When we moved here eight years ago this plum tree was looking pretty ragged and derelict. R has given it his full attention, along with the other fruit trees, and it is finally paying off. You can’t really tell from this photo how loaded with fruit it is.
I love the “bloom” on the surface of the deeply purplish-brown fruits.
The new pressure canner holds ten half pint jars.
At this rate, the pantry will fill up pretty fast. I doubled the following recipe, which yielded the 10 half-pints plus a larger jar that went into the fridge for immediate use.
4 cups of plums, pitted and quartered.
Add to 2 cups water, bring to boil, partially cover and simmer for 30 minutes.
Add 1/4 cup strained lemon juice, 4 cups of sugar and the rind of an orange, cut in strips.
Boil on medium high until sugar dissolves, then cook at a brisk boil for 10 min. (to 220 degrees)
Stir in 1/2 cup Grand Marnier at the last minute.
Seal into jars with 2 part lids and process for 15 minutes.
You can always find fun ideas for using your garden’s bounty by visiting Greenish Thumb.
We had yellow plums in our yard in Germany. A mature tree can overwhelm you quickly with fruit. We used to have stewed plums for a side dish to use up a lot of them.
Plums are yummy! They’re my favorite stone fruit. I don’t think I’ve ever had plum jam though. Lucky you! I don’t have the wherewithal as a gardener to take proper care of fruit trees, or I might be tempted to get a plum tree.
Yum…I’ve been eating plums from my mother’s neigbours over hanging tree. I had my first plums from my Santa Rosa tree this year , so good.
Janet~A good year can wind up destroying the tree…truly an overabundance of riches.
Alison~I’m ulcky to have a partner who does all of the pruning, etc. He’s lucky to have a partner who does all of the putting-up.