Recipe: 38 Recipes Using Plums

Hope these will put a dent in your tree.

Joe

HOW TO MAKE DUCK SAUCE AND HOT MUSTARD
1 c. plum preserves
1/2 c. apricot preserves
2 tbsp. honey
2/3 c. cider vinegar
1 clove garlic, mincedHot mustard sauce:
2 tbsp. Coleman powdered mustard
3 tbsp. boiling water
1 tbsp. vinegar
1 tsp. sugar
Mix ingredients in a saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring constantly. Store in sterilized jar in refrigerated. Pour boiling water a little at a time into mustard; stir vigorously until smooth. Add vinegar and sugar and mix well. Cover and chill 2-3 hours to develop flavor.

PLUM SAUCE
1/2 c. water
1 c. plum jelly
2 tbsp. catsup
2 tbsp. vinegar
Bring ingredients to a boil. If not thick enough, thicken slightly with a teaspoon of cornstarch mixed with cold water. Serve hot.

PLUM SAUCE
1/2 gal. plums
1 c. water
6 c. sugar
1 pt. vinegar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
In a large pot, combine plums and water. Bring to a rolling boil; boil 5 minutes. Pour into colander. Catch juice and reserve to use in jelly, etc. later. Dump pulp and seeds back into pot. Add sugar, vinegar and spices. Bring back to boiling. Reduce heat to low boil and cook for 30 minutes, stirring constantly. Pour into jars and seal. Allow to stand overnight. Yields 3 to 4 pints.

FRIED PASTA WITH PLUM SAUCE
3 lg. ripe purple plums, quartered and pitted (1/2 lb.)
2 tbsp. grape jam
2 tbsp. ketchup
1 tbsp. brandy
1/4 tsp. grated lemon peel
1 thin slice fresh ginger root
1 (1 lb.) pkg. bow-tie pasta*
2 lg. eggs
4 c. fine fresh bread crumbs
*Or 2 (9 oz.) pkg. refrigerated agnolotti, tortellini or cheese ravioli. Make sauce. In food processor or electric blender, puree first 6 ingredients. Set aside. If using bow-tie pasta, cook as package label directs. Drain; rinse with cold water. In large bowl, beat eggs until frothy. Add cooked bow-tie pasta or uncooked refrigerated agnolotti; toss until thoroughly coated with egg. Drain off excess egg. Place bread crumbs in another large bowl; add prepared pasta. Toss until thoroughly coated with bread crumbs. Preheat oven to 250 degrees. In 5-quart Dutch oven, heat 2 to 3 inches salad oil to 375 degrees on deep-fat thermometer. Add 1/4 of prepared pasta; fry 6 minutes, or until deep golden brown. With slotted spoon, remove pasta to paper towel-lined jelly roll pan. Place fried pasta in oven to keep warm while frying remaining prepared pasta, 1/4 at a time. Serve immediately with plum sauce as an appetizer. Makes 2 cups sauce, 5 cups pasta.

PLUM - TOMATO SAUCE
8 lb. plums
1 oz. allspice
1 qt. malt or white vinegar
4 lb. brown sugar
2 lb. for catsup
1/2 oz. cayenne pepper
1 1/2 tbsp. salt
1 tsp. pepper
1 oz. cloves
6 lb. onions, cut up
Put all ingredients in pan and boil slowly for 3 hours. Then put through colander and bottle.

DEEP - FRIED WALNUT CHICKEN
4 boneless chicken breast halves
1 tbsp. sherry
1 tsp. salt
1/8 tsp. pepper
2 egg whites
1/4 c. cornstarch
2 to 2 1/2 c. walnuts, finely chopped
Vegetable oil

Gingered plum sauce
--GINGERED PLUM SAUCE:--
1 c. plum jam
1 tbsp. catsup
2 tsp. grated lemon rind
1 tbsp. lemon juice
2 tsp. vinegar
1/2 tsp. ground ginger
1/2 tsp. anise seeds, crushed
1/4 tsp. dry mustard
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. hot sauce
Cut chicken into bite-size pieces; sprinkle with sherry, salt, and pepper. Set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add cornstarch to egg whites, beating until stiff peaks form. Gently fold in chicken. Roll each chicken piece in chopped walnuts; fry in 2 inches of hot oil (350 degrees) until golden brown. Drain on paper towels. Serve chicken with Gingered Plum Sauce. Yields: about 3 dozen appetizers. Heat plum jam in a small saucepan over medium heat until melted. Stir in remaining ingredients. Bring mixture to a boil; cook 1 minute, stirring constantly. Yield: 1 1/4 cups.

