Home, Carlton Alfred Smith(notice bright copper kettle, but no warm woolen mittens)
I made some of this delicious stuff this week. It's a new
favorite thing here at The Manor, right on par with crisp
apple strudels. It is heavenly on crusty whole grain toast,
with tea, of course, for breakfast. And it’s easy, peasey to
make!
Plum Butter
1 pound fresh plums, sliced
1 cup sugar
1/4 cup water
1/2 t. cinnamon (optional)
Slice fruit, combine with sugar and water, cook
slowly in deep saucepan over low heat for one
hour or until thick and dark. Stir in cinnamon (optional).
Makes about one 8 oz. jar.
mmmm....sounds divine
ReplyDeleteI was just going to have cereal, but now I'm going to have to stand over a hot stove for hours. Are you happy? :)
ReplyDeleteWillow... this sounds very tasty, did you peel the plums first or strain after it cooked down?
ReplyDeletePappy, I am picturing you now, in your apron, standing over your hot stove...oh, with your straw hat, of course.
ReplyDeleteKim, no, I didn't peel or strain. They pretty much cook down into it. Adds to the easiness. :)
Sounds like this would be lovely spread on a scone with fresh butter...Yum...
ReplyDeleteyum ... you can also make the same recipe using apples instead. And I picked up Emily Carr's biography at the library yesterday - inspired by your blog. I don't know much about the life of our famous and much loved Canadian painter. love from Nova Scotia S.
ReplyDeleteIt does sound easy, and I love plums, so I'll have to jot this one down--thanks! I know we'd enjoy that with good toast mornings when we're reading the Times!
ReplyDeleteWillow...sounds like my kind of breakfast...I will try this for sure....such a pretty picture...
ReplyDeleteOoooh yum ....
ReplyDelete:-Daryl
For certain I would wander off to paint or to do something totally out of the kitchen during the cooking process - Oh look, what I found on iTunes! And there goes another melted pot and, hello, a house full of vaporized food smoke.
ReplyDeleteNo, it is best if I drop by for toast and tea.
This sounds delicious! I'm going to make some -- good thing I'm grocery shopping today.
ReplyDeleteReminds me of a beautiful photo that your sister Nancy posted on her blog earlier this year -- a plum with a big bite taken out of it.
Susan, I am adding Emily Carr's biography to my library list!
ReplyDeleteBill, come on over, the kettle is on! I almost did that yesterday, BTW, and yes, I was on iTunes, too!
Modgirl, wasn't that photo of Nancy's amazing?
Indeed, it sounds delicious!
ReplyDeleteI'm not a great cook but one of my favorite recipes is peach crumble.
Lightly stew FRESH peaches.
Put in over proof dish.
Make crumble:
3 oz flour
2 oz sugar
1 oz butter
pinch salt.dash vanilla
sprinkle on peaches and bake at 375' for 30 min
As per Willa Cather, I did try with My Antonia but didn't make progress. I must try again.....
Hugs
Elizabeth, thank you!! I absolutely love peaches and this recipe looks devine. I'll put peaches on my grocery list this week.
ReplyDeleteOh my! "Louis's" mother used to make plum butter - with the cinnamon! "Louis" hasn't had plum butter in years! Thanks for the reminder!
ReplyDeleteIn contrast to your heavenly plum butter, over at San Francisco Bay Daily Photo, we have Visions of Hell!
I didn't have plums, but I do have peaches, and couldn't wait...so they are slowly simmering right now. They sure smell good...hope it works with different fruits! :)
ReplyDeleteBetsy, it does! I made it a few weeks back with an apricot-plum mix. Heavenly. Let me know how yours turns out.
ReplyDeleteOkay, I have my plums and I'm ready to start simmering. Do you bring the mixture to a boil and then simply simmer? Lid on or off?
ReplyDeleteModgirl, yes, bring to a boil and simmer on very low for about an hour. Keep an eye on it and when it gets thick and dark, it's done! :)
ReplyDeleteOh... and lid off.
ReplyDeleteI'm back to say that the peach turned out wonderful...I need some biscuits or toast or something...but it is heavenly just on a spoon at the moment! :)
ReplyDeleteThis would be great on icecream, too! Thanks, Willow, for an unexpected treat today!
You are welcome! Now I want to try the peach...
ReplyDeleteI've found so many wonderful things on your blog! I'm adding you to my favorites list!
ReplyDeletePlum butter? Make that a must on my dining table!
ReplyDeleteThank you, Pamela, I'm honored! Oh, and Edward, too. ;)
ReplyDeleteSounds good! I've had this before...very "tangy". My mother and grand-mother use to make apple butter....I think that was my favorite.
ReplyDeleteYummy! Btw my gran was a big fan of Bryn Terfel
ReplyDeleteSounds delicious!
ReplyDeleteI do love copper and have many pieces.
It sounds as if you have inspired lots of home cooking today! I am imaging many of jars of fruit spread stretching along dozens of kitchen counters.
ReplyDeleteHi there! Back after a while. I love the idea of the plum butter and plums are easy to come by here so must try out the recipe. Oh, and great Scott! Have you read any biographies about Scott of the Antartic. I finished an excellent one about Scott and Amundsen. Scott was, according to the book, the biggest press hoax in history. He was a poor leader, made foolish egocentric decisions and his 'heroic' death and that of his companions could have been avoided. What do you think?
ReplyDeleteAnd I love My Antonia. Read it in North Dakota 35 years ago and could just identify with her as I struggle to survive that winter, although not in a log cabin. Also like other Willa Cather novels.
The ballet last week was just lovely. A sweet Giselle and a suitably frigid Queen of the Willis. Wish we could really chat face to face, Willow! One day....... Love Eleanor
Eleanor! Welcome back! I'll pop over to Thatchwick for a visit...
ReplyDeletePat, it's the bright copper kettle without the warm wollen mittens! ;)
ReplyDelete