Chief Longwind Of The North
Certified/Certifiable
I had a 30 oz can of plumbs in my pantry that looked like it needed using. One of DW's friends had given us a couple cans for some work I helped with. I opened the can and tried one of the plumbs. They were edible, but not what I would ever get a hankering for. So, I had to see if I could turn this ho-hum product into something good. I came up with the idea of making a jam with them. It came out like a cross between a jam, and a fruit butter. I am very satisfied with the results. Here's the recipe.
1 30 oz. can plumbs
1 tbs. Fruit Pectin
1 pinch ground cloves
1 pinch ground allspice
1 tsp. ground cinnamon
2 cups low-call sweetener (I used Ellendale Organic Sugarless Sugar for this)
Open can and pour the can juice into a one-quart sauce pot. Remove the pits from the plumbs. Combine all ingredients into the sauce pan and bring to a medium boil over medium-high heat. Boil for ten minutes. Remove from the heat and stir in the pectin until mostly dissolved. Pour the mixture into a blender and blend on high setting for thirty seconds. Pour into clean mason jar, put on the lid and let cool for thirty minutes. Place in fridge and let cool completely. Enjoy on hot-buttered toast.
The flavor is very nice, subtly sweet with just enough spice to give it a great depth of flavor. This jam/butter is good enough to make a large batch and can.
Another option for this yummy stuff is to use it as a base for various sauces. It could easily be made into a barbecue sauce, or Asian plumb sauce. It's fairly neutral and so could be used in a lot of ways. Thinned, it would make a good syrup for pancakes or waffles. It would make a wonderful glaze for a roasted, or barbecued ham, or pork roast. Add garlic and it would be a good glaze on chicken, pork chops, or lamb. I could also see this used as a base for a sweet and sour sauce, especially for egg rolls or lumpia.
In flavor, this has some resemblance to a rich, dark apple butter, but different.
If you have cans of plumbs that you don't know what to do with, this is a very good way to use them.
Seeeeeeeya; Chief Longwind of the North
1 30 oz. can plumbs
1 tbs. Fruit Pectin
1 pinch ground cloves
1 pinch ground allspice
1 tsp. ground cinnamon
2 cups low-call sweetener (I used Ellendale Organic Sugarless Sugar for this)
Open can and pour the can juice into a one-quart sauce pot. Remove the pits from the plumbs. Combine all ingredients into the sauce pan and bring to a medium boil over medium-high heat. Boil for ten minutes. Remove from the heat and stir in the pectin until mostly dissolved. Pour the mixture into a blender and blend on high setting for thirty seconds. Pour into clean mason jar, put on the lid and let cool for thirty minutes. Place in fridge and let cool completely. Enjoy on hot-buttered toast.
The flavor is very nice, subtly sweet with just enough spice to give it a great depth of flavor. This jam/butter is good enough to make a large batch and can.
Another option for this yummy stuff is to use it as a base for various sauces. It could easily be made into a barbecue sauce, or Asian plumb sauce. It's fairly neutral and so could be used in a lot of ways. Thinned, it would make a good syrup for pancakes or waffles. It would make a wonderful glaze for a roasted, or barbecued ham, or pork roast. Add garlic and it would be a good glaze on chicken, pork chops, or lamb. I could also see this used as a base for a sweet and sour sauce, especially for egg rolls or lumpia.
In flavor, this has some resemblance to a rich, dark apple butter, but different.
If you have cans of plumbs that you don't know what to do with, this is a very good way to use them.
Seeeeeeeya; Chief Longwind of the North
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