The jam is very smooth and free of chunks of plums even though there is not a need to use a blender or hand-held immersion blender to puree the mixture. Plum jam is a great beginner’s jam as it consistently produces great results without much effort. Place in a preserving pan and cook until the fruit is cooked through and the alcohol is cooked off, 15-20 minutes. Written by Marisa of Food in Jars. They are temperate zone fruit with European plums preferring a slightly cooler climate to Japanese-type plums. This recipe does not need pectin. If you can’t find Satsumas, Santa Rosa plums work well too. Cook gently until the plums and are soft and pulpy. Measure the mixture as you pour it into a jelly bag and allow it to drain at least 2 hrs but preferably overnight. Put plums in pot on stove and add lemon juice. Santa Rosa Plum Jam. Repeat step 2 a total of FOUR times. make it again. Excellent for fresh fruit, stewing and jam. Made only with Santa Rosa plums. When I was very young, my family lived in a house with three Santa Rosa plum trees scattered around the yard and every other year, we spent three weeks wading through a sea of plums. I will be very interested to hear how this works for you. 1 pound strawberries. 250 ml water, Hi Kate I'm making pear jam and the recipe I have uses jam setta. Clingstone. My brother recommended I might like this web site. If you can't find Santa Rosas, substitute another tart, purple-skinned plum. Sweet, slightly tart flavour, ideal for stewing and jam making as well as eating. 150 gm of stock will set 1.25 litres of low-pectin fruit or juice. The Santa Rosa plum was developed by horticulturist and pioneer of agriculture science, Luther Burbank in 1906 in Santa Rosa, CA. Have ready 2 medium glass or hard plastic storage containers with tight-fitting lids. This is one of my favorite jams. But after trying jam with lemon juice and jam without, side by side, in various quantities, I've found that even a small amount distracts from the fresh plum flavor. Try this versatile jam in sweet (on a galette, topping a cheesecake) or savory dishes … Santa Rosa Plum Compote . I have explained this further in a post called "Setting point of jam, jelly & marmalade" in the Reasons section on this website. The Santa Rose plum jam from Jackie's Jams are made from only Santa Rosa plums, cane sugar, pectin and a squeeze of lemon juice. Large, first quality fruit, purplish-crimson in colour with a pale blue bloom. 40 mins. Notify me when this product is available: Santa Rosa Plums are an early variety plum that are wonderful farmers market varieties for their size and sweet/tart flavors. Our delicious jam starts with chunky Santa Rosa plums from the San Francisco Peninsula. 4/4. Comments (6) Freeze or continue canning. 6.50. Mildly sweet, with some tartness near skin and stone. It is the end of plum season but there is still time to get the last plums of the season and make some jam or jelly. Bring the mixture to boiling as quickly as possible. Santa Rosa Plum Jam. If you still have some plums, try the spicy plum jam for something a bit different. To delete it completely will affect your final set. Pour into sterilised containers, store in fridge for up to a week or in the freezer for up to 4 months. Cut the plums in half and remove the stone. Plum jam is a great beginner’s jam as it consistently produces great results without much effort. Happy jam making. I make it when plums are in season, and we enjoy it all winter long on toast or homemade bread. I suggest you make a pectin stock and substitute this for the jamsetta. Sold Out If you are doing a larger quantity may need to need to adjust the time accordingly. Combine the plums, strawberries, sugar, in a glass bowl and cover. 2 cups cane sugar (see picture below for my sugar of choice) 1 freshly squeezed lemon. I suggest you make a few small test batches until you get the proportions right. Cook for another 20 minutes or until the jam is thick and reaches setting point. Leslie and Jim have a Santa Rosa plum tree. HI Stacy, Jam making is a lot of fun and very satisfying, however understanding the relationship between acid, pectin and sugar can be a bit mystifying. Cut each half in two and then each piece in half again horizontally. Fruit aficionados know that Santa Rosa plums trump other varieties with their deep flavor and their rich amethystine hues, and we at Jackie’s Jams know that this strain of plum is unrivaled when cooked into jam. When plums are plentiful, make your own plum with this simple recipe. Let macerate in the refrigerator for at least 12 