I cooked up a lot of plums this week.
I tried a no pectin plum jam recipe.
It used 12 lbs sweet ripe plums
4½ cups white sugar
to make 8 pint-sized jars.
The recipe said to cook the plums with sugar on the stove uncovered until it boiled (stirring occasionally) and then simmer for 10 minutes and turn off the heat. Cool. Repeat. This recipe says to bring the plums to a boil a total of 4 times.
Well, it took a very long time, and I have to say that for all that work, I was not thrilled with the results. (pictured above).
I also tried making Jello Jam. This turned out quite deliciously. I used watermelon Jello which gave the plums a very pleasant flavor. This one is a keeper!
And then I made a batch of Plum Butter. I have always loved apple butter and am very pleased to have learned that I can make plum butter with all my plums (we have two plum trees).
Yesterday I made yogurt. I bought this yogurt maker in 2010, and I love it.
The plain yogurt is very tasty with a bit of plum jam stirred into it.
Now, all I have to do is keep from eating all this yummy plum goodness!