When and where to pick & what to make with plums
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Gluten-Free Plum Crisp
2 pounds plums, halved, pitted and sliced (no need to peel)
⅓ cup honey
2 Tbsp. arrowroot starch or 3 Tbsp. cornstarc½ teaspoon cinnamon
½ tsp. cinnamon
1 cup old-fashioned oats
½ cup almond meal or almond flour, lightly packed
⅓ cup chopped pistachios, almonds or walnuts
⅓ cup lightly packed brown sugar
1 tsp ground ginger
¼ tsp fine grain sea salt
4 Tbsp. butter, melted
3 Tbsp. plain yogurt (regular or Greek)
1. Preheat oven to 350 degrees Fahrenheit. In a 9-by-9-inch baking dish, mix together the sliced plums, honey, arrowroot or cornstarch and cinnamon.
2. In a medium mixing bowl, stir together the oats, almond meal or flour, pistachios, brown sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.
3. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 55 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream or plain yogurt.
1/2 cup water
7 1/2 cups white sugar
1/2 teaspoon butter (optional)
1 (1.75 oz.) package powdered fruit pectin
8 half-pint canning jars with lids and rings
1. Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.