plum jam

One of my friends at the rock gym mentioned plums were ripe in the area.  I knew there were plum trees on the esplanade down Heights.  The Heights association in my neighborhood has done a good job about planting trees.  There is also a foraging park south of where I live but I do not need to go there.  I just went for a walk with Bear after school.  I filled my portable container with plums.

The plum is a European plum, which is an old breed of plum tree.  The plums are very small.  The pit and pulp are about equal amounts.  Koda Bear and I picked up plums that were all levels of ripeness.  Some were so ripe that they were starting to ferment.  Some were not ripe at all.  They all went in the pot.

It is a lot of work to get all the pits out.

Very every cup of fruit I put in the pot, I put a half a cup of sugar.  I then cook until the jam is 220 degrees Fahrenheit or pours like a sheet (not drops) off a spoon that has been put in the freezer.  I have a decided that I really like jam that is not set too hard so I usually go for 200 to 210 degrees Fahrenheit if I am using a thermometer.  Looking at the jam come off the spoon, I am looking for the same consistency of jam that I wish to spread on toast.  

For five cups of fruit, I go almost three pints of jam.  This jam turned out sweeter then I expected.  The plums have a tartness to them but with all levels of ripeness and cooking, it mellows.

It is a memory for my Beloved.  His Grandma made plum jam and it was his favorite.  My best friend made greengage plum jam and it brought back memories even though it was bright green.  The European plum jam is not the same plums as Nanny had but the flavor is close.  Plums.  

We actually foraged plums yesterday and I made another batch of jam today.  Three and a half pints this time.  I think I had more help with the foraging.