What to do when there are too many plums!

Plum Orange Freezer Jam

4 cup diced plums
1/3 cup water
1 small orange
1 1/2 cups granulated sugar
1/2 tsp. ground mace or nutmeg
1 pouch freezer jam pectin

1. Chop plums into 1/2" pieces and combine with water in a medium saucepan. Bring to a boil over medium heat. Reduce heat, cover, and boil gently until plums are softened and most of the liquid is evaporated, 5 -10 minutes. Measure 3 3/4 cups cooked plums and liquid.

2. Grate 1 tsp. zest from orange and cut orange in half. Using a spoon, scoop out 1/4 cup orange pulp and chop finely. Add orange zest and pulp to plums.

3. In a medium bowl, combine sugar, mace or nutmeg, and pectin, stirring until well-blended. Add fruit mixture. Stir for 3 minutes.

4. Ladle jam into plastic or glass freezer jars, leaving 1/2" headspace. Apply lids tightly. Let jam stand at room temperature until thickened, at least 30 minutes. Serve immediately, if desired. For longer storage, refrigerate for up to 3 weeks or freeze for up to 1 year.

Plum Butter 

3 1/2 pounds plums
1 1/4 cups sugar
3/4 tsp. ground cardmamom
1/2 tsp. ground cinnamon

Chop plums into 1/2 inch pieces. Do not peel. Place in a 6-quart nonreactive saucepan, and add 1 cup water and the sugar. Bring to a boil, reduce heat, and cook until fruit is very soft, about 20 minutes. Remove from heat; puree fruit and liquid in a food mill or food processor.

Return puree to saucepan along with spices. Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2 1/2 to 3 hours. Remove from heat and let cool. Store in an airtight container. The butter will keep for up to 1 month in the refrigerator, 6 months in the freezer.

Makes 3 1/2 cups

Pork Chops With Gingered Plum Sauce

1/4 lb. Italian prune plums
1 large garlic clove
4 pork chops (each about 1 inch thick)
1 tblsp. vegetable oil
1 1/2 tsp. finely grated peeled fresh gingerroot
1/4 cup soy sauce
2 tblsp. Sherry vinegar or red-wine vinegar
2 tblsp. packed brown sugar
2 whole star anise or 1/2 tsp anise seeds 

Garnish: chopped scallion and plum slices

Quarter and pit plums and mince garlic. Pat pork chops dry with paper towels and season with salt and pepper. In a 12-inch skillet heat oil over moderately high heat until hot but not smoking and brown pork chops about 2 minutes on each side, transferring to a plate. Add garlic and gingerroot to skillet and saute, stirring constantly, 30 seconds. Stir in soy sauce, vinegar, brown sugar, and anise and bring to a simmer. Return pork chops to skillet and arrange plums around them. Simmer mixture, covered, over moderately low heat 50 minutes, or until meat is very tender. Transfer chops to a platter and, if necessary, simmer sauce, uncovered until thickened slightly. Discard star anise, if used. Pour sauce over chops and garnish with scallion and plum. Serves 4. 


  1. that sounds delicious, have you tried making these? where did you get the recipe?

  2. I made two batches of the first one. One using nutmeg and one with mace. They were very similar but the mace is a bit of a stronger flavor. I also made a batch of the Plum Butter which is one of my grandmother's recipes. They are both delicious. My tree was absolutely loaded with plums this year!