Plum Crazy, Part I — I still have all these oranges

I am lucky enough to live in San Diego, and to have a lot of friends with fruit trees. Really, most things grow well around here if you try hard enough, but even a tree that is neglected most of the year can yield some great fruit. Most of them yield more fruit than any one person knows what the heck to do with, but that’s a perfect time to experiment!

Fresh from the tree!

As I mentioned in an earlier post, I now own a really cool smoker that has already proven its worth in smoking garlic, jalapenos, pork tenderloin, chicken, sausage and steak. I’m also a sucker for a good sauce. My first idea is for a smoky plum barbeque sauce, building on what I recently learned about smoking garlic. I’m also leaning towards something that isn’t jam — I’d hate to become predictable — and I found an amazingly good-looking recipe for a Christmasy plum chutney. I learned that chutney is best if you seal it and then let it sit for a few months, so this is a perfect summer recipe to be holiday gifts later. 

The first bag of plums had been picked a couple of days before, and were given to me late last night. It became clear that these would have to be made into something immediately, and that most were fully ripe, if not borderline mushy.  This calls for a liquor emergency! Brandy and large mason jars, stat!

And, let’s face it, I still have a ton of oranges from another friend’s tree. I sliced about 5 oranges, peel and all, and removed the peel totally from another 8 or 9 oranges. This jam will need to have a little bitter flavor to offset the plum and spices. I prepped the oranges (i.e., sliced them, covered them in water) and let them sit overnight.

The next day … the oranges have been sitting at room temperature for 24 hours. I open up this huge bag of gorgeous plums. Ok, first things first. I have to triage the plums into the too-far-gone for use (to the garbage bag — sorry fellas); the cutting board to have pits and blemishes removed, then the good parts scrapped for jam; and the ready mason jars for the intact and pretty ones.

First, for the brandied plums. Equal parts brandy and sugar (I started with 4 cups each and that was only enough for two large jars), and only fill the jars about halfway with plums so they all can freely move around in there. That was easy … and these will be EXCELLENT in a couple of months!

The syrup is equal parts sugar and brandy.

Next, the jam. I prepared these oranges the same way I did in the citrus jelly post, so that I won’t have to add a tonnage of extra (and unneeded) sugar or storebought pectin. After bringing the oranges to a boil and letting them simmer for about 45 minutes, I strained the liquid through a jelly bag, and used the liquid – equal parts liquid to sugar. Then I added it to a pot of already-softening chunks of plum, fresh orange slices, and cinnamon. It doesn’t look like much, but it makes the house smell like Christmas. :)

Check back for the next post! With the next sack of plums I get, I plan to make chutney and barbeque sauce.

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About hillarystarbright

Oprah does it, why can't I?
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4 Responses to Plum Crazy, Part I — I still have all these oranges

  1. lani says:

    Yummy you were busy I did not have so many I still have plenty left on the tree and brandy is going in the next batch

  2. Heather says:

    For the brandied plums, do you have to anything other than putting them in the jars and sealing them up?

    I don’t currently know how to can, so I’d hate to do something that would ruin the plums, or worse, render them dangerous.

    How long do they keep? Does any brandy work?

    • It’s really simple. If you don’t seal the jars by boiling them in a pressure cooker, you can just close the jar tightly and store the jar in the fridge. My understanding is that they keep for years if they are sealed, so I would assume that, like jams and jellies, they last in the fridge and unsealed for at least a year … brandy and sugar is quite a preservative. :) And yes, you can use any kind of brandy. I have also seen this same recipe with nectarines, cherries, and other pitted fruit. If you keep the pits in there, they will start to flavor the fruit with a kind of almond taste when the liquor starts to do its work.
      If you’re interested, I recommend learning a little about canning … for jams, jellies, pickles, salsa, etc., it’s very easy, all you have to do is boil the jars in a regular pot filled with water (called a hot water bath). It’s when you get into canning other things that are lower in acid (like fruit and alcohol) that you need to worry about a pressure canner or other way to seal the jars. Trust me, if you’re anything like me, once you start on a few projects you won’t want to stop!

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