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?
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.
A summer variation of a classic fruit butter (apple), a perfect opportunity for a novice "canner".
A sauce made from stone fruit and wine that's just as good drizzled on savory dishes as it is on ice cream.
The Santa Rosa plum is rich and tangy, with soft flesh and a nice floral character. It’s yellow on the inside and red or purple on the outside. They tend to be smaller than commercially available plums, so require a little more work to make jam.
Tweaking a family favorite. With enough wild plums to experiment, I tried one with added pectin, one with no pectin and (the big winner) plum and pineapple with 5 spice.
Tart plums add a perfect balance to sweet cherries in this truly summery jam.
A recipe based on one from Linda Ziedrich's The Joy of Jams, Jellies, and Other Sweet Preserves. Her recipe is for Damson plums and does not include cardamon.
Lemonade Fermented with Whey results in a tangy, bright and fizzy summer drink. Add Plum Syrup, or any other stonefruit, and enjoy a truly delicious, nutritious and seasonal drink.
Visit Punk Domestics's profile on Pinterest.