Monday, October 8, 2018

Going For Plum Jam and Popovers

Plums, bay leaves, coriander, cider vinegar, sugar, orange zest, salt, and ancho chiles.  Photos by Salt Water New England



The plum jam recipe is from the cookbook, A Boat, a Whale & a Walrus: Menus and Stories by Renee Erickson.

4 comments:

  1. You just gave me a great idea for the homemade cherry and pineapple preserves (surprisingly tasty) my neighbor just brought me. I have a high regard for the canning process but I don't have the patience and can't stand the heat! So good for you! And see how pretty it looks! Yum!!!

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  2. Brought back memories of my mother. She made wild plum jam every year. The plums were not palatable eaten raw but she worked her magic and the color and flavor, just delicious! PA

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  3. Two of my favorites! Both look scrumptous!! --Holly in PA

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