Skip to main content

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!

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.

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

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

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

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas