The plum jam is delicious. Something magical happens to plums when they're cooked - they get this amazing depth of flavour and earthy, wonderful deliciousness. A spiced plum butter is my favourite thing that I preserved last year, so I made sure to try some jam this year. And some spiced pear butter (same recipe, different fruit) is going to be put up, too.
*Edited to add: there's a free download of those cute labels, in several different designs and colours, here.
I haven't gotten to the fruit leather yet - my other plums are still very, very firm, so I have a few days to get that experiment going.
I return to work next week, and I think I'm ready for it. We have the most beautiful Septembers, and I get to travel in our little neck of the woods quite a bit, which I enjoy. Speaking of which, I'm looking for some new music to listen to while driving around - any suggestions?
If you're in Irene's path, I hope that you're prepared and safe to ride out the weekend.
Take care, and have a safe weekend!
I have been making jam-LOTS of jam. I love putting food away for the winter :)
ReplyDeleteDriving music? Depends on what you like...Lately, I've been enjoying Plain White T's (some of it's kind of mellow though), Sugarland (VERY fun, twangy country), Michael Buble, Peter Furler's "On Fire"... As you can tell, I LOVE every kind of music!
I'm off to make myself a boiled egg ;)
You interested in sharing your jam recipe??? It looks delicious and I have a bunch of plums in my fridge! :)
ReplyDeleteThanks so much for the suggestions, Jenn! I'll have to check them out.
ReplyDeleteAlli, no problem - it's from Well Preserved (that's why I wrote that on the lids, so I would have half a chance of remembering next year).
2 lb plums, stems removed
1 cup water
3 cups sugar
2 tbsp lemon juice
Prepare jars. Combine plums and water and bring to a boil over medium. Reduce to medium-low. Cover and simmer for about 20 minutes, until plums are soft. The plum pits will rise to the surface, fish them out with a slotted spoon. Add sugar and lemon juice. Increase heat to medium and cook, stirring often, for 20-25 min, or until thickened. Test for set if desired. Remove from heat. Stir and skim off foam if necessary. Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, seal, and process for 10 minutes in boiling water bath. Enjoy!
Hi Sherrie,
ReplyDeletei love your jam jars. I have searched for them online but cannot find them, i am probably using the wrong words in search !! Do they have a specific name?
Also i love your photographic skills, they really make your pics look clean, fresh and alive...if that makes sense :)
Bobbins, thanks for stopping by, and for your sweet words about my photos. :) Your soaps look lovely! The jars are made by Bernardin here in Canada, and they're the default jar that is available at every store and grocery store in the country. bernardin.ca is their website, and the ones pictured are the 250 mL size. Good luck! :)
ReplyDeleteThanks Sherrie! Looks like a thesis break to me! :)
ReplyDeletePS. Love the goats!