plum jam

yum

My golden plum jam looks artful and delicious with a still-life bowl of fresh fruit and vegies from the garden and wall art as a backdrop.

the process

This jam was made in two phases. First the plums were made into a pulpy juice. Then the jam was made from the juice.

juice

This year the plums ripened near the end of August. Hand-picked plums from the yard went into a big pot...

Mom remembered Grandma using this contraption to remove seeds and skins from fruit. I found it at Grandma's house and it worked perfectly. It is likely very old but worked like new to save the juice and pulp but filter out the skins and pits.

The plum juice drew a strong, tart flavor from the skins. Too strong for drinking, it was perfect for jam.

jars of fresh plum juice with pulp

juice to jam

Preparation is essential. First gather all the tools and ingredients.

fruit, pectin, and sugars are heated together...

fast-forward...

Fruit is poured to jars with lids - and boiled in canner.
To be safe, the propane heat source should be on level concrete or earth - not on a deck.

cooling after the canner bath... the lids "pop" inward as they seal.

The finished plum preserves will keep summer's flavors well into winter.

So much for archival art. this culinary art is meant to be eaten.
And this year's plum jam surprises with waves of sweet-tart-sweet. Hmmm... perfect on Mom's homemade bread - or maybe with melting butter on a hot scone.