This has been the weekend of making jam. Plum and blackberry from the plants on our property. Recipes to follow – other farm stuff first…
We had a great time today showing two families and their toddlers around the farm. They came all the way from Seattle just to visit and hang with the animals. As always, Gunther and Luann stole the show and I love showing our farm to young families. When I got back to the house, surprise! a mystery pie had shown up on my kitchen counter! Turns out a friend and farm foodie (did I just coin a new term?) had an extra homemade pie and dropped it off.
Could my day get any better?
Why yes it could! Mark had picked about 17 cups of blackberries and I set about making jam (again). The day before I had made batches of plum jam.
I won’t go into the logistics of EXACTLY how to make jam. It is super easy and you can get the basics on the ‘net. Keep in mind that all you really need to do is got some good recipes, boil the fruit mixture at 220 degrees for about 30 minutes and if you are anxious about it setting up add a 1/4 packet pectin to any of the below jam recipes. These will all set up within a few hours to overnight.
You can use any variety of ripe plum.
Cook 4 pounds pitted plums and 2 pounds sugar until thickened and pour into hot, sterilized jars. My favorite add-ins to this basic start are either:
- 1 Tablespoon fresh ground ginger
- 1 Tablespoon ground cardamom
- or add 4 star anise to the fruit as it is cooking and then pull out when canning
We like it seedy so I don’t strain any of the seeds out. Boil 7 cups blackberries, a splash of lemon juice and 5 1/2 cups sugar until thickened. For a great, different flavor add while cooking:
- Rind and juice of one large orange and 3 ounces of fresh basil that has been pureed in a food processor
After your jammin’ you’ll have a little bit of summer locked into a jar.