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?
Sweet plums, anise-y tarragon and warm bourbon play so well together.
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.
A homemade version of Sloe Gin: Gin infused with damson plums and sugar for an easy plum liqueur.
Italian prune plum jam spiced with ginger, cloves and cardamom.
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.