Okay, so I’ve been seeing these gorgeous cherry plums at the farmer’s market lately, and I finally caved and bought a whole bunch. I had absolutely no idea what to do with them, but they were just too pretty to pass up. So, my little culinary adventure began!
The Great Cherry Plum Hunt (For Recipes)
First things first, I jumped online and started hunting for recipes. I typed in “cherry plum recipes” and, wow, was I bombarded with options! Jams, tarts, sauces… you name it. It was a bit overwhelming, to be honest.
The First Attempt: Cherry Plum Jam
I decided to start with something simple: jam. I figured, how hard could it be? I found a recipe that seemed pretty straightforward. It basically involved:
- Washing and pitting the cherry plums (this took FOREVER, by the way).
- Chopping them up roughly.
- Tossing them in a pot with sugar and a little lemon juice.
- Boiling the heck out of it until it thickened.
Sounds easy, right? Well, let me tell you, pitting those tiny plums was a pain. My fingers were all sticky and stained red. But I persevered! I got everything into the pot, cranked up the heat, and waited. It bubbled and splattered, and my kitchen started to smell amazing – like sweet, tart summer.
I did the little “plate test” (you know, where you drop a bit on a cold plate to see if it sets), and after a while, it seemed ready. I ladled the hot jam into sterilized jars, screwed on the lids, and listened for that satisfying “pop” that means they’re sealed. Success!
Experiment Number Two: Savory Cherry Plum Sauce
Feeling brave after my jam triumph, I decided to try something a little more adventurous: a savory cherry plum sauce. I found a recipe that suggested using them with pork, which sounded intriguing.
This one involved sautéing some onions and garlic, then adding the chopped cherry plums, some balsamic vinegar, a touch of brown sugar, and some spices (I threw in some ginger and a pinch of chili flakes, because why not?). I simmered it all down until it was nice and thick, then pureed it with my immersion blender (love that thing!).
I grilled some pork chops, spooned the sauce over them, and… wow. It was surprisingly good! The sweetness of the plums with the tangy vinegar and spices – it just worked. My husband who is a picky eater gave it a thumbs up, which is a major win in my book.
The Verdict?
Cherry plums are definitely worth the effort! Even though pitting them is a bit of a chore, the flavor is so unique and delicious. I’m already thinking about what I’ll make next – maybe a cherry plum crumble? Or perhaps I’ll try my hand at a cherry plum chutney. The possibilities are endless!
And all that done by myself, phew!
