Kentucky Proud plums...

Nothing else is close.

Kentucky Proud plums are available from mid July through September.  (USDA image of Bluebyrd plums by Scott Bauer)

Selecting Kentucky Proud plums

Plums should be firm and free from brusing or insect damage.  It is difficult to tell from color alone when a plum is ripe, because of the wide varieties available.  Plums may be in various shades of red, blue, green or yellow.  The best way to determine whether a plum is ripe is to apply gentle pressure to the fruit with the thumb and determine if the flesh is beginning to get soft.  If so, it's ready to eat! 

Storing Kentucky Proud plums

Unripe plums can be stored for a day or so at room temperature, but ripe plums should be refrigerated to prevent deterioration.  Plums kept in a refrigerator can be stored for up to a week.

A Kentucky Proud favorite...Grape Plum Jelly

You'll need:

3 1/2 pounds ripe Kentucky Proud plums

3 pounds ripe Concord grapes

1 cup water

1/2 teaspoon butter

1 (1 3/4 ounce) package of powdered pectin

8 1/2 cups sugar

Wash and pit the plums.  Do not peel.  Crush the plums and grapes thoroughly 1 layer at a time in a saucepan.  Add the water.  Bring to a boil and cover.  Simmer for 10 minutes.  Strain the juice through a jelly bag or double layer of cheesecloth, discarding the pulp.  Combine 6 1/2 cups of the juice, butter and pectin in a large saucepan.  Bring to a hard boil over high heat, stirring constantly.  Add the sugar.  Return to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim off the foam quickly.  Ladle into sterilized 1/2 pint jars, leaving 1/4 inch headspace.  Seal with 2 piece lids.  Process in a boiling water bath for 10 minutes.

Yields 160 servings.

Recipe found in the "Pride of Kentucky" cookbook, published by the Kentucky Department of Agriculture and University of Kentucky Cooperative Extension Service. 

 

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Check out other great Kentucky Proud recipes.