Pork Jam

As I write this, Martin is boiling fifteen kilos of plums on our stove… how could I not be inspired? You see, we have a plum tree in our yard that deserves attention, not just because it is loaded with fruit, but because it is a unique fruit that creates the most wonderful jam. Our tree bears greengage plums, or as Martin likes to call them, “Reine Claudes”.

Photo: Contributed

The greengage plum is an old variety that was developed in France, and apparently was brought to England in the 1700’s by a Rev. John Gage, who found them at the Chartreuse Monastery. (Perhaps this helped in their English name; these plums are truly halfway between green and yellow in colour, the definition of chartreuse.) They found their way to “the colonies” in America shortly after, and were in the gardens of American Presidents Washington and Jefferson, but then their popularity declined soon after. Of course, at Rabbit Hollow, that just makes them even more endearing. The other interesting thing about them is that they grow true from seed, making them a bit like an heirloom plant.

Greengages are known for being one of the best dessert plums, and so they make delicious jams and compotes as well as crisps, crumbles and the like. I have dried them and used them in Christmas pudding, too. But this year Martin got the idea of making a condiment that he could use with his BBQ meats. He created a wonderful chutney full of flavour from not only the plums but also the many kinds of peppers we have in the garden, and the usual onions, a bit of garlic, ginger, and few other bits of inspiration that struck him. Hours of simmering on the stove and voila! “Pork Jam” was born.

It’s the season of the harvest. When Mother Nature gives you so much to play with, you have to get creative to use it all. I like the idea of having a sort of safety deposit box in the pantry, full of all kinds of flavours that can be pulled out in the dead of winter to bring back the sunshine and warmth of summer.

Here’s hoping you are having fun with all the bounty, too. If you aren’t the type to make your own, watch for those sparkling jars at the farmers’ markets and bring one home to enjoy. I remember once even finding a jar of “Toe Jam” at a small market in Salmon Arm. It tasted a lot like raspberry, but much better.

Bon Appetit!

Kristin

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.