Perhaps one of the first domesticated fruits, plums are an unsung hero in sweet and savory dishes alike. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in ...

There’s something truly special about making your plum jam at home. This plum jam recipe with pectin brings out the bright, tangy sweetness of ripe plums and simplifies the canning process, making it ...

Use the smallest plums you can find for this recipe, no larger than 2 inches in diameter, preferably smaller. Because the pits are difficult to remove, these are best canned whole - the pits will come ...

Plums are typically eaten out of hand, but I especially love them cooked into a tart, fragrant ruby-red medley. Adding only a handful of raspberries to the plums enhances the plums with berry flavor.

This recipe from America’s Test Kitchen’s new cookbook, “The Outdoor Cook: How to Cook Anything Outside Using Your Grill, Fire Pit, Flat-Top Grill and More” (ATK, $29.99) covers equipment, fuel, fire ...

I'd never tasted — let alone baked — the dazzling plum torte from the New York Times, despite its firmly entrenched role in the national baking consciousness. Fortunately, my pal John rectified that ...

This Ginger Plum Tart uses black plums and nutmeg. The recipe comes to us from Liz Hollingsworth of Ginger Corner Market in Pasadena. She says that you can also adapt the tart instructions to make ...

Seems like we waited forever for great summer produce, and now it’s abundantly here -- too abundantly, if you’re a fruit-tree owner, overly enthusiastic vegetable gardener or incorrigible farmers ...

Plums are still in season, and Robert Wemischner comes on the Market Report this week to talk about what desserts he’s making with them. Here’s his recipe for plum pie. Speaking of pie, don’t forget ...