Rip Rap War. That time of year where we in Atlantia fight over who owns a tiny little island in the James River Estuary. No one gets to visit said Island, but we fight over who owns it on a yearly basis…This Island is the now-decommissioned Fort Wool, located on a man made island called Rip Raps across the mouth of Hampton Roads Harbor from Fort Monroe, is also in Hampton.
This year was a Banner year at Rip Rap War. We had Three very very Talented Ladies Raised to the Order of the Laurel, and one very Chivalrous Man Knighted.
It was also the Barony of Marinus’s Birthday and on the Friday of the event they had a marvelous potluck. I made sweet pickled plums as my contribution to the food filled event. Someone made shepherds pie and it was to die for. Shout out to whomever they are, that stuff was the Bomb!
My contribution is an easy thing to make.
You’ll only Need:
2-3 pounds plums pitted and cut lengthwise into 1/4-1/2 inch wedge/slices.
2 1/2 cups granulated sugar/or 3 cups honey
1 1/2 cups white vinegar
1 tsp each Fennel, coriander and mint
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Pack the plum slices into jars.
In a sauce pan put vinegar, sugar and spices and bring to rolling boil. remove from heat, stir and let cool 5 minutes with lid on pan. Pour the liquid into the jars until at the max line or 1/4 inch from the rim. Put on lids and let cool 30 minutes. If water canning follow the directions on the package of jars and canning pot.
Place the jars in the fridge and keep at the back of the fridge for 1 whole week, turning the jars over every day. Don’t Shake The Jars! it bruises the fruit and makes them mushy.
Good for Hard Pears, Early Peaches and other stone fruits.
I wonder what I shall make for Next year?