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...
- Cherry Lavender Dark Chocolate Chunk Cookies from The Spiffy Cookie
- Grilled Peaches with Blueberry Syrup from Blogghetti
- Individual Plum Crisps from Hezzi-D's Books and Cooks
- Mango Pistachio Popsicles from A Kitchen Hoor's Adventures
- Peach, Bacon, and Brie Panini from Sweet Beginnings
- Peach Blueberry Mini Trifles from Palatable Pastime
- Peach Daiquiri from Our Good Life
- Plum Picking + Plum-Rosemary Jam from Culinary Adventures with Camilla
- Vegan Peaches and Cream Layer Cake from The Baking Fairy
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!
makes 5 jars
- 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
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!