PLUM SAUCE
1/2 gal. plums
1 c. water
6 c. sugar
1 pt. vinegar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
In a large pot, combine plums and water. Bring to a rolling boil; boil 5 minutes. Pour into colander. Catch juice and reserve to use in jelly, etc. later. Dump pulp and seeds back into pot. Add sugar, vinegar and spices. Bring back to boiling. Reduce heat to low boil and cook for 30 minutes, stirring constantly. Pour into jars and seal. Allow to stand overnight. Yields 3 to 4 pints.

PLUM GOODIES
1 jar plum jelly
Prepared mustard to taste
Cocktail sausages
Mix well. Add sausages (cooked). Keep in refrigerator. Serve warm with toothpicks.

SHAKER PLUM COFFEE CAKE
1 1/2 c. sugar
1/2 c. butter
2 eggs
1 c. milk
3 c. flour
4 tsp. baking powder
1 tsp. salt
6 med. fresh California plums
--CRUMB MIXTURE:--
1/2 c. brown sugar
3 tbsp. flour
1 tsp. cinnamon
3 tbsp. butter, melted
1/2 c. chopped nuts
Mix sugar, butter and egg until fluffy. Stir in milk. Stir in flour, baking powder and salt. Spread dough in pan. Top with plums and crumb mixture. Bake at 375 degrees for 35 minutes.

PLUM RUM CONSERVE
2 lbs. prune plums, halved, pitted and sliced
1 c. water
3 c. sugar
1 c. coarsely chopped walnuts
1/3 c. dark rum
1. Combine plums and water in 2 1/2 quart saucepan. Heat to simmering. Cook for 3 minutes. 2. Add sugar. Simmer about 1 hour until candy thermometer registers 220 degrees F. Add walnuts and rum. 3. Pour into 5 sterilized 1/2 pint canning jars. Top with lids and rings. 4. Process in boiling water bath for 20 minutes. Remove. Check lids for proper sealing. Lids should snap into concave position, indicating a vacuum seal. If jar does not seal, reprocess or refrigerate conserve until it is used.

PLUM LIQUEUR
2 lbs. plums, whole or cut up (if whole, puncture with fork)
4 cloves
1 c. sugar
1 stick cinnamon
2 c. vodka
Put plums (need not be pitted) in glass jar with cloves, sugar, cinnamon and vodka. Be sure vodka covers plums. Do not close lid tight. Steep 3 months, stirring once in awhile. Drain. Serve chilled. You can use more plums if you have plenty.

PLUM BOUNCE
2 qts. (3 lbs.) Damson plums
1 lb. sugar cubes (2 c.)
1/5 vodka
Wash plums in cold water. Prick each plum with a fork. Put in large covered container. Shake or stir daily until sugar dissolves. Let set for 2 1/2 months. Pour through cheesecloth into fifth or quart bobbles. Enjoy!

DAMSON PLUM LIQUOR
1 gallon jug
1/2 peck Damson plums*
1 1/2 lbs. sugar
5th of vodka or gin
*Can obtain in Romeo, MI, from most orchards. Fill gallon jug 1/3 full with plums. Mix sugar with vodka or gin; pour over plums in jug. Cover with cap. Once a week for a few weeks turn over to make sure sugar is dissolved. Tighten cap; swish liquid up over plums. Loosen cap after swishing. Repeat this for 6- 8 weeks until sugar is dissolved. Usually ready to bottle first or second week of December. Excellent gifts! These plums are ready in September and are very tart, but they make excellent jam or liquor.

