First up on the list, one of my favourite hobbies which brings tasty and satisfying rewards for hard work – Canning!
On today’s agenda was Plum Jam.
Having recently moved into our now home with a 1-acre parcel of land, we were fortunate enough to inherit some wonderful fruit trees with it; Apples, Pears, Cherries, and last but not least, Plum!
Their the cutest little red plums, impossible to pit, and impossible to resist turning into some delicious plum jam.
Smeared on some fresh baked bread with lovely butter. Mmm-mmm!
Plums (enough to fill a 8Qt. pot)
4 cups water
1 cup sugar per cup of plum pulp and juice
frozen ginger root
Fill the 8Qt. pot with the plums and water, bring to a boil and simmer gently over medium heat until plums begin to fall apart. Remove from heat and process through a food mill, removing the pits and other bits as you go.
Measure out plum pulp and juice, I had an equivalence of 11 cups, so I used 11 cups sugar. Transfer into a large stock pot or canning pot, adding in the zest of both the lemon and orange as well as the juice. Grate the frozen ginger finely into the plum mixture to taste, the ginger adds a really great background note i find, not too noticeable but just enough to add a little something.
Bring the contents to a boil and cook over medium-high heat until jelling to you’re liking occurs. I like to test through the spoon test (sheeting off the spoon) as well as using a chilled dish from the freezer; Putting a dollop in and replacing it back into the freezer for a minute. Following this I check with my finger the consistency by dragging my finger through and seeing how quickly it fills/doesn’t fill back in.
Remove from heat when satisfied and fill your sterilized hot jars with the jam, leaving 1-inch headspace.
Lightly clean rims with a warm moist towel, place seals and screw rings to finger-tip tightness.
Place in the boiling water bath for 15 minutes, uncovered.
Remove when timer goes, gently soaking excess liquid off the tops.
Then, wait for the anticipated ‘PoP’ that the seal makes when the sealing is completed.
Let sit, untouched, for 12 hours.
There you have it, my Plum Jam recipe.
A pretty tasty treat, if I do say so myself.
Enjoy and Adieu.