The most neglected of the amazing group of stone fruits is the diverse plum.  It is a truly transformational fruit.  Cook it and it changes to give us an amazing flavor burst however it is used.It grows in all but the most extreme climates.  The varieties and length of the season are amazing in amount and length of time.  May to October is the season which gives you ample time to enjoy plums in ways from jam to Plum Duff.

Plum Perfect,  Plum Good, Plum Crazy and Little Jack Horner in the corner with a choice “Political Plum” in his pie.  Just some of the ways plum is a part of our language.

Now that you are thinking about plums you will find many fine recipes beyond these starters below.  As stone fruits hit the farmers markets and grocery stores collect a bag of about 4 pounds and you are ready to have a terrific flavor experience.  If you have a plum tree in your yard or a friend’s yard, how lucky can you be?

Start with this simple small batch plum jam.  Next time you can cook a big full-size batch to share.

Plum Jam for the Fridge
Makes about 4 cups, 4-8oz jars

Ingredients

3 – 4 pounds of plums, pits removed and flesh roughly chopped, about 8 cups.
1/2 cup water
2 1/2 to 3 cups sugar
3 Tablespoons. lemon juice (may use bottled)Directions

1. Combine the prepared fruit and 1/2 cup water in a large pan.
2. Bring to a boil, reduce heat to a simmer and simmer for about 20 minutes.  Stirring often to prevent scorching the fruit.
3. Now add the sugar.  If the fruit is very sweet or very tart adjust the sugar to taste.
4. Stir in the lemon juice and bring the mixture to a boil again then reduce to a vigorous simmer.  Stir and carefully watch as not to scorch or burn the sugar.  Cook to the gel stage.
5. Remove from the heat and rest for 5 minutes and then ladle into hot sterile jars, place lids and turn the jar over for about 5 minutes to seal the tops.
6. Cool and store in the fridge.
7. Now enjoy on your toast, bagels, biscuits, PB&J sandwiches.

Soon you will look for a good canning book on how to make big batches of Plum jam.Plum Crazy Good Pie

Ingredients

1 recipe double crust pie dough for a 9” pie. Chilled.
3 1/2 cups pitted and sliced plums
2 1/2 Tablespoons Quick Cook Tapioca
1 1/4 cups sugar
Pinch of salt
1/4 tsp. ground allspice
4 slices fresh lemon cut into bitsDirections

1. Oven temperature 425º.
2. Combine the filling ingredients and allow to macerate while you prepare the dough.
3. Place the filling in the prepared pie plate and chill while rolling the top crust.  When using tapioca always use a full top crust, not a lattice.  The tapioca needs the heat trap that the top crust forms to fully become soft.
4. Place the top crust, crimp the edges, glaze with 1/2&1/2 and dust with sugar. Cut slits for steam escape.
5. Place pie in a parchment lined sheet pan to catch drips.
6. Place in the preheated 425º oven for 20 minutes, reduce heat to 350º for 45-50 minuted. The filling will be bubbly.  If not bake a little longer.

Always cool your pie completely before cutting.  If you want a warm pie, reheat the pieces, not the whole pie.

Other ideas for Plum Perfect and Plum Crazy recipes –
Plum Duff, Plum Upside Down Cake, Plum Cobbler, Plum Pudding, Plum Clafoutis, Plum Conserve, Plum Hand Pies, Just ideas to start.

If you are eager to get really hungry you can see the rest of our food blog posts!