Several pickups ago we had an abundance of plums. Not able to eat them all, I looked into other alternatives. Ended up with plum applesauce. The posted recipe is a little too late for future pickups but with a little modification (ie eliminate the plums) will work in the fall for apple season.
- 2 lb Gala or McIntosh apples, quartered and seeded (left unpeeled)
- 2 lb red or black plums, quartered and pitted
- 1/4 cup water
- 1/4 cup sugar
Plum applesauce keeps, covered and chilled, 1 week.
from Gourmet September 2006