Douglas County Conservation District
SERVING LANDOWNERS IN DOUGLAS COUNTY COLORADO FOR OVER 50 YEARS
PO BOX 688, 7519 E HWY 86, FRANKTOWN, CO 80116 303-688-3042 EXT. 100
Blossoms: late April to mid May
The wild plum is round to oval in shape, slightly larger than a marble, and orange-red when ripe.
Combine the dry ingredients, then mix in the milk and shortening. Spread in 9" x 13" baking pan.
Drain (save juice) and pit 2 quarts of canned wild plums. Sprinkle plums on top of batter.
4 cups juice (add hot water to get total)
1 1/2 cups sugar
red food coloring (optional)
1 teaspoon cinnamon
4 tablespoons margarine
Bring sauce to a boil and pour over plums. Pour plum sauce over the batter in a 9" x 13" baking pan. Bake at 350 degrees for 30 minutes. Sauce will be on the bottom and cake on top when done. Let cool and either serve from pan or place on plate upside down with sauce on top.
8 cups plum juice (from peelings)
4 cups sugar
Sterilize canning jars. Measure juice, bring to boil. When it boils vigorously, add sugar. Boil rapidly until it reaches the consistency of honey. Pour into hot jars, leaving 1/4 space at the top of the jar. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath.
4 quarts plums
6 cups sugar
1 cup distilled white vinegar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
Wash and drain plums. Prick each plum with a fork to prevent the skins from bursting. Place plums in a large crock. Combine sugar, vinegar, and spices; boil 5 minutes. Pour syrup over plums and let stand 24 hours. Drain and reheat syrup, and pour over plums again the second day. Let stand 24 hours.
The third day, drain and set aside syrup, pack the plums into hot jars, leaving 1/2-inch head space. Fill jar to 1/2 inch of top with boiling hot syrup. Remove air bubbles. Wipe jar rims. Adjust lids. Process 15 minutes in a boiling water bath at 5,000 feet.
5 cups pitted, tart plums (about 2 1/2 pounds)
4 cups sugar
1 cup water
Sterilize canning jars. Combine all ingredients. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly almost to the jellying point, about 15 minutes, stirring frequently to prevent sticking. Pour hot preserves into hot jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath at 5,000 feet.
4 cups wild plum puree
1 package MCP pectin
1 cup sugar
Use fully ripe or slightly overripe plums. Wash and cut away any bruised or spoiled portions. Pit. Puree plums in blender or food processor. Stir the MCP pectin into puree. Mix well. Add sugar and stir until dissolved.
Coat cookie sheet or dehydrator shelf with vegetable oil. Spread 1 cup puree in border. Smooth puree with rubber spatula or tilt cookie sheet to evenly spread puree. Refrigerate unused puree.
For conventional oven:
Set temperature control at lowest setting or 150 degrees F. Two cookie sheets may be placed in the oven at the same time. Rotate trays after 3 hours. Drying will take up to 18 hours.
Set temperature control at 140 degrees F. and dry for 6-8 hours.
One to two days. Test for dryness by touching center of leather; no indentation should be evident.
Remove rolls from tray while still warm and either roll each one in one piece or cut them into 4- to 6-inch squares. Roll in plastic wrap after cooled. Rolls may be stored up to 1 month without refrigeration. For longer storage, place in freezer up to 1 year.