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?
Pickled Plums: slightly spicy, deliciously different, traditionally served as an accomaniment to grilled pork, ham, or a cold roast beef platter, the leftover syrup can be used as a basting sauce for spareribs or home-made barbeque sauce.
I couldn't resist canning plum pie filling! Now all I need to do is open jar, dump in shell and bake! I made with yellow plums, but you can use purple too. FYI a bit much sugar, BUT I use it as simple syrup...
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.
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!