POPOVER PANCAKE WITH SAUTEED PLUMS
1 tbsp. vegetable oil
4 lg. eggs
2/3 c. all-purpose flour
2/3 c. milk
1 1/2 tbsp. cold butter or margarine, cut in sm. pieces
--SAUTEED PLUMS:--
1 tbsp. butter or margarine
1 1/2 lbs. round black plums (such as Black Beauty, Black Amber or Friar),
cut in wedges (about 6 c.)
1/4 c. granulated sugar
1/2 tsp. ground cinnamon
Confectioners' sugar (optional)
Also known as a Dutch Baby, this spectacular breakfast pancake also can be served simply dusted with confectioners' sugar or with pancake syrup. 1. Heat oven to 450 degrees. 2. Pour oil into 9 inch metal pie pan. Heat in oven 5 minutes. 3. Meanwhile, put eggs, flour, milk and butter in blender or food processor and process until well blended. Scrape down sides and process 30 seconds longer. 4. Pour batter into hot pan and bake 20 minutes without opening oven door until pancake has puffed up high around edges. Reduce oven temperature to 350 degrees and bake 20 minutes longer until sides are crisp. 5. While pancake bakes, prepare Sauteed Plums: Melt butter in a large skillet. Add plums, sugar and cinnamon. Stir over medium-high heat 4 minutes or until plums look translucent. 6. Dust pancake with confectioners' sugar, then spoon in the plums. Cut pancake in wedges and serve straight from the pan.

PLUM OR APRICOT "CAKE"
1/2 c. butter
1 c. sugar
2 eggs
1 c. flour
10 plums or apricots
1 tsp. cinnamon
Place butter in a bowl that has been rinsed out with very hot water, so the butter will soften slightly. Add 1/2 cup sugar and one egg and stir until thoroughly mixed. Add the second egg and beat until light. Add the flour; mix well and spread in a deep pie plate or casserole. Wash the plums/apricots and stone them but do not peel them. Arrange halves of fruit, skin down, on the batter and sprinkle them with remaining 1/2 cup of sugar mixed with 1 teaspoon cinnamon. Bake at 400 degrees for 30 minutes. Serve plain, with whipped cream or ice cream. Serves 6.

BLUEBERRY KUCHEN
3 c. blueberries (or peaches or Italian plums)
1 c. + 1 tbsp. flour
1 c. + 1 tbsp. sugar
1 stick butter or margarine
1 tbsp. white vinegar
Combine 1 cup flour with 1 tablespoon sugar. Cut in butter with pastry blender until mixture resembles oatmeal. Mix in vinegar. Work pastry into smooth ball and either press out with fingers or roll out dough. Place in quiche dish or springform pan. Clean fruit and cut into slices if peaches or plums. Combine fruit with 1 cup sugar and 1 tablespoon flour. Stir and mix gently. Arrange fruit in pastry. Bake for 40 minutes at 400 degrees.

PLUM TORTE
1 c. sugar
1/2 c. butter
1 c. unbleached flour, sifted
1 tsp. baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
For topping, sugar, lemon juice, cinnamon
Cream sugar and butter. Add flour, baking powder, salt and eggs and beat well. Spoon batter into 9 inch spring-form. Place plum halves skin side up on top of batter. Sprinkle lightly with sugar and lemon juice, depending on sweetness of fruit. Sprinkle with about 1 teaspoon cinnamon, depending on how much you like cinnamon. Bake at 350 degrees for 1 hour. Remove and cool; refrigerate or freeze if you like. Or cool to lukewarm and serve plain or with vanilla ice cream or whipped cream. To serve frozen torte, defrost and reheat briefly at 300 degrees. NOTE: The plums sink to the bottom.

PURPLE PLUM CRUNCH
4 c. pitted, halved, fresh purple plums
4 tbsp. brown sugar
3 tbsp. flour
1/2 tsp. cinnamon
1 egg, well beaten
1 tsp. vanilla
1 c. flour
1 c. granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. mace
1/2 c. melted margarine or butter
--TOPPING:--
Put plums in a baking dish (8 x 8 x 2 inches or 7 x 10 x 2 inches) to within 1/2 inch of top. Mix together brown sugar, flour and cinnamon. Sprinkle over plums and mix lightly with a fork. Beat egg until thick and lemon colored. Add vanilla. Combine the 1 cup flour, 1 cup sugar, baking powder, salt and mace in a bowl. Add beaten egg and mix together with a fork until crumbly. Sprinkle on top of plums. Drizzle on melted margarine or butter. Bake at 375 degrees for about 45 minutes, or until topping is golden brown and plum mixture is bubbly. Serve warm or at room temperature.

