Monday, July 21, 2008

Santa Rosa Plum Preserves

I am definitely on a jamming streak. I love the process of canning fruit and making jam! Today was Santa Rosa plums purchased from Monterey Market instead of picked like the apricots. The plums themselves were delicious, and their flavor didn't change terribly once made into jam. I used the recipe from the apricot preserves and just swapped the fruit.
I used about 10 0r 11 lbs plums (skinned and pitted), 3 cups sugar, 5 tbs lemon juice and lemon zest.
The plums shed their skin in the boiling water much quicker than the apricots did. Once skinned and pitted, the plums were tossed in a pot to boil with the sugar and lemon juice. A mass of plum pulp, not so appetizing at this stage.

This batch yielded 8- 8oz. jars of plum preserves!

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