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I'd stew them and freeze in 'pie' sized portions - OR make plum jam like wot I did this weekend. I used RosyB's recipe here: http://www.growfruitandveg.co.uk/gra...highlight=plum and even tho' it was my first time making jam it has turned out SCRUMMY!
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I stew some up but freeze the vast majority of mine raw, simply cut in half, remove the stones and open freeze before storing in bags / boxes as appropriate. That way I can take out however many I want and use them as I need them. Always works well for me. The only problem you can have is if they are a bit under ripe / over ripe. Under and the stones can be difficult to remove, over and you get a squidgy mess and it's best to cook them then.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
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Thanks folks, guess what I am doing tonight...?
wanted to go sailing in 'Headfry' but there is NO wind, so plums it is......
maybe I can sail tomorrow ........ tee heeComment
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I blanch if I'm really, really shocked....
As for blanching veg before freezing - sounds like too much work to me. I'm sure most things don't need it. Is it perhaps a leftover from the days when we were advised to cook vegetables until all the vitamins were safely dead?Comment
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