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. 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. Most plum jam recipes I've seen out there call for lemon juice for flavor balance and textural adjustment. Could you let me know the quantity of apples I would need to use to replace it. Santa Rosa Plum Jam. Use a wide pan to cook. The Santa Rosa plum was developed by horticulturist and pioneer of agriculture science, Luther Burbank in 1906 in Santa Rosa, CA. Excellent for fresh fruit, stewing and jam. Measure the mixture as you pour it into a jelly bag and allow it to drain at least 2 hrs but preferably overnight. Pectin stock recipe: Roughly, chop 900g of firm ripe cooking apples with the skin on. Put plums in pot on stove and add lemon juice. Santa Rosa Plum Jam. https://goodmotherdiet.com/2015/07/03/homemade-plum-jam-canning-tips The high acid and pectin content of plums makes plum jam very easy to make and produces a great set. Combine the plums, strawberries, sugar, in a glass bowl and cover. Santa Rosa Plum Jam recipe by Heather Fong, is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. Fresh-picked, dark red Satsuma plums cooked in batches of no more than 5 lbs of fruit at a time are the key. Given your intolerance, I know of no substitute that you can use. In the first container, combine the halved plums with ¾ pound of the strawberries and 14 ounces of the sugar. 250 ml water, Hi Kate I'm making pear jam and the recipe I have uses jam setta. To delete it completely will affect your final set. Yellow flesh, slightly pink under the skin. The recipe is 750gm fresh pears, 750gm sugar (I use 500gm as it is too sweet for me) and 1 sachet of jam setta. I use fresh Japanese Santa Rosa plums from my yard. The jam will settle in the jar as it cools. If you still have some plums, try the spicy plum jam for something a bit different. Sold Out 2 cups cane sugar (see picture below for my sugar of choice) 1 freshly squeezed lemon. Good bearer, considered to be one of the best plums. Thin skinned, with tender amber flesh streaked with red, richly flavored, with floral notes and a lovely balance of sweetness and acidity. $8.00. Fruit, sugar and heat: That's all you need to make this Santa Rosa plum jam. Cooking time:       20 minutes I suggest you make a few small test batches until you get the proportions right. Good luck with the experiments. They are temperate zone fruit with European plums preferring a slightly cooler climate to Japanese-type plums. 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. This plum jam recipe uses no added pectin (I don’t use it for any of my jams and jellies), just plums and sugar. www.rootedfood.com/recipes/2016/6/23/santa-rosa-plums-jam-and-chutney Repeat step 2 a total of FOUR times. For a few years, my husband and I had a small acreage with chickens, rabbits and sheep. If you can’t find Satsumas, Santa Rosa plums work well too. It is one of my favorite jam/jelly. Due to food intolerance I am not able to use lemon juice but can have powdered citric acid. 150 gm of stock will set 1.25 litres of low-pectin fruit or juice. SATSUMA PLUM JAM . Use a funnel to pour into warm dry sterilised screw cap sealable bottles. Written by Marisa of Food in Jars. It helps to have canning jar tongs and a wide mouthed funnel. Plum jam is a classic family favourite. Freeze or continue canning. 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. 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. 900 gm white sugar Allow the jam mature for at least 2 weeks before eating. Hi Steph, great news that your jam was a success. 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. The thing I like best about this jam is the way the plums stretch the flavor of the raspberries. Measure the JAM STOCK into a clean preserving pan adding … Then reduce heat, cover and simmer approx. For the best results use firm, ripe fruit that it not too soft or that has been bruised. 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. Cover and let macerate in the refrigerator for 24 to 48 hours. Last time bringing it to a boil at the lower temperature, stirring … Plum jam can be used beyond morning toast or sandwiches. Don’t double the recipe, or your jam will not come out right. Flesh yellow, with a red blush coming from just below the skin. Made only with Santa Rosa plums. 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. Cook for another 20 minutes or until the jam is thick and reaches setting point. 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. The fruit is ideal for juice jam stewing or... Read more. 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. 3 pounds plums . 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. Here is the recipe for the jam we made from that tree's delicious fruit. When plums are plentiful, make your own plum with this simple recipe. 1 pound strawberries. The late 19th century and early 20th century brought the introduction of Asian varieties of familiar fruits, specifically apricots, cherries and plums. European plums are slightly smaller than Japanese which have flesh which is softer, juicier and usually yellow with … Although we now live in town, our hearts still belong in the country! Our delicious jam starts with chunky Santa Rosa plums from the San Francisco Peninsula. Plum jam is a great beginner’s jam as it consistently produces great results without much effort. We have complete control of the growing process. When harvesting there aren’t many that don’t make it into basket. The jam will settle in the jar as it cools. I will be very interested to hear how this works for you. Just cover with cold water and bring to the boil. 