This recipe for plums cooking is a new one for me. I have been making this recipe for years and my daughter’s plums cook the best of all. She calls it “plums cooking”, but I just call it plums cooking. It’s easy and it’s a great way to use the plums to make jam.
If you are going to make jam, you probably want to make it with plums. And while plums are great in their own right, they are also a natural way to preserve fruit. I just happened to have a bunch of plums at my house that I had wanted to use in this recipe so I decided to try it out. It turned out to be an excellent way to preserve plums as well as jam.
A quick note about plums. Plums are a fruit that are native to the Southwestern United States. The plums of the Southwest are a mix of green, red, and black. They are also known for being full of seeds. And while I’m not a fan of the seeds, plums do have a place in the kitchen.
I’m not sure why you’re making jam out of a whole plum. Jam is a fruit that is made up of a whole plum, so why are you using it instead of cooking it? I mean, why not just cook it and then store it in a jar? The plums in this recipe did not have seeds and thus had a better chance of being preserved. Plus, the plums in this recipe did not cook fast enough to preserve them.
We do not recommend cooking plums, only using them whole.
Plums are good for cooking. But just like with tomatoes, you should only use them raw. For more information on cooking plums, check out our book “The Essential Plums Book”.
If you want to learn how to cook plums, check out our article about how to cook plums.
