Emerald Beaut Plum Jam

Emerald Beaut Plums and Dinosaur Egg Pluots
from the Silver Lake Farmers' Market

The end of summer is quickly approaching, which also means stone fruit season is almost over. My goal is to preserve as much of this summer sweetness as I can. Erin needed strawberries for her first batch of jam, so we met up and went to the Silver Lake Farmers' Market. I bought two pounds each of Emerald Beaut Plums and Dinosaur Egg Pluots to put up in jars. The plums turn a bright yellow as they boil. They also break down quite rapidly; I will chop them into quarters next time so they retain some of their shape.

Emerald Beaut Plum Jam
Yield: about 5 half pints

5 cups (2 lbs.) coarsely chopped Emerald Beaut Plums

3 cups sugar

3/4 cups water

Combine plums, sugar, and water in a large saucepot. Slowly bring to a boil while stirring to dissolve sugar. Cook rapidly to gelling point, stir frequently to prevent sticking. Skim foam. Ladle hot jam into hot jars, leaving 1/4 inch headspace, adjust two-piece caps, process 15 minutes in a boiling water bath.

Wash

Roughly chop

Cook to gelling point

Ladle jam into jars

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