IRISH FRY
2 c. peeled, diced apples, pears, peaches, or plums or a mixture of these
3 tbsp. Irish whiskey
2 egg yolks
2/3 c. flat beer
1 tbsp. butter or margarine, melted
1 c. all-purpose flour
1/4 tsp. salt
1 tbsp. sugar
2 egg whites
Oil for deep frying
Confectioners sugar
Combine diced fruit and whiskey; mix well. Let stand while preparing batter. Beat egg yolks, beer, and butter together. Add dry ingredients; beat until no lumps remain. Cover; refrigerate 2 hours. Drain fruit well; mix with batter. Whip egg whites until stiff but not dry. Fold into fritter batter lightly but thoroughly. Meanwhile, heat 3 inches of oil in deep fryer to 375 degrees. Drop batter by tablespoons into hot oil; cook until golden (3 to 4 minutes). Drain on absorbent paper. Dust with confectioners sugar. Serve immediately. Makes 6 servings.

MOM'S PLUM DUMPLINGS
5 medium potatoes
1 tsp. salt
1 egg, beaten
4 c. unsifted flour
Milk, as needed
1 1/2 c. sugar
3 1/2 sticks butter or margarine
1 box bread crumbs
12 medium Italian plums, ripe
Cook and mash potatoes, add butter and milk. Add potatoes warm to unsifted flour. Put flour on board. Work potatoes and flour in palm of hand until well blended. Roll dough until 1/2 inch thick on board. Cut dough into 4 inch squares. Put Italian plum in center. Fold corners into middle and roll into palm of hand until round. Boil in salted boiling water for 10 minutes. Remove with spoon. In frying pan combine melted sticks of butter, sugar, and bread crumbs. Roll dumplings into breading in frying pan on stove until coated and brown.

LEMON - FROSTED PLUM GELATIN
1 (6 oz.) pkg. strawberry gelatin
Dash salt
2 1/2 c. boiling water
1 c. lemon-lime carbonated beverage
2 tbsp. lemon juice
2 c. plums, pitted & cut in wedges (about 9 plums)
1 (3 1/2-3 3/4 oz.) pkg. instant lemon pudding mix
1 1/4 c. cold milk
1/2 c. sour cream
Bibb lettuce
Dissolve gelatin and salt in boiling water. Cool to room temperature. Slowly pour in carbonated beverage and lemon juice; stir gently. Chill until partially set. Fold in plums. Pour into 8 x 8 x 2 inch pan. Chill until almost firm. In mixer bowl combine pudding mix and milk; beat until smooth. Blend in sour cream. Spread pudding mixture atop gelatin. Chill until firm. Cut into squares and serve on lettuce - lined plates. Makes 6-8 servings.

PLUM CLAFUTI
1 1/2 c. pitted plums, cut in 2" pieces
2 eggs
1/4 c. sugar
3 oz. light cream cheese, room temperature
1/3 c. flour (use 1/2 whole wheat)
1 tsp. vanilla
Oven temperature 375 degrees, 9 inch buttered pie plate. Beat eggs and sugar. Add cream cheese and beat until smooth. Add vanilla and flour and beat until smooth. Add plums. Bake about 30 minutes until puffy and light brown. Sprinkle with powdered sugar just before serving. (Good lukewarm, but it will sink as it cools.)

PLUM CRUMBLE
1 3/4 lbs. plums, stoned, thickly sliced (about 4 c.)
1/2 c. granulated sugar or more depending on the tartness of fruit
3 tbsp. flour
1/2 tsp. cinnamon
Unsalted butter, softened for pie dish
TOPPING:
1 c. brown sugar, lightly packed
3/4 c. oatmeal
3/4 c. flour
1 stick (4 oz.) chilled, unsalted butter, cut up
Preheat oven to 375 degrees. Combine plum slices, granulated sugar, flour, and cinnamon in bowl. Toss gently. Butter 10 inch pie plate. Topping: Rub brown sugar, oatmeal, flour, and butter together with fingers until crumbly. Arrange mixture evenly over plums. Lay sheet of foil under dish to catch drips. Bake about 45 minutes. Can serve warm with vanilla ice cream. Serves 4 to 6. Delicious!

DEBBIE'S PLUM PARFAIT
1 lb. purple plums
1 tbsp. cornstarch
3/4 c. sugar
Dash salt
Dash ground cinnamon
Dash ground cloves
1 tbsp. lemon juice
Vanilla ice cream
Rinse plums and drain. Slice plums and remove pits. Measure 3 cups sliced plums. Combine cornstarch, sugar and salt in medium saucepan. Stir in plums, cinnamon, cloves and lemon juice. Cover and bring to a boil. Simmer 8-10 minutes. Cool completely. Layer in dessert dishes, plum sauce, ice cream, plum sauce, etc. 6-8 servings.

