I missed a month of canning and jamming on the bike trip of a lifetime last month, so there are some jams that just won’t happen this year. I don’t think it matters — the storage shelves are creaking with jam already — but I do want to step up the pickles, add to the chutney collection and save those wonderful late summer/autumn fruits that are starting to arrive, a couple of weeks later than in a normal year.
Last week we canned peaches in three slightly different ways, but I’m saving the blog-about-it until I get around to opening a jar (why eat canned peaches when there are fresh ones in the market?). This week it was those nice, blue Zwetschken plums. I’ve written before about the mysterious alchemy that turns blue plums into red jam, but today’s batch seemed to produce a jam that’s even redder than usual. We picked a plum preserve recipe from Madelaine Bullwinkel’s Gourmet Preserves but eliminated a few steps, added ginger and cut the already small amount of sugar. It set super fast, and I think it’s going to be very nice, but it made five jars, so no samples now.
Plum ginger jam (adapted from Gourmet Preserves)
3 lbs blue plums, pitted and quartered
1 cup water (maybe use 1-1/2 cups next time)
2 cups sugar
juice of one lemon
1-2 cup crystallized ginger, coarsely chopped
Simmer the chopped plums with the water for 20 minutes, and then drain the liquid from the mushy plums in a colander — let the mush sit around for a good 30 minutes so that it drains well. Add the sugar to the liquid with half the lemon juice and heat, gently until the sugar dissolves, and then at a rolling boil until it’s about to set. The recipe says 5-10 minutes for this stage, but ours was well set within 4 minutes. Then, off the heat, add the plum quarters and the ginger and let it sit around for another 15 minutes or so. Bring the mix back to the boil and boil until it’s set. Again, this took minutes.
Bottle in sterilized jars. Water bath 10 minutes.
Second venture was a plum apple chutney, from the adventurous Art of Preserving, by the beautifully named Jan Berry. I got this book for $9 in a second hand shop a while back, and I see that Amazon has it on offer at $138. Maybe I should sell.
Plum raisin chutney (mostly from Art of Preserving)
4 lbs blue plums, pitted and chopped
2 lbs apples (we used Macintosh)
1 lb onions
2 cloves garlic, coarsely chopped
1 cup golden raisins
1 cup currants
2-1/2 cups brown sugar
2 tsp salt
1 tsp allspice
1-1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1 tbsp mustard seeds
Put all the ingredients in a big, heavy pan and simmer until it thickens (something over an hour). Bottle in sterilized jars. Waterbath.
Why is everything made from plums quite so beautiful?