Plums can be abundant in the summer, but removing the seeds can be a major chore. Here's how to do large amounts quickly, so that you can then turn your plum pulp into jam, fruit leather, Asian plum sauce...whatever you like.
My recipe for this plum sauce was 2 cups sugar, 1 tsp each of cinnamon and cardamom, 1/2 tsp each of black pepper and allspice, and a tsp of orange extract. This made 14 pints. You can adapt this to your taste as the plums are so acidic that they can handle more or less sugar and spice as you like.
30 июл 2023
