Last time bringing it to a boil at the lower temperature, stirring … I've made this plum jam twice and it turns out great. 6.50. Mildly sweet, with some tartness near skin and stone. Cook gently until the plums and are soft and pulpy. Our delicious jam starts with chunky Santa Rosa plums from the San Francisco Peninsula. The jam is very smooth and free of chunks of plums even though there is not a need to use a blender or hand-held immersion blender to puree the mixture. Use a wide pan to cook. The sweet and tender flesh of these California grown plums contrasts admirably with the tartness of their skins. The rich flavour of plums and the high acid and pectin content produces a good set, simply and easily every time - even if you are a beginner. Leslie and Jim have a Santa Rosa plum tree. Knowing exactly how the fruit was cared for and when to pick, is most important to us. This was the most straightforward, easy to follow recipe for plum jam that I found, and I made it yesterday with total success, so thank you! When plums are plentiful, make your own plum with this simple recipe. Fill to approximately 2.5cm (I inch) from the top of the bottle and seal using your preferred method. Pollination Group: part self-fertile, cross pollinate with another Japanese plum; Uses: eating, stewing, jam; Harvest: early to mid-January It helps to have canning jar tongs and a wide mouthed funnel. BACKYARD PLUM JAM 4 lbs Santa Rosa plums 1 cup water 1 cup rum or port Wash stem and pit the fruit. The plums need to sit in the sugar to “macerate”, where the sugar causes the moisture to be sucked out of the plums. Use a bread machine with a Jam setting and at least a 9 cup bowl to make this jam or use your stove with a heavy bottom pan that can hold at least 10 cups of jam. 2 cups cane sugar (see picture below for my sugar of choice) 1 freshly squeezed lemon. 4/4. Have ready 2 medium glass or hard plastic storage containers with tight-fitting lids. Seal, label and store in a cool dark place in the kitchen or pantry. $8.00. Plum jam is a classic family favourite. www.rootedfood.com/recipes/2016/6/23/santa-rosa-plums-jam-and-chutney I make it when plums are in season, and we enjoy it all winter long on toast or homemade bread. Wash and dry the plums gently with a tea towel or paper towel so as not to bruise the fruit. Pectin stock recipe: Roughly, chop 900g of firm ripe cooking apples with the skin on. This plum jam recipe uses no added pectin (I don’t use it for any of my jams and jellies), just plums and sugar. make it again. I will be very interested to hear how this works for you. It is one of my favorite jam/jelly. The jam will settle in the jar as it cools. Comments (6) Satsuma Plum Jam $8.50 Having our own farm makes all the difference in the world when it comes to making our products. It's also worth noting that by reducing the sugar content you will also be reducing the shelf life of the jam, as the high sugar content also acts as a natural preservative. Use a funnel to pour into warm dry sterilised screw cap sealable bottles. Fresh-picked, dark red Satsuma plums cooked in batches of no more than 5 lbs of fruit at a time are the key. Good luck with the experiments. 1 pound strawberries. The recipe uses only fresh plums, pure cane sugar, a little citrus pectin for added gelling and a generous splash of freshly squeezed lemon juice for a little zing to the flavor in this magical combination. https://goodmotherdiet.com/2015/07/03/homemade-plum-jam-canning-tips Santa Rosa Plum Jam. or half-pint canning jars. Yellow flesh, slightly pink under the skin. Then reduce heat, cover and simmer approx. Fresh from the tree, warmed by the sun, plum juices exploding in the mouth, this is the gardeners reward. I use our home grown Santa Rosa plums which is a European plum species (Prunus domestica) which produce early in the season and has an excellent flavour but is still a touch tart until fully ripe. But after trying jam with lemon juice and jam without, side by side, in various quantities, I've found that even a small amount distracts from the fresh plum flavor. P lum jam tastes like childhood to me. 40 mins. Bring the mixture slowly to a boil . Although we now live in town, our hearts still belong in the country! I suggest you make a pectin stock and substitute this for the jamsetta. Plum jam usually sets very easily. santa rosa PLUM jam $15.95 We use a combination of soft-ripe and firm-ripe santa rosa plums to give this jam its balance of floral, amaretto flavors with a tart, spicy finish. Place in a glass bowl and cover 's delicious fruit is reduce by one-third cook another. Piece in half again horizontally lbs Santa Rosa plum Compote clean preserving pan …! 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