Can you believe it? It’s almost September already, yet the signs of Fall have yet to arrive. Instead, here in sunny California, we have heated days and breezy nights, making me want to spend the entire day by the poolside with a cold drink in hand.
I’m sure soon the leaves will start to crisp and fall, and talk of Thanksgiving recipes and Christmas carols will arrive. Until then, I’ll just sit back and bask in this late summer-ness. Besides, isn’t this why we live in Cali in the first place? I just want to take it all while I can. Excuse me while I canvas for my swimsuit and sunscreen.
Meanwhile, please enjoy this jam made from dinosaur plums, sometimes called pluots. They are the brainchild of plums and apricots, merging the sweetness of apricots with the juiciness of plums. I think their namesake refers to their peculiar colorful pattern. Since dinosaur plums are less tart than normal plums, I’ve added a bit more lemon juice. Enjoy with fresh baked bread and butter.
Dinosaur Plum Jam
2 lbs dinosaur plums, pitted, chopped and pureed in food processor
1 1/2 cups sugar
2 lemons, zested and juiced
Add plums, sugar, and lemon juice to a large saucepan. Bring to a boil and simmer on medium low heat, uncovered, for 35-40 minutes. Let cool and refrigerate at least 3 hours- overnight is best.
User Responses
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08.24.2010
The joys of year-long SoCal good weather. Although it’s hot in the Valleys today. Thanks for the jam recipe. I just love the quick jams without all the canning fuss.
Lucky you with that beautiful weather! I am all about the fresh fruit jams and yours looks yummy.
I had never heard of dinosaur plums before! This dessert looks absolutely heavenly, thanks for sharing!
Always wondered what to do with pluots…will be trying this. Thanks!
nice … this looks really yunmmy! … nice site too