I’m going to make this one a quickie. I have been busy at work in the Bon Appétit test kitchen creating gluten-free dessert recipes for their website. I am very excited to have the opportunity to share those recipes with you, hopefully soon. I have to put them up for final tasting with the editors next week and then, if perfect, they will be cross-tested by some of my colleagues in the test kitchen. Otherwise, if there are some recommended tweaks, I will have to put them up for tasting again before we move into the next phase.
Bon Appétit puts each recipe through a rigorous process to make sure it is perfect. If you’d like to learn more about it, read this post here. In the end, you should be confident that any recipe we share will not only taste great but work the way it is intended.
I am still cooking plenty at home, especially with some of the delicious produce we receive from our weekly Rexcroft Farm CSA share. However, as I’ve told you before, creating recipes is the easy part. Styling, photographing, writing something clever and then typing it all up sometimes takes a bit more time than I actually have to juggle. Same old story for all of us, no? Not enough hours in the day!
My CSA share allowed each of us to take 50 yellow plums last week. FIFTY! I was so excited. After eating about 10, I figured, I needed to make some of them into jam. They were kind of tart and I liked it. I’m not a big fan of a lot of sugar. I decided to add some local honey from the farm and a little bit of sugar with a sprig of rosemary to mix things up. Slightly tart, slightly sweet, somewhat earthy and totally perfect. Great on buttered toast or with some roasted pork tenderloin. Enjoy!
- 30 yellow plums (2 lbs)
- ⅓ cup local honey
- ⅓ cup organic sugar
- 1 sprig rosemary
- Prepare an ice bath, boil a large pot of water and blanch plums for 20-30 seconds until skins start to peel back. Remove plums to ice bath with a slotted spoon.
- Peel off skins and cut plums into chunks off of the pits
- Place plum chunks, honey, sugar, rosemary and ⅔ cups water in a medium saucepan and bring to a boil, reduce to medium-low and simmer for about 35-40 minutes, until thickened and resembles a syrup-like consistency. Skim the top often while simmering.
- Ladle into jars (mine made 2 8oz Ball jars full), seal and refrigerate.