A Love Letter To Plums | PRUNUS DOMESTICA

Late September of 2018 we were packing up our home into boxes. We were leaving the city that had been our home for 31 years. We were moving to the farmland of the Palouse.

My husband and I had met in a small college town in north Idaho in the 70's and try as we might, we could not find a rental property out of town. We did have friends who were lucky enough to have found country houses surrounded by the rolling hills, with big gardens, and sunset views. That was not our time for a quiet county life, we had life to live as city people, and we embraced that time until we felt the calling to come home. 

It was amazing to both of us how the perfect place presented itself to us, when it was our time. We visited what was to become Hunter Moon Homestead in mid- August, and by mid-October, we were moving in. The homestead had been neglected for a very long time and the area around the house was overgrown with weeds, and, over grown and fallen trees were cluttering any views from the house of the sunsets and the pond. That next spring we began in earnest to clean out the overgrowth and limb up the trees to open the area to more sunlight. In this process we discovered a cluster of Italian plum trees that were healthy, but in much need of pruning and thinning. 

This time of year, we gather up the large purple fruit that comes with a natural wax coating called bloom. The bloom makes them look like they are covered in a filmy white powder. The insides of the fruit are a beautiful golden yellow with a deep red color between the skin and the flesh of the fruit. What a beautiful color combination all of this makes! To have found mature fruit trees, even though in need of some TLC, was a happy discovery.   

I enjoy making jam every year to share with our retreat guests and to give as gifts. Creating new flavor combinations, that give basic fruit jams a surprise to the taster, gives the part of me who loves experimenting with flavors, a chance to play. For this recipe I use almond extract and star anise, and a bit of lemon peel for a wonderful combination of flavors. I hope you enjoy!

Plum Jam with Almond and Star Anise

INGREDIENTS

Fresh Ripe Plums
Granulated Sugar
Pectin
Fresh Lemon
Star Anise
Almond Extract

DIRECTIONS

Pick ripe plums and wash well. Let them drain and dry on a kitchen towel. Cut the fruit in ½ and remove and discard the pits.

In a heavy bottom pot add the prepared fruit and sugar. The amount of sugar you use will depend on how much fruit you have. I use Pomona’s Pectin to ensure that your fruit will set properly. I recommend using ¼ cup sugar to one cup of fruit. 

Wash jam jars in warm soapy water and let drain. Begin heating the water in your canning pot.

For this recipe I had 12 cups of fruit and I added 3 cups of sugar. On low heat, begin cooking the fruit and sugar until the juice runs from the fruit and begins to melt the sugar. At this point, I use an immersion blender to break down the fruit and blend in the sugar. Next, I added the rind and juice of one lemon, and 5 whole pieces of star anise (these will be removed after cooking). I let this simmer on low heat for 30 minutes. Remove the lemon peel and the star anise. I added the recommended amount of pectin (1/2 tsp pectin to 1 cup mashed fruit), and used the immersion blender to blend in the pectin. I do not heat the jam after I add the pectin. I added 1 Tablespoon plus 1 teaspoon of almond extract and blended again.

Fill the jam jars leaving ½ inch at the top of the jar. Wipe the tops of the jars clean and screw on the 2 piece lids. Put the jars in the boiling water canner and process for 10 minutes. Remove from the canner and let cool. The seals should be sucked down on the jars for a seal. Store in a cool dark place and use within one year.