PLUM FOOL
3 c. fresh plum sauce*
1 c. sour cream
2 tbsp. blackberry brandy
1 1/2 c. heavy cream, chilled
1/2 c. granulated sugar*
PLUM SAUCE:
2 lb. sweet ripe red plums, quartered and pitted
1 c. lg. prunes, chopped
1/2 c. sugar
1 c. port wine (ruby)
2 tbsp. fresh lime juice
In a medium bowl, stir together the plus sauce, sour cream and black berry randy. Set aside. Whip the cream until soft peaks form. Beat in sugar. Fold in the plum mixture until partly blended, leaving streaks of color. Turn the fool into a decorative bowl. PLUM SAUCE: In medium saucepan, combine plums, prunes, sugar, port and lime juice. Cook over low heat, pour into bowl and cool. Store tightly covered in refrigerator. Can be made up to 3 days in advance. Serves 6.

TIPSY PLUMS
24 plums, red are best
1 bottle port
1 bottle red wine
3 vanilla beans
Sour cream
Sugar to taste
Wash and dry plums. Make a light cut in each plum. Soak in port for 24 hours. Add red wine and vanilla beans and stew for about 2 hours or until ready. (In stewing use sugar to taste.) Have 6 suitable glasses frozen in freezer. Mix some of juice with cream to give color. Allow cooked plums to cool. Add 4 plums per glass with juice and cover with cream. Put in refrigerator until cold. Pits may be removed prior to serving if desired.

PLUM AND APPLE MUESLI
1 2/3 c. Quaker Oats (quick or old fashioned), uncooked
1 (23 oz.) jar chunky applesauce
3 to 4 med. plums, peeled and chopped (about 1 1/2 cups)
3 tbsp. chopped nuts (optional)
2 tbsp. water
1/2 tsp. cinnamon
Combine all ingredients; mix well. Cover; refrigerate overnight. Serve cold or hot* with milk or yogurt, if desired. Store in refrigerator up to 1 week. 8 servings. Variation: Substitute 3/4 cup raisins for plums. *Note: To heat one serving, place 1/2 cup muesli in microwaveable bowl. Microwave at high 1 1/2 to 2 minutes; stir.

NO-COOK FRESH PLUM SAUCE
1 lb. ripe plums (small, dark, Italian prune plums are best)
1/2 c. sugar
1 tbsp. lemon juice
1/4 tsp. almond extract
Pit and slice plums (do NOT peel them). Whirl in blender until smooth. Stir in other ingredients. Delicious as a topping on angel food cake, ginger bread, vanilla or peach ice cream, light puddings - such as snow pudding.

SWEET PLUM SLICE - ZWETSCHGENDATSCHI
1/4 c. sugar
1/2 c. warm milk
1 1/2 pkg. active dry yeast
3 c. flour
Pinch of salt
4 tbsp. butter
2 eggs
2 lb. plums
About 1/3 c. sugar
1 tsp. ground cinnamon
Stir a pinch of sugar into warm milk and sprinkle with yeast. Let stand 5 minutes or until the surface is frothy. Stir gently to moisten any dry particles remaining on top. Sift flour, remaining sugar and salt into a medium bowl. Melt butter; cool slightly. Lightly beat butter and eggs into yeast mixture. Pour into floured mixture, beating to make a dough. On a floured surface, knead dough lightly. Cover and let rise in a warm place 1 hour. Grease a 13 x 9 inch cake pan. Wash and pit plums; cut lengthwise into fourths. Knead risen dough lightly; roll out to fit cake pan. Place dough in greased pan. Pierce dough all over with fork. Arrange plums in overlapping rows on dough. Let rise in a warm place 15 minutes. Preheat oven to 375 degrees. Bake 30-35 minutes or until plums are wilted and yeast pastry is puffed up and golden between plums. Sprinkle with sugar and cinnamon while still warm. Cool slightly in pan, then cut into squares.

