With all the heat this summer the plums are ripening sooner than usual. Yippee!
I never really understood the term “plum crazy” until this year’s banner harvest; I can’t stop picking when there is ripe, juicy fruit to be had and every possible space is covered with some plum related project.
Have you ever seen the part in Forest Gump where Bubba talks about everything you can do with shrimp? Here’s the plum version: “You can make plum torte, plum jam, plum sauce, frozen plums, dried plums, pickled plums, plums in brandy, plum sauce and this is only the beginning!”
Here is a lovely plum sauce made by putting plums face down on a cookie sheet covered with melted butter and a bit of sugar in a 400 degree oven for 20 minutes. When the skins easily come off it’s ready to go.
To dry plums you can either quarter them or pit them, push them out flat and put them skin side down on a dehydrator tray. It takes about 24 hours for them to try to the point they won’t mold.
Each year I make plum tortes with a recipe from the New York Times. These tortes are super easy to make and freeze beautifully.
Here is the recipe for an absolutely wonderful blue plum conserve from my Mother’s 1946 version of the Joy of Cooking. I use the Italian prune plums but Damson plums work equally well. This recipe does have walnut meats and be aware that there is some concern about canning preserves made with nuts. I have never had a problem but do want to let you know about this.
Blue Plum Conserve
Ingredients:
- 2 oranges
- 1 lemon
- 1 and a 1/4 pounds of raisins
- 9 cups sugar
- 5 pounds blue plums
- 1/2 pound broken walnut meats
Directions:
Peel and chop the thin rind from the oranges and lemon and put it in a large bowl. Chop up the pulp from the citrus fruits and add this and any juice to the bowl. Next add in the raisins and the sugar. Pit, slice and add in the plums. Mix well then place in a large pot and cook until thick. Be careful to stir continuously or your mixture will burn. Add in the walnut meats. Cook ten more minutes then put into sterile jars. You can then water bath can your preserve if you so desire.
Year before last when we had an insane amount of fruit I did a plum wine. It actually turned out to be more of a brandy and while quite strong, we liked it.
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