Santa Rosa Plum Jam
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!
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.
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!
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”