This is my first attempt at real, sealed jam. My pioneer spirit is temporarily sated. My ancestral connection to all those generations that preceded me, when summer’s abundance had to be preserved, is reaffirmed. I have three years worth of jam. That’s the good news. The bad news is, my jam is just ok.
It all started when, last Thursday, I took Kelly Geary’s jam making class at the Brooklyn Kitchen Labs. Kelly is an inspiring cook and an engaging teacher. She dispelled many canning myths and gave me the confidence to go out and preserve. During class she made a batch of sweet and tart, blueberry lemon jam. She made it seem so easy. I was inspired! Empowered! I bought 24 jam jars and pectin. I decided to make 9 lbs of sour plums into jam! With no recipe! You can see where this is going.
So here’s what I have, 17 jars of something between a sour plum jam, a tart ice cream topping, and a regular plum sauce. While the flavor is great, the texture is a little runny. I sort of underestimated the amount of pectin, sugar, and pot space needed for 9 lbs. of fruit. Perhaps it’s less a jam fail and more a versatile, less sweet, preserve. No matter what you call it, I’m going to skip sharing the recipe, and try a few 2 lb batches next time around. Suggestions?
Wait, there's such a thing as sour plums? A friend of mine has mentioned that there are some Italian plums that don't last too long at the markets which are quite sour. I'm not a plum lover, but I do love all things sour, so I'll have to seek these out! As for the jam, looks delicious and there's no such thing as too many jars. Even if it didn't turn out perfectly, you can add it to curries and pour it over ice cream 🙂
These sour plums happened to be slightly unripe stanleys, but there is an asian green sour plum which I am suddenly inspired to keep an eye out for.
Thanks for the jam encouragement–it was definitely a learning process.
Oooh – how about Hungarian shortbread? It’s sandwiched between two layers of buttery sugar cookie dough – you want something tart and not too sweet in there anyway. Plums and ginger would be perfect! http://www.saveur.com/article/Recipes/Hungarian-Shortbread
Hi Julie — Hungarian shortbread sounds amazing! Now, if only the weather would cooperate so I can crank the oven and make some.