santa rosa plum jam

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

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