Post-Preservation Recipes ( and/or yellow plum recipes
I'm loving preserving our harvest, but we are not a big jelly-eating family--we're past our PB&J days, and don't really eat it with toast. I'm chest-deep in plums right now, and discovered a recipe for plum-port jam (Bruschetta like hors d'oeuvres: slices of toasted baquette, spread with plum-port jam, sprinkled with blue cheese and a walnut and broiled until hot.). The recipe was a hit, so now I think we'll use the plum port jam.
It occurred to me that I could use more ideas for how to use the finished products. What do you do with your canned produce, jams, pickles, sauerkraut, jelly's, applesauces, etc.
I'd also love any ideas for yellow plums. I made asian plum sauce with the yellow plums, and it looked different, but tasted good. Any other ideas? ( I've got 20 lbs of plums).
Thanks for all your advice!