I’ve spend the last few days picking, cleaning, slicing … making chutney, plum butter & ginger plum jam …. canning, freezing … making a pie… my first plum pie… it was heavenly and I really want to bust out a few more pies and freeze them.. you can get the recipes I used here.
Delia Smith’s Spiced Plum Chutney was so easy to put together… diced the apples and onions in the food processor and then almost everything else was weighed at the store from the bulk bins, so I just pored all that in… and it smelled so good cooking. I almost wished someone was going to just stop by so they could smell it! Now we wait 3 months while it mellows… yum!
Country Plum Pie was my favorite kind of pie… simple and all about the fruit. A couple spices, some minute tapioca, a bit of sugar (I don’t like super-sweet pies… overpowers the fruit) and, well, I had two slices. A la mode. Must go running tomorrow morning!
Spiced Plum Butter was the perfect thing tonight because I had sliced all these plums yesterday and was concerned that if I didn’t cook them up tonight, they wouldn’t be good tomorrow. Since the recipe calls for 4 lbs of plums, I used the ones in the fridge up and then had the quarter 12 more ounces. Extra bonus: I got to use my cool immersion blender which made quick work of those cooked plums! I usually make homemade cranberry sauce and spoon that over plain yogurt or cottage cheese, but I’m going to be using this plum butter in its place for a bit.
Gingery Plum Jam is a not-super-sweet jam. The first preserves we made, from the Williams Sonoma cookbook, was 4 lbs of plums to 7 cups – over 3 lbs – of sugar. Since it was the first time I made jam, I didn’t know how much that was until I saw the Gingery Plum Jam recipe: 4lbs of plums to 3 cups of sugar. I like it because the jam is a little tart and the ginger comes through so delicately. It is yummy!
We will want to make the wine and liquor as well as the barbecue sauce. I also want to mass produce the Baked Plums Madeira and then can it… I don’t know how much liquid it creates, so I might have to pack it in a simple syrup which might dilute all the baked plum goodness… I’ll keep you posted.
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