Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Who knew canned plums could be so delicious? Top fresh plums with brown sugar syrup, orange juice, spices and lots of brandy... pure heaven!
As simple a preserve as you'll make all month: local plums, local wine & local honey, marry together in jars of local goodness for the winter to come.
An easy, fast way to use up plums if you've got too many on your hands: preserve them whole in syrup! A sprig of rosemary adds a great layer of flavor.
Quetsch plums preserved in slivovitz, in syrup, in conserves with hazelnuts, and fresh and oven dried with walnuts.