Tag Archives: ginger plum jam

Adventures in jamming: fruit, pectin, music

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My friends gave me these beautiful yellow plums on Sunday, and I’ve been jamming up a storm. Both of these are ginger plum jam, with some chopped crystallized ginger added to the plummy goodness.

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The one on the right is my usual Sure-Jell pectin version. It requires an exact amount of sugar to set. It’s very sweet. The one on the left is my first experiment with Pomona’s pectin, which doesn’t require sugar to gel. The pectin is activated by calcium (included in the packet). I used less than half as much sugar in this second jam. It’s much more tart, and the plum and ginger flavors shine through. But why do these two look so different? I made the second jam with turbinado sugar, so it’s darker, and I don’t love how it looks. I went back to the drawing board (and picked more plums), and came up with this winner.

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Sunshine in a jar

It’s not as crystal clear/jewel-like as the Sure-Jell jam, but it has much less sugar, 4 1/2 cups of sugar for 8 cups of prepared fruit, instead of 8 cups of sugar for 6 cups of fruit. This is a little sweeter than the last version, per my family’s request. I like that I could add sugar until it tasted right. Pretty color. Delicious flavor. Nice texture. And I’ve run out of jars, so I’m done jamming for the season. Whew!

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Third time’s a charm

For reference for next year:

Ginger Plum Jam

8 cups prepared plums (pitted, not peeled, pulsed a bit in food processor)
4 1/2 C sugar
1/2 C lemon juice
1/4 C chopped crystallized ginger
8 tsp calcium water (from pectin package)
6 tsp Pomona’s pectin

Prepare and process per directions in pectin package.

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More jam? A couple weeks ago, we picked raspberries and made jam with this recipe I found last year. No added pectin, and an exquisite color and set.

Now I have a LOT of jam. I found this recipe for making jam ice cream a while ago. I haven’t tried it yet; I need to get out of the kitchen! But this may come in handy later.

I just picked the very last of my blueberry crop for this year. (Ring added for size reference. The bowl is only about 4 inches, and the berries are not so big in real life.)

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I don’t love blueberry jam, so I have gallons of berries stored in the freezer for (my signature) cobblers, pancakes, muffins, and compotes all year long. Eating them fresh off the blueberry bush is my favorite way to enjoy them. I’m going to savor these last few.

In a different kind of jamming, the Pie Birds (my friends Claudia and Becky and I) sang in church on Sunday. This is our version of the Wailin’ Jennys’ Bird Song. I’m the low harmony, and play one of the guitars. It is an absolute joy to sing with friends!

Snowy Woods Cowl

I’m madly knitting away, and about halfway done with two projects that are publishing soon. One is the re-worked Snowy Woods Cowl. Lorajean over at Knitted Wit is doing this custom color in her Aran weight yarn for me. Isn’t it gorgeous? And soft and bouncy to knit with, too. We’re planning a pattern launch sale and a KAL. Stay tuned!

How was your week?

Sweet summer jam

Knit nite was fun! It was a time for this loosely knit (hah!) group to reconnect (two people didn’t even bring knitting) and celebrate summer. Cathy is participating in the Garland KAL; her color is KnittedWit’s Madge, which is a glorious shade of raspberry. We were both using our Bead Aids and mine had a little adventure under the deck. It was found; the deck is pretty high which means you can get under it. I wish I had taken a picture of Cathy’s Garland; it’s gorgeous. Hooray for non-traditional leaf colors!

Lorajean brought me a big bowl of plums.

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I used all the yellow and yellow/blush plums to make 10 jars of ginger plum jam. It looks like sunshine in a jar.

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It’s setting up nicely. I tasted it and the ginger/plum ratio is
perfect. I used 1/4 cup chopped crystallized ginger, 6 cups of cooked plums, 8 cups of sugar, and a pack of sure-jell. I bypassesd my traditional water bath canner, which is really too big for my electric burner, and tried something new. My 8 quart stockpot and this:

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Which is actually this:

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A silicone trivet that sits in the bottom of the pot to cushion the jars. I read about it here. I can only process 5 or 6 jars at a time, and I miss my jar rack/lifter, but the pot doesn’t wobble and the cooktop doesn’t get heat stained from the larger pot’s overhang. I do wish the pot were just a little deeper; it was pretty full in order to have an inch of water above the jars. But the resulting jam turned out fine.

I brought a blueberry pie to knit nite, but wanted to leave something home for DH and CollegeKiddo for dinner, so I made a caprese canellini pasta salad. This time I reduced the pasta to 8 ounces to have a more goodies to pasta ratio, and used the interesting tomato medley you see here.

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I love pasta salads in the summer. A little pasta, a lot of my favorite goodies, some balsamic or lemon dressing, and there’s dinner.

What are some of your favorite summer recipes?

Almost Lemonade

So, I was trying on my Raspberry Vodka Lemonade, and I thought one of the sleeves looked shorter than the other. Not by much. I took a closer look, and this is what I saw:

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Apparently I missed 2 rows of the lace pattern. Oops. I don’t mind ripping back. While I’m at it, I’ll rip both of them back to make the sleeves a little shorter. They’re supposed to be 3/4 length, but I think they’re a little too long, so they just look like they’re too short.

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I’ve rolled them up here, and I think I like them better. What do you think?

It’s plum season at Lorajean’s house, and she gave some to me.

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I made two batches of ginger plum jam. The first was with all yellow plums, and the second was mostly yellow with a few purple. It doesn’t take many to completely change the color!

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As with last year’s batch, the jam hasn’t set yet (although the non-processed sample jars have gelled nicely). I’m not worried; last year it took several weeks before the jam was a properly jammy texture. I do know that both of them are delicious!

Plum Crazy

September means plums, or more precisely, Italian prunes. I love them fresh…

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and I also love them as jam.

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This year I thought I’d try something different. I added a cup of chopped, crystallized ginger to the jam when it hit the full rolling boil, and finished boiling it for the prescribed minute. It’s delicious! But here’s the conundrum. I followed the usual Sure-Jell instructions, and the partial jar of leftover jam that I put in the fridge set up beautifully. The jam in the jars that I processed in the water bath canner for 10 minutes are all a little soft. Why are they different? I followed the recipe and instructions, and didn’t over-process the jam. But there’s something about processing it this time that made the set go soft. I’m guessing it has to do with the ginger cooking longer in the jam due to the processing, but I don’t know why. It’s still delicious, though, and not so runny that I would take it all out and re-process it with more pectin. And it’s a little thicker this week than it was when it first came out. Hoping that continues…

ruffle tank

And did you notice it’s the same color as my new ruffle tank? Just sayin’!