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.