White Plum Jam

I went to the supermarket one day and got some white plums. Really nice, ripe looking, yellowish in color, just lovely. But when I tried the first I realized they are, well, edible, but not really good. They were not sweet, at all, and very very sour.

Jam it is, I said to myself. And so it was:

The jam was used to make many candy recipes: sour sticks, gummy snakes and toffee. The kids loved it, and so did the wife.

So if you get a sour fruit – don’t worry about it or throw it away – it doesn’t take much to make a good jam and store it!

For updated content please check my Instagram page. 

Natural Kumquat jam protocol:

Preparation time:  30-60 minutes

Complexity:          Simple

Required tools (as shown in the “how to” pages):

  1. A digital scale (not a must for simple candies, but preferable to get a consistent flavor between batches)
  2. Measuring cup set (not crucial – but it’s a lot easier this way)
  3. A small 1/2 liter (roughly 34 liquid oz) pot, preferably stainless.
  4. A long handle teaspoon or long handle wooden spoon.
  5. A jam jar.

* For more information please read my candy tools page on candy storage.

 Ingredients:

  1. White granular sugar
  2. Very sour white plums
  3. Water

Protocol:

Wash the fruits and inspect for defected or moldy fruits (toss those). Weigh the fruit and then weigh half the weight of the fruit white granular sugar. For example: if you have 100gr of fruits weigh 50gr of sugar. Put the sugar aside for the time being.

Chop the fruits into any size you prefer (I chop mine to 10-12mm or 5/8″-1/2″ squares) Place the sugar, chopped fruits and some water in a pot. Make sure the water cover the fruit. Be advised that some fruits do tend to float so don’t add too much water. Boil on low-medium heat and stir your jam from time to time (about every 5-10min) to avoid burning the bottom. Once the jam starts to foam – you are getting near the end and you need to start testing it. Make sure you mix the jam more often (1-2times a minute) from now on and until done. How to test the jam?

The Drop Test: Take a cold flat glass plate (room temperature will also do) and hold it flat. Place a drop or two of the jam syrup (try and get mainly the liquid, avoid the solids). Now, tilt the plate to a 30-45 degree angle. The jam will start to drip. As soon as it reaches a 1-2” length 30-50mm) move your finger across the drip (and taste). If the dripping continues and the gap is closed – the jam is not ready. If the dripping stops and the jam does not bridge the area you licked with your finger – it’s ready. Turn off the heat and let the jam cool.

I use my thermometer to check for the jam temperature – once you know at what temperature the jam is ready, you can use that as your stop sign. I also keep an eye on the jam as it cools – keep stirring it from time to time as the pot bottom is still hot. Once it reaches 72c (160F) – I pour it into clean jars and secure the lid on. I place it on a towel so it won’t cool too fast (the heat helps sterilize the can – but it’s not a perfect sterilization method, mind you). I will transfer the jam to the fridge only after it reaches room temperature.

That’s it! Enjoy your jam!!!

Yours sweetly,

Saar