I don't know where the post is about plum sauce/jelly. But here is what I have. I got these off the Internet to try but in the time it took to do that my tree became TOTALLY covered with Japanese beetles! Hope these help Damson Plum Jam posted by Connie 08-12-98 7:46 PM

Damson Plum Jam

4 qt. Damson plums 1 qt. cold water sugar

Wash plums, add the water and cook the fruit until the skins are soft. Cool and remove the seeds.

Measure and add 2/3 as much sugar as fruit. Stir mixture over low flame until sugar is dissolved. Boil rapidly until mixture is thick and clear.

The flavor of the plums should be practically unchanged and the color a rich sparkling red. Pour into sterilized jars and seal while hot.

Title: Plum-Sauced Chicken Categories: Casseroles, Poultry Yield: 8 servings 1 c Damson plum jelly 1/4 c Dark corn syrup 1 T Lemon juice 2 t Onion powder 2 ea Chickens,broiler-fryer,8ths 1/4 c Worcestershire sauce 2 T Corn oil 2 1/2 t Salt 1/2 t Ginger,ground 1. Combine all ingredients except chicken in a large bowl; mix until blended. 2. Add chicken pieces, turning to coat. 3. Cover and refrigerate 1 hour. 4. Place chicken pieces on a rack in a foil-lined shallow roasting pan. 5. Bake in preheated 350'F. oven 45 minutes, basting chicken with plum jelly mixture occasionally; turn once. 6. Increase oven temperature to 450'F.; bake chicken, basting with sauce twice, until well glazed, about 15 minutes. 7. Remove drippings from pan; skim off fat. 8. Serve drippings hot as a sauce with the chicken. NOTE: Serve with hot cooked rice and cooked snow peas. Rainbow Trout with Spicy Plum Sauce Serves 4

4 rainbow trout steaks (about 6oz each) 1 teasp paprika 1 teasp olive oil 4 fresh bay leaves 4 cloves garlic 1 dessert apple, cored and cubed 1 inch section fresh ginger, finely shredded 1 large Spanish onion, chopped 8 oz Victoria plums, halved and stoned 1 teasp five spice powder 1/4 pint apple juice 1 teasp dark soy sauce

Line a baking dish with some lightly oiled foil.

Rub both sides of the fish with paprika, then set each piece on some frash bay on the foil.

In a large frying pan, saute the garlic, apple, ginger and onion in the oil for 5 minutes.

Put a little into the central cavity of each trout steak. Bake the fish towards the top of an oven preheated to 200 C (400F, gas mark 6) for about 18-20 minutes, uncovered.

Add the plums, 5 spice powder, apple juice and soy sauce to the frying pan. Cook over medium heat, uncovered, for 5 minutes, then covered for 10-12 minutes more while the fish cooks, then puree in a blender to a sauce. Serve the fish with some hot sauce poured over around it and the remainder in a sauce boat on the table.

Serve with parsleyed brown rice and cucumber salad.

-- Ann Markson (tngreenacres@hotmail.com), September 06, 2001