Plum Tarragon Tartine Spread

Photo: Emily Heston

Ingredients

For our spread we had:

7 pounds of slightly cooked plums

7 pounds of granulated sugar

1 cup fresh tarragon leaves

1 jalapeno, thinly sliced (optional)

Preparation

Simmer the plums with a small amount of water until soft. Remove from heat and allow to cool.

Remove visable skins and pits. We used a “jelly bag” to separate the juice from the pulp, allowing us to easily remove pits and skin. We combined juice and pulp together again before weighing and continuing the cooking process.

Weigh the cooked plums and add to it the same amount of sugar in weight.

Cook the plums and sugar together at a rapid boiling point, about 40 minutes.

To test for doneness, place a plate in the refrigerator. Spoon some of the spread onto the plate and return to the refrigerator for about 5 minutes. Take the spoon from the refrigerator and tilt it. The mixture should hold to the plate and slightly wrinkle.

Stir the tarragon leaves into the hot mixture.

Fill jars with plum tarragon mixture.

If you want spice, add a slice or two of jalapeno peppers to some of the jars before processing.

Process spread in a hot water bath for 15 minutes.

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About

Tartine is what the french call their lovely little open faced sandwiches, stacked with ingredients which offer a complexity of tastes and textures. This ruby spread brings a complementary sweetness to a savory stack of cheeses and meats. A bowlful brings a sweet dimension to your cheese and pate platter. It can be dolloped on top or blended with mayo or mustard and spread on the bread or cracker before building. Bowls of cornichons and salty olives round out the taste experience.

This is a great spread to have in the pantry and to give as a gifts in pretty jars.