Saturday, June 18, 2011

Santa Rosa Plum and Strawberry Jam






Our Santa Rosa plums are finally ripe...
Boo and I picked the trees clean this week and of course, we made jam.  Here is one of my newest jam recipes.  
The tartness of the plums and the sweetness of the strawberries makes a taste similar to
strawberry rhubarb but with a smoother and finer texture,
plus and added bonus of very little sugar. 
It is just delicious!


Santa Rosa Plum and Strawberry Jam

3 pounds plums
1 pound strawberries
2 cups cane sugar
(see picture below for my sugar of choice)
1 freshly squeezed lemon

Combine the plums, strawberries, sugar, in a glass bowl and  cover. 
Let macerate in the refrigerator for at least 12 hours, if not 24 hours.

Put plums in pot on stove and add lemon juice.  Bring the mixture slowly to a boil
over medium high heat.  Stirring frequently, after 5 minutes remove any foam
and continue to cook till jam thickens to a nice consistency.

Pour jam into sterilized jars and then place them in a covered boiling water bath for 15 minutes. 
Remove cover and let cool.

Shelf life is 1 year




A SUGAR TIP

I just LOVE to use this sugar I get from the Latin Market just down the street. 
It is not processed, so it is beige in color but the flavor and sweetness of it is divine.
I hardly ever buy white "refined" sugar anymore. 
And an added bonus is it's inexpensive.  It costs $2 for 4lbs.



Enjoy!

5 comments:

  1. I have never had Santa Rosa plums and I know I am missing something thanks to your photo. Love the redish color instead of the dark plum color you get from the typical plums you find at the grocery store. Have to agree with you, being Hispanic, I use the beige color cane sugar because it is les procesed, plus I like the taste better. And finally, the jam looks amazing. I am bookmarking this recipe for later. Thanks for sharing it.

    Maria

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  2. That recipe sounds great. I was wondering if you can decrease the amount of sugar put into some of the jam recipes. I prefer tarter over sweeter jams. Maybe next year I'll have a little more time to get back into jam making and such. I miss it.

    Cindy Bee

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  3. Yum...beautiful woman.....thanks for the sugar tip!

    we must connect soon!

    xoxo lylah

    ReplyDelete
  4. Those plums look delicious! I'm betting my fruit-loving daughter would devour those in a heartbeat! I've never made jam/jelly before? Is it hard? I heard it takes practice.

    And thanks for the sugar tip...we've got a Latin market here in small town USA...might have to check it out to see if they carry the pure cane sugar!

    ReplyDelete
  5. Caroline, it sounds delicious. I have never heard of that type of plum before, but I don't know that much about plums, though....

    I hardly use processed sugar, either. I think the "dirty" sugar tastes better in coffee and tea.

    Awesome post!

    ReplyDelete

Thank you so much for your sweet comments!

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