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Ramblings About Fruit & Spiced Plum Jam

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!!! :D ), 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! :D

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!

A Cut Above The Rest

I just found Thibeault’s Table the other day while trying to find a good plum jam recipe. And wonders of wonders, Thibeault’s had a great one made with Vanilla beans and Cinnamon! I can’t wait to get started.

But first when I hopped over there today to refresh myself on the recipe…I saw that she is having a FABULOUS give-away that is really a cut about the rest.

She hand makes cutting boards from hardwood Maple. They are very unique and beautiful.

If you’d like your chance at winning this lovely gift, then hop over and leave her a comment. I sure did!!!

If you love to look at food….Granny Sis are you listening….you will spend hours and hours and hours drooling over Thibeault’s Table….yes you will!!! I think from now on, when I’m planning dinner…I’m just going onto Thibeault’s site and finding something new. She is a master! And has everything from traditional to international. I am a true follower now of….I just wish I could spell the name easier…Thibeault’s Table!

Fabulous!

How Not So Sweet It Is!

Several years ago, I heard that there was going to be a sugar shortage. I’m hearing now about prices rising on drinks such as soda & sweet tea. But this rise has nothing to do with this most recent ruling by a US District Court Judge halting the use of GMO sugar beet seed. Not only does this impact the refined sugar industry, but it will affect all aspects of sweets; from honey to raw sugar to refined to molasses to maple syrup. Here’s the supply and demand issue yet again. Once the supply of sugar from sugar beets is at a low then you can expect the prices of all other sweeteners to rise. Maybe you’d like to buy a few gallons of local raw honey this fall, just for a hedge or snag a couple bags of the white stuff if you eat it from Costco. I’m just sayin.

I Hate To Say It…BUT

I TOLD YOU SO!

My friend Queenie sent me this news link called,

U.S. Rolls Out New Food Safety Rules Amid Egg Recall

And as we know, more Federal regulations is always the answer and fixes everything.

Right?

Do you know what this will do to the local guy selling eggs? He will go out of business. It will soon, within my lifetime, be against the law just as it is to sell raw milk. You mark my word.

I mean have you seen the Gulf lately. My blogging friend Melissa from Sweet Homestead Alabama, saw the Gulf just a few weeks ago when the Feds said it was safe to swim in it. You can read her account of just how unclean it was.

So, what’s the answer? It’s NOT more government regulations.

If the Feds had been doing their job, they would of already shut this egg processor DOWN!

According to the AP, this processor has had many many many violations!

“Both farms are linked to businessman Austin “Jack” DeCoster, who has been cited for numerous health, safety and employment violations over the years. DeCoster owns Wright County Egg, the original farm that recalled 380 million eggs Aug. 13 after they were linked to more than 1,000 reported cases of salmonella poisoning.”

It’s reported that, “DeCoster is no stranger to controversy in his food and farm operations:” READY FOR THIS……THIS HOW MUCH FEDERAL REGULATIONS DID TO PROTECT THE PUBLIC.

• In 1997, DeCoster Egg Farms agreed to pay $2 million in fines to settle citations brought in 1996 for health and safety violations at DeCoster’s farm in Turner, Maine. Then-Labor Secretary Robert Reich said conditions were “as dangerous and oppressive as any sweatshop.” He cited unguarded machinery, electrical hazards, exposure to harmful bacteria and other unsanitary conditions.

• In 2000, Iowa designated DeCoster a “habitual violator” of environmental regulations for problems that included hog manure runoff into waterways. The label made him subject to increased penalties and prohibited him from building new farms.

• In 2002, the federal Equal Employment Opportunity Commission announced a more than $1.5 million settlement of an employment discrimination lawsuit against DeCoster Farms on behalf of Mexican women who reported they were subjected to sexual harassment, including rape, abuse and retaliation by some supervisory workers at DeCoster’s Wright

• In 2007, 51 workers were arrested during an immigration raid at six DeCoster egg farms. The farm had been the subject of at least three previous raids.

• In June 2010, Maine Contract Farming — the successor company to DeCoster Egg Farms — agreed in state court to pay $25,000 in penalties and to make a one-time payment of $100,000 to the Maine Department of Agriculture over animal cruelty allegations that were spurred by a hidden-camera investigation by an animal welfare organization.

I’m gonna wig out on you big time because frankly I’m fed up and I’ve had enough. More government is not the answer to anything….it sure hasn’t given us safe food.

VOTE! VOTE YOUR CONSCIENCE. VOTE WITH YOUR DOLLARS. KICK THOSE BUMBS OUT OF WASHINGTON.

IF YOU DON’T GET OFF YOUR BUTT THIS FALL AND GET OUT TO VOTE IN THE PRIMARIES IN YOUR STATE AND FOR THE GENERAL ELECTION, THEN I THINK YOU SHOULD BE PUT IN THE STOCKS SO WE CAN THROW ROTTEN EGGS AT YOU.  Of course after the Feds deem them to be safe.

And as I said yesterday, KNOW YOUR FARMER & KNOW WHERE YOUR FOOD COMES FROM!