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Dilly Pickled Onion Slices on Punk Domestics

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    70% Plum + 30% Apricot = Pluot*  

    Four Pounds of "Candy Stripe" Pluots, in the sink:

    Cooked, then drained in a colander:

    Separate the pulp from the pits:

    And leave the peels behind in the colander:

    Boil the liquid until reduced by about half (~30 minutes)

    To the reduced liquid, add the Pluot pulp + sugar + lemon juice, and cook for another 30 minutes, or until 220 degrees.

    Ladle into jars, seal in a Boiling Water Bath.

    And you end up with 4 pints of gorgeous jewel-tone Pluot Jam!


    This is actually a 12 oz jar, not a pint. This recipe made 6 jars of this size.



    The strangely named pluot is a hybrid of the plum and the apricot. The actual ratio works out at about 70% plum and 30% apricot. The pluot is extremely sweet; this is because it has a very high sugar level. Although pluots are a cross breed they mainly look like plums.

    Pluots are sometimes sold by the name of Dinosaur egg due to the strange dappled coloring on some types of the fruit. The name Dinosaur egg has actually been trademarked by a California pluot grower.

    Pluots come in a wide range of varieties with strange sounding names. You can choose from the Flavor Grenade, Dapple Dandy, Flavorglo, the Hand Grenade or the Last Chance. The Flavor Heart is one of the largest pluots, heart shaped with black coloring and yellow flesh. The Candy Stripe has pink and yellow stripes with a spotted red skin.


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