I don't advise you go picking fruit in the desert during the hottest weekend of the year. BUT you might get a deep-fried Twinkie and venison jerkie out of it if you stop by Charlie Brown Farms.
http://www.charliebrownfarms.com/
Both exceeded expectations.
Admittedly, Alissa, my co-canner and wanna-be farmer for the day (also sporting a horrified look that I was actually going to eat that Twinkie!), and I did have a good time although threatened with heat stroke, overly amorous dogs and unripened fruit. We managed to get enough fruit for batches of apple and plum butter, spiced peaches with vanilla, and peach liqueur. Truly, a bumper crop.
Plum Butter from "Well Preserved: Small Batch Preserving for the New Cook" by Mary Anne Dragan
Makes 5 to 6 8oz jars
"Serve this mellow, richly flavored butter with roast pork or turkey, or as a spread on fruit or nut quick breads."
12 cups coarsely chopped, pitted plums (we used sugar plums)
1 cup water
4 cups sugar
1/2 tsp cinnamon
1/2 tsp ground cloves
Combine the plums and water in your preserving pot. cover and simmer over medium heat for about 20 minutes, or until the plums are tender. Stir occasionally. Remove from heat. Puree in food processor.
Prepare the preserving jars.
Return the puree to the preserving pot. Stir in the sugar until iti is dissolved. Simmer over medium-low heat, stirring almost constantly, for 30 to 40 minutes, or until the mixture is somewhat thickened. Stir in the spices during the last 10 to 15 minutes of the cooking time. Test for doneness if desired.
Remove from heat. Spoon the butter into hot, sterilized jars, leaving a 1/4" head space. Release the air bubbles. Wipe the rims clean. Seal according to manufacturer's directions. Process the jars in a boiling water bath for 10 minutes.
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