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August 06, 2006

Comments

julia

Wow delicious! I LOVE plums!
I usually eat them just plain, fresh out of my hand, but this sounds really good... yes, also very good as a present! tnx

ilva

Oh you must have bought the same variety that is growing on my neighbours tree and this year a branch has reached over the fence and I have been able to collect several of them! Really nice but unfortunately not enough to make your recipe. I better go out and buy some!

Tanna

I really like the bowl of yellow plums - you just can see the upcoming jars within!
That should be really wonderful to have all the different variety of plums.

Jyotsna

Lovely to see the (preserved )fruit of your labours.It must be satisfying to see that stack of jars. I do love the labelling bit myself!

steven

Mmm, mmm, mmm plums and vanilla. I hear you on the stone fruit thing, the plums and nectarines have been terrible in the stores. It may have seemed like a good idea years ago to shift all the stone fruit production to California, but in the past twenty years the fruit is being shipped greener and greener with no chance of ever developing any flavor at all. The worst thing is to get that kind of fruit in a store in California not twenty miles from the orchards. Shameful.

Bakerina

Ohhhhh, yum. Now I'm really sorry that I ate out of hand all the shiro plums I bought at the market last week. They would be perfect in this jam. (I wonder if those unmarked plums in the Strip were shiros? They are green when unripe/underripe, but ripen into the most gorgeous glowing yellow color. I'm mad for 'em.)

I have been very, very slack in keeping up with you and the beautiful things you've been making. I'm a scoundrel, and I apologize for it. I promise you that when Lloyd and I get to Pittsburgh, I will make it up to you. :)

farmgirl

Did someone say Christmas presents?

Margaret

I checked Ms.Ferber's book out of the library after reading about your beautiful jams, but I am curious about a couple of things.. Does her jam turn out more like canned fruit in syrup, with the large chunks of fruit? Does it gel enough for a PB&J? Thanks for your lovely site!

lindy

julia-it is always a little hard to keep from eating them all up before making jam
ilva-there are several mulberry trees within my reach-but no plums
tanna-all the different pretty plum colors appeal to me, too-and I also like the pinky-purple of pluots
jyotsna-there's something about a full pantry shelf
steven-I wonder if it would be insane to try to grow stone fruit for sale in PA. I guess peaches and apricots don't always do so well, but plums really seem to thrive.
bakerina-shiros, eh? I looked them up and I think they must be.
farmgirl-last year I gave away a lot of jam at Christmasas, and was given to understand that some more would be welcome. Its nice to have something on hand that doesn't have to be shopped for.
margaret-The plums break down totally, and all the jams are definitely gelled enough for pband j-other fruits retain their shape more, but you can control the size of the pieces by cutting them as you wish.

lee

We are on the same page. I made ten jars of apple jelly this weekend so I can further explore Christine Ferber's preserves. Now I'm reading blogs instead of dealling with tons of sweet and sour cherries I bought at market! Also, I have a plum tree that is just loaded but not yet ripe. I'll be posting a lot about jam soon...

Ivonne

If you ever open your own jam shop, you can sign me up for a lifetime supply of this gorgeous jam!

Kimberly

Oh Lindy, how very lovely.

Here in Seattle, everything is ripe, and I have no kitchen until the end of September. *whimper* I'm freezing a lot of fruit for later use, but it's just not the same.

Baking Soda

Stone fruit capital? LOL! I so need a visit to the farmers market, since I have this wonderful book from the library and I copied all the interesting recipes already and now I am itching to try! But like you I have to stock up on jars too. (the small pretty ones always go out faster than you think, I love to give them as presents together with a home made loaf, nice ribbon, pretty fabric...) Do you ever try yard sales or the shops that sell discarded items?

Rebecca

Years ago when Jon and Leland were toddlers we lived in Highland Park and a couple of our neighbors had plum trees that bore loads of the Italian prune plums that they just let go to waste the way folks do with mulberries. One year I gathered a whole lot of them up and made a huge batch of plum chutney; I think I got the recipe from a Farm Journal freezing and canning cookbook I have. It was so delicious! Chutneys are wonderful things to make with stone fruit. Your preserves look sublime as well.

paula leal

I was so happy to find this recipe for yellow plums....
the first recipe I followed called for Italian plums and I thought 'oh, I can just use what I have....!'...not so...believe me it came out 'suck your face in' tart...'

