Stoning Plums

[Hans Mum]

I have a huge glut of plums....do i have to stone them when making jams or if i just cook them first would they split and the stones rise to the top?
It's gonna be torture if I have to stone them first

Oh and any ideas other than jams for preserving would be gratefully received

[Two_Sheds]

apparently the stones taste of almond

when I made plum wine, I froze the plums which helped to split the skin and then I mashed them up in my hands to get the stones out. Took frickin hours.

[shirlthegirl43]

When I made plum and marrow jam last year I stoned the plums, but when I made damson jam a couple weeks ago I just bunged the damsons in whole and scooped out the stones as they came to the top. The only thing is that you might not get them all so warn people to watch for stones while spreading the jam.

[pdblake]

I've used damsons and greengages so far this year and just left the stones in. They float to the top eventually.

[rustylady]

I don't like the skins so I blanch my plums in boiling water, peel the skin off and cut the plums in half with a sharp knife. Stones remove easily.

[Hans Mum]

thanks all, think i'll go with shirl's bung 'em in method

[shirlthegirl43]

Don't chuck em away after fishing them out. Let them cool then have fun sucking the sticky flesh off (you will catch most of them on the fast boil after the sugar is dissolved) and spitting out the stones

[Snadger]

I froze them THEN made jam with them........the stones came away very easily!

[Alison]

Don't the stones contain a load of pectin so good to leave them in until boiling?

[Flummery]

I usually manage to 'screw' the stones out of halved plums. With damsons, they DON'T all float to the top - if only! I cook damsons, let them go cold and then go through the lot a spoonful at a time till I get them all. It does take ages, but hey, I'm retired! Good job, as we have nearly 60lb from our little tree this year!

[Snadger]

I usually manage to 'screw' the stones out of halved plums. With damsons, they DON'T all float to the top - if only! I cook damsons, let them go cold and then go through the lot a spoonful at a time till I get them all. It does take ages, but hey, I'm retired! Good job, as we have nearly 60lb from our little tree this year!

Ah...........so thats why I have 'crunchy' jam! I like crunchy peanut butter.........but not jam!

[SarzWix]

I've got a carrier bagful of bullace(s?) to de-stone I've frozen them and then I'll simmer them, and then I'll attempt to put them through a sieve I think... Really can't face trying to cut each one open to get the stone out! (What're the bets that it ends up being some sort of jelly...? )

[Flummery]

Bullaces make a brill jelly but I prefer them mixed with a few cooking apples. They are less astringent like that. They also do a good Gin or better still, Brandy. (Ask me how I know!)

[Hilary B]

I usually compromise. Halve the plums, but then just cook, and nearly all the stones will float out once you have added the sugar. I did it that way with the 'wild' cherry-plums we found near here, and I am pretty confident we got them all. That was nearly 4lbs jam...
Big plums, the stones should be easy to see when transfering to jars (by the method I use, involving a ladle and a measuring jug) anyway.