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This weeks theme was: Plums! New preservers will find everything they need to learn to preserve plums and veterans will (hopefully) find new ideas and great preserving ideas for one for the many different ways you can put plums up.
- Fundamentals (University of Missouri Extension Office). A short .PDF that’s a great place to start if you’re looking for ideas and want a bunch of inspiration from a single place.
- Apple-Plum Sauce (Tiny Prairie Farm). If you can make applesauce and you can make plumsauce, why not combine the two?
- Plum Sauce with Wild Plums (Homest-Food.net) I ador Hank Shaw, his books and website. And now I want to find me some wild plums too!
- Plums and Honey (Food in Jars) Marisa is on our newsletter almost every week – she has so many recipes and I love this one for it’s use of honey; I bet the plums taste like candy when done!
- Jalapeno-Honey Plum Jam (The Lazy Homesteader) I’m a fan of the hot stuff and this sounds like fun. The name of the website also made me chuckle.
- Raspberry Plum Jam (Completely Delicious) A no-pectin jam that combines raspberries and plums; raspberries would add plenty of pectin while plums would add a soften the texture to balance the seeds. It’s a neat idea.
- Plum Wine (GrapeStomper) This no-nonsense link has 2 recipes with no photos and walks you through the fundamentals of making plum wine.
- How to Make Plum Wine (Wine Making Guides) If you like to get right to the point, this is a link for you. The process of making plum wine explained in less than 300 words. Booya!
- Fermented Fruit Kvass (Green Kitchen Stories) Honey, ginger and fruit are fermented into a low-alcohol (similar to kombucha) beverage that’s perfect for summer!
- Fermented Plum Brandy (Fresh Bites Daily) Just a fantastic idea. Really.
- Plum (and other fruit) Vinegar (Organic Authority) Not all fermenting is booze – here’s a quick guide to turning any fruit into vinegar!
- Lacto-Fermented Plums (Rene Redzepi/ Noma) He is one of the best Chefs in the world. And he shows you how to ferment plums in a video in less than 1.5 minutes!
- Fermented Dark Plum Jam (Rejoice In Life) Jam made with honey that’s fermented for a few days on your counter before being stored in the fridge. If you haven’t tried fermented jam yet, you’re missing out!
- How to Dry Plums (An Oregon Cottage) These look simply beautiful and will be part of my kitchen in the near future!
- Dried Plums or Prunes (Not Quite Nigella) How to dehydrate plums in your oven (though my oven doesn’t go quite low enough). The same recipe could be done in a dehydrator (though I’d dehydrate them around 135 degrees).
- How to Make Fruit Plum Leather (Natasha’s Kitchen) I didn’t eat fruit roll-ups very often as a child but they have a special place in my heart; especially when they are homemade.
- Plum-Berry-Balsamic Fruit Leather (Hitchhiking to Heaven) Shae has been an on-line friend for many years and I love her recipes and am especially fond of the idea of adding acid to a fruit leather.
- Homemade Umeboshi (Just Hungry). Umeboshi is one of my all-time favorite ingredients. We don’t have the ‘right’ plums to make these in most (if not all) of North America but there are some clever attempts like these – and I’m betting it would be touch to tell the difference based on some of the experiments we’ve done around the house.
Fridge or Freezer
- How to Freeze a Plum (National Center for Home Food Preservation). The no-nonsense guide to freezing plums.
- How to Freeze Plums (I Hear Them All) I’ve never used a cherry pitter to pit a plum but this recipe makes it look easy.
- Plum and Apple Freezer Compote (Mostly Eating) An easy way to preserve plums.
- Plum Chutney/ Relish for the Fridge (Monsoon Spice) The idea of making ‘plum relish’ is new to me but I’d really like to use this on tacos or salads.
- Spicy Sour Plum Chutney (tarladalal) I’m a big fan of sour food (I’m drinking a sour beer as I write this) and I think it’s a flavor that’s often overlooked in a lot of cooking, including mine.
- Plum Chutney (Vah Rev Vah) This is aggressively spiced (though not necessarily spicy) and I can’t imagine what it tastes like – which is why I’ve included it and will be making it in the next two weeks.
- Pear Infused Brandy (Island Vittles) A classic combination and something I wish I knew about when my first mentor was alive. We would often sip brandy together after long days of work and this would have made those evenings even sweeter!
- Drunken Plums in Vodka (City Boy Hens) I thought the name was funny; vodka is a good ingredient to learn to infuse with as it has little flavour so it’s difficult to mess up).
- Infuse Your Booze (Northwest Edible Life) A fantastic primer on all sorts of infusing (they reccomend putting plums and cinamon in brandy!)
- Silovitz (Silovice.org) This is the absolutely zaniest recipe for preserving I’ve ever shared. I can’t even try to describe what is done here – but if you want to make a whole lotta something that can eventually be distilled to make a whole lotta brandy this is the place to go.
From our Archives
- Fermenting Plums (‘Like’ Ume Boshi) One of my more radical recipes this is easy to make though the technique is a little ‘out there!
- ‘How to Pit a Peach or a Plum (a 30-Second Tip) I had no idea there was a ‘trick’ to pitting stone fruit like this..
- Different Ways to Consume Rumtopf We make rumtopf (sugar and fruit and refermented rum) with all the fruit we can find – including plums.
- Preserving Plum, Peach and Nectarine Cordial A simple way to add flavor to carbonated (or still) water through the winter.