Yellow plums with fennel; coriander-cukes

Our backyard, as anyone who followed our home renovation blog will know, is far too small for us to live on the produce, but we are growing heirloom tomatoes on the third floor deck, as well as a riot of herbs and salad greens at ground level. We had many meals of  lettuce and mustard greens before they decided to go to seed, and the chard is ready for harvest.

But we also have two fennel plants that are trying hard to go to seed rather than to bulb, and Vietnamese coriander that has taken over a large chunk of precious real estate. If I cut back the coriander, can I use that instead of dill in my newest batch of modified bread and butter pickles? And what about fennel flavored jam, given that fennel is like aniseed, and aniseed works with fruit?

So yellow plum fennel jam and coriander cucumber pickles were the two experiments today.

I salted the cukes, a la New York Times recommendation, and then layered them in a jar with biting Vietnamese coriander and  mustard greens before pouring in a vinegar/sugar/peppercorn/coriander/allspice mix. (I’ve been cutting the sugar each time I make these pickles; I’m down to about half of the NY Times recipe by now.)

It will take a day or so to see how well that experiment worked.

Edit: Vietnamese coriander and cukes is perhaps not the most inspired combination. The cucumbers seem to have more burn and bite than actual taste, and I can’t even taste the (also biting) mustard greens I threw in at the last minute. But I have a lot of Vietnamese coriander. There must be some other recipes out there that work.

Rating: 3 (out of 5)
It’s getting better day by day

But let me say that the jam is good. It was bright yellow before I added the finely chopped fennel flowers/buds/baby seeds, and the last minute addition turned it into a delicate yellow-kiwi, with flecks and tiny strands of green, like the saffron strands in a really good risotto. It’s a subtle hint of aniseed in a tart, but very plum-like jam.

My inspiration was Culinaria Eugenius, who took blue zwetschgen plums  and added fennel seeds and slivovic in a jam venture that took 45 minutes to boil down. Mine was a smaller batch and a faster boil, with just 10 minutes rolling boil for a surprisingly firm set. A silly experiment that ended up well.

Yellow plum jam with fennel
3 cups yellow plums, pitted and quartered (I used a quart of fruit, so  just over 3 squished down cups)
2 cups sugar (well, maybe 2-1/4 cups)
juice of one lemon
about 2 tbsp of finely chopped fennel flowers (chopped from my two fennel plants in the hope they will  grow into nice fennel bulbs one day)

Mix fruit, sugar and lemon and let it sit around for an hour or so until the sugar starts to melt. Heat, slowly until the sugar is all dissolved, and then at a rapid boil until it sets. Add the chopped up fennel and cook for another 30 seconds or so. Bottle in sterilized jars. I didn’t bother to water bath. I got just 2-1/2 jars, and they will be just fine by themselves.

My final venture was an attempt to use up last final jalapeno after buying two for last week’s peach jalapeno jam and wimpily only using one of them. I carefully donned rubber gloves to chop the jalapeno, and used it in a rather-runny apricot jalapeno jam. I think the fruit was too ripe, and I made midweek and decided 10 minutes of boiling would be enough. I can’t give you the recipe as I can’t remember the proportions, and the bite seems a little tame. I’ve got to be less wimpy with jalapeno.

But it does look very pretty — a brilliant orange with little flecks of green. The plum fennel venture is on the left.

Aug 3 edit: The apricot jalapeno venture really is rather nice. The main taste is one of apricot, which always was one of my favorite jams, but there’s also a very, very gentle kick. Interestingly, I can’t taste the bitter almond flavor from the apricot kernels at all. Maybe that one takes more time to emerge.

Rating: 4 (out of 5)
It loses a point for being a little too runny to put on bread (which doesn’t matter when I slop it into plain Greek yogurt), but it wins on  taste and color and even for that gentle bite. Maybe I’ll live dangerously and try 1-1/2 jalapenos next time.

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