hours, if not 24 hours. It helps to have canning jar tongs and a wide mouthed funnel. Fruit, sugar and heat: That's all you need to make this Santa Rosa plum jam. Hi Steph, great news that your jam was a success. Could you let me know the quantity of apples I would need to use to replace it. Fill to approximately 2.5cm (I inch) from the top of the bottle and seal using your preferred method. Pears are low in both acid and pectin so recipes use lemon juice to provide additional acid and apples for the pectin content. Due to food intolerance I am not able to use lemon juice but can have powdered citric acid. Even when you get the proportions right, making small batches will allow you to use up the frozen pectin stock and the jam within their respective self life. Seal, label and store in a cool dark place in the kitchen or pantry. P lum jam tastes like childhood to me. Then reduce heat, cover and simmer approx. SANTA ROSA PLUMS . Plum jam is a classic family favourite. Santa Rosa Plum can grow to a height and width of 4 metres. Bring the mixture slowly to a boil . 900 gm white sugar Pollination Group: part self-fertile, cross pollinate with another Japanese plum; Uses: eating, stewing, jam; Harvest: early to mid-January Place the chopped plums and water into a large preserving pan. The jam will settle in the jar as it cools. In the first container, combine the halved plums with ¾ pound of the strawberries and 14 ounces of the sugar. Jam making isn't that difficult once the relationship between acid, sugar and pectin is explained. Last time bringing it to a boil at the lower temperature, stirring … This was the most straightforward, easy to follow recipe for plum jam that I found, and I made it yesterday with total success, so thank you! santa rosa PLUM jam $15.95 We use a combination of soft-ripe and firm-ripe santa rosa plums to give this jam its balance of floral, amaretto flavors with a tart, spicy finish. FYI, you can reuse jars, but not the lids. Plums break down naturally and very easily in the … Picking Santa Rosa Plum Fruit - ABUNDANT (2019) Picking the last of the Santa Rosa plums this season in 2019 in the urban garden. Some recipes will also combine orange or pineapple with the pears, these are fruit based acid alternatives to lemon juice. There might be a few "runny jams" along the way, but these are never wasted as they can be mixed into yogurt or used as an ice cream sauce. For a few years, my husband and I had a small acreage with chickens, rabbits and sheep. Our delicious jam starts with chunky Santa Rosa plums from the San Francisco Peninsula. It's also worth noting that by reducing the sugar content you will also be reducing the shelf life of the jam, as the high sugar content also acts as a natural preservative. The high acid and pectin content of plums makes plum jam very easy to make and produces a great set. Fresh from the tree, warmed by the sun, plum juices exploding in the mouth, this is the gardeners reward. I use 8 oz. SATSUMA PLUM JAM . Description:Santa Rosa is a Japanese plum variety developed by the famous American botanist Luther Burbank in 1906. Allow the jam mature for at least 2 weeks before eating. The thing I like best about this jam is the way the plums stretch the flavor of the raspberries. Santa Rosa Plum and Strawberry Jam. Preparation time: 20 minutes The jam will settle in the jar as it cools. It is one of my favorite jam/jelly. Plum jam can be used beyond morning toast or sandwiches. Use a bread machine with a Jam setting and at least a 9 cup bowl to make this jam or use your stove with a heavy bottom pan that can hold at least 10 cups of jam. or until the apples are very soft. Knowing exactly how the fruit was cared for and when to pick, is most important to us. It is sweet but has great aromatic, floral notes. I look forward to hearing from you. Good bearer, considered to be one of the best plums. Add the sugar, stirring constantly until dissolved. reviews (8) 83%. