Who loves FREE food? I sure do. We have blackberries growing in our yard but after we picked all of the ripe ones my oldest suggested we go in search for more. It’s not hard to find blackberry bushes in our neighbourhood, but it is a little tricky to find the bushes that haven’t been picked over. Did we ever score today though, we went a little off the path and found the mother load of ripe juicy berries. Here are some pics of our berry picking adventures today. Someone was way more interested in eating than picking, but who can blame him. Continue reading
We have 2 plum trees which are producing an abundance of fruit this year. So what do you do with 50 pounds of plums? So far I have made plum bread, plum chutney and frozen 20 or so cups for future use. When Logan was a baby we made baby food with the plums, but he’s a little old now for that. Of course we are eating them but there are only so many plums that I want to eat. I have been handing them out to friends, and neighbours. If you happen to have been one of my plum victims here are 2 recipes to try, and if you have a recipe to share please send it to me because I am running out of freezer space.
Plum Bread – 2 loaves
- 2 cups diced purple plums
- 4 cups flour
- 1 cup butter
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 5 eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup vanilla yogurt
- Cream butter, sugar and vanilla together
- Add eggs one at a time, beat after each addition
- Mix flour, salt, baking soda
- Add 1/3 yogurt mix then add 1/3 flour mixture and mix, alternating until all is added
- Fill 2 greased loaf pans 1/3 full with batter, then add 1/3 of the fruit to each, alternating until all is added
- Bake at 350 degrees for about 50-55 minutes
- Cool in the pan for 15 minutes
Plum Chutney (makes 2 medium-sized canning jars)
- 3 1/2 cups of purple plums
- 1 cup brown sugar
- 1 cup white sugar
- 3/4 cup balsamic vinegar
- 1 cup of seedless raisins
- 2 teaspoons salt
- 1/3 cup of chopped onion
- 1 clove of garlic chopped
- 2 teaspoons mustard powder
- 3 tablespoons chopped crystalized ginger
- 3/4 teaspoon cayenne pepper
- Combine sugars and vinegar and bring to a boil, stirring until sugars dissolve
- Add remaining ingredients and mix well, bring to a boil
- Reduce heat and cook gently 45-50 minutes or until thickened
- Keep stirring to prevent chutney from scorching
- Pour into clean canning jars and seal
- Allow at least one month to season before opening
Keep baking, canning and creating.
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Who loves FREE food? I sure do. We have blackberries growing in our front yard but after we picked all of the ripe ones my oldest suggested we go in search for more. It’s not hard to find blackberry bushes in our neighbourhood, but it is a little tricky to find the bushes that haven’t been picked over. Did we ever score today though, we went a little off the path and found the mother load of ripe juicy berries. Here are some pics of our berry picking adventures today. There were a couple of people way more interested in eating than picking, but who can blame them.
I have never made jam before but now that I know how easy it is I have no idea why it took me so long. With the blackberries we picked I made a small batch of jam, and I still have a couple of containers full of berries for the next baking adventure. I love that this jam has 3 ingredients, how easy is that. I followed this recipe and it turned out great. Here are some pics of the jam in process.
Keep canning, crafting & creating.