Samstag, 7. September 2013

Tart Yellow-Plum-Jam

At the moment the plum tree is providing us with tons of small yellow wild plums.

yellow wild plums and a small cherry tomato

They look a lot like Mirabelle plums (same size) but sadly they don't taste that nice, just a little lemony sweet and sour, bland. Though bland some neigbours always like to eat some while walking by and picking 1 or 2, having a healthy snack right away. But they do never come by and pick a few kilograms - which is kind of vexing because I always tell them to please have lots: I really don't know what to do with those plums.  The lower branches are nearly cleared (thanks to the neigbors) but there are still so many left at the upper branches who bothers me. Whenever they will fall down I have to deal with the mess. So today I picked about 3 kg to make a least a good use of a smaller amount. I decided on preparing jam. The years before I made plum wine but we still have some left in storage so jam was it.

In my former garden I once had a huge blue plum tree  and always made a delicious jam which is really easy to prepare and just the best thing to do whenever there is a huge harvest on plums. For a few jars you need 2.5 kg blue plums (pitted) and 500 g sugar, spices (cinnamon, gloves, star anise, ginger).  I decided to try to take the yellow plums instead.
First I steamed the yellow plums with a small cup of water for about 5 minutes until they were soft. I mashed the plumes with a laddle, separated the stones from the fruit mash and put the mash into a deep baking dish (blue plums don't need steaming: just cut into halves, remove the stones, add sugar to plums and let sit for a few hours). I added 500g sugar, stirred and put it into the oven at 175C for nearly 2.5-3 hours... stirring once in a while.

The plum mash will caramelize and be reduced to a rather firm jam. I tasted the jam first at 3/4 of baking time and decided to add much more sugar (400 g) - nasty tartness, kind of harsh, and sprinkled 1/2 teaspoon french 4-spice and stirred in 1 tablespoon grated ginger root.
Using the baking method the plum jam will be ready to be filled into jars when you are able to draw a street with the help of a spoon into it and the street stays visible. This is the sign that the jam is not runny anymore. I managed to fill 5 jars with jam, not much if you think about the amount of fruit and sugar. Reduced to mere nothingness there is still some lemony flavor left and a bit of tartness but the jam tastes surprisingly good, according to my husband - I am not so fond of it:

spoonful of jam

1 Kommentar:

Hiroyuki hat gesagt…

Sounds very tasty. I wonder why you are not so fond of it.
Jam shouldn't be runny, as you suggest! Recently I bought a bottle of home-made nectarine jam at a michi no eki (道の駅), and I found it was too runny to be called jam!