Clik here to view.
Plum, Nectarine & Chile Jam
I’ve been a slacker on putting up fruit this summer. Sure, I picked some strawberries: but I only got 10 lbs and I froze most of those (though I did make two small batches of jam, including a...
View ArticleClik here to view.
100% Local: Plums in Wine & Honey
As the nippy Fall air makes its way into New York, I heave a sigh of relief as I sense the urgency of the preserving season winding down. While I truly enjoy putting by the best of each season’s...
View ArticleClik here to view.
Santa Rosa Plum & Almond Tart
Have you had Santa Rosa plums? They’re a deep purple-black when ripe, with a blood-red interior and tangy, tart flesh. The aroma when they are perfectly ripe is indescribable: rich, floral, spicy,...
View ArticleClik here to view.
Plum Pie Filling
Pie filling: some of the easiest preserving you’ll do, and my go-to when I have a lot of fruit that I need to put up in a hurry. Pie fillings are great because you don’t have to achieve a gel, so there...
View ArticleClik here to view.
Plum Jam with Preserved Lemon
Plums always remind me of my dad. He would eat them by bucketful in summer: if I think of him in summertime, I see a plum in his hand, one missing a great big Dad-sized bite. I sometimes wonder what he...
View ArticleClik here to view.
Nectarine Plum Butter
I have a confession to make: this fruit butter sat on my stove, in the Staub, for three days before I managed to cook it fully down and get it into jars. My friend Tanya had pointed me to a recent...
View ArticleClik here to view.
Blueberry & Golden Plum Pie + A Giveaway!
This post is in partnership with MightyNest, the online retailer with a positive mission: providing the natural, organic, and non-toxic products that families seek for their homes while also giving...
View Article
