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Some friends gave us a whole box of plums, the variety used for cooking and drying. We ate quite a few of them, but there’s no way we could eat the whole box. So we did the obvious: we made prunes with a lot of them.
Like many other fruits, plums are easy to dry: just [...]
So you’ve made plum jam. What can you do with it? Besides slathering it on bread and peanut butter, that is…
Here’s a recipe that I adapted from “Cinnamon and Apricot Buns” in Linda Doeser’s The Bread Machine Cookbook, this recipe uses almost no added sugar. The way I make them, each bun has about 1/2 tsp of fructose [...]
We still had plums left, so I made jam. It’s not hard. It helps if you’ve done canning before, but that’s not essential. You can also pack it in plastic and refrigerate and/or freeze it instead of canning.
5 cups diced plums
1 cup apple juice
2 Tbs fructose (helps with color & texture)
2 Tbs lemon juice
1 package [...]
Apple season is in full swing, now, and many of our neighbors have more than they can use or store. They’re more than happy for us to take what they can’t handle. So we’ve been cutting and slicing, freezing, drying, canning, and making pies. I’m sure we’ll get sick of apples in a week or [...]
I love summer fruit, especially peaches. But if you’ve eaten a locally-grown peach, you know it’s nearly impossible to find a good peach in the grocery store. Utah peaches are now in season, and we’ve been eating them up– fresh and in pies, by themselves and with apples and rhubarb. Here’s the dilemma: we can only [...]
We’ve been picking up tree limbs and fallen fruit from all our neighbors to feed our goats. Fallen fruit can be a bonanza for us as well. Even though an apple is bruised, or has a blemish on one side, it’ll still make great applesauce or pie. Already, we’ve frozen three quart bags of applesauce for winter [...]