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Plum Jam Experiments

July 27, 2010

Plums ready for preserving...

Plums have such a gorgeous taste when cooked with some sugar & lemon.  The flavor that comes out tastes like what cherries want to be when they grow up.  Pitting them, however, was not so inspired.  There was a lot of wrangling going on, but in the end, the pits said good bye to their tasty fruit homes.

2 lbs, 14 oz. worth of fruit yielded 2 lbs, 5 oz of pitted and halved fruit (bye-bye, pits!).  3 1/2 cups sugar and the zest and juice of half of one lemon were added and everything sat together for a few hours.  Jane and I then divided the whole lot into 2 batches of about 3 1/2 cups.  One of these batches got three sprigs of lavender.

Two mini-batches: Regular and "Fancy"

We were a bit conservative about the lavender, as overdoing it with lavender can often lead to soap-like flavors.  However, it seems we were a bit too conservative, as you can hardly tell the difference.  Next time, we will up that.

Stirring Double time!

We boiled each batch for about 15 minutes.  The batch without lavender got blended with a stick blender for a smoother texture, and the lavender was picked out of the other batch.  We could have gotten away with 12 minutes, as we got a nice thick jam- probably because the fruit was tart and not too smooshy…  Process time was 10 minutes.

Yield: 4 x 8 oz. jars, 1 x 4 oz. jars

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