Plumimoos Recipes

Steps:

• Cook fruit in the water until tender and raisins and dates are beginning to plump on a medium high heat.
• (20 minutes approximately.) Make a paste with the sugar, cornstarch and milk, and then pour into fruit mixture.
• Cook until thickened and tender, this is to your preference.

Steps:

• Prep/Cook Times are estimates.
• Chop rhubarb into 1 inch pieces. Place that, sliced plums and peaches and cherries into a saucepan with enough water just to cover.
• Cook fruits until tender then strain out onto a plate or bowl, leaving liquid in saucepan.
• In a small bowl combine sugar & flour, blending with enough water to make a paste. Stir into reseved saucepan water and cook, stirring constantly, over low heat until mix looks like a white sauce.
• Add fruit and heat through. If a sweeter soup is desired add a bit more sugar, otherwise serve with sweet cream and enjoy!

Steps:

• Wash and dry the plums, then add the whole plums to a medium nonstick pot. Add 1 cup water, then cover with a lid. Bring to a boil over high heat, then reduce heat so the pot is barely at a simmer. Cook for 1 hour, stirring occasionally. You should end up with a pot full of juice and soft fruit.
• Strain the plums and juice through a fine-mesh strainer into a medium bowl. Use a rubber spatula to press as much fruit through the strainer as possible, then discard remaining skins and pits. (You should have about 3 1/4 cups pulpy plum mixture.) Rinse out and dry the pot.
• Put the pulpy plum mixture back into the clean pot and bring to a simmer over high heat while stirring and scraping the sides of the pot. Lower heat so the pot is barely bubbling. Continue to cook, uncovered, for about 1 3/4 hours, stirring occasionally, scraping down the sides of the pot and adjusting the heat as necessary to keep it barely bubbling. As the molasses thickens in the last 20 minutes, stir and scrape down the pot more frequently to prevent the mixture from sticking and burning. Depending on the size of your pot, you may not need the full amount of time; watch closely toward the end.
• Stir in the salt, then cook for another 10 minutes, stirring frequently. The finished molasses will be sour, with a deep, caramelized plum flavor, and spreadable, holding its shape on a spoon. Remove from heat and ladle into a warm, dry lidded jar that has been sanitized in boiling water. Seal it while still warm, then let the jar come to room temperature before refrigerating. Store in the fridge for up to 1 year.