This sweet-tart recipe is so easy I nearly blush with embarrassment to call it a recipe at all. No one can take credit for it; it belongs to everyone, and I fancy, reads like something from the days of antiquity:
Measure 2 cups (any) stone fruit (peeled and pitted) to 1 cup sugar in 1/2 cup water. Stir in juice of half a plump and heavy lemon. Simmer in a large saucepan over low heat until wooden spoon sticks straight without slipping (about 30 minutes). No pectin is necessary. Pour in glass jar. Slip in vanilla bean. Yields about 1 1/2 cups.There is no better nor faster use for summer fruit that would otherwise turn brown in a bowl for lack of mouths to feed. Don't let it go to waste. Feel free to press in a few star anise instead of the vanilla bean.
This recipe is for Laurie of Mediterranean Cooking in Alaska, hosting Weekend Herb Blogging # 244 for Haalo of Cook Almost Anything at Least Once.
Shiro plums, a Japanese variety, are naturally this yellow, but will turn a rich, sunshine-golden hue as they cook, despite the addition of lemon juice. The transformation is quite lovely.
Been There, Done That ~
Richmond Maids of Honor
Lemon Curd Shortbread
Other People's Eats ~
Peach, Plum and Ginger Jam
Easy Plum Jam
Peach and Cherry Jam Infused with Vanilla Bean