Or should it be more appropriate to call it “Fresh Plum” today?
I obtained a large basket of perfectly ripened Italian Plums this week from a colleague. To avoid the inevitable fruit flies that have run havoc around my kitchen this summer, I opted to make plum sauce.
Plum jam was really on my mind, but then I realized I was plum (ha!) out of my main canning staples. Enter Plum Sauce. It just sounds decadent over vanilla ice cream, cheesecake, scones, goat cheese toast, or even as a glaze on a slow roasted turkey breast- doesn’t it?
Here is what is needed:
- 4 cups of washed & halved Italian Plums
- 1 1/2 cup Sugar
- 3 tablespoons of lemon/lime juice
- 2 tablespoons of pumpkin pie spice
In a large non reactive sauce pan, pour plums, sugar, spices and lemon juice. Simmer on low-medium for about an hour and a half while stopping to stir and to make sure the mixture doesn’t over boil. 220 (f) degrees should probably do the trick. Your house will smell amazing. Meanwhile, prepare your jars for canning. While the jars are still hot, spoon the sauce into each jar, and process using a water bath. Lick the delicious leftovers off the spoon and swoon at the late summer taste of beautiful Italian Plums.
It is that time of year- everyone is back to school. This includes the class of 2015!
I was lucky enough to get a chance to take photos for my first Class of 2015 Senior this week- Tihalish. A football man with a successful future pointed in the direction of the sciences, this guy has a lot of great things ahead of him. Wishing him only the best in last year of high school ahead!