My friend and one-half of the only plumbing heating & air company that I use, Eva Henslee of Henslee’s Plumbing Heating & Air messaged asking could I use some plums because she had a “mess” of them. I said “sure!”.
What I came home to was a large brown paper shopping sack full of beautifully ripened and sweet Santa Rose Plums from her backyard plum tree! I knew the first thing I wanted to make, was Plum Jam!
…and well Plum Jam with Rosewater, because the Persian in me wanted Rosewater.
This jam is wonderfully sweet with a tart finish and hint of rose that could whisk your taste buds off to a chic Parisienne café for a late morning breakfast, or a lush, sunny, Persian courtyard, for afternoon tea. I know I went a little overboard on the description, but seriously…. this jam is that indulgent.
6 cups rough chopped Plums (I used Santa Rosa Plums)
3 1/2 cups granulated sugar
1/3 cups fresh lemon juice
2-3 tablespoons Rosewater (found online or at any Mediterranean grocer)
- Halve and pit the plums. If using larger plums, cut down to bite-sized pieces. I used Santa Rose Plums which were about the size of small limes, and just cut them in half; Pitted of course.
- In a large heavy bottom, nonstick pot, add the six cups of plums. Add the sugar, toss to coat the plums, then let the plums rest and extract their natural juices for around 30 minutes. Add the lemon juice and begin heating on the stove.
- Stir the plums and liquid while cooking and allow the plums to cook down extracting the natural fiber and pectin that will help thicken the jam; Bring to a boil. Turn the heat down to a low simmer and stir occasionally from the bottom up to ensure the mixture is not scorching on the bottom of the pot. Cook slowly 45 minutes to one hour, until the jam has reduced by half and thickened. Add the rosewater, mix and keep heating until ready to jar. To test the consistency of the jam, spoon out a small amount onto a plate and place in the refrigerator for 15 minutes. If it’s “Jammy” enough in consistency for you then it is done.
- Jar and seal according to safe and standard jelly/jam methods, and according to the directions of the jam jars that you choose to use.
- Let the jam cool, and store accordingly. Also, toast some English Muffins or warm some scones, and shmear with copious amounts of butter and jam.