It's that time of year again.
Homemade Plum Jam
Before this summer, I never really understood the need for jamming. I mean, theoretically I understood it: You have more fruit than you can eat or give away, so, rather than let it go to waste, you find a way to preserve it for future use. But simply knowing those facts is different from being faced with a tree that drops five pounds of fruit per day into my backyard, in the same way that reading about hang gliding is different from being shoved off a cliff strapped to a flap of canvas.
When I lived in the city, I got my fruit from the farmers market or the supermarket in easy-to-manage batches. If I was going to make jam, I had toon making jam in advance. This summer I made jam because, aside from letting the fruit rot on the ground, I literally had no other choice. I gave away as many plums as I possibly could to neighbors. I packed bags of them and brought them on road trips. I ate plums three meals a day. I even fed plums to the dogs . It wasn't enough. Over the course of the three weeks during which the tree was bearing ripe fruit, I picked over 80 pounds of plums. That's aAs you can imagine, I got quite a bit of practice at making jam.
Most plum jam recipes I've seen out there call for lemon juice for flavor balance and textural adjustment. 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.The wider your pan, the more easily water will evaporate, and the more quickly your plum jam will reduce. Quick reduction leads to fresher flavor.
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