A bag of plums and no place to go
We rec'd a big bag of ripe, juicy plums. We can only eat so many. Ideas? The zuchinni will be coming next.
How about making Plum Butter?
1 1/2 lbs. (about 9 fresh lg.) plums, sliced and pitted
2 c. sugar
1/2 tsp. cinnamon
Dash of nutmeg, cloves and allspice
In heavy kettle stir plums and 1/2 cup sugar over lowest heat. When juices flow, bring to boil; cook 5 minutes or until fruit is tender. Pour into blender. Chop on low speed, 2 seconds. Return to kettle; add remaining sugar and spices. Bring to boil.
Reduce heat, yet maintain active bubbling; cook 5-10 minutes, stirring frequently. Test for doneness -- mixture "sheets" from spoon, or pour teaspoonful on chilled sauce -- if no rim of liquid forms around edge of butter it is done. Ladle at once into hot sterilized screw top jars leaving 1/2 inch headspace. Seal with clean, dry, metal lids. Makes 3 1/2 pints.
Wow, lucky you.
This recipe can be used using just plums also.
It's a family favorite and often requested.
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Fruit In Ginger Syurp
1/2 cup water
3 slices ginger root -- sliced 1/3' thick
4 whole star anise
or 1/8 cup star anise pieces
1/2 cup sugar
1 1/2 teaspoons fresh lemon juice -- or to taste
3 nectarines -- firm & ripe
about 1/4 pound
1 cup blueberries -- picked over
With vegetable peeler, remove 3, 3xl/2 inch pieces zest from the
lemon. In a saucepan bring the water to a boil with zest, ginger root,
star anise, sugar and one teaspoon lemon juice. Simmer stirring until
sugar is dissolved. Cool syrup and discard star anise. (syrup may be
made two days in advanced and chilled, covered)
Halve and pit nectarines and plums. Cut nectarines into wedges. In a
bowl toss cut fruit together with blueberries, syrup and remaining
lemon juice. Mixture may be made 8 hours ahead and chilled, covered.
Gourmet Sept '97
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