big brown horse
Hoof In Mouth
Thanks!!
Farmfresh City Homesteader - the sound of falling oaks.
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Farmfresh
City Biddy
LIKE to panic?
big brown horse
Hoof In Mouth
FF,
I just started my plum butter, and I am having a real hard time getting the pits out. Any hints?
I just started my plum butter, and I am having a real hard time getting the pits out. Any hints?
FarmerDenise
Out to pasture
Up until 2 years ago we entered our flowers on a regular basis. We did really well and usually won a lot of 1st and 2nd prizes. We'd each get a check for around $100.00 plus a free pass for every day we entered. Then they upped the entry fee and we haven't done it since.
Our fair is going on now and we plan on going tomorrow. I always enjoy looking at all the entries.
Good luck to you on yours, Farmfresh. Those blue ribbons sure look nice on one's entries, don't they?
Our fair is going on now and we plan on going tomorrow. I always enjoy looking at all the entries.
Good luck to you on yours, Farmfresh. Those blue ribbons sure look nice on one's entries, don't they?
Up-the-Creek
Lovin' The Homestead
FF the peach butter will be a must for me! Can you use fresh,canned or frozen peaches???
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Farmfresh
City Biddy
Still a workin" today!
jessejames
Lovin' The Homestead
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I swear. I don't know if I was just hot and cranky, but I have NEVER had so many problems with a pot of jam! It would not come to a boil, then it did all at once, then it got a HUGE amount of foam on the top (I tried all of the tricks and no go) THEN IT SCORCHED on the bottom while I was fighting foam! he FINALLY it came out. It tastes very good, but a little tough and scrape though I might some jars still have foam flecks on the tops! A batch just for me I guess.
i have seen many a cooking experience go awry for no reason other than mood!! i find that for baking it really does make a difference. especially the sourdough products i think that you must handle things even just a little rougher when your mood is off and the bread can "feel" it.
i have seen many a cooking experience go awry for no reason other than mood!! i find that for baking it really does make a difference. especially the sourdough products i think that you must handle things even just a little rougher when your mood is off and the bread can "feel" it.
big brown horse
Hoof In Mouth
FF, I grow these little golden plums. They were hard to pit, so I finally just smashed them with the flat side of my chef's knife and squeezed that little sucker out. Made a royal mess, but it worked. I had about 40 of them too!
I did what you said about the crock pot, I used a cloth for a lid, my splatter shield is still in some box. It worked just as well. I swear I had plum butter in about 3 hours on low. I added the cinn and some honey (cant do too much sugar for some reason) it is delish! Thanks for the recipe!! It is cooled now and I put it in a container then in the fridge. It only made one container, so I'm sure it will be eaten quick.
Again, thanks for the recipe!
I did what you said about the crock pot, I used a cloth for a lid, my splatter shield is still in some box. It worked just as well. I swear I had plum butter in about 3 hours on low. I added the cinn and some honey (cant do too much sugar for some reason) it is delish! Thanks for the recipe!! It is cooled now and I put it in a container then in the fridge. It only made one container, so I'm sure it will be eaten quick.
Again, thanks for the recipe!
keljonma
Epicurean Goddess
You sure have been busy, FF! I feel like a slacker in comparison! 
This is our family recipe for plum butter - no crockpot in my great grandma's time.
My mom and I updated the recipe for the use of the immersion blender and processing in water bath canner.
Plum Butter
Makes 9 8-oz jars
10 cups chopped, pitted plums (about 5#)
5 cups cane sugar
At just below medium heat, cook at a very mild boil for about 1 hour. Take the pot off the heat and puree mixture with an immersion blender until very smooth. Return the pot to the stove and cook for about another 30 minutes. Stir frequently, this is the point where it easily burns and sticks.
The butter will be ready when you place a small amount on a plate and no water seeps out. It should be rich, dark and smooth.
After filling sterilized jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within an hour.
This is our family recipe for plum butter - no crockpot in my great grandma's time.
My mom and I updated the recipe for the use of the immersion blender and processing in water bath canner. Plum Butter
Makes 9 8-oz jars
10 cups chopped, pitted plums (about 5#)
5 cups cane sugar
At just below medium heat, cook at a very mild boil for about 1 hour. Take the pot off the heat and puree mixture with an immersion blender until very smooth. Return the pot to the stove and cook for about another 30 minutes. Stir frequently, this is the point where it easily burns and sticks.
The butter will be ready when you place a small amount on a plate and no water seeps out. It should be rich, dark and smooth.
After filling sterilized jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within an hour.
jenlyn9483
Lovin' The Homestead
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FF, I know what you mean about the bread oven. I have been using mine alot lately to make flax bread and regular ol white. My mother got mine at the goodwill like 12 years ago for about 6 bucks. It had everthing perfect like it had never been used. Matter of fact she had it for 10 years and never even used it. She loves baking bread but she is a perfectionist and perfers making it her old fashioned "back to basics" way so she never used the machine. I've had it for two years and have been using it alot.
