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?
Homemade plum liqueur and Limousin sunset cocktails. Inspired by the seasons and local produce and flavours in the Limousin, France
Plum and walnut conserve, rich and tasty and so perfect with your cheese board on a cold winter's night.....
In this recipe, ripe plums get tossed with spicy chile de árbol, orange peel and thyme to imbue a spicy, floral flavor.
Juicy nectarines, tart plums and just a bit of sugar. Cook it down, down, down and you'll get a fabulous, thick, shiny butter.
Mostarda di Cremona isn't actually a mustard, rather it's summer fruits preserved in mustard-infused syrup. Use a mix of peaches, pears, plums, apricots, nectarines, quince, cherries, citrus rind. Makes for a beautiful holiday gift.
Most country wines require a lot of patience– but not this one! Using cider yeast really sped things up for me, and although not such a refined or strong wine, it’s completely delicious.
The flavours of Kimchi in a classic British-style sweet and sour chutney-- amazing comparison between the raw and the cooked.
In the time of Plum Glut, here's some savoury and sour inspiration from salt, chili, ginger, and garlic-- Plum Kimchi, Plum Pickles and an everlasting, low-tech Umeboshi relation.
Two batches of plum jam made with different flavours: one with cinnamon (tastes like pie!) and one with Earl Grey (my personal favourite).
The height of simplicity-just sugar and plums. A microbatched, freezer jam to save those beautiful late fall plums.