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?
It takes a bit of work to make the fruit juice required for a colorfully translucent jelly. A proper ratio of fruit, pectin, acid, and sugar is required; do not fret, it is not nearly as complicated as it seems.
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.
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.
I love their color, their flavor and the fact that they make the most amazing jam. Even a mediocre apricot sings when cooked down with sugar and a squeeze of lemon.
.JPG "Bourbon Pickled Peaches")
.JPG "Stone Fruit & Wine Sauce")
