I was pleasantly surprise while on my trek for grain this week. It’s a long drive and I am usually in such a hurry that I don’t bother thinking of making any other stops. I am very much a woman on a mission….get it done and get home.
As I was driving, I had a coughing fit and headed into the little town at the bottom of Catoctin Mountain, the home of Camp David to pick up some Ricola (it’s the only thing that will stop this cough and I was about to pass out! really!). Then I remembered that Pryor’s Orchard was just around the block. Since the temp’s up towards the mountains are cooler than in our rolling hill country, I was hoping to find more Nectarines.
When I picked fruit last month, I failed to pick enough Nectarines to put up for winter. They were actually so good, that we ate almost all of them fresh and out of the 2 qts I froze I made a cobbler for the Farm Gals and now they are gone.
The farm stand was awash with the fragrance of apples, peaches, plums and nectarines. I was tempted to buy a bushel of apples, BUT then remembered all the canning that was back home calling my name. So, I promised myself that I’d head back to Pryor’s Orchard later in September when things begin letting up.
I picked up a 1/2 peck of beautiful purple plums and a peck (1/2 bushel) of nectarines. I put both in a paper bag and rolled the top closed to help ripen them. They were perfect. No bruising, no bad spots. Just perfect. Pryor’s Orchard has been there for almost forever! You know you’re in the right place when the “old timers” come in from eating at the local restaurants on their day to the country and conversation is sparked that goes back not just years, but decades! I love that about small town living.
The nectarines are so easy to put up since they don’t need to be peeled. I washed, quartered and put them in Qt ziplocks to freeze. I ended up with 6-8 Qts and I will make sure that I save at least 1 for when Granny comes next summer.
My Sis, Granny from California comes “home” every year to visit her East Coast family. And every year she looks forward to eating at my house. It really isn’t that I’m a marvelous cook, although I’m not bad, but when you are working with fresh food right off the farm…well, you just can’t mess it up!
It’s sort of a tradition now that I make my simple, but oh so delicious cobbler when Granny and The Old Folks (my mom & dad) come a calling. And every year, Granny (she’ll hate me for that…and she’s 3 yrs younger than me!!! 
), wonders what new fruit combination I’ll use.
After seeing a version of Nectarine & Raspberry, I knew that would be it! So when the Farm Gals were at my house a few weeks ago, I made the Peach Cobbler that we had for Easter & when Granny visited this summer and I made the new Nectarine & Raspberry! They were both wonderful. But for me, I loved the Nectarine & Raspberry especially with fresh cream! Mmm perfecto!
So, Granny this ones for you! Next summer, I will be making this for you!!! Go ahead, lick the screen…no ones watching! Caught ya!!!!
Did I mention that I also bought Plums? I think somewhere along the way I did.
I use to love Plums as a kid….not so much anymore. When I got these purple beautifies home I bit into one…only to then look like I was 99! Boy did I pucker up!
Nothing a little sugar can’t take care of!
I was searching for a Plum Jam that would be really different. And I found one over at Thibeault’s Table. It had vanilla bean and cinnamon added. Hummm sounded good.
I ended up using Vanilla Bean, Cinnamon, Whole Cloves, and Fresh Butter along with Sucanant and the Plums.
I used my no pectin recipe that calls for 1:1 fruit to sugar (equal amts). I had 16 C of fruit that I washed pitted, and diced. I added 16 C of sucanant and 6 cinnamon sticks that I broke in half, about 6 whole cloves and 4 vanilla beans that I cut into smaller sections, 1 Tbsp of butter for each 4 C of fruit, and I added approximately 1 Tbsp of Lemon Juice for every 4 C of fruit. After cooking it down, I used an old potato masher and mashed the fruit.
I also used the sucanant in my Strawberry Jam, and it really adds a flavor that’s a bit different. Sucanant is unrefined sugar and really has a lot of the molasses left on, giving it an almost deep and rich taste.
Wouldn’t ya know my candy thermometers filled with moisture and haven’t been an ounce of good. So I ditched them. I’ve been using my digital thermometer to read my jams, but it too was on the blink….OH NO! Not more rock hard jam like in my newlywed days!!!! Please dear Lord, NO!
For some unknown reason this has been the summer of The Jams….Strawberry, Peach, Blackberry, Blueberry, Raspberry and now Plum. Boy that’s a lot of Jam!
Can you say, CHRISTMAS!
Anyway, I digress so badly……where was I? 
Right…the thermometer…I didn’t have one…so I did it the way I’ve read described…I know I was playing with fate. But to my surprise, it worked. I kept testing it as it got closer and I knew it was close by how it boiled from of course my previous experience which by now has been extensive….
It was thick but not too thick. It ran down the spoon but not too fast. It set up on the counter as I wanted. So I deemed it done!
I processed the jars in a hot water bath for 10 min’s and finished with 18 jelly jars (1/2 pints). The canner only held 15 so the rest just went into the frig.
The funny thing is…..although it tastes wonderful, I’m reminded of prunes when I eat it!
I’m also wondering if it will act like prunes….better not eat too much Plum Jam! And beware of the spices, I left them in.
I’m participating in my friend Pamela’s Blog Hop…click to see other wonderful Jams & Jellies using natural sweeteners!
