These glorious purple plums appeared 🙌🙌🙌 like a vision 🙌🙌🙌 at the Farmer’s Market and there was no resisting them. I grew up on plums falling from from my Grandmother’s tree as much as syrupy plums from a can and both are great childhood comfort food memories.
I picked a few pecks of purple plums.
This recipe is from the marvelous little treasure called “Food in Jars” by Marissa McClellan.
Read her delightful description of how she enjoys them all off-season….
Just a couple tips:
Wait until the plums are perfectly ripe, at peak eating time. If they aren’t perfect today they are not going to delight later on. Sort the smaller plums for 1/2 pint jars, larger fruit for quart jars. I consider the cinnamon and/or vanilla bean optional, as does the recipe’s author. Use to your own taste.
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