We were blessed to pick (for free!) approximately 77 pounds of freestone plums last week. Man oh man have I been busy with plums. Plums in cinnamon vanilla syrup (divine), plums in ginger lime honey syrup (okay), spiced plum butter, Asian plum sauce, plum pancake syrup, and plum-jalapeno jelly. Take a look at the canning tally in my sidebar!
My hands are stained purple and the floor and cupboards got covered in sticky purple juice as fast as I could clean it up. See the drips of juice across the floor?
I'm especially proud of the jelly since it's my second time making jelly and first time using pectin. My coworker has been toying with the idea of starting his own jalapeno jelly business called Sweet Mama's Fire Jelly. I labeled one jar especially for him.
I hit up a garage sale and scored 52 pints or half pints plus one box of lids for $10.00. Without those, I could never have completed all of this canning. I also did my first (and hopefully only) all night canning session. After a couple of days rest and a trip to the store to buy more pectin and lids, I finished the plums tonight. We have samples of each item in the fridge, either some that didn't fit in a jar or jars that didn't seal, which I have not included in my total count.
The canning isn't finished though. Next up, apples in some form and zucchini pickles.