plum jam. When plums were cheap at the end of February, I bought some plums and strawberries to make jam. Sylvia requested the strawberries be in the jam but we ate them. Instead I added raspberries.
|Plum and raspberry jam|
|apple, plum and quince crumble|
|Tempeh bacon bowl with plum sauce|
|Tomato, plum and white bean soup|
|Plum oat and cinnamon slice|
Every time I see cheap plums I buy a bagful. I bought some this week. They are definitely at the end of the season. I am not sure our kitchen will see any more this year. Thanks goodness for apples coming into season. It is some consolation as we farewell plums.
I am sending the jam to Karen of Lavender and Lovage who is co-host of Tea Time Treats with Jane of the Hedgecombers. This month the theme is jams, curds and preserves. I am sending the soup to Deb of Kahakai Kitchen for Souper Sundays. And I am sending the tempeh bacon bowl with plum sauce to Healthy Vegan Fridays #15, hosted by Suzanne at Hello Veggy, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan Socks.
Previously on Green Gourmet Giraffe:
One year ago: Apple cider cake
Two years ago: WSC Chocolate Nut Roast with Chocolate Gravy
Three years ago: Why Does Food History Matter?
Four years ago: Cookbooks update and easy roast dinner
Five years ago: Tempting prune cake
Six years ago: ANZAC Day and the Biscuit Police
Plum and raspberry jam
Adapted from my previous jam recipes
Makes about 1 litre or 4 jars
2 scant cups of sugar
850g plums, stoned and chopped
juice of half a lemon
Bring all ingredients to the boil and simmer 60-80 min. To test, put a small teaspoonful on a saucer that has been in the freezer. When you run your finger through it, the jam should stay either side of the trail where you finger has been. (It will firm up somewhat as it cools.) You will also know the jam is done when it clings to the spoon rather than all running off. I sterilised my jars in the oven and boiled the lids (See previous sterilisation notes.) Spoon jam into sterislised jars and screw on lids tightly. Keeps in the cupboard for months.
Tempeh bacon bowl with plum sauce
1 cup cooked pearl barley
2-3 golden beetroots, chopped
1 large zucchini, thickly sliced
tempeh bacon (below)
plum and mustard sauce (below)
Place beetroot and zucchini on a baking tray lined with baking paper and spray with oil. Bake for between 1 and 2 1/2 hours until soft and golden brown. Heat the pearl barley.
Arrange pearly barley, beetroot, zucchini and tempeh bacon in a bowl. Drizzle with plum and mustard sauce.
Adapted from my tofu bacon recipe
3 tbsp tamari
2 tbsp maple syrup
1 tbsp tomato paste
1 tsp liquid smoke
good pinch salt
300g tempeh, sliced into 0.5 cm strips
2 to 3 tbsp of rice bran oil (or other oil)
Mix everything except the tempeh. Arrange the tempeh strips in the marinade and marinate for about 30 minutes. Heat oil over medium heat in heavy based frypan. Fry tempeh slices for about 20 to 30 minutes until a deep golden brown with a little charred edges. (I can just fit the slices from a packet of tempeh in my very large frypan but if you can't have them all lying flat in your frypan, you might need to do two batches.) Retain any marinade left in the container for the plum and mustard sauce or other soups and stews.
Plum and mustard sauce
1 cup stewed plums*
2 tbsp tempeh bacon marinade (above)
1 tbsp red wine vinegar
1 tbsp seeded mustard
1 tsp mustard powder
1/4 tsp each of smoked paprika, garlic powder, onion salt
Blend all the ingredients and then heat in a small saucepan.
*I stew my plums with honey but other sweeteners such as maple syrup or brown sugar work just as well for a vegan version.
Tomato, white bean and plum soup
serves 2 for a light lunch
2 tomatoes, chopped
3/4 cup cooked white beans (mine were unseasoned)
100ml plum sauce
1 cup water
2 tbsp tomato paste
1/2 tsp stock powder
1/4 tsp onion salt
Dollop of yoghurt, some black pepper and smoked paprika, to serve
Simmer all ingredients in a small saucepan for 15 minutes. Blend. Mix in yoghurt, black pepper and smoked paprika. Great served in a mug alongside cheese on toast.
On the Stereo:
Little Victories: Wild Pumpkins at Midnight