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This Year's Plum Harvest
Jun. 23rd, 2016 04:53 pmWe had a bumper crop this year, probably due to the relativelwet winter followed by a very warm spring. The plums started ripening about a week earlier than last year, as well.
Total harvest: 96 lbs. The tree produced over 100 pounds of fruit, but there are some branches that I leave to the neighbors since they hang over on their side of the fence. We had some fallen and squirrel-eaten plums as well.
Total produce:
Frozen Plums: 6 quarts
Plum Liqueur: 4 liters (or more; won't know exactly until I decant it)
Plum Chutney: 3.5 pints
Plum Syrup: 10 pints (I use it as a base for drinks, sorbet, and gelato)
Plain Plum Jelly: 3.5 pints
Plum Butter: 6 pints
Plum Jelly with Pinot Noir: 4 pints
The pinot noir jelly didn't gel the first time, so I had to redo it this morning. Usually I don't add pectin, but I did on the second round. It's still not jelling perfectly, but I can live with a soft jelly, so I have decided that I'm officially done with canning for the year.
In case you're wondering why I use different units of measurement, it has to do with the containers I use for different types of preserves.
I also made two plum cobblers (and will probably make another tonight) and a batch of sorbet
I gave away about 30-40 pounds of fruit. I still have at least 10 pounds in my fridge; thus the need to make a cobbler.
I didn't make any jam this year, but made more syrup than usual. There's only so much plum jam/jelly/butter our family can eat and give away in a year, and we still have a few jars left from last year. Also, I'm sure that some of our friends may appreciate something other than jam at Christmas.
Total harvest: 96 lbs. The tree produced over 100 pounds of fruit, but there are some branches that I leave to the neighbors since they hang over on their side of the fence. We had some fallen and squirrel-eaten plums as well.
Total produce:
Frozen Plums: 6 quarts
Plum Liqueur: 4 liters (or more; won't know exactly until I decant it)
Plum Chutney: 3.5 pints
Plum Syrup: 10 pints (I use it as a base for drinks, sorbet, and gelato)
Plain Plum Jelly: 3.5 pints
Plum Butter: 6 pints
Plum Jelly with Pinot Noir: 4 pints
The pinot noir jelly didn't gel the first time, so I had to redo it this morning. Usually I don't add pectin, but I did on the second round. It's still not jelling perfectly, but I can live with a soft jelly, so I have decided that I'm officially done with canning for the year.
In case you're wondering why I use different units of measurement, it has to do with the containers I use for different types of preserves.
I also made two plum cobblers (and will probably make another tonight) and a batch of sorbet
I gave away about 30-40 pounds of fruit. I still have at least 10 pounds in my fridge; thus the need to make a cobbler.
I didn't make any jam this year, but made more syrup than usual. There's only so much plum jam/jelly/butter our family can eat and give away in a year, and we still have a few jars left from last year. Also, I'm sure that some of our friends may appreciate something other than jam at Christmas.
