serenecooking

You're viewing

serenecooking's journal
Create a Dreamwidth Account Learn More

Reload page in style: light

[posted to

serene and

serenecooking]

12 quarts of whole golden plums = 20 cups of diced/pitted plums

20 cups of plums + 16 cups of sugar + 4 cups of water = 4 batches of plum preserves

4 batches of plum preserves = 24 half-pint jars (plus three or so cups left over) of amber-colored goodness. It's sweet and tangy, and very good.

(I'll try to take pictures of it tomorrow, but after a day spent over a bunch of boiling pots of goo, I just need to crash now.)

Current Mood: wiped
Current Location: 94609

I really should have taken pictures, because that was really pretty cobbler.

Months ago, I was reading back issues of Cook's Illustrated, and the article on peach cobbler (in the July '04 issue) really made both me and

someotherguy want to try that version.

He says it was worth waiting months for. It was certainly much better than the version I found on foodnetwork.com.

It wasn't overly sweet (which I think is good). Also, it was dead easy, and I didn't even use a food processor (I don't have one). I used my metal whisk to cut the butter into the biscuit dough, and it all worked really well.

If you don't have access to the recipe and want it, let me know, and I'll get around to emailing it to you soon.

Current Mood: tired
Current Location: 94609
Current Music: boom-de-yada, boom-de-yada