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?
Already made enough jam? Try these two less-common ways to preserve plums. Prunes are an easy dehydrator project. Umeboshi is a Japanese pickled plum that is a bit more involved, but mouthwateringly tart and salty.
Use all your remaining plums to make this. Really. It's a delicious, thick caramel sauce made from dense plums and vanilla powder, the experience heightened by sea salt. And it's VEGAN.
Italian prune plum jam spiced with ginger, cloves and cardamom.
Amazing jam made from Italian Prune Plums