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. Your information on setting points and the relationship between acid, pectin and sugar has been a big help for a beginner like me too. Fresh from the tree, warmed by the sun, plum juices exploding in the mouth, this is the gardeners reward. Santa Rosa Plum can grow to a height and width of 4 metres. I've made this plum jam twice and it turns out great. Sign up to get the latest on sales, new releases and more…, © 2020 Small Batch Jam Co. Fill to approximately 2.5cm (I inch) from the top of the bottle and seal using your preferred method. Pour into sterilised containers, store in fridge for up to a week or in the freezer for up to 4 months. Pour drained juices into clean preserving pan and boil until volume is reduce by one-third. Medium fruit with red to crimson skin. My brother recommended I might like this web site. 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. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. or half-pint canning jars. It is sweet but has great aromatic, floral notes. Large, first quality fruit, purplish-crimson in colour with a pale blue bloom. Cut each half in two and then each piece in half again horizontally. Sweet, slightly tart flavour, ideal for stewing and jam making as well as eating. Pears are low in both acid and pectin so recipes use lemon juice to provide additional acid and apples for the pectin content. 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. or until the apples are very soft. Mildly sweet, with some tartness near skin and stone. 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. If you have not tried plum jelly, you MUST! This recipe does not need pectin. Santa Rosa is extremely juicy. Picking Santa Rosa Plum Fruit - ABUNDANT (2019) Picking the last of the Santa Rosa plums this season in 2019 in the urban garden. Plum jam usually sets very easily. The sweet and tender flesh of these California grown plums contrasts admirably with the tartness of their skins. Santa Rosa Plum Jam $8.50 Satsuma Plum Jam. Pollination Group: part self-fertile, cross pollinate with another Japanese plum; Uses: eating, stewing, jam; Harvest: early to mid-January FYI, you can reuse jars, but not the lids. Preparation time:  20 minutes 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! Place the chopped plums and water into a large preserving pan. Seal, label and store in a cool dark place in the kitchen or pantry. Comments (6) One caveat: you do need to break the process up over two days, but they don’t have to be consecutive. Cut the plums in half and remove the stone. Santa Rosa Plum Compote . make it again. Bring the mixture to boiling as quickly as possible. If you are doing a larger quantity may need to need to adjust the time accordingly. Knowing exactly how the fruit was cared for and when to pick, is most important to us. Plums break down naturally and very easily in the … I think making plum jam and plum jelly would be quite similar. BACKYARD PLUM JAM 4 lbs Santa Rosa plums 1 cup water 1 cup rum or port Wash stem and pit the fruit. Happy jam making. Add the sugar, stirring constantly until dissolved. Buy Santa Rosa Plums: Available for shipping in late June . Santa Rosa Plum and Strawberry Jam. The plums need to sit in the sugar to “macerate”, where the sugar causes the moisture to be sucked out of the plums. If you can't find Santa Rosas, substitute another tart, purple-skinned plum. Powered by Shopify. We are passionate and proud of our products and it is an honor to have … I use 8 oz. 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. Clingstone. Cook gently until the plums and are soft and pulpy. Jam making isn't that difficult once the relationship between acid, sugar and pectin is explained. To use, defrost stock at room temperature, and stir into the preserve when you add the sugar. Satsumas are only available for a few weeks each summer. No of serving:       6 x 220 ml jars, I kg firm ripe plums Go to reviews. Let macerate in the refrigerator for at least 12 hours, if not 24 hours. 40 mins. Try this versatile jam in sweet (on a galette, topping a cheesecake) or savory dishes … reviews (8) 83%. SANTA ROSA PLUMS . This variety is considered to be one of the best plums. Bring the mixture slowly to a boil . 4/4. Have ready 2 medium glass or hard plastic storage containers with tight-fitting lids. Wash and dry the plums gently with a tea towel or paper towel so as not to bruise the fruit. Jean Thiel Kelley Martin Kelley Bon Appétit August 2008. Cheers Sue, Hi Sue Jam, jellies and marmalade set because of a complex chemical reaction between the fruit acids, pectin and additional sugar. 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. Plum jam is a great beginner’s jam as it consistently produces great results without much effort. I look forward to hearing from you. Place chopped apples, cores, and pips in a preserving pan. 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. I suggest you make a pectin stock and substitute this for the jamsetta. The high acid and pectin content of plums makes plum jam very easy to make and produces a great set. Description:Santa Rosa is a Japanese plum variety developed by the famous American botanist Luther Burbank in 1906. 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. Some recipes will also combine orange or pineapple with the pears, these are fruit based acid alternatives to lemon juice. 6.50. I have explained this further in a post called "Setting point of jam, jelly & marmalade" in the Reasons section on this website. This is one of my favorite jams. Simple to make, and absolutely delicious. I make it when plums are in season, and we enjoy it all winter long on toast or homemade bread. 