When we moved here eight years ago this plum tree was looking pretty ragged and derelict. R has given it his full attention, along with the other fruit trees, and it is finally paying off. You can’t really tell from this photo how loaded with fruit it is.
I love the “bloom” on the surface of the deeply purplish-brown fruits.
The new pressure canner holds ten half pint jars.
At this rate, the pantry will fill up pretty fast. I doubled the following recipe, which yielded the 10 half-pints plus a larger jar that went into the fridge for immediate use.
4 cups of plums, pitted and quartered.
Add to 2 cups water, bring to boil, partially cover and simmer for 30 minutes.
Add 1/4 cup strained lemon juice, 4 cups of sugar and the rind of an orange, cut in strips.
Boil on medium high until sugar dissolves, then cook at a brisk boil for 10 min. (to 220 degrees)
Stir in 1/2 cup Grand Marnier at the last minute.
Seal into jars with 2 part lids and process for 15 minutes.
You can always find fun ideas for using your garden’s bounty by visiting Greenish Thumb.