Jamming

It always inspires me when I go to the farmers market. Especially around this time a year, where its packed with all kinds of fresh fruits and veggies! I love living in the city, but Im a country girl at heart…:-) 

I live in Williamsburg in Brooklyn, and every saturday theres a farmers market at Maccarren Park. I found these beautiful plums, and just had to go granny on them…:-)

So here you go, plums 2 ways. Jam and chutney:-) 

Plum Jam:

Makes 1 medium size jar (12 oz)

  • 900 g (2 lb) Plums, pitted and quartered
  • 200 g (1 cup) Sugar in the raw (agave or palm sugar is not the best to use here…)
  • 1 cinnamon stik
  • pinch of salt
  • 1 tsp lemon juice

When making jam, its best to use real preserving equipment. If you dont have that,  use strainer and a pair of tongs to life the jars in and out of the water. But be very careful not to get burned by the hot water!

Bring out your biggest pot. Wash jars and lids with soapy water and place them in the pot and cover with water. Bring to a simmer to sterilize. Leave jars and lids in water until ready to fill.

Combine all ingredients in a medium pot over high heat. Bring to a boil, mashing a bit with a potato masher to break up the plums. Skim scum off top with a spoon when it rises to the top. Boil rapidly, skimming and stirring frequently. About 12-15 minutes.

The jam is done when it has thickened, and when it falls of a spoon in large chunks.

Carefully take out the jars and lids of the water, fill them with the hot jam, leaving 1/2 inch headspace.

Very carefully lower the filled jars back in the pot and bring to a boil. Start timing when water comes to a boil, and process for 10 min at a gentle boil. Then scoop out the jars, wipe off and label with name and date.

Plum Chutney

Makes 1 medium size jar (12 oz)

  • 900 g (2 lb) plums, pitted and roughly chopped
  • 200 g (1 cup) sugar in the raw (agave or palm sugar is not the best to use here…)
  • 4 shallots, chopped
  • 2 garlic cloves, chopped
  • 1/2 medium size chili
  • juice of 1 lemon
  • juice of 1 lime + zest
  • 1/2 tsp pepper
  • 55 g (1/2 cup) red vine vinegar
  • 35 g (1/2 cup) rasins

Bring out your biggest pot. Wash jars and lids with soapy water and place them in the pot and cover with water. Bring to a simmer to sterilize. Leave jars and lids in water until ready to fill.

Put all ingredients in a medium pot, bring to a boil stirring often. Gently simmer for 50-60 min until chutney is thick. To check if its done, scrape the bottom of the pot with a wooden spoon. If the spoon leaves a clear trail behind, the chutney is done. If the juices flow back fast and covers the trail, boil for a couple of minutes more and check again.

Carefully take out the jars and lids of the water, fill them with the hot jam, leaving 1/2 inch headspace.

Very carefully lower the filled jars back in the pot and bring to a boil. Start timing when water comes to a boil, and process for 10 min at a gentle boil. Then scoop out the jars, wipe off and label with name and date.

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