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

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

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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa