Tuesday, July 26, 2011

Plum Crazy

Arizona has two growing seasons compared to other places. We can have a wonderful garden during the winter and spring. The summer, however, is pretty dreary in the produce area. Fortunately we have close neighbors with great growing seasons. Recently I was able to procure around 20 pound of plums from California. They were organic and looked beautiful.

I set them out for eating, since the small people love eating fresh fruit. These plums just sat. I cut them up for meals, but no one under 8 ate them. When I asked what was wrong, each told me that they were too sweet and juicy. I could not believe it.

So, I had a box of plums to eat or store while temperatures outside hovered in the 110s. I procrastinated a bit, but I could not ignore them for long as they were occupying valuable refrigerator space. This weekend I finally succumbed and pulled out the canning equipment.

All went really smoothly and I didn't overheat the house too much. I made plum jam, plum chutney and plum conserve, because I had so many plums. I used Pomonas Universal Pectin, so I could cut the amount of sugar needed significantly. The plum jam and chutney recipes originated from the Ball Blue Book Guide to Preserving. It took a lot longer than I had planned as it seems everything does. Although it was not my harvest to preserve, I now have quite a few jars of plum preserves for the cooler months to spread on toast or have with roasts.
Plum Conserve, Plum Chutney and Plum Jam


  1. You have been busy. My husband always makes our plum jam, it's something he enjoys doing. I have never made plum conserve so thanks for the link. xx

  2. Wow! Great job! It's too bad the younger set didn't enjoy the plums, but hopefully they will like the preserves later on!

  3. What happened to cherries this year?