Mom's jams were always the best. Mom did not add pectin to her jams, they have less sugar than most recipes, and they are more fruity flavored. Her plum jam made with Italian plums was and is a favorite.
Plum Jam
Select ripe Italian plums, preferably tree ripened.
Remove the pits and cut each half into 3 or 4 pieces.
3 cups of chopped plums
2 cups of white sugar
Mix the plums and sugar in a large pot. You can double the recipe, but I don't recommend a larger batch than that or it will be difficult to get it to set.
Turn the stove on warm until the sugar and plums are starting to melt, stirring often.
Once the mixture is soft turn up the heat a bit and keep stirring.
Gradually turn up the heat until it is on the highest setting.
When the jam comes to a full boil that cannot be stirred down, boil it for 13-16 minutes. The boiling time varies with the plums. If it has been a dry season it usually takes a shorter time for it to set.
Testing:
You will know that the jam as set when two drops hang together on a spoon. Take your stirring spoon and hold it above the pot, let the jam drip off, and when the drops hang together it is set.
I put my jam in jars and then freeze them. You can also seal the jars with canning lids when the jam is very hot and the lids will seal.
We have an old family recipe called "Dad's Fool Proof Dinner" and this is exactly how it happened.
butter from the fridge, not softened
1 dish of plum jam
several of Mom's zwieback (recipe in this blog)
Break a zwieback in half. Place a large slice of butter on one half. Top with a heaping tablespoon of plum jam. Eat immediately. Repeat until all the zwieback is gone or until Mom comes home and fixes something better.
Plum Jam
Select ripe Italian plums, preferably tree ripened.
Remove the pits and cut each half into 3 or 4 pieces.
3 cups of chopped plums
2 cups of white sugar
Mix the plums and sugar in a large pot. You can double the recipe, but I don't recommend a larger batch than that or it will be difficult to get it to set.
Turn the stove on warm until the sugar and plums are starting to melt, stirring often.
Once the mixture is soft turn up the heat a bit and keep stirring.
Gradually turn up the heat until it is on the highest setting.
When the jam comes to a full boil that cannot be stirred down, boil it for 13-16 minutes. The boiling time varies with the plums. If it has been a dry season it usually takes a shorter time for it to set.
Testing:
You will know that the jam as set when two drops hang together on a spoon. Take your stirring spoon and hold it above the pot, let the jam drip off, and when the drops hang together it is set.
I put my jam in jars and then freeze them. You can also seal the jars with canning lids when the jam is very hot and the lids will seal.
We have an old family recipe called "Dad's Fool Proof Dinner" and this is exactly how it happened.
butter from the fridge, not softened
1 dish of plum jam
several of Mom's zwieback (recipe in this blog)
Break a zwieback in half. Place a large slice of butter on one half. Top with a heaping tablespoon of plum jam. Eat immediately. Repeat until all the zwieback is gone or until Mom comes home and fixes something better.
No comments:
Post a Comment