As I mentioned in a previous post, January was the month of the plum in the Rosehips and Rhubarb household. Our two plum trees, a Satsuma planted not long after we moved here in March 2010 and a Mariposa planted just 18 months ago, decided that this was the year they would produce a bumper crop. Perhaps netting them in December also had something to do with it — I’ve never done that before.
Over the past month or two I’ve bottled plums, made them into jam and sauce, baked them into cakes, and eaten them in lavish quantities, the blood-red juice running stickily down my chin. More than a few pale T-shirts needed soaking to get the bright red stains out.
In the grey days of winter I’ll be able to turn jewel-like, ruby-red, bottled plums into plum crumbles and crisps and pies, reliving summer’s bounty.
In the meantime, here are four plum recipes that appeared on Rosehips and Rhubarb during plum season. I hope you enjoy them as much as we did.
This plum streusel cake is an easy, yeast-free version of a German plum kuchen. For best results make with ripe blood plums and eat on the day it is baked.
With it’s lovely tangy flavour and deep red colour when made with blood plums, Maggie Beer’s plum sauce tastes great served with any fatty or gamey meat. Adapted from a recipe found in the Barossa Cookery Book (1917), this is a European rather than an Asian plum sauce.
With glistening, purple juices that seep jammily into the cake, this plum upside down cake is a sure hit. For the best colour, make it with blood plums.
While you could make this jam with any plums, the glorious scarlet hue of blood plum jam is hard to beat.