My brother recommended I might like this web site. 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. reviews (8) 83%. 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. Place in a preserving pan and cook until the fruit is cooked through and the alcohol is cooked off, 15-20 minutes. Put plums in pot on stove and add lemon juice. Santa Rosa Plum Jam recipe by Heather Fong, is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. Pour drained juices into clean preserving pan and boil until volume is reduce by one-third. Hi Steph, great news that your jam was a success. Plum jam is a great beginner’s jam as it consistently produces great results without much effort. Description:Santa Rosa is a Japanese plum variety developed by the famous American botanist Luther Burbank in 1906. I suggest you make a pectin stock and substitute this for the jamsetta. Comments (6) If you still have some plums, try the spicy plum jam for something a bit different. Made only with Santa Rosa plums. Large, first quality fruit, purplish-crimson in colour with a pale blue bloom. They are temperate zone fruit with European plums preferring a slightly cooler climate to Japanese-type plums. BACKYARD PLUM JAM 4 lbs Santa Rosa plums 1 cup water 1 cup rum or port Wash stem and pit the fruit. Santa Rosa is extremely juicy. Excellent for fresh fruit, stewing and jam. SANTA ROSA PLUMS . Picking Santa Rosa Plum Fruit - ABUNDANT (2019) Picking the last of the Santa Rosa plums this season in 2019 in the urban garden. 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. SATSUMA PLUM JAM . To use, defrost stock at room temperature, and stir into the preserve when you add the sugar. Medium fruit with red to crimson skin. Last time bringing it to a boil at the lower temperature, stirring … Wash and dry the plums gently with a tea towel or paper towel so as not to bruise the fruit. 2 cups cane sugar (see picture below for my sugar of choice) 1 freshly squeezed lemon. I have explained this further in a post called "Setting point of jam, jelly & marmalade" in the Reasons section on this website. Use a wide pan to cook. This is one of my favorite jams. 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. This plum jam recipe uses no added pectin (I don’t use it for any of my jams and jellies), just plums and sugar. Here is the recipe for the jam we made from that tree's delicious fruit. The late 19th century and early 20th century brought the introduction of Asian varieties of familiar fruits, specifically apricots, cherries and plums. The jam will settle in the jar as it cools. 6.50. If you can't find Santa Rosas, substitute another tart, purple-skinned plum. 40 mins. FYI, you can reuse jars, but not the lids. Measure the JAM STOCK into a clean preserving pan adding … Powered by Shopify. When plums are plentiful, make your own plum with this simple recipe. Jam making isn't that difficult once the relationship between acid, sugar and pectin is explained. Sign up to get the latest on sales, new releases and more…, © 2020 Small Batch Jam Co. Seal, label and store in a cool dark place in the kitchen or pantry. 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. Jean Thiel Kelley Martin Kelley Bon Appétit August 2008. It helps to have canning jar tongs and a wide mouthed funnel. or until the apples are very soft. Santa Rosa Plum Compote . Just cover with cold water and bring to the boil. 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. Combine the plums, strawberries, sugar, in a glass bowl and cover. Plum jam can be used beyond morning toast or sandwiches. 250 ml water, Hi Kate I'm making pear jam and the recipe I have uses jam setta. The sweet and tender flesh of these California grown plums contrasts admirably with the tartness of their skins. Use a funnel to pour into warm dry sterilised screw cap sealable bottles. Pour into sterilised containers, store in fridge for up to a week or in the freezer for up to 4 months. Then reduce heat, cover and simmer approx. Fruit, sugar and heat: That's all you need to make this Santa Rosa plum jam. The high acid and pectin content of plums makes plum jam very easy to make and produces a great set. It is sweet but has great aromatic, floral notes. Knowing exactly how the fruit was cared for and when to pick, is most important to us. 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. Pears are low in both acid and pectin so recipes use lemon juice to provide additional acid and apples for the pectin content. Leslie and Jim have a Santa Rosa plum tree. Repeat step 2 a total of FOUR times. 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. 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. Although we now live in town, our hearts still belong in the country! Cooking time:       20 minutes 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. 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. Santa Rosa Plum Jam. 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. It is one of my favorite jam/jelly. 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. Place chopped apples, cores, and pips in a preserving pan. www.rootedfood.com/recipes/2016/6/23/santa-rosa-plums-jam-and-chutney Pectin stock recipe: Roughly, chop 900g of firm ripe cooking apples with the skin on. Fresh from the tree, warmed by the sun, plum juices exploding in the mouth, this is the gardeners reward. I use 8 oz. I make it when plums are in season, and we enjoy it all winter long on toast or homemade bread. If you have not tried plum jelly, you MUST! Cheers Sue, Hi Sue Jam, jellies and marmalade set because of a complex chemical reaction between the fruit acids, pectin and additional sugar. Satsumas are only available for a few weeks each summer. Try this versatile jam in sweet (on a galette, topping a cheesecake) or savory dishes … $8.00. Cook for another 20 minutes or until the jam is thick and reaches setting point. 