I had been listening to the sound of the plums bouncing off the street for two days. Plop and roll....
They were jumping out of the tree by the
pound and collecting in the gutter of the little old lady's house across
the street. The side walk was squished red, well plum colored from two
days of pitter pattering plum dropping madness. It was driving me wild.
Oh and the sweet and sticky hot plum juice smell had been seeping into
my windows at night tormenting me. Tormenting me good. I've been
dreaming of plum everything. Plums. I love plums.....
A month back I noticed that the over flowing, drooping branched juicy red cherry laden tree friend fifteen steps away from my eyeballed plum tree went utterly unnoticed, except by the birdies of course. And I just couldn't bear to watch one more plum get squished. So I asked.
I just simply wondered right on over there and asked her if I could collect any usable fruit ....which of course was rolling on over to me anyway. (I like to think these plums were eyeballing ME just the same.) She told me to pick all I wanted and the ladder was around the back, and while I was at it.....to go right on ahead and glean her apricot tree!
Holy yummness huh!
I already had my bag in hand too. One must listen to the plum tree when the plum tree is throwing it's plums at you. They were dropping on my head and I barely had to but shake them into my bag.
So here you have it,
my street/tree foraged plum motherload! Now dreaming of cardamom plum jam,
plum and rosewater fool, plum chutney, plum sauce, plums in honey syrup, plum leather, plum upside-down cake, roasted plum and
pistachio frozen yogurt! Plums. I love plums......
So I fondle them. I pick through them. I wash them. I dry them. I polish my little fruit jewels right up! Everyone does this right?
Plums are perfect. They're complicated and juicy and tart and firm and yummy. And I just adore them.
Over the last week I've been experimenting with several batches of plum preserves - some with more success than others. But my favorite so far is the deep ruby red cardamom plum jam....and so I must share it with all of you. It's quite simple really.
Deep Ruby Red Easy Cardamom Plum Jam
I made about 6 half-pint jars
- 4 pound juicy ripe plums, pitted and chopped
- 2 cups of delicious honey
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon freshly ground cardamom seeds
- 1/2 cup approx water
Over low heat warm the honey. Then add the chopped plums, and let them cook for about 8-10 minutes, tossing them over to evenly coat them with the delicious honey.
Bring the mixture up to a boil over low heat, stirring frequently. Add the lime juice, water and the cardamom powder and mix well and continue to let it boil for a few minutes longer. Simply remove any foam that forms at the top of the jam while cooking. When the mixture appears soupy and slightly thick, your jam is ready. As it cools down, it will get a little more sticky and thick, but not solid since this recipes doesn't use gelatin. I like it chunky, but if you prefer your jams without skins just pass the fruit preserves through a sieve or colander.
Your jam is ready to put into sterilized jars and then into the canning pot. Or you can just eat right out of the pot!
***Half of the first batch of jams went to the sweet neighbors who so lovingly shared their harvest with me.
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Copyright 2012. All rights reserved. Jessica Morgan, Morgan Botanicals.
Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.
Jessica Morgan, Herbalist