CZECHOSLOVAKIAN SVESTKOVE KNEDLIKY
8 oz. cream cheese
3 1/4 tbsp. uncooked baby farina
1 c. flour
1 egg
16 lg. purple plums
Mix the flour, farina and crumbled cream cheese. Add the egg and mix, kneading with hands until thoroughly blended. Roll out on a floured board to less than 1/4" in thickness. Cut into 2 1/4" to 3" squares. Mold and pinch dough around plums. Drop into boiling salted water. Move them with a slotted spoon to prevent sticking. When they float to the top (5 to 7 minutes) remove to serving dish. To serve, pour melted butter over them and sprinkle with a mixture of sugar and cinnamon, or top with melted butter and powdered sugar and chocolate shavings, or melted butter and grated Parmesan cheese. Serve with a roast, either beef or pork. Makes 16 dumplings. 2 or 3 per serving.

SWISS PLUM PIE
1/2 c. margarine
1 (3 oz.) pkg. cream cheese
1 c. all-purpose flourFILLING:
11 purple plums, washed, pitted and quartered
1 egg, well beaten
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 c. sugar
Crust: In a small mixing bowl, combine the margarine, cream cheese and flour. Roll pastry into a ball and roll out on a floured board a circle to fit a 9-inch pie pan. Place in pie pan, crimp edge, and fill with plums and egg mixture.

LEKVAR (PLUM BUTTER) HUNGARIAN
1 peck ripe German plums
5 c. sugar
Wash and pit plums. Run through food chopper and drain. Put in large roaster and bake at 250 degrees for several hours until thickened, stirring occasionally. Add sugar and bake until good and thick, stirring frequently so sides will not burn. Place into pint jars and seal. Keeps indefinitely.

CHRISTMAS PIE
Pastry for double crust pie
3/4 c. sugar
1/4 c. quick cooking tapioca
1/2 tsp. cinnamon
1/4 tsp. salt
4 c. sliced fresh plums or 2 cans whole purple plums, pitted & sliced
1 pkg. 910 oz.) frozen raspberries (partially thawed)
2 tbsp. butter
1 whole plum
Preheat oven to 425 degrees. Divide pastry in 1/2, one slightly larger. Place rolled larger half in 9 inch pie plate. In large bowl combine sugar, tapioca, cinnamon and salt. Add plums and toss to coat. Stir raspberries into plums and toss to coat. Spoon into pastry and dot with butter. Place whole plum in center. Roll remaining pastry and cut 1 1/2 inch hole in center. Top pie with pastry - plum protruding through hole. Bake 15 minutes, then reduce temperature to 375 degrees and bake about 40 minutes or until juice bubbles up near center.

BLUE PLUM CONSERVE
7 lb. blue plums (Damsons or prune plums)
5 lb. sugar
3 lb. raisins
3 oranges (optional)
1 lb. English walnuts (can use pecans), chopped fine
1 tsp. cinnamon
1 tsp. cloves
Cook all together 2 hours or until like jelly. Place in hot, sterilized jars. Seal and water bath for 20 minutes.

PLUM PARADISE
4 med. plums
4 med. apricots
1 tbsp. raisins
1 tsp. imitation rum flavoring
1 env. imitation whipped cream mix
Peel and chop plums and apricots. Mix in raisins and rum flavoring. Prepare whipped cream according to package directions. Carefully fold in fruit mixture. Divide into four serving dishes. Chill about 4 hours or until set. One serving (one dish) = 1 fruit exchanges. 45 calories.

PICKLED PLUMS
7 lbs. sweet blue plums
4 lbs. brown sugar
2 oz. stick cinnamon
2 oz. whole cloves
1 qt. vinegar
Put a layer of plums and spices alternately; scald the vinegar and sugar together. Pour on the plums. Repeat for 2 or 3 days, the last time scalding syrup and plums together.

PLUM RELISH
2 1/2 lb. plums (wild ones are delicious)
1 tbsp. cloves
2 cinnamon sticks
1 1/2 c. water
1 1/4 lb. sugar
1/2 c. vinegar
Wash plums, cover with water and bring to a boil. Drain; cover with water, boil until tender; drain and mash fine. Add sugar and other ingredients and cook until thick. Pour in jars and seal.

PLUM COBBLER
2# fresh plums, pitted and quartered
3/4 c. brown sugar
1 c. flour
1/4 c. (each) white sugar, melted butter
1/2 tsp. cinnamon
1 egg, beaten
Arrange plums in a lightly greased 6x10 baking dish; sprinkle with brown sugar. Combine flour, sugar and cinnamon; add egg stirring with fork until crumbly. Sprinkle flour mixture evenly over brown sugar; drizzle with butter; bake 375 degrees for 45 minutes. Serve with whipped cream.