have made plum jam, canned plums, and the plum wine is fermenting away. Anybody have a good recipe for plum sauce -- the type you put on oriental food? Also any other suggestions for what to do with my plums?

Thanks,

Marti

-- Marti Dell (mdell@hevanet.com), September 03, 2000

Answers

Marti, I've got wild plum thickets, which give me plums that are basically pits covered with tough skin. I find they work well in a slingshot. If no one has a plum sauce for you, try posting at

http://www.thathomesite.com/forums/

Amazing the recipes they come up with. Gerbil

-- Gerbil (ima_gerbil@hotmail.com), September 04, 2000.

We have a wild plum thicket, which has only given us enough plums to do anything with once in the nine years we've lived here! It blooms prolifically, and the little plums usually start growing, but by harvest time they are all gone or too diseased to use. We also have a seedling of a tree that my grandmother has that has never even bloomed in the last nine years. So we aren't doing too well with plums! Glad to hear someone else is!

-- Kathleen Sanderson (stonycft@worldpath.net), September 04, 2000.

There is a good recipe for plum sauce in either the Ball or Kerr canning book that I used a couple of years ago. It is really good with egg rolls and other oriental dishes. It might have been called Spicy Plum Sauce. Mona

-- Mona (monalea@hotmail.com), September 04, 2000.

My husband is very biased, but he claims my Sweet and Sour Sauce for egg rolls isten times better than the stores! Don't tell him it is so easy!

Here it is: Equal amounts of PLUM JAM and SALSA (chunky type), BROWN SUGAR to taste, and two or three heaping tablespoons of CORN SYRUP (gives it a nice texture), and sometimes, when on hand CHOPPED, FRESH GREEN PEPPERS.

Or even easier, Plum Jam and Chopped Green and Red Peppers, with just a touch of Brown Sugar.

I came up with this when I had so much plum jam, and our kids didn't like it with their peanut butter.

Plum jam and brown sugar, with anything else you like, is great on goat, pork, and venison.

Shhhh! Don't tell my husband! Christina

-- Christina (crublee@homer.libby.org), September 08, 2000.