sweet plums and sticky plum juice

July 31, 2010

My friend Mary has a sweet red plum tree. I stopped by this morning, and we rigged a ladder in the bed of her little cart thingy, and picked most of the ripe plums off the tree. Now to the preservation of these delicious morsels!

I decided to make two different batches of  jam to test different methods for pitting the plums. For the first batch, I placed the whole plums directly into the pot. I added a little water, and cooked them until the pits came away from the fruit. I put the entire mess into a food mill, and removed the pits and peels. It was a little bit too tricky to remove just the pits, so the peels went too. I would have preferred to leave the peels in though.

I cooked the resulting puree with sugar, and jarred it as usual. It was a bit thin, so I let it cook down for a while.

The jam has a bit of a sharp taste which I think is from cooking the fruit with the pits. There seems to be a bit of sourness surrounding the pits of plums, too, which carried across in this jam. It is good, but maybe not my favorite. Tomorrow I am going to make the second batch of jam, with pitted fruit this time!

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