Santa Rosa Plum Jam | The Daily Dish

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Santa Rosa Plum Jam

1 Comment | Written on August 18, 2011 at 5:00 am , by

Oh my goodness…it has been a whirlwind couple of days here in Minnesota!  I am visiting the area with a group of fabulous bloggers and we have been learning all about the Green Giant products and touring their farms and facilities.  It is going to take me a few days to sort through all the photos and assemble some fun veggie recipes, but I promise lots of fun stories to come!

santa rosa plums

Now, I am getting on a plane and heading back to California.  Not to my home in LA, but to my Grandma’s house up near San Francisco!   This leads me to today’s blog…

Last week I was browsing my local farmers market and something special caught my eye – Organic Santa Rosa Plums.  Out of all the produce, the deep red hue of these perfect plums drew me closer.  When I saw that they were certified organic and just happened to be from the city near my Grandma’s house, I knew I had to find a way to use them.

Plum jam

If you have been following The Daily Dish recently, you might have noticed that I am on a bit of a canning binge.  It is so fun, I simply can’t stop!  (Check out my “how-to” story on home canning.)

These beautiful plums simply begged to become a jam.  Plus, I knew I was on my way to Santa Rosa for my Grandma’s birthday and a big family reunion, so I thought it would be the perfect gift to share with my relatives.

There is something so relaxing about making homemade jams and jellies.  I love to stand there over the stove, stirring the pot while I watch the sugar dissolve and the fruit soften.  Then to hear that small “pop!” as the jars are sealed – success!

jam on toast

Santa Rosa Plum Jam (click here to view and print recipe)

4 1/2 cups pitted, peeled and crushed ripe Santa Rosa plums

7 1/2 cups white granulated sugar

1/2 teaspoon unsalted butter

1 (3 ounce) pouch liquid pectin

In an 8 quart pan, combine the plums and sugar.  Cover and let stand for 20 minutes.  Remove the cover.  Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.  Increase the heat to medium-high and bring the plum mixture to a boil.  Boil for 2 minutes, stirring gently.  Remove the pan from teh heat and skim off the foam.  Return the pan to the heat and bring to a boil.  Boil for 1 minute, stirring constantly.  Remove the pan from the heat and skim off the foam again.

Stir in the butter.  Over medium-high heat, bring the mixture to a full rolling boil, stirring constantly.  Stir in the entire contents of the pectin pouch.  Return the mixture to a full rolling boil, stirring constantly.  Boil, stirring constantly, for 1 minute.  Remove the pan from the heat and skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars, gently stirring the jam every minute or so to distribute the fruit.  Ladle the hot jam into hot jars, leaving 1/4-inch headspace.  Wipe the jar rims and threads with a clean, damp cloth.  Cover with hot lids and apply screw rings.  Process half-pint jars in boiling water bath for 10 minutes, pint jars for 15 minutes.  Remove the processed jars to cool.  Let jars stand undisturbed for 24 hours.

Makes 8 to 9 half-pints.

One Response to “Santa Rosa Plum Jam”

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