Another fruit tree we inherited at the House of Pi is a purple-leaf cherry plum (Prunus cerasifera). Or something like that. Whatever it is, it ended up completely full of tasty, little plums. I went out with the ladder and a bucket one day and picked the most accessible ones. And ended up with 18 pounds! Whew! So we spent a couple evenings making pickled plums, plum sauce, plum chutney, and cardamom plum jam. Despite a temporary repetitive-pitting injury, it was well worth it! As a bonus, that's 18 pounds of cherry plums that won't be making a mess in our yard.
Pickled Cherry Plums
adapted from Glutton for Life
makes 4 pints
2 lbs. cherry plums
4 whole star anise
8 green cardamom pods
8 nickle-sized coins of ginger
3 cups water
2 cups sugar
1 cup balsamic vinegar
1 cup red wine vinegar
1 tsp. kosher salt
In each sterilized jar, place one star anise, 2 cardamom pods, and 2 ginger coins. Pack with cherry plums. In a saucepan, bring remaining ingredients to a boil. Fill jars with liquid, leaving 1/2 inch headspace, and lid. Process in a hot water bath for 10 minutes.
Serving suggestion: Delicious served over vanilla ice cream!
adapted from Glutton for Life
makes 4 pints
2 lbs. cherry plums
4 whole star anise
8 green cardamom pods
8 nickle-sized coins of ginger
3 cups water
2 cups sugar
1 cup balsamic vinegar
1 cup red wine vinegar
1 tsp. kosher salt
In each sterilized jar, place one star anise, 2 cardamom pods, and 2 ginger coins. Pack with cherry plums. In a saucepan, bring remaining ingredients to a boil. Fill jars with liquid, leaving 1/2 inch headspace, and lid. Process in a hot water bath for 10 minutes.
Serving suggestion: Delicious served over vanilla ice cream!
Plum Sauce
adapted from An Oregon Cottage
makes about 8 half-pint jars
4 lbs. cherry plums, pitted
2 cups brown sugar
1 cup white sugar
3/4 cup onion, chopped
1 Tbsp. ground mustard
2 tsp. dried chili flakes
2 Tbsp. ginger, minced
2 cloves garlic, minced
1 cup cider vinegar
1 Tbsp. kosher salt
Combine all ingredients in a large pot and bring to a boil. Reduce heat and simmer for about a half hour. Process with an immersion blender and cook until thick and syrupy. Ladle into sterlized jars, leaving 1/4 inch headspace, and lid. Process in a hot water bath for 20 minutes.
Serving suggestion: as a glaze for grilled chicken drumsticks, shown here with kimchi fried rice and asian-style zucchini
adapted from An Oregon Cottage
makes about 8 half-pint jars
4 lbs. cherry plums, pitted
2 cups brown sugar
1 cup white sugar
3/4 cup onion, chopped
1 Tbsp. ground mustard
2 tsp. dried chili flakes
2 Tbsp. ginger, minced
2 cloves garlic, minced
1 cup cider vinegar
1 Tbsp. kosher salt
Combine all ingredients in a large pot and bring to a boil. Reduce heat and simmer for about a half hour. Process with an immersion blender and cook until thick and syrupy. Ladle into sterlized jars, leaving 1/4 inch headspace, and lid. Process in a hot water bath for 20 minutes.
Serving suggestion: as a glaze for grilled chicken drumsticks, shown here with kimchi fried rice and asian-style zucchini
Plum Chutney
adapted from the Ball Blue Book
makes 4-6 pints
4 quarts cherry plums, pitted
3 cups brown sugar
2 cups raisins
1 cup onion, chopped
2 Tbsp. curry powder
2 tsp. ground ginger
1 tsp. kosher salt
3 cups cider vinegar
Combine all ingredients in a large pot and bring to a boil. Simmer until thick, stirring frequently. This can take up to an hour. Ladle into sterilized jars, leaving 1/2 inch headspace, and lid. Process in a hot water bath for 10 minutes.
adapted from the Ball Blue Book
makes 4-6 pints
4 quarts cherry plums, pitted
3 cups brown sugar
2 cups raisins
1 cup onion, chopped
2 Tbsp. curry powder
2 tsp. ground ginger
1 tsp. kosher salt
3 cups cider vinegar
Combine all ingredients in a large pot and bring to a boil. Simmer until thick, stirring frequently. This can take up to an hour. Ladle into sterilized jars, leaving 1/2 inch headspace, and lid. Process in a hot water bath for 10 minutes.
Cardamom Plum Jam
adapted from Liana Krissoff, author of Canning for a New Generation, available in Southern Living, August 2012
makes about 5 half-pint jars
4 pounds cherry plums, pitted
2 cups sugar
2 Tbsp. fresh lime juice
2 tsp. freshly ground cardamom
Combine plums and sugar in a large pot and bring to a boil over medium-high heat, stirring often. Simmer, stirring often, for 5 minutes. Pour through a fine wire-mesh strainer into a bowl, gently pressing with a wooden spoon to squeeze out juices. Reserve plum pieces. Return juice to the pot and bring to a boil over medium-high heat. Boil, stirring occasionally, 10-15 minutes or until syrupy. Add reserved plum pieces and stir in lime juice and cardamom. Bring to a light boil, stirring often, and simmer for 15 minutes. Ladle into sterilized jars, leaving 1/2 inch headspace, and lid. Process in a hot water bath for 10 minutes.
Serving suggestions: on a crumpet at tea or cut with a bit of balsamic vinegar and used as a glaze on broiled pork chops
adapted from Liana Krissoff, author of Canning for a New Generation, available in Southern Living, August 2012
makes about 5 half-pint jars
4 pounds cherry plums, pitted
2 cups sugar
2 Tbsp. fresh lime juice
2 tsp. freshly ground cardamom
Combine plums and sugar in a large pot and bring to a boil over medium-high heat, stirring often. Simmer, stirring often, for 5 minutes. Pour through a fine wire-mesh strainer into a bowl, gently pressing with a wooden spoon to squeeze out juices. Reserve plum pieces. Return juice to the pot and bring to a boil over medium-high heat. Boil, stirring occasionally, 10-15 minutes or until syrupy. Add reserved plum pieces and stir in lime juice and cardamom. Bring to a light boil, stirring often, and simmer for 15 minutes. Ladle into sterilized jars, leaving 1/2 inch headspace, and lid. Process in a hot water bath for 10 minutes.
Serving suggestions: on a crumpet at tea or cut with a bit of balsamic vinegar and used as a glaze on broiled pork chops
And here are the finished results! I tend to use 4 oz jars to share tastes with more people...
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