I really love jam making time, and watching the pantry shelves fill up with jewel-like jars of sweetness. My Sour Plum Jam is one of my favorites because it's not overly sweet, as most jams are, and its uses are really versatile.
- 8 cups Italian plums (seeded, and cut into fourths)
- 1 cup granulated sugar
- 1/4 cup water
|Add ingredients into a large stockpot. Cook at medium high heat until boiling.|
|Once mixture begins to boil, stir often to ensure ingredients don't burn. Cook for 20 minutes, stirring often.|
|After 20 minutes, the mixture will have broken down quite a bit. To help it along, stir and mash with a potato masher.|
|Cook until the mixture coats a mixing spoon, and reaches a consistency to your liking.|
|(It should take a couple of seconds for the jam to drip off the spoon).|
|Ladle mixture into clean, hot pint-sized canning jars, leaving a 1/4” headspace. Top with canning lids and rings and process in a boiling water bath for 15 minutes. Makes 2 1/2 pints. (Can 2 pints and refrigerate the remaining 1/2 for immediate use or double the batch to make 5 pints).|
Fruit that is slightly under-ripe contains more pectin than ripe fruit. I recommend using about 1 cup of slightly under-ripe plums.
Don't use overly ripe fruit. It will make your jam too runny.
The pectin is concentrated in the skins, so it's a must that the skins are left on for this jam.
If you are unable to find any slightly under-ripe plums, grate in 1/2 cup of sour apple skins. They'll cook down nicely and will work as a great natural thickener.
Serve with scones
Use as a dip for cinnamon donut holes, along with sweetened mascarpone cheese
Use as a filling for your favorite layer cake
Serve with savory pork chops
Fill mini shortbread tarts, available at the market, for an impromptu treat
Make jelly donuts!
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