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4 1/2 cups pitted, chopped plums
1/2 cup water
7 1/2 cups white sugar
1/2 teaspoon butter (optional)
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings
Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.
Recipe provided by:; Recipe submitted by:  DelightfulDines 




1 quart Michigan purple plums, pitted and chopped
3 cups sugar
¾ cup water
¼ teaspoon cinnamon
2 tablespoon lemon juice
1 package (8 ounce) fillo dough
½ cup butter, melted
2 cups corn flake crumbs
1 ½ cup coconut, shredded
¾ cup walnuts or pecans, chopped
½ cup powdered sugar, sifted

Combine pitted, chopped plums with sugar, water, cinnamon and lemon juice in heavy sauce pan.  Simmer until mixture is thickened and jelly-like.  Cool.  Brush one sheet of fillo dough with melted butter.  Sprinkle with corn flake crumbs.  Repeat four times.  Spread ¼ of the plum mixture along one 13” side of fillo. Sprinkle ¼ of the coconut and chopped nuts on top of plum mixture. Carefully roll in jelly roll fashion started with filled side of fillo.  Place on baking sheet, seam side down.  Repeat for a total of 4 times.  Brush top with melted butter.  Cut 4 slits on top of strudel.  Bake in 375 F oven for 35 minutes or until golden brown.  When cooled, sift powdered sugar on top.  Cut in 2 inch slices and serve.



Slices of sugared fresh fruit - peaches, pears, plums, and cherries - are piled into a large casserole dish and covered with a sweet batter. Thirty minutes later, the cobbler emerges bubbling, fragrant, and golden brown.



2 tablespoons salad grade olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice or ½ tablespoon concentrate
1 tablespoon balsamic vinegar
1 teaspoon grated orange peel
1 teaspoon grated lime or lemon peel
Freshly ground black pepper
10-ounce fresh spinach leaves, torn
2 cups basil leaves, torn
2 to 4 (if small) Japanese-type plums—halved, pitted and thinly sliced

Prepare dressing:  In a small bowl, whisk together olive oil, lemon juice, orange juice, balsamic vinegar and the ground peel. Season lightly with salt and black pepper.
In a large bowl, toss the spinach, basil, plums and dressing. Add pepper and salt to taste.  Serves 4.



1 cup plum jam
3 tablespoons reduced-sodium soy sauce
1 tablespoon sherry or chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 pound skinless, boneless chicken breast halves - cubed
1 (20 ounce) can pineapple chunks, drained
1 large green pepper, cut into 1-inch pieces
1 teaspoon cornstarch
3 cups cooked rice
In a saucepan, combine the first five ingredients; heat on low until jam is melted. In a large resealable plastic bag, combine the chicken, pineapple and green pepper; add plum mixture. Seal bag and turn to coat; refrigerate for at least 2 hours.
Place cornstarch in a small saucepan; drain marinade into saucepan. Stir until smooth. Bring to a rolling boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
On 12 metal or soaked wooden skewers, alternately thread chicken, pineapple and green pepper. Place skewers on a broiler pan 3-4 in. from the heat. Broil for 3 minutes, turning once. Baste with plum glaze. Broil 4-6 minutes longer or until chicken juices run clear, turning and basting frequently. serve over rice with any remaining glaze.
Recipe provided by:; Recipe submitted by:  Nancy Morrison

Michigan Plum Growers Association

© 2012 - Forever, Michigan Plum Growers Advisory Group. All Rights Reserved.

Michigan Plum Growers Advisory Group
12800 Escanaba Drive Suite A
Dewitt, MI 48820-8680

Phone : 517.669.4250
Fax: 517.669.4251

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