Thursday, August 2, 2012
We had 1.5 lbs of plums leftover from a recent purchase of plums. My family will eat plums if I make them, but none of them will actually choose a plum on their own (weird people, I know). So, my husband suggested I try my hand at plum jam. I looked around for a couple of recipes and found one that I liked. This recipe called for me keeping the skin on, actually because the skin contains quite a bit of pectin, which helps the jam set up. While the skins don't affect the taste of the jam, they are a bit of a texture issue, if you had an issue with texture (I don't, but Andy does). So, next batch of plum jam, (and there will be more - it is deliciously rich and caramel-y) I will remove the skins. How? Bring a large pot of water to a boil. Meanwhile, take a paring knife and just barely break the skin (scoring) on the bottom of each plum, and draw an X. Drop the plums in whole. Cook for 2-3 minutes. Remove them quickly to a bowl of ice water. Let them rest for a minute or two. Take the paring knife, grab the edge of the X you scored on the bottom, and peel off the plum peel. Easy.
Plum Jam adapted from Domenica Cooks blog
1.5 pounds plums
1.5 cups sugar
Peel from 1 small lemon, coarsely chopped
1 tbs lemon juice
1. Cut the plums in half removing the pits. Cut each half into 4 pieces and put in a bowl with the sugar, lemon peel and juice. Mix well. Let the plums stand at room temperature for 1 to 2 hours.
2. Have ready 2 half-pint or 1 pint sterilized jars and their rings and lids.
3. Pour the plum mixture into a large, heavy-bottomed non-reactive pot. Bring to a boil over medium-high heat; reduce the heat to medium, and cook at a lively simmer for 15 to 20 minutes, until the mixture has darkened and begun to thicken, or until it reaches 220 degrees.
4. Ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean if necessary with a clean, damp cloth, and screw the lids on the jars. Process the jars in a boiling water bath for 10 minutes. Remove the jars and set them upright on a clean kitchen towel. Within a couple of minutes you should hear the jar lids “ping” signifying that they have sealed properly. Let the jars cool to room temperature before storing in a cool, dark place. They will keep for up to a year.