Just 30 minutes and you'll be spreading some of the best tasting, freshest jam in town. The agar flakes make jam a snap to firm up and fresh ripened fruits take care of the sweet in this healthy, delicious recipe.
Juicy plums, rich zinfandel, and aromatic spices make this seasonal plum ketchup a new favorite in our house. Inspired by our move to Sonoma County, this ketchup is made with local ingredients and spiced with star anise.
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...