Farmers market is loaded with plums right now, all kinds. I have made some jam

B

barbara-in-va

Well-known member
and tarts. This morning while picking out some beautiful Santa Rosas I started chatting with the young woman next to me. She makes plum brandy with damsons. She said she pricks the skins with a fork, adds sugar and brandy and in three months its ready. The farmer selling the plums said his wife uses vodka instead of brandy. Anyone have a good recipe, I want to make some too?

Thanks!

 
Sorry, Barbara I do not have a rec. But, I do have a question. How do you make the plum jam?

Last year, I made the best jams/jellies (If I do say so myself : ) This year has not been as successful. I am not sure if it is weather related (High temp / high humidity) of just me. Anyway, I saw some lovely plums at our farmers market, and wanted to make jam, but I am skittish. It is alot of work if they do not set properly!!
Do you peel the skins off? Do you put them through a food mill? Just curious. I wanted to make Plum Raspberry, but just could not bear it if I had another batch of "syrup!"

TIA,
Barb

 
I am so jealous. Nearest Farmers Market is 20+ miles...

Considering we live in a small town bordering on the boondocks...it's really surprising.

 
Barb, I usually have very good success with the Sure Jell pectin in the pink box...

it uses less sugar than the regular Sure Jell (which I find too sweet). I am trying very hard to learn how to make jam without pectin. I have made two batches this year and one set! Not sure a 50% rate is that good but I am going to keep trying.

Plum raspberry sounds delicious! I have not peeled the plums or put them thru a food mill. I have used the yellow shiro plums and the beautiful rosy Santa Rosa ones. However, if I make damson plum jam I may consider putting them thru a food mill. Last year I thought that the skin was too tough in the jam.

Not sure I answered your questions well enough. I think Steve in LA and darcim are both much more experienced than me. Maybe they will chime in......

 
Deb I am so sorry for you. I LOVE going to the farmers market and always buy

so much more than I need but it is so much fun! Where are all the Michigan cherry farmers, your market should be loaded with cherries shouldn't it? Most of the small neighborhood markets in my area are run by the county here. Maybe your county needs to get involved?

 
We tried to be part of a CSA last year but it was, once again,

very far (30 miles) and it just wasn't worth it.

Yes - it would be great if the county would get involved but so far nothing that I know of. However...we do have a farmer's stand right on DH's way home that sells the sweetest corn ever! And another one (still on his way home - he drives the backroads to work) does offer local fruit/vegetables in season to some extent.

But I grew up in Ann Arbor and it has a fabulous farmers market and my parents took us nearly every Saturday in the warmer months.

 
I make plum jam also, preferably with Santa Rosas as they are so aromatic. . .

I find though, using the reduced sugar pectins with local back-yard Santa Rosa will make an EXTREMELY tart jam. I use reduced sugar pectins with every other fruit EXCEPT Santa Rosa plums. Santa Rosas have an extremely tart skin (which is chopped/run through a food grinder) which is used in jam, because of all the flavor it adds, plus the skins are very tender and virtually disappear when cooked into jam.

The big things to remember when making jam without added pectin is to measure exactly and cook the jam in the largest, most shallow pot you have so it will reduce quickly and reach the jelling point more quickly. Check out the link I have provided. The sheet test does work, but you can use a jelly/candy thermometer, which might be more accurate if you don't have anyone to show you how to do a sheet test.

http://extension.missouri.edu/publications/DisplayPub.aspx?P=GH1461

 
You might want to ask anyone at those local stands if they know of. . .

any other people selling locally grown produce from their farms/homes.

 
I almost forgot to add: REC: UKRAINIAN PLUM BRANDY 'SLIVYANKA'

From Olga_D_Ont's site:

UKRAINIAN PLUM BRANDY 'SLIVYANKA'

To make about 3 quarts.

2 quarts very strong vodka (100 proof?--mistral)
2 lb. ripe plums
4 cups sugar, or 1 1/2 quarts light sugar syrup, cooled

Put the plums in a crock. Add the vodka, seal the crock and set it in a dark place for four to six weeks. Drain off the vodka and reserve it. Add the sugar or cooled syrup to the crock and mix it with the plums. Let this mixture stand for two weeks: The sugar will draw the alcohol out of the plums.

Drain the syrup from the plums and add it to the reserved vodka. Discard the plums. Strain the brandy and pour it into bottles. Seal them and store for six months before serving.

SUGAR SYRUP:

This recipe will yield a light sugar syrup.

To make about 3 cups syrup

1 cup sugar
2 1/2 cups water

Place the sugar and water in a saucepan and cook over medium heat, stirring continously until the sugar dissolves. Dip a pastry brush in hot water and use it to wipe down the sides of the pan to dissolve any clinging sugar crystals. Increas the heat, bring the syrup to a boil without stirring, and boil it for one minute before removing the pan from the heat.

Ukrainian Cuisine..E.A. Shadura

http://www.ukrainianclassickitchen.ca/YaBB.pl?num=1226802719

 
No, Marsha is in Tampa Bay, Fl. I'm on the opposite coast near Ft.

Lauderdale. The nearest farmer's market in either direction is nearly 1 hr away. I feel her pain.

 
Hey Marsha and orchid, I definitely sympathize. When I lived in Boynton Beach, FL, there were no

decent farmer's markets around - we had a good farm nearby that grew their own oranges and grapefruits, and sold small amount of other produce, but that's about it - it was sold before we moved away, and is now a bunch of condos. I have no clue where the closest farmer's market was, but I'm sure it had to be at least an hour away, if that close. Now that I live in Greensboro, NC, the closest one is about 15 minutes away, but it sucks, and the better one is about 30 minutes away, - It's not bad, but nothing great. I haven't been there in over a year.

Whenever I hear people rave about all their local farmer's markets, and all the great produce they buy, I feel so deprived. I thought I was the only one who either didn't have any at all nearby or didn't have any worthwhile ones.

 
Lord, I remember the first time I tasted Slivovitz.

A gentleman who moved here from Yugoslavia has a nice restaurant here called Frankie's Little Europe. He used to bring us small complimentary glasses of it. It's like swallowing plum-scented fire.

 
Food Grinder = Meat grinder. . .

Inherited one from my late mom-in-law. Just has one blade, coarse. Good for processing various fruits and vegetables into jams and or relishes.

You can buy them on the web, but I have seen them locally in thrift stores and antique store (which are a source of most of my kitchen utensils!).

 
So funny, I first read this..."Lord, I remember the first time I ....Slivovitz

I completely missed the "tasted". I have to admit my brain was going wild trying to remember the dance. So funny!

 
Slivowitz is definitely an acquired taste, although

now when I taste it, it transport me immediately back to southern Austria where it is also very popular.

 
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