Sunday, August 11, 2019

Plum Picking + Plum-Rosemary Jam #StoneFruit


Today kicks off a week-long event all about stone fruit, headed up by Heather of Hezzi-D's Books and Cooks. The bloggers have recipes planned showcasing cherries, peaches, plums, and even mango. Let's get this party started...


Plum Picking

Talk about serendipity. When I started brainstorming about what I wanted to make, I was tickled to see a private local farm post that her plums were available for picking. So, the Enthusiastic Kitchen Elf and I headed over there on a sunny Sunday morning and picked plums, pluots, and lemons to our hearts' content.


The sweet aroma of sun-kissed stone fruit enveloped us and just made me grin from ear to ear. And they were so pretty, too.


It was a fun way to spend some time with the Elf. And, thankfully, he's always game for a culinary adventure, especially if it involves fruit.


When we got home, we washed the fruit and made some jam. I asked him to pick an herb from his garden that would match well with the plums; he picked rosemary. And he nailed it. This jam was amazing!

 Plum-Rosemary Jam
makes 5 jars

Ingredients
  • 9 to 10 C plums, rinsed and sliced into wedges
  • 1 C organic granulated sugar (this is pretty tart, adjust sugar, as needed)
  • 3/4 C liquid (you can use water, wine, whatever you want - I used some leftover prosecco)
  • peel from 1 organic lemon
  • 1 or 2 sprigs organic rosemary
  • 1 T freshly squeezed lemon juice



Procedure
Sterilize the jars for canning by boiling them and their lids. Or if you're lucky enough to have an automatic dishwasher, run them through a cycle. Set aside.


To make the jam, place all of the ingredients - except for the lemon juice - a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes.


Reduce the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by running a wooden spoon down the middle of your jam. If the jam leaves a path, it's set. If the liquid runs back to fill the path, cook it a little bit longer. Stir in your lemon juice and remove the lemon peel and rosemary sprig.

Spoon the jam in sterilized jars, leaving about a 1/2" gap to the top. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10-15 minutes. Remove the containers with tongs and let cool on the counter.


You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Pop, pop, pop. Or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!

6 comments:

  1. I'm totally into making jam and this one sounds so good! I think red wine would be a great liquid to go in with the plums.

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  2. I've never made jam but this makes me want to. I love plums!

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  3. What a fun adventure and the jam looks delicious!

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  4. This homemade jam sounds amazing! I love the addition of rosemary!

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  5. I love jam. Those plums look like they will explode juice all over the place when you bite them. Yum.

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  6. Jam is so delicious and fun to make. I like the addition of rosemary to this jam.

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