I made the best plum jam ever (at least for me that is!) I bought plums from the farmers market

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barbara-in-va

Well-known member
yesterday and last night turned them into jam. I believe they are Sierra plums, a georgous rosey red, so not only is the jam very tasty it is beautiful too! I sorta used the Plum/Orange/Mace recipe from the Ball blue book but used more plums, less sugar and the less sugar pectin. The sweet, juicy, georgous plums make the most amazing jam! I can't wait to get more next week smileys/smile.gif

 
Next batch, try adding a couple tablespoons of cardamom to your plums, then thank me. ;>D

Also, careful about playing fast and loose with your sugar and pectin proportions. If you're not diligent, you'll end up with plum sauce or plum mortar and the flavor will vary greatly.

The sugar and pectin need to be in specific proportions to one another in order for you to achieve the desired gel-set. I speak from experience and JARS of plum . . . uh, "sauce".

 
Yes, I am careful when I switch up a recipe. I made sure it worked with the pectin I was using...

I am hopeless without the addition of pectin, altho I keep trying.... I definitely want to try the cardamom. My recipe uses 4 lb of plums to start, do I really need 2T of cardamom?

 
I'd do 2 but if you're not sure, start with one then stir in more at the end. It's surprising to

see how dissipated the flavor of spices become when cooked into preserves. If this were baked goods, I'd use far less.

 
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