2004 Story Set
| Date: July 15, 2004 My plum jam is too soft!!! I think. [Actually - it set up just fine - I am thru 3 jars already!] But - when making it - it seemed too loose. 48 jars of it - but it is very very good - including the low sugar one I will make a batch this morning with apple juice added and boil the living beejeebers out of it We have a recipe for plum sauce Homemade Plum Sauce: 1 cup plum preserves or plum jam 2 tablespoons rice wine vinegar 1 tablespoon minced onions 1 teaspoon honey 1 teaspoon minced fresh ginger 1/2 teaspoon minced garlic 1/2 teaspoon crushed red pepper flakes In a small saucepan, bring all the ingredients to a boil. Reduce the heat and simmer, stirring, until the preserves are melted, about 5 minutes. Remove from the heat and adjust the seasoning to taste. Let cool to room temperature before serving. (Sauce will keep refrigerated in an airtight container for up to 1 week.) for pork or chicken We can use all but the honey - as far as I know We are fixing some for the pork I am barbecuing in the over (275 for hours) pork shoulder - also roasted chicken My son is the kitchen (not supposed to be but he is) [he can now sit in the family room, pet the cat, and be in the kitchen] He is mixing and grinding spices and making powder - rubbed the pork after I boiled it 1-2 hours You dry it - rub it - bake slow for 5 hours He's into spices - peppers and garlic et all Of course - he grabbed the digital camera - as soon as it's charged----- He caught my purple hands (fastest way to grab the pits) - talk about horror shots----- old robe - stained - more an apron than clothes - my hair with its two cow-licks and over-dried from too many years of dying it and from too many years anyway - and purple hands! My last batch has baker's sugar in it - 3 boxes of pectin and I am reducing it to oblivion My son has made some barbecue sauce that would kill a hippo [and it is excellent!!!] We are slow-cooking port shoulder [GREAT!} He also made a rub - wow ser My boys are at the movies - leaving me home alone. I prefer that to the bloody shoot-em-ups they prefer. I am laying around in a coma. Last plums have been put up. Pork looks dry - cooking all day in John's rub and sauce --- oh dear I hope I can eat it!!! He has wild tastes! My son has now stayed out of his room all day long. My old son took him to the movies. I used my new little vacuum. I boiled the blazes out of plums for a 12-jar batch for HOURS. it set up just fine. Trim (my dog) pig-rolled in mud - had to hose her down and drag her butt in the house. My son's barbecue rub that was incredible. The barbecue pork was a trifle overdone due to the boys racing to the movies but excellent and the plum sauce was great. Too bad he did not record the spices he used! It was a little chewy - but oh so very good - he had made a jar of plum jam and SPICES hot hot hot I stayed with regular plum jam leftovers - which were GREAT on pork. I burned the veggies of course (tossed them - I have been doing that a lot lately. ) and we had sparkling cider - my older son had milk (he has a hang over) very very good dinner I am done with plums - I boiled the last batch for 3 hours - it is set like concrete. Now for the second peach tree------- |
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