This is another great plum recipe because you can just throw all the plums into a pot and cook them down without worrying about pitting them. You’ll strain out all the pits and skins later, and rather than worrying about getting a completely clear liquid when you strain it, as you usually do with jelly recipes, this one is actually better when a little pulp gets into the mixture. The orange gives it a really unique flavor.
Cook down a bunch of plums and strain through a fine sieve or a jelly bag. Don’t worry about keeping it totally clear. Some pulp is fine. Just get pits and skins out.
5 cups of the cooked and strained plum mixture
1 tbsp grated orange peel/zest
6 tbsp pectin
5 ½ cups sugar
¼ cup orange liquor or juice of the orange you zested
Follow jelly directions on the pectin package.
At a plum harvest recently, I got to chatting with the homeowners, who had this huge beautiful red plum tree in their backyard. They were overwhelmed by plums every summer, and spent most of their plum-time scraping them off their back porch and discarding them. They started asking us about plum recipes, and I realized we ought to be sharing some ideas with y’all for how to use all this amazing abundance of fruit that we’re salvaging from the waste stream. So here’s s super simple, decadently delicious recipe to get started. This one’s nice because you don’t have to deal with pitting the plums, just throw them in the jar!
1 ½ lbs plums
1/3 cup sugar
Enough vodka to cover plums
Fill canning jar with plums and cinnamon
Pour sugar over top
Fill with vodka
Put a lid on it and let it sit for several weeks, shaking occasionally.
Sip and enjoy responsibly. Yum! Goes really well mixed with bubbly water, or Wiley’s Ginger Ale!