03 Plums by Canon Image Challenge

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08-Sep-2024	Alastair Norcross

03 Plums

Boulder

We have a plum tree in our back yard, that periodically produces a large crop (once every few years). I think this year we will have a decent number. The plums are very small, and best for making jam or plum brandy.

Canon EOS R5 Mark II ,Canon RF 35mm F1.8 MACRO IS STM
1/320s f/8.0 at 35.0mm iso400 full exif

other sizes: small medium large original auto

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Canon Image Challenge		10-Sep-2024 02:43
If not told they were plums, I might have guessed blueberries. Dave

Canon Image Challenge		08-Sep-2024 22:55
We might make jam, or we might just make plum syrup, depending on how many plums we get this year. Alastair

Canon Image Challenge		08-Sep-2024 22:27
Love plum jellies and jams. Are you planning to harvest and make your own jams? I remember my mother and grandmother canning fruits and vegetable when we were youngsters. Paul

Canon Image Challenge		08-Sep-2024 22:22
LOL Traveller, you give me too much credit. We make plum brandy by first making plum syrup (boiling the plums with sugar and water), and then just mixing it with brandy. No worries about foreshots! We also make our own gin, by adding the various botanicals (always including juniper berries) to vodka, and steeping them for a couple of days. When I was a teenager, my brother and I set up a still in our cellar, and made the most foul-tasting alcohol you can imagine. It was probably just sheer luck that we didn't poison ourselves. Since then, I rely on the experts to make any alcohol that I consume, even if I then adulterate it with various non-alcoholic ingredients. Alastair

Canon Image Challenge		08-Sep-2024 21:26
Plums - one of my favorite fruits when they are ripe and juicy. Nice capture. Jim

Canon Image Challenge		08-Sep-2024 21:18
Lovely shot. Plumb brandy? I am still interested in ancient peoples and this seems like something they would make....just naturally...but wait a minute: Use the fermenter and the wine making kit to mix plum wine juice. Add yeast and ferment for 7-10 days. Transfer to a still. Heat to at least 174F outdoors or in a well ventilated area. Discard the foreshots as these could contain methanol and are poisonous. Set the heads aside. Save the hearts for aging. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ What in the world are foreshots? How sophisticated do you have to be...to avoid poisoning? Hummm Alastair always makes me think. Traveller Okay... Foreshots are the first vapours to boil off during distillation, usually containing compounds such as acetone, methanol, and aldehyde volatiles. Distillers always discard the foreshots and never allow them to be part of the final product. It is maybe good I am not an alcohol guy...I'd poison myself...and how did copper age peoples deal with this? Traveller

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