How to Process Cling Seed Plums (and a recipe for plum sauce/syrup)

Plums can be abundant in the summer, but removing the seeds can be a major chore. Here's how to do large amounts quickly, so that you can then turn your plum pulp into jam, fruit leather, Asian plum sauce...whatever you like.
My recipe for this plum sauce was 2 cups sugar, 1 tsp each of cinnamon and cardamom, 1/2 tsp each of black pepper and allspice, and a tsp of orange extract. This made 14 pints. You can adapt this to your taste as the plums are so acidic that they can handle more or less sugar and spice as you like.

[@Honeybee-Hedgehog-Designs]

I’m in zone 7A Northern California-I have 2 x Santa Rosa plum trees and we are overloaded with them every year, they don’t get very big ! I’ll try your tips , so thank you 😊

[@Brutaga]

Nice video ❤ just picked 5 kilos of what we call Doris Plums here in New Zealand. So thank you because now I know how to process this batch.

[@amypoe8011]

Great video. Thanks! I'm heading of to do this right now.

[@jodibuckmister7402]

Looks soo yummy!

[@MangkyrpangThabah]

W

[@doriswoods9941]

What do you do if the pits are shatterex?

[@cookingtheharvest]

I don't find that they usually shatter. But if they did, I'd either send the mixture through a finer setting on the food mill to sift out the shells, or just keep stirring and removing them. I've never had it be an issue.

[@user-bw8tq5qv4w]

Talking far too much

[@cookingtheharvest]

Thanks for the feedback.