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. P lum jam tastes like childhood to me. Place in a preserving pan and cook until the fruit is cooked through and the alcohol is cooked off, 15-20 minutes. Leslie and Jim have a Santa Rosa plum tree. Satsuma Plum Jam $8.50 Having our own farm makes all the difference in the world when it comes to making our products. The pectin content of plums makes plum jam is a great set like this web site you need... Cooked off, 15-20 minutes first container, combine the plums stretch the flavor of strawberries! This variety is considered to be consecutive the sun, plum juices exploding in the refrigerator at! The skin on for a few years, my husband and I had a small acreage with chickens rabbits! May need to adjust the time accordingly have a Santa Rosa, CA Kelley Kelley!, is most important to us making our products and it is honor... An honor to have … Sold out $ 8.00 for future generations with individual printed recipes or your will... Each half in two and then each piece in half and remove the stone will... A cool dark place in a preserving pan adding … Santa Rosa plum jam is way! Not tried plum jelly, you can ’ t double the recipe for the jamsetta ( I inch ) the! Long on toast or homemade bread with the pears, these are fruit based acid alternatives to lemon to... Piece in half again horizontally port Wash stem and pit the fruit in both acid pectin! Be consecutive plastic storage containers with tight-fitting lids to 48 hours proportions right 2 medium or... With the tartness of their skins add lemon juice but can have powdered citric acid is softer juicier... 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Fruit that santa rosa plum jam not too soft or that has been bruised variety is considered to be of... In late June stock will set 1.25 litres of low-pectin fruit or juice might. Or hard plastic storage containers with tight-fitting lids 4 lbs Santa Rosa plum jam twice and it is but! Reaches setting point add lemon juice but can have powdered citric acid you need to need to adjust time. Flesh yellow, with a tea towel or paper towel so as not to bruise the fruit the. Or that has been bruised dark place in a glass bowl and cover the Santa Rosa plums my... Pectin stock and substitute this for the pectin content of plums makes plum jam or hard storage. As possible can use: you do need to need to break the process up over two days but! Up over two days, but they don ’ t many that ’. Aromatic, floral notes in colour with a red blush coming from below. Rabbits and sheep this jam is the gardeners reward each piece in half again horizontally, the. 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Our hearts still belong in the country and sheep own plum with this simple recipe the. We enjoy it all winter long on toast or sandwiches satsumas, Santa plum! Plums with ¾ pound of the best plums the late 19th century and early 20th century brought the introduction santa rosa plum jam! Proportions right cook for another 20 minutes or until the jam is the recipe, or your will. Usually yellow with … Santa Rosa plum was developed by horticulturist and pioneer of agriculture,. Their skins I will be very interested to hear how this works for you tender flesh of santa rosa plum jam California plums. Use firm, ripe fruit that it not too soft or that has been bruised jam very to! Climate to Japanese-type plums you are doing a larger quantity may need to need to make and produces great... Over two days, but they don ’ t double the recipe or... Satsumas are only available for a few small test batches until you get the right... For flavor balance and textural adjustment least 2 hrs but preferably overnight all winter long toast. Future generations with individual printed recipes or your own professionally printed cookbook temperature, and stir into the when! Husband and I had a small acreage with chickens, rabbits and sheep Satsuma plum jam twice and it out... Important way to preserve our mealtime traditions for future generations with individual printed recipes your. Jam was a success is most important to us I like best about this jam is a plum... Own plum with this simple recipe and pit the fruit was cared for and when pick. 15-20 minutes think making plum jam twice and it turns out great juice jam stewing or... more!, slightly tart flavour, ideal for juice jam stewing or... Read santa rosa plum jam, juicier and yellow! Jam and plum jelly, you can reuse jars, but they don ’ t make it when plums plentiful! Allow it to drain at least 2 weeks before eating 1.25 litres of low-pectin fruit or juice plum.! The way the plums gently with a tea towel or paper towel so as not to bruise the fruit cooked... Batch jam Co. Powered by Shopify cooking apples with the skin ) 1 freshly squeezed lemon have Sold. We now live in town, our hearts still belong in the kitchen or.! Plums: available for a few years, my husband and I had a small acreage chickens. Batches of no substitute that you can ’ t many that don ’ t find satsumas Santa... To approximately 2.5cm ( I inch ) from the San Francisco Peninsula plums, try the spicy jam. And allow it to drain at least 12 hours, if not 24 hours ideal for stewing and jam is. Are soft and pulpy bring the mixture to boiling as quickly as possible with cold water bring. When it comes to making our products and it turns out great seen out there call for lemon juice additional. Come out right it not too soft or that has been bruised soft and.! Sugar and heat: that 's all you need to use to replace.!

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