Plum Jam-bor-ee
When I was young, I remember my grandmother making some kind of delicious plum jam concoction. It had walnuts in it, maybe some other fruit (pineapple? raisins?) and wasn’t called jam. She only made it the one year, but I remember loving it.
Cue to now. We have a plum tree giving us a bumper crop this year. I really want to recreate that jam-type thing Grandma made. The problem? I have no recipe and don’t know what it was called. I’ve been looking, and found there are a lot of different “jam” type dishes. So far I’ve found:
- Plum Jam
- Plum Jelly
- Plum Compote
- Plum Conserve
- Plum Preserve
- Plum Chutney
I know it wasn’t jam, and wasn’t jelly. I’m leaning toward either compote or conserve (or maybe preserve?)
But here’s where you can come to the rescue!!
Do you have a family recipe for plum-some-kind-of-delicious-condiment/spread/topping? I would LOVE it if you shared it!!!
**The above image isn’t plum anything–it’s from back when I was canning and knitting silly hats for the jars. 🙂
One Comment
Karen Lauterwasser
I hope you share your research results. My family doesn’t have this sort of recipe on tap. I know that preserves generally include chunks of fruit (so not smooth). I think conserves tend to include nuts, and often more than one fruit. That is true of compotes as well; my experience with a compote is more of a syrup with fruit to spoon over ice cream or cake. And chutneys often have extras like raisins along their central fruit/vegetable.
This sounds like a wonderful adventure!