Italian prune plums — the plums that, as the name suggests, turn into what we know as prunes when dehydrated — are one of the highlights of early fall.

When life (or a neighbor) gives you plums, you could make jam. But we'd much rather have sweet, boozy fruit nestled in a jar of garnet-colored syrup made with port. Perfect for poundcake, ice ...

Mix the jam with the brandy in a small bowl, and spread over the bottom of the crust. Pit the plums, and cut them into four pieces each. Starting at the outside, arrange the plums in a circle so ...

Filling 1/3 cup plum jam 1 tablespoon brandy 2 pounds Italian blue plums (or greengage plums in the spring) ¼ cup sugar ½ teaspoon cinnamon 1 teaspoon grated lemon zest To make the crust, pulse ...

When plums reach their peak of ripeness, it's often the moment when you find yourself with kilos of fruit to dispose of. Too ...

Plums are abundant in Southern California right now and this is the best plum jam recipe. It highlights the fruit's tanginess and offers spiced and spicy options.

It’s made with Italian plums, which develop a rich, sugary-sweet flavor and jammy texture when cooked.

With six pints of greengage-almond jam in our pantries and another 30 to 40 pounds of Italian plums on the way, we’re also feeling burdened by the imperative to do as much as we can with the ...

Italian plums may not be your first choice for eating out of hand, but they're sublime when baked in a tender cake -- and a cinch to pit.

Oh yum! This is a fabulous homemade tomato sauce. All of the fresh ingredients are what truly makes this sauce exceptional. The plum tomatoes and basil are a perfect combination, but the fresh ...