When your mother-in-law has a plum tree, you learn how to make plum deliciousness- even if you’re plum tired!
My mother-in-law called me last week and asked if we could use some plums, like ‘a bunch for canning, freezing and cooking.’ Sure! Why not?
I had no idea just how many she was talking about until they showed up at our house with two, five gallon totes of them! In addition to a cobbler recipe she gave me, I tweaked a plum butter recipe I found and was able to use up quite a few before freezing some for another day.
Thank goodness we are headed into fall, the best time to cook! There’s just something about this time of year- when the leaves are just starting to turn, the temperature drops to sweater range, and football is on TV again- that makes me want to spend more time in the kitchen.
I know its a busy time of year with harvest being upon us, but the plum butter is ‘set-it-and-forget-it’ except for a little time at the start, and then at the end to can it. The cobbler is quick to assemble, bake and enjoy, even on a weeknight.
What I like about these recipes is that both use ingredients that most people have readily available. There are a couple pieces of equipment needed for the plum butter, but you could improvise and use a pot on the stove, regular blender, and instead of canning at the end, you could freeze the final product.
I hope you get a chance to try these, and if you do, let me know what you think!
Spiced Plum Butter
Cinnamon and cloves come together with fresh plums in a delicious fruit butter!
Equipment
- Crock Pot
- Pressure Cooker
- Pint jars with lids and bands
- Immersion Blender
Ingredients
- 12 Lbs Fresh Plums Pitted, Halved, Skin-on
- 4 Cups Brown Sugar
- 2 tsp Cinnamon
- 1 tsp Ground Cloves
Instructions
- Wash, halve and pit plums and place in a crock pot. Stir in the sugar and spices, turn crockpot on low and cook for 12 hours or overnight.
- In the morning, puree plums with an immersion blender (or regular blender) and return to the crockpot. Cook on low for an additional 24 hours, and uncover cooking for another 5-6 hours, until taste and consistency desired.
- To preserve, pour into sterilized hot pint jars, top with lid and ring and water bath for 10 minutes. Leave undisturbed for 24 hours, remove rings and store in a cool, dark cabinet for up to a year! Refrigerate after opening (should last several months after opened in fridge)
Plum Cobbler
A sweet way to use ripe plums. Yum!
Ingredients
Filling- gently combine in a large bowl
- 1.5 Cups Sugar
- 6 Cups Fresh Plums Pitted and halved, skin on
- 4 Tbsp Corn Starch
- 1/2 tsp Cinnamon
Topping- combine in a bowl
- 2 Cups All Purpose Flour
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 Cup Butter Cut into dry ingredients till crumbly
- 2 Eggs slightly beaten
- 1/2 Cup Milk
Instructions
- In a large bowl, gently combine the first four ingredients and pour into a buttered 9×13 baking dish.1.5 Cups Sugar, 4 Tbsp Corn Starch, 1/2 tsp Cinnamon, 3 tsp Baking Powder, 1/2 tsp Salt, 6 Cups Fresh Plums
- Next, combine the dry ingredients for the topping and cut in the butter until crumbly. Slightly beat eggs and add to dry ingredients, then add milk to make a thick batter. Drop by spoonfuls onto plum mixture.
- Bake at 350 degrees for 35-40 minutes, when the topping is slightly browned. Enjoy!
All looks delicious! My girls are way more advanced than I am for preserving and using fresh wholesome foods. ?