JAM!

[bladespark]

I got like 15lbs of plums. :D Free, I just had to wrangle the ladder over to the park.

Used about half of them by now. Some on making plums in rum sauce (probably having more of that for lunch quite shortly!) some on making plum liqueur (batch 1 drinkable, but needs improvement, batch 2 currently steeping) but most on 6 pints of plum jam!

Alas, I had a little trouble getting it to thicken, and finally, after spending like an hour stirring boiling jam, shrugged and said good enough, so it came out kinda runny. Tasty, though!

Saved one pint for me, and gave 5 away to friends.

There was a hiccup in the deliveries (because nothing whatsoever can go entirely right this year) when my car battery turned out to be dead. But we have a trickle charger, so I charged it overnight and tried again today. Just got back, in fact, and it was awesome to see my friends in person after so long!!! There's one person on the list who I see regularly, but the others I hadn't seen since back in March.

We stayed six feet back and just said hi and dropped jam, but it was still pretty nice.

I feel good about it. I made a thing that was good, and then did a good thing with it. Just the sort of thing my week needed, really. :3

Now, off to make more plums in rum sauce for lunch. Nom.

Comments

[cornerofmadness]

going to have to google plums in rum sauce because it sounds like something I need

[bladespark]

I have no idea if there are recipes out there that mimic what I do, because I came up with it on my own. It's a white sauce (bechamel base, but no cheese) with brown sugar, salt, nutmeg, and rum. Or brandy, or whisky, or whatever other liquor suits you. Currently using Captain Morgan spiced rum, though, that goes super well with plums as well as with nutmeg and brown sugar! Then one fries the plums in a little butter and just a splash more of the rum until they soften, pours the sauce all over them, and NOM. (You can do this with very green plums, they just take longer, whereas very ripe ones you barely hit them with the heat and they're done.)

[cornerofmadness]

oh cool, thanks! I will have to try this. I appreciate you sharing it

[bladespark]

You can find recipes for whisky sauce that don't use dairy that would also work pretty well, (ones meant to go on bread pudding, for example!) but I like the contrast between the creamy sweet sauce and the not-creamy tart-sweet plums!