Valley Bounty, October 5, 2013: Plums

It’s hard to stop eating plums once you’ve picked up a quart at a farm stand or farmers’ market. The sweet juice contrasts nicely with the slightly tart flavor of the skin, and then it’s gone, and you can try another one, maybe in a different color. Plums make a simple, sweet, end-of-summer jam, or mix well with peppers and onions in chutney or Asian dipping sauce. A warm plum tart is a great finale for a fall evening.


Here’s our list of plum producers in the area.


A plum tart and, for good measure, a plum cake from Berkshire-based cookbook author Alana Chernila.

Preserving Tips

Plum jam is easy and good. I’ve used the recipe that comes with Pomona’s Universal Pectin, made by a small company in Greenfield. Add ginger, cinnamon, or star anise for flavor variations. I also make an Asian-inspired plum sauce from the Ball Complete Book of Home Preserving.