Well, I’ve got the Sugar Plums well under way. They are now on day 1 of a 3 day wait. See the recipe here.
Sugar on the bottom of pan and putting plum halves on top.
Second layer ready to go.
Topped all off with a layer of sugar.
The sugar is just starting to dissolve.
Almost all dissolved, and it's only taken 5 hours!
Boiling for 1 minute.
Using a bowl to keep the plums submerged.
And now we wait... for three days!
Of course, the Sugar Plums are only using up 2 lbs. of the many plums hubby brought home. So I’ve also made some Plum Sauce.
Plum Sauce:
4 lbs. plums
2 cups brown sugar
1 cup granulated sugar
¾ cup chopped onion (about 1 medium)
2 Tablespoons mustard seed
2 tablespoons chopped green chili peppers (I used a red jalapeno instead)
1 ¼ x 1-inch piece fresh ginger, minced (I didn’t have any on hand, so I used a ¼ teaspoon of ground ginger)
1 tablespoon salt
1 clove garlic, minced
1 cup cider vinegar
Wash plums; drain. Pit and chop plums. Combine remaining ingredients in a large saucepot. Bring to a boil; reduce heat. Add chopped plums. Cook until thick and syrupy. Ladle hot sauce into hot jars, leaving ¼ -inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling water canner.
4 1/2 pints of plum sauce!
It tastes amazing! Just like the stuff I buy in the store. Only better for me, since I know everything that went into it, and there was nothing artificial!
As for the last of it, I decided to just can them up. There ended up only being enough plums for 5 more pints. I dont’ know for sure what to do with canned plums, but I got ‘em now!
5 pints of plums.
