A recipe for ginger plum preserves turns into tasty little appetizers with thinly sliced baguette, capricho de cabra goat?s cheese, and fresh plums.
Stone fruit season is one of my favorites. Coming at the end of summer, I wait patiently all year for its arrival. As the heat of summer reaches its peak, the stone fruits turn and ripen. They promise the arrival of fall. You can almost hear them singing a farewell to the searing summer sun and welcoming the cooler autumn air. They promise change.
The bright yellow buses will soon stop in front of our house again, taking the kids away to full days of learning and running. New schools for some, new classrooms, new classmates. The beginning of the school year is always full of promise and anticipation.
Just as I wait for the stone fruit and the change of seasons, my dear friend Jenny from Picky Palate has been anticipating the arrival of her own sweet bundle and the changes it will bring to her family. I?m so excited for her and her sweet boys as they welcome another brother to the mix!
It?s a baby shower day, and I?m bringing a bit of the changing seasons along with me to mark the change in Jenny?s family. A jar to share and a jar for the glowing mom as well.
For an easy appetizer, simply spread thinly sliced baguette with creamy goat cheese (a pasteurized variety for mom), and top with a spoonful of plum preserves and a sliver of fresh plum: The perfect bite-sized bites as we welcome a new bite-sized addition.
See what everyone else is bringing to Jenny?s baby shower!
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Recipe adapted from Marisa of Food in Jars. Grab her book on Amazon and can everything with wild abandon!
3 ounces fresh ginger, peeled3 cups roughly chopped plums
1 1/2 cups organic cane sugar
Combine 3 tablespoons of water with the ginger and place in a food processor. Blend until smooth. Press through a cheesecloth and collect the juice.
In a large, non-reactive pot combine the reserved juice from the ginger, the plums, and the sugar. Bring to a simmer over medium-low heat and continue to cook, stirring frequently, until the preserves reach 220? F, about 20 minutes.
Fill prepared jars, leaving some headspace. Wipe down rims and lids and seal lightly, being careful not to screw the lids on tight. Process in a water bath canner for 10 minutes. Remove from the canner to a clean, dry towel and wait for seals to pop.
Any unsealed jars can be placed in the refrigerator and used within 2 weeks.
Makes approximately 2 pints or 4 8-ounce jars.
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Source: http://foodformyfamily.com/recipes/ginger-plum-preserves
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