Ripe Today is the blog of SuperForester Jennifer, and she’s got a lovely post up about neighborhood fruit picking and jamming fresh plums.
We got up early, took the ladder and a 5 gallon bucket and went up the street to a plum tree. My guess is that it is a Victoria Plum. They are tart and sweet and amazingly delicious. So we spent about an hour filling the bucket to the brim and in the process had conversations with neighbors that we somehow had never met. After washing, pitting and chopping (and lots of tasting!) we were ready to make jam.”
And here is a delicious plum jam recipe, courtesy of about.com:
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 3 pounds firm plums, cut into eighths, seeds discarded
- 1/2 cup water
- 1 tablespoon lemon juice
- 7-1/2 cups sugar
- 1 (3-ounce) package commercial pectin
Preparation:
Place plums, water, and lemon juice in a large non-aluminum stockpot. Stirring often, bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft. You should end up with about 4-1/2 cups.
Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat. Let rest for 1 minute, then skim off any foam.
Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top. Wipe rims and seal with sterilized lids. Process in boiling water for 5 minutes. Remove, let cool, and label jars. Store plum jam in a cool, dry place.
Yield: 4 pints jam”
Yum yum, Summertime plum!
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