Plum Puckered

What does one do with a prolific plum tree? If only I had one to tell you about. Oh, but I do know someone who does, and with those plums, I made jam. I have been in quite a jammy mood lately, I have.

Turning fruit into jam is one of cooking's greatest permutations. Though not the same, the fresh sort and its simmered variant, neither is any less delicious. True, you can not mimic the flavor of a fresh, perfectly ripe, still warm from the sun specimen that dribbles juice down your chin if you're not careful, but there is something to be said for trying to hold on to that perception beyond the summer months.

But now, what to do with this jam? Its bittersweet, translucent jewel-like quality should not be limited only to toast; not that toast is unworthy, or a lesser vessel. What I mean is, few things celebrate a lovely jam better than the thumbprint cookie. Buttery, shortbread rounds with a dimple full of tart jam. Can't think of a better way to use up those plums.

And with what's left, I highly recommend trying the plum sorbet. Delicious.

This was so simple...plums, sugar, heat, and voila. Such sweet and juicy fruit; what remained was so very little (be prepared). I left the skins out for fear the jam too bitter, and to my surprise, it was still very much so. And what a sweet surprise, it mellowed after a few nights rest.

Plum Jam
yields about 1 ½ cups

3 cups plums, peeled and pitted
½ - 1 cup sugar (or to taste)

Simmer fruit and sugar in a medium pot over low heat, stirring occasionally to prevent scorching, until the fruit has thickened well enough to round up on a spoon.

Enjoy fully with warm toast or in your favorite thumbprint cookie.


Buttery Thumbprints with Plum Jam
adapted from marthastewart.com

1 stick unsalted butter, room temperature
1/2 cup sugar
1 egg yolk
1 teaspoon pure vanilla extract
1 cup plus 2 Tbsp all-purpose flour
2 Tbsp cornstarch
1/2 cup plum jam (any flavor jam will do)

Preheat oven to 350°

Combine butter and sugar in a medium to large bowl; beat together until light and fluffy. Add egg yolk and vanilla; beat well. Whisk together flour, cornstarch, and salt; add to the moist ingredients and mix just until combined.

Roll dough into ½ -inch balls; place on a parchment-lined baking sheet. Make a deep indentation in the center of each ball with your thumb.

Bake for 10 minutes, remove from oven, and lightly press the centers down again. Fill the center of each cookie with about ½ - 1 teaspoon of jam. Return to the oven and bake about 10 to 12 minutes more. The cookies should only show signs of light browning on the bottom and still remain a golden buttery color atop.

Place on a wire rack to cool. While it is tempting to sample cookies fresh from the oven, the jam will be screaming hot, so give them a few moments. This recipe makes about 3 dozen, depending on the size of your thumbprint.