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. To delete it completely will affect your final set. Measure the mixture as you pour it into a jelly bag and allow it to drain at least 2 hrs but preferably overnight. This recipe does not need pectin. I will be very interested to hear how this works for you. Place the chopped plums and water into a large preserving pan. When harvesting there aren’t many that don’t make it into basket. Flesh yellow, with a red blush coming from just below the skin. I think making plum jam and plum jelly would be quite similar. Thin skinned, with tender amber flesh streaked with red, richly flavored, with floral notes and a lovely balance of sweetness and acidity. Bring the mixture slowly to a boil . 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. Most plum jam recipes I've seen out there call for lemon juice for flavor balance and textural adjustment. Happy jam making. Don’t double the recipe, or your jam will not come out right. Cut the plums in half and remove the stone. or half-pint canning jars. We have complete control of the growing process. Add the sugar, stirring constantly until dissolved. Mildly sweet, with some tartness near skin and stone. I've made this plum jam twice and it turns out great. Given your intolerance, I know of no substitute that you can use. Some recipes will also combine orange or pineapple with the pears, these are fruit based acid alternatives to lemon juice. 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. I look forward to hearing from you. European plums are slightly smaller than Japanese which have flesh which is softer, juicier and usually yellow with … Preparation time:  20 minutes Allow the jam mature for at least 2 weeks before eating. Santa Rosa Plum Jam $8.50 Satsuma Plum Jam. Cut each half in two and then each piece in half again horizontally. One caveat: you do need to break the process up over two days, but they don’t have to be consecutive. 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. If you can’t find Satsumas, Santa Rosa plums work well too. The recipe is 750gm fresh pears, 750gm sugar (I use 500gm as it is too sweet for me) and 1 sachet of jam setta. The plums need to sit in the sugar to “macerate”, where the sugar causes the moisture to be sucked out of the plums. Cover and let macerate in the refrigerator for 24 to 48 hours. We are passionate and proud of our products and it is an honor to have … No of serving:       6 x 220 ml jars, I kg firm ripe plums For a few years, my husband and I had a small acreage with chickens, rabbits and sheep. 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. Plum jam is a great beginner’s jam as it consistently produces great results without much effort. Sold Out Due to food intolerance I am not able to use lemon juice but can have powdered citric acid. 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. Buy Santa Rosa Plums: Available for shipping in late June . Cook gently until the plums and are soft and pulpy. This variety is considered to be one of the best plums. The fruit is ideal for juice jam stewing or... Read more. Freeze or continue canning. Have ready 2 medium glass or hard plastic storage containers with tight-fitting lids. I suggest you make a few small test batches until you get the proportions right. 3 pounds plums . P lum jam tastes like childhood to me. Written by Marisa of Food in Jars. Clingstone. Plum jam is a classic family favourite. 1 pound strawberries. The jam will settle in the jar as it cools. Satsuma Plum Jam $8.50 Having our own farm makes all the difference in the world when it comes to making our products. Good bearer, considered to be one of the best plums. make it again. Plums break down naturally and very easily in the … Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Santa Rosa Plum and Strawberry Jam. 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. 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. Our delicious jam starts with chunky Santa Rosa plums from the San Francisco Peninsula. For the best results use firm, ripe fruit that it not too soft or that has been bruised. Pollination Group: part self-fertile, cross pollinate with another Japanese plum; Uses: eating, stewing, jam; Harvest: early to mid-January The high acid and pectin content of plums makes plum jam very easy to make and produces a great set. https://goodmotherdiet.com/2015/07/03/homemade-plum-jam-canning-tips Fresh-picked, dark red Satsuma plums cooked in batches of no more than 5 lbs of fruit at a time are the key. Yellow flesh, slightly pink under the skin. I use fresh Japanese Santa Rosa plums from my yard. Santa Rosa Plum can grow to a height and width of 4 metres. 4/4. Simple to make, and absolutely delicious. Sweet, slightly tart flavour, ideal for stewing and jam making as well as eating. Bring the mixture to boiling as quickly as possible. Plum jam usually sets very easily. Go to reviews. The thing I like best about this jam is the way the plums stretch the flavor of the raspberries. 900 gm white sugar 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. In the first container, combine the halved plums with ¾ pound of the strawberries and 14 ounces of the sugar. If you are doing a larger quantity may need to need to adjust the time accordingly. 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! Let macerate in the refrigerator for at least 12 hours, if not 24 hours. Your information on setting points and the relationship between acid, pectin and sugar has been a big help for a beginner like me too. Good luck with the experiments. Dark place in the mouth, this is the way the plums, try the spicy plum is... 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