plum jam

plum jam:

a pound and a half of plums (this is not for a very large amount, just a small tupperware for you and yours)

1 tablespoon vanilla
1 teaspoon cinnamon
4 tablespoons molasses
1 tablespoon fresh grated ginger
1/2 teaspoon cardomom
2 tablespoons lemon juice
1 teaspoon of cornstarch

- cut plums into small pieces

- stir molasses and all other ingredients together into a bowl until they are smooth and well-combined

- pour molasses mixture over plums and marinate overnight

- dissolve cornstarch in cold water

- start simmering the plums at medium heat and pour the dissolved cornstarch in, and stir, stir, stir. this i charge you: you must keep stirring.

- i cooked this for hours, probably 2-3. but you just want to watch the consistency and wait for it to become JAM! i used a spoon to take it out and test, cool it down and make sure it seems like the sort of jam you like to eat!

- eat that jam!

the first of my plum dishes - Stone Fox Compote

stone fox compote (for yourself and your attractive loved ones)

ingredients:
about 2 cups of plums (i made a very small pan of this, just enough for two people and a bit left over)
a peach
1/4 cup raw sugar
4 tablespoons earth balance
dash of vanilla
teaspoon of cinnamon
1/2 teaspoon coriander
3/4 cup plain rolled oats

- preheat oven to 325. use a little baking pan for this, you can even use a loaf pan or a cake pan, it doesn't even matter. flexible baking is the way to go.

- cut up yer fruit in small pieces and mix them together. dump them in your pan.

- melt the earth balance and the raw sugar together, stirring so that it forms a syrup. add yer spices and stir, stir, stir.

- pour the syrup over the rolled oats and mix it together with a fork until it's all sticky and pat it down over the cut up fruit.

- bake for about a half an hour so that it gets nice and hot and stewy and delicious. we served this over vegan pancakes with a side of hashbrowns made very hot with sriracha and red onion for a contrast to the sweetness.

plums

plums
Originally uploaded by The Starling Tattoo

coming up this weekend:
some sort of delicious plum dessert, made with these little babies.