Plum Crazy

In proof that appearances really can be deceiving, I bought the most beautifully deep purple organic plums at the market this morning in anticipation of more jam-making. And I assumed that given the deep hue of the skin, the fruit itself would be that deep garnet red that promises a sweet-tart burst of flavor with every bite. But noooo… the flesh was yellow, and the flavor was puckeringly tart. Not my favorite plums to eat, I admit.

So what else could I do but turn them into jam? Just because I’ve been making jam obsessively every week for the last month is no reason to stop, right? To the diced fruit and sugar, I added a spice bag filled with whole star anise, a broken cinnamon stick, and several whole cloves.

The dark skin turned the jam a lovely deep red, and the spices add a mysterious depth to the flavor. Small chunks of the golden fruit are suspended in the jam, sweetened and soft. Bliss. And now, maybe I’m done for the season. Maybe this is it for jamming.

Or, maybe not. I also found strawberries at the market, priced to sell at “Buy one, get one free.” Can we eat six pounds of strawberries before they go bad? I don’t think so. But I have a bumper crop of rhubarb out in the garden, and strawberry-rhubarb jam is one of my favorites. So….

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  1. All your jam looks wonderful, its nice to see that someone else still likes to can.

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