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. I use fresh Japanese Santa Rosa plums from my yard. www.rootedfood.com/recipes/2016/6/23/santa-rosa-plums-jam-and-chutney This plum jam recipe uses no added pectin (I don’t use it for any of my jams and jellies), just plums and sugar. Just cover with cold water and bring to the boil. The plums need to sit in the sugar to “macerate”, where the sugar causes the moisture to be sucked out of the plums. I use our home grown Santa Rosa plums which is a European plum species (Prunus domestica) which produce early in the season and has an excellent flavour but is still a touch tart until fully ripe. European plums are slightly smaller than Japanese which have flesh which is softer, juicier and usually yellow with … Measure the JAM STOCK into a clean preserving pan adding … Santa Rosa plums with their juicy sweet flesh and slightly tart skin are the perfect plum for making jam.Picked at their peak of flavor, our sun ripened Santa Rosa plums are then handcrafted into jam in small batches using less sugar than traditional recipes. Santa Rosa Plum Jam $8.50 Satsuma Plum Jam. Yellow flesh, slightly pink under the skin. https://goodmotherdiet.com/2015/07/03/homemade-plum-jam-canning-tips Here is the recipe for the jam we made from that tree's delicious fruit. No of serving: 6 x 220 ml jars, I kg firm ripe plums Sign up to get the latest on sales, new releases and moreâ¦, © 2020 Small Batch Jam Co. We are passionate and proud of our products and it is an honor to have … The late 19th century and early 20th century brought the introduction of Asian varieties of familiar fruits, specifically apricots, cherries and plums. Cover and let macerate in the refrigerator for 24 to 48 hours. To use, defrost stock at room temperature, and stir into the preserve when you add the sugar. The recipe uses only fresh plums, pure cane sugar, a little citrus pectin for added gelling and a generous splash of freshly squeezed lemon juice for a little zing to the flavor in this magical combination. Use a wide pan to cook. Cooking time: 20 minutes The rich flavour of plums and the high acid and pectin content produces a good set, simply and easily every time - even if you are a beginner. Plum jam usually sets very easily. or half-pint canning jars. One caveat: you do need to break the process up over two days, but they don’t have to be consecutive. Santa Rosa Plum Jam recipe by Heather Fong, is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. Wash and dry the plums gently with a tea towel or paper towel so as not to bruise the fruit. I've made this plum jam twice and it turns out great. Jean Thiel Kelley Martin Kelley Bon Appétit August 2008. Don’t double the recipe, or your jam will not come out right. Go to reviews. Cheers Sue, Hi Sue Jam, jellies and marmalade set because of a complex chemical reaction between the fruit acids, pectin and additional sugar. Medium fruit with red to crimson skin. Flesh yellow, with a red blush coming from just below the skin. Enrich your next family roast gravy with a teaspoon of jam, or use as the filling is Swiss rolls, fairy cakes, jam button biscuits or serve with ice-cream. Powered by Shopify. We have complete control of the growing process. Santa Rosa is a fast growing variety producing large rounded fruit with a purplish-crimson skin and flavoursome yellow mildly sweet flesh with a red blush just below the skin. Given your intolerance, I know of no substitute that you can use. Use a funnel to pour into warm dry sterilised screw cap sealable bottles. When harvesting there aren’t many that don’t make it into basket. BACKYARD PLUM JAM 4 lbs Santa Rosa plums 1 cup water 1 cup rum or port Wash stem and pit the fruit. Buy Santa Rosa Plums: Available for shipping in late June . Santa Rosa is extremely juicy. Satsuma Plum Jam $8.50 Having our own farm makes all the difference in the world when it comes to making our products. The recipe is 750gm fresh pears, 750gm sugar (I use 500gm as it is too sweet for me) and 1 sachet of jam setta. For the best results use firm, ripe fruit that it not too soft or that has been bruised. The high acid and pectin content of plums makes plum jam very easy to make and produces a great set. Most plum jam recipes I've seen out there call for lemon juice for flavor balance and textural adjustment. Place chopped apples, cores, and pips in a preserving pan. $8.00. The recipe uses only fresh plums, pure cane sugar, a little citrus pectin for added gelling and a generous splash of freshly squeezed lemon juice for a little zing to the flavor in this magical combination. Simple to make, and absolutely delicious. Your information on setting points and the relationship between acid, pectin and sugar has been a big help for a beginner like me too. The sweet and tender flesh of these California grown plums contrasts admirably with the tartness of their skins. Good luck with the experiments. Pour drained juices into clean preserving pan and boil until volume is reduce by one-third. Thin skinned, with tender amber flesh streaked with red, richly flavored, with floral notes and a lovely balance of sweetness and acidity. 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