slivovitz time

This is going to be one of many drive-by posts this month.  Octobers are always the cruelest month, forget April.  After seeing Mrs. Wheelbarrow’s slivovitz recipe in the Washington Post a couple of weeks ago, I knew I wouldn’t be able to resist. 

Slivovitz is the elixir of Eastern Europe.  It’s usually a clear, distilled liquor made from the prune-plum that are flooding our Willamette Valley markets right now, but her version is more of a liqueur: sweet, soft, and plummy with just a bit of spice.  Who cares about authenticity — it sounds marvelous. So I made some and I put up a quick batch of prune-plum jam flavored with Hungarian Zwack herbal liqueur with the rest of the plums. 

It’s a great year for these dark, dense plums.  Try our local variety, ‘Brooks,’ which is sweeter and has more flesh than the Italian ‘Fellenbergs’. 

I also found some greengage plums at the market this weekend, but they were overripe, so won’t be exactly the flavor I was looking for.  Nevertheless, they turned into a perfectly decent greengage-vanilla jam that tastes like the most delightful vegan caramel (with a little salt on top for good measure).

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