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Pickling and Preserving: Apricot Jam - no added pectin . Grape Jam - no added pectin . Peach Chutney . Peach and Apricot Jams . Pear Chutney . Orange Marmalade . Plum Jam Sauce . Pickled Beets . Pickled Carrots . Stewed Cherries

Preserving Plums

September 2013

These tiny plums were picked for "Not Far From the Tree" ("Not Far From the Tree" is a charitable Toronto organization that includes a residential fruit-picking program to pick fruit (with permission, of course) that would otherwise go to waste. www.notfarfromthetree.org) To taste, the plums were not the juiciest of plums, nor were they really sweet. But they did have a lovely plum flavour. The flesh inside was gold, as in prune plums.

plum © ejm September 2013

We stewed and jarred most of the plums.

plums © ejm September 2013

The stewed prunes are on the tart side. If we use them to make tarts, we'll have to add sugar. But as is, they're perfect with creamy goats' cheese.

plums © ejm September 2013

We decided to try oven-drying a few plums as well.

plums © ejm September 2013

The tiny dried fruits look just like olives! And they're very very tart. (Is sugar added to commercially dried prunes?) The pits are not all that easy to remove and are just about as large as the fruits themselves.

plums © ejm September 2013
plums © ejm September 2013

to blog from OUR kitchen: Those are plums?!

plums © ejm September 2013

Preserving Plums





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