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