Plums are the zucchini of the summer fruit world. When we ended up with our first overflow of Santa Rosa plums this summer from Frog Hollow Farm, here is what I did with them, combining the most appealing ideas from several different recipe sources.
I'm going to have to make more soon. As you can see, we are already running low.
• 10 or so plums, chopped into 1/2" chunks
• 3/4 cup packed dark brown sugar (for that hint of smoky molasses flavor)
• 3/4 cup packed dark brown sugar (for that hint of smoky molasses flavor)
• 1/2 large red or yellow onion, diced into 1/4-1/2" squares
• 1/3 cup raisins (dark or golden)
• 1/4 cup apple cider vinegar
• 3 garlic cloves, pressed (use 2 if you're shy)
• 1 teaspoon prepared Dijon mustard seed
• 1/2 teaspoon salt (either kosher salt or sea salt)
Combine everything in a non-reactive, medium saucepan over medium heat.
• 1/4 cup apple cider vinegar
• 3 garlic cloves, pressed (use 2 if you're shy)
• 1 teaspoon prepared Dijon mustard seed
• 1/2 teaspoon salt (either kosher salt or sea salt)
Combine everything in a non-reactive, medium saucepan over medium heat.
Bring to a boil.
Cook, stirring and tasting occasionally for about 20 minutes, until flavors have blended and texture is chunky-syrupy, like a fine jam.
Cook, stirring and tasting occasionally for about 20 minutes, until flavors have blended and texture is chunky-syrupy, like a fine jam.
Turn off the heat, let cool, and keep refrigerated.
