Posts tagged preserves
Persimmon Plum Pie
Persimmon Plum Pie

One of my new favorite things about Missoula, is the Saturday winter market that takes place a few weeks from my house. It’s not nearly as crowded and overwhelming at the summer farmers market, but it has just as many amazing treats. In an effort to eat more local while on a strict budget, I’ve discovered that this little market is the best place to spend my money. I’m constantly in awe of the fresh produce that is offered throughout the frosty season and I’ve discovered some really delicious treats to get us through the week.

Last week, we found plums!! Beautiful, little thumb sized plums that remind me of the plums in Sweden. We immediately grabbed some and as soon as I saw them, I knew exactly what I was going to make. Persimmon Plum Pie!!

My experience with persimmons (up until recently) has been iffy. Not understanding that you have to let them get pretty soft before their flavors start to show. It’s like a nice creamy peach. YUM. I added blueberries to cut the intense sweetness with a little bit of blueberry acidity. But you can always leave this out and double up on persimmons, if you’d like!

What’s your favorite pairing with a pie? I’m going to add some homemade yogurt to mine! (Which is Connor’s contribution to the kitchen. I’m too afraid of the instant pot to do it myself. Plus, his yogurt is ahhhmazing.)

Persimmon Plum Pie
Persimmon Plum Pie



2 cups persimmons, cut into 1/2 inch cubes
2 cups small plums, pitted and halved
1 1/2 cups blueberries
1/4 - 1/2 cup raw sugar (depending on taste.)
1/2 tsp ground allspice
a pinch of salt


(I admittedly used a pre-made crust for this pie, because I had some in the freezer. But if you want to use handmade dough for the bottom crust of this pie, simply double the following top crust recipe and make sure to pre-bake) 
1 1/2 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)


Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 4 tablespoons of water and continue to mix with your hands, adding more water if dough is dry. Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 1 hour or overnight. 

Pre-heat oven to 400ºF. For the filling, combine fruits, sugar, salt and spices in a large mixing bowl and let rest for 20-30 minutes or until mixture has a syrupy consistency along with the pieces of fruit.

Roll dough out into flat round circles, 1/2 a centimeter in height. Make sure the size of the dough is at least 2 1/2 inches longer than your pie pan.  Once fruit has settled, transfer to pie crust to the pie pan, covering the pie innards (ew! but cool!) and trim edges. Decorate as you please with dough trimmings and make sure to cut a few lines into the crust. In a small bowl, lightly beat an egg and brush onto pie. Place in oven and bake for 40 minutes or until crust has become golden. 
Let cool for at least an hour before consumption. Serve with greek yogurt or ice cream. 

Persimmon Plum Pie
Dandelion ginger jelly

To me, there is nothing sweeter than spotting the first dandelion of spring. That cheery little golden face peeking through the blades of grass or a sidewalk crack causes me to break into a slight giggle and my mind begins to wander back to childhood stories. Books and rhymes that carried me through summer days, building tiny houses in every nook and cranny I could declare suitable for fairies or school yard countdowns to those two cherished months of vacation. There is a spirit so unique to the dandelion that is hard for me to pass up.

These days I primarily turn to dandelion root and leaves to aid poor digestion or to support the liver when I feel it's needed . Spring is all about cleansing and adjusting your eating patterns to match the new growth of fruits, vegetables and herbs.  I like to think that dandelion chooses its blooming time to remind us of this every spring and help make our transition a bit easier.

While I can't speak for the medicinal qualities of this jelly (sugar is sugar after all), I will say that the energetics are superb.  It carries a powerful sense of whimsy, a taste of rich honey and a nod to the spiced bite of ginger.  Slather on fresh baked scones or pair with a thickly cut piece of toasted sourdough with goat cheese.


2 cups fresh dandelion blossoms

1 cup fresh ginger, peeled and chopped

4 cups water  

4 cups sugar  

2 tablespoons lemon juice  

1.75 ounces (1 box) pectin


Remove the blossoms from green sepals as they are bitter and will affect the sweetness of the jelly; it's ok if there is a bit of green in the mix however.  Prepare ginger and place in medium sized pot with 1 cup of dandelions and bring to boil.  Lessen heat, add remaining flowers and steep for 10-15 minutes.  Strain and measure remaining liquid into 3 cups.  Pour back into your pot and combine, sugar, lemon juice and pectin.  Bring to a boil and let bubble for about 2- 3 minutes. Remove from heat, skim foam off surface and pour into sterilized jars, leaving about 1/4 of an inch of air space.  Let liquid cool before sealing and place in fridge to set.

Don't be discouraged if your jelly doesn't set right away.  It can take up to 3 days for a jelly to shape and you can always heat it up again and add more pectin.  Will keep up to a month in the fridge or one year if processed with the traditional canning method

Makes 3 cups


Inspired by Cider Beans, Wild Greens And Dandelion Jelly by Joan E. Aller.