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{"id":2461,"date":"2020-09-29T01:24:07","date_gmt":"2020-09-28T20:54:07","guid":{"rendered":"http:\/\/www.spicecandies.com\/?page_id=2461"},"modified":"2021-12-05T00:43:35","modified_gmt":"2021-12-04T20:13:35","slug":"white-plum-jam","status":"publish","type":"page","link":"https:\/\/www.spicecandies.com\/white-plum-jam\/","title":{"rendered":"White Plum Jam"},"content":{"rendered":"

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.<\/p>\n

Jam it is, I said to myself. And so it was:<\/p>\n

<\/iframe><\/p>\nThe jam was used to make many candy recipes: sour sticks, gummy snakes and toffee. The kids loved it, and so did the wife.<\/p>\nSo 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!<\/p>\nFor updated content please check my <a href=\"https:\/\/www.instagram.com\/spicecandies.smallathe\/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram page<\/a>.\u00a0<\/strong><\/p>\nNatural Kumquat jam protocol:<\/u><\/strong><\/p>\nPreparation time<\/em>: \u00a030-60 minutes<\/p>\nComplexity<\/em>: \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Simple<\/p>\nRequired tools<\/strong>\u00a0(as\u00a0shown in the \u201chow to\u201d pages):<\/p>\n<ol>\n<li>A digital scale (not a must for simple candies, but preferable to get a consistent flavor between batches)<\/li>\n<li>Measuring cup set (not crucial \u2013 but it\u2019s a lot easier this way)<\/li>\n<li>A small 1\/2 liter (roughly 34 liquid oz) pot, preferably stainless.<\/li>\n<li>A long handle teaspoon or long handle wooden spoon.<\/li>\n<li>A jam jar.<\/li>\n<\/ol>\n* For more information please read my candy tools page on candy storage.<\/p>\n\u00a0Ingredients:<\/strong><\/p>\n<ol>\n<li>White granular sugar<\/li>\n<li>Very sour white plums<\/li>\n<li>Water<\/li>\n<\/ol>\nProtocol:<\/strong><\/p>\nWash 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.<\/p>\nChop 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\u2019t 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 \u2013 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?<\/p>\nThe Drop Test:<\/strong> 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\u201d length 30-50mm) move your finger across the drip (and taste). If the dripping continues and the gap is closed \u2013 the jam is not ready. If the dripping stops and the jam does not bridge the area you licked with your finger \u2013 it\u2019s ready. Turn off the heat and let the jam cool.<\/p>\nI use my thermometer to check for the jam temperature \u2013 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 \u2013 keep stirring it from time to time as the pot bottom is still hot. Once it reaches 72c (160F) \u2013 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.<\/p>\nThat\u2019s it! Enjoy your jam!!!<\/p>\nYours sweetly,<\/p>\nSaar<\/p>\n","protected":false},"excerpt":{"rendered":"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. 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