Preserving Summer in Small Batches

IMG_2464Preserving the taste of ripe summer fruit by turning it into jam is a time-honored method and it is easy to do. Why, you ask, make jam when you can buy it anywhere, anytime? Because it’s fun, it tastes food good and making your own jams to stock your pantry is exceedingly rewarding.

Two of the easiest jams to make are plum and fig, and the season is starting now for both. Most figs bear two crops, one in early summer and again in late summer. Plum season starts in June and different varieties come into bearing, one following another until early fall.

Plums come in all different colors from pale yellow Mirabelle plums to dark-skinned, red meated Elephant Heart and each yields a different color jam. Figs too come in different colors, from deep purple like Violette de Bordeaux to the amber green of the Adriatic fig, and each produces a different color jam.

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Plum Jam
Any plums will work, so use whatever you see that looks good to you, as long as they are firm, and a little underipe. You’ll also need a candy thermometer, one that goes to at least 220º F.
2 ½ pounds firm, slightly underipe plums
3 ½ cups granulated sugar

Rinse the plums, pit them and chop them into small pieces. You should have about 4 cups. Put the fruit in a large, stainless-steel or other non-reactive saucepan. Best of all for jam-making are the copper kettles the French like to use. They conduct the heat evenly and are nice and broad, making it easy to stir down the jam. However, a large pan as described above works well. Stir the sugar into the fruit.

Let it stand for an hour, then, over medium heat, slowly bring the mixture to a boil, stirring often. Cook rapidly – there will be big, frothing bubbles and you will continually stir them down, for about 15 minutes until the gel begins to thicken. Put the candy thermometer in and when it registers 220º F, the jam is ready.

Remove the pan from the heat and skim off any foam. Ladle the jam into 2 pint size jars or 4 ½ pint size, filling almost to the rim. Wipe the rims with a damp cloth, cover with lids and screw rings and tighten down. Set your beautiful jars of jam on a kitchen towel and let them cool. You’ll most likely hear a ‘pings’ ringing out as the jars seal. When they are completely cool, store the jars in the refrigerator for up to a year.

Makes 2 pints.

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Fig Jam
2 pounds soft, ripe figs, any kind
½ cup water

2 tablespoons fresh lemon juice
1 tablespoon minced lemon zest

2 cups sugar.

Remove the coarse stem end at the tip of each fig and discard. Coarsely chop the figs and put the fruit in a large, stainless-steel or other non-reactive saucepan and add the water.

Place over medium heat and bring to a simmer. Cook until the figs have dissolved somewhat to make a thick sauce, 10 to 15 minutes. Add the lemon juice, zest and sugar and increase the heat to medium-high. Cook, stirring until thickened. Put the candy thermometer in and when it registers 220º F, the jam is ready.

Remove the pan from the heat and skim off any foam. Ladle the jam into 2 pint size jars or 4 ½ pint size, filling almost to the rim. Wipe the rims with a damp cloth, cover with lids and screw rings and tighten down. Set your beautiful jars of jam on a kitchen towel and let them cool. You’ll most likely hear a ‘pings’ ringing out as the jars seal. When they are completely cool, store the jars in the refrigerator for up to a year.

Makes about 1 ½ pints

Note: La Vie Rustic is closed until July 12, 2015. We will still be accepting orders, but shipping will occur on or after July 13.