However, once again I find myself in a small situation...no vanilla bean...oh well, how will nutmeg fit the picture.....and well it did....so twenty pint jars later of yellow plum preserves later......

I have a tree full of the yellow plums here in Sequim, Washington....and they are ripening all at once and I have been freting as to what to do with all of them...I have even frozen some....so we'll see....I am so excited...so the only thing I have substituted is the nutmeg for the vanilla....and tasting the froth ....well its like lemon merangue pie....oops...dosnt matter it tastes great....and I will get vanilla beans for the next time....thanx

julie

The vanillia and pepper sound wonderful. I've just started canning for the first time a few weeks ago and Ferber's book is my fave.

The labels on your jars look cute! Where did you buy them ... or did you make them yourself?

lindy

julie-Thanks. The labels are from www.myownlabels.com. You can use their templates to design all kinds of labels. Lots of fun. "Wildlife Preserves" is the name of my (imaginary) company.

Foodelf

Lindy - I made this jam last year as I have a large and very prolific golden plum tree in my garden. These plums are delicate and seem to suddenly ripen all at once and then become over-ripe very quickly. They aren't suitable for the kinds of pies and tarts for which I use Italian plums and have been challenged for a few years to know what to do with them.

I had a couple of email conversations with you last year during my jam experiment and produced a smallish batch. I tasted it at the time and was quite disappointed that it didn't seem to have the oomph I was hoping for. I stashed the jars away and forgot about them.

During a recent binge of organization and cleaning out, I encountered those jars of jam again almost a year later. I was about to toss them and decided to do another taste test and the jam was FABULOUS. The jam was a little on the tart side (my preference, actually - as very sugary jams don't appeal to me) with a fresh, fruity, yet sophisticated flavour. The pepper was very subtle and I think I might even increase its influence for this year's batch.

I guess it needed to meld and develop its jammy flavours because this jam bore no resemblance to that which I tasted on the day it was made.

My tree is groaning with fruit and although still green, I can tell that this year's harvest is going to be plentiful. I am so delighted to have a terrific use for the plums and will be gifting many friends and colleagues with jars of this gem.

Thanks so much, Lindy!

Best Regards

Foodelf

Lindy

Hi foodelf!
I just finished making a small batch of red plum jam this morning, myself. I added vanilla and a single star anise to the batch, and am waiting to see how it turns out when it's melded a bit. It really is surprising how different jam becomes over time, and nearly all of it improves.

I find that usually a month is long enough to wait for it to "bloom". Currently, I'm trying very hard to wait for my strawberry jam, which looks so pretty- I used whole berries- locally grown. It tasted great when I scraped the pan, and this is the first time I've had the strawberry jell properly for me. (I credit my somewhat loony purchase of a lab refractometer, as suggested by Chef Bob,who taught a class I took at the French Pastry school.It measures "brix", or the ratio of sugar in solution in a liquid)

I am quite envious of your access to unlimited yellow plums. I actually planted a dwarf greengage plum in a giant pot on my apartment porch. This is probably a doomed endeavor, but I had to try it- I have no garden,. It made it through the winter and looks very healthy, with lots of new growth- taller than me, but no blooming yet. Wish me luck!

Zorana

Hi Lindy,

I LOVE your blog. You are a kindred spirit indeed, from your love of plums, to your opinion on Kingsolver's books!

Listen, I'm lazy and hate getting hot, and have an 11 week old baby. I'm hoping to triple your yellow plum recipe with the gorgeous plums I bought at Niagara on the Lake today (I'm from Toronto.)

Is it a bad idea to triple it? Will I be able to do it all in one huge stock pot, without risking a big bubble over and third degree burns?

jane webster

Hi--
I stumbled upon your recipe after a neighbour heaped a bunch of very very ripe yellow plums on us. We haven't made a lot of jams, but decided to try the recipe. It worked out very well for us, with a couple of adjustments. The jam took a long time to boil down as the plums were so very juicy. Also when we tried the mixture, it was too sweet and syrupy so I upped the lemon juice. Oh, and we also left out the pepper, thinking our young kids would balk. We are very pleased with the results and went out this morning to buy baguettes to eat it with. Thanks for the great recipe!
By the way, a note to Zorana: we pretty much doubled the recipe and it worked out fine, but we didn't double the vanilla bean, though one could if they wanted to, I'm sure.

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