What did you do with your summer fruits? Have you ever considered preserving them so you can take a mental summer vacation in the cold winter months? Our plum tree has given us great memories this season–we ate some, juiced some and now preserved some. I wanted to show the boys how to make the most out of produce and how preserving something now with a little effort and patience, will come in handy later. They’ve learned that from this small tree, came nourishment, juice, snacks, and now a sweet spread for whatever they want to put it on: crackers, bread, grilled-cheese sandwiches (my oldest lol), oatmeal and other dishes.
Maybe someone out there will seal up some sweet memories of their precious summer fruits (if they’re even still available). All it takes is a little patience. While it’s cooking, close your eyes and reflect on all of the joys the summer has brought you and feel the warmth of the sun kissing your skin. Reflect on that and smile, then get out your crochet hook and start making your scarves now…winter is coming. Here’s my recipe:
Ingredients:
6 cups of fresh, clean, chopped plums
3 cups of organic sugar
juice of one lime
My process:
I put my chopped plums in a big bowl and tossed them in their lime juice in a big pan on medium heat and added all that deadly sugar. Oh, it hurt my heart for just a moment to put all that sugar in there. Then I had to remind myself, that I’m making preserves, and sugar (along with the citrus) is what is preserving this fruit, if not enough sugar is added, you run the risk of having your fruit spoil in the can. I absolved my sugar guilt and reminded myself that this will be enjoyed in moderation (teaspoon servings) and with added nutritional value from the whole fruit.
After a few moments, the plums started to bleed as the sugar dissolved in the natural juices. This was really exciting for me for some reason, to see the transformation and watch the magic happen. I continued to nurse it, watch it and stir it constantly while it cooked at a light simmer. After about an hour and a conversation with my Aunt B, the mixture had thickened and the plums cooked down.
Tip: Put a small drop on a cold ceramic plate and run your finger down the middle. If it stays in place and doesn’t run, your preserves are ready.
I filled my hot, sanitized Glass Mason Jars to the fill line with the preserves and twisted the top only fingertip tight. Then dropped them in boiling water and let it boil for about 10 minutes. This last part is tricky for me because you can’t disturb the cans/jars or it will mess up the sealing process. I couldn’t help myself and touched the top of one with a cloth and messed up the seal. This one won’t have a long shelf life, but will still keep in my fridge for a couple of weeks (if it even lasts that long).
I removed the jars and let them cool, undisturbed overnight. The next day I looked at my lovely jars filled with beautiful, happy memories of my boys messing with the tree, pressing down on the juicer and smiling as they enjoyed yellow candy. This drupe diary has taught me a lot as well. I’ve learned to take a step back to just chew and enjoy the fruit of our labor. I’ve learned that kids will eat or drink anything from the one they love and trust. I’ve learned that I really, really love plums lol.
This jam is going to be great on anything to be honest, because I made it and every time I indulge in this sweet treat I will remember the summer of 2015 and our drupe tree.
Be sure to subscribe for more tips, recipes and veggie adventures!
Reblogged this on oziella.
Thank you Agazine!!!!