Once our plum tree ripens each year, we scramble to make good use of the bounty before it goes bad. And since there are only so many plums our neighbors will accept, we make jam and as many other iterations as we can imagine.
The process of preparing the fruit for jam is labor-intensive and messy. So I did a bit more online research this year and found a new method. I plopped the washed plums (upper left) into a pot of boiling water with a splash of apple cider vinegar (upper right). After boiling for about 90 seconds, I transferred them to a bowl of ice water with a slotted spoon (lower right). Once the fruit cooled down, the skin slipped off and the pits separated easily (lower left). I added fresh lemon juice so the mixture wouldn’t brown. Even so, the process was still tiring and messy, but nowhere near as difficult as in the past.
On this day…
- 1 year ago: Fun at the community pool
- 2 years ago: Poached peaches and candied lemon peel
- 3 years ago: Growing before our very eyes
- 4 years ago: A clean desk at last!