Let’s make plum jam…or apricot or peach.
The plum trees were ready to harvest at Jacob Springs Farm so I decided to make Plum Jam Cookies and Plum Frangipan Tarts for my Dessert Club members this week. It has been a very difficult year for farmers. Last year there was tons of apples on the trees and this year there are barely any! So sad :( First we thought we were not going to have enough rain this season and now we got too much that it is flooding everywhere in Boulder. Also we had a late frost which destroyed a lot of the fruits.
Pick the plums
2.)Scale out the plums to 4.5#.
3.)Once the mixture comes to a boil add the pectin with 1/2 cup of sugar. Mix in the sugar/pectin mixture fast with a whisk. If you add the pectin directly in the boiling mixture it will instantly lump up and you may not be able to break up the pectin during the cooking process. Reduce heat and cook for about 10-15 minutes stirring often to prevent burning. Put a small amount of jam on a plate and put in the fridge. You want the jam to set up so it’s not too runny or thick.
4.)Strain the mixture to remove all skins from the jam.
5.)Put into sterilize jars and follow the correct canning process or you can always keep the jam in the fridge for over a month. I had the honor of taking a class with Marisa,one of my favorite canners, in Philadelphia with my sister Sonnet. If anyone is getting into canning I highly recommend her book Food in Jars .
For more tips for canning here is my favorite blog based around canning http://foodinjars.com/
[yumprint-recipe id='26'] Here is what I did with the Plum Jam! What do you plan to do with the Plum Jam?
Plum Sugar Cookies which I used the Sugar Cookie recipe baked the cookie then filled it with the Plum Jam and sprinkled with confectioners’ sugar.
Plum Frangipan Tarts