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.