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?
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.
Really folks. This stuff is the bomb. Slathered on a burger…you needn’t anything more. Ketchup in cowboy boots and a little black dress!
Sour plums make for sweet jam: tart and perfect for adding nontraditional spices. Think habaneros or cardamom and get the canning pot ready! These recipes are made with non-freestone plums, so the bulk of the work is in pitting. Happy canning!
Spicy, sweet, tart & beautiful.
Making a quart of spiced pickled plums with some leftovers from making jam. Quick and easy!
A beautifully-flavored and colored jam made with local Italian or prune plums.
Every year this time I hike and pick wild plum trees that make my favorite jelly it’s organic and amazing!!
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.
A flavorful sauce with garlic and spices enriching the bright flavor of ripe plums.
A simple plum jam with vanilla made from clingstone plums.