Oh, never fear, I have plum jam, jelly, syrup, chutney, and butter, not to mention plum liqueur. I have never made spicy plum sauce, though, so if you have a recipe I would love to have it!
I made some truly delicious plum & Pinot Noir jelly this summer, but it was an experiment and I stupidly didn't write down how I did it, so I hope I can duplicate it next summer.
Just curious: what do the terms "[fruit] butter," "[fruit] curd," and "[fruit] jelly" mean to you, if anything? I know that "jelly" in the U.S. is not what people call "jelly" in England (we call that "jello"), but I'm not sure about other varieties of English. And I noticed when I was in Hawaii that what I would call fruit curd was consistently called fruit butter, so now I'm thoroughly confused. On the other hand lilikoi curd is amazing even if you call it lilikoi butter, so I can't complain.
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branchandroot
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Date: 2015-10-09 05:28 pm (UTC)I made some truly delicious plum & Pinot Noir jelly this summer, but it was an experiment and I stupidly didn't write down how I did it, so I hope I can duplicate it next summer.
Just curious: what do the terms "[fruit] butter," "[fruit] curd," and "[fruit] jelly" mean to you, if anything? I know that "jelly" in the U.S. is not what people call "jelly" in England (we call that "jello"), but I'm not sure about other varieties of English. And I noticed when I was in Hawaii that what I would call fruit curd was consistently called fruit butter, so now I'm thoroughly confused. On the other hand lilikoi curd is amazing even if you call it lilikoi butter, so I can't complain.
Okay, I see I'm babbling now....