You can freeze them whole then take them out when ready and cook up we store all our plums whole in the freezer then take out and cook up as we want them they stay free flow so are good to grab a few out and use
uli,
Dec 25, 7:51am
Yes - you can freeze the jam -or even just the plums :)
duckmoon,
Dec 25, 10:25am
If you make the jam, you can freeze it. Because of the sugar content, it wont go solid. And you can spoon it out direct from the freezer, so you don't need to put it in jars. If you have the freezer space
cookessentials,
Dec 26, 8:25pm
If you have any left over fresh plums. why not make a fruit tart! 125g unsalted butter 150g caster sugar 2 eggs plus one extra egg yolk 60ml brandy 2 tbsp plain flour 200g ground almonds 600g ripe plums, halved 2 tsp milk Sour Cream Pastry: 200g chilled, unsalted butter - chopped 300g plain flour 80g sour cream. For the pastry, pulse the butter, flour and a pinch of salt in processor till it is like breadcrumbs. Add sour cream and pulse till dough comes together in a ball. Wrap in glad wrap and chill for 20 mins. Place butter and caster sugar in processor and whizz for 5-6 mins. scraping down side of bowl as you go. Once it is thick and pale, add eggs, one at a time, whizzing well after each addition. Add the brandy and whizz for 1 minute to combine. Add flour and almond and pulse to combine. Line a large baking tray with baking paper. Roll out the pastry on a floured surface into a circle about 30cm in diameter and about 5mm thick. Place on the tray or a pizza tray. Spread almond meal mix over tart base, leaving a 5cm border. Arrange plums on top,cut side down. Fold over pastry edge to meet the filling and gently press down to seal. Chill for 20 mins. Preheat oven to 190C Beat the egg yolk,milk and pinch of salt together with a fork, then brush over the pastry edges. Bake for 40-45 mins until pastry is golden and plums are soft. Dust with caster sugar, cut into slices and serve while warm.
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