My neighbor and organic gardener friend, Lucy, brought me some beautiful pluots last week. I never tasted this pink fleshed sweet-tart fruit (pluot – plum/apricot) until I lived in the Pacific Northwest. She brought grafts from her trees in California when she moved up here and this is the first season they have fruited in abundance. Seems like everything up here in the Pacific Northwest is lush this summer! The next day, my other organic gardener and artist friend, Jackie brought me some figs and Italian Plums from her garden. I have also started picking some apples from my own trees, so I had an abundance of fruit on hand.
Once the fruit flies started circling…I knew I had better find a solution for all this fruit! It was then I came across a lovely blog called The Savory Sweet Life and found a recipe for Plum Jam without using pectin. I don’t object to pectin, I just didn’t have any on hand. This was great…a 3 ingredient solution to my plum dilemma! Upon Googling further, I found another article about using figs in plum jam from What A Dish! This one also had no pectin in it! Yet another recipe told me that pureed cooked apples had enough pectin in them to substitute for the powdery stuff! I was in luck.
Jumbling all these recipes together, I came up with Plum Wonderful….a spicy fig, apple, pluot, Italian Plum Jam to die for! Sooooo good. Try some!
2 apples, peeled, seeded, quartered and cooked. Then puree the apples in a food processor.
Dip plums, pluots, and figs (or any other stone fruit like apricots or peaches, any you like) into boiling hot water for 2 minutes, remove with slotted spoon and put into an ice bath until cooled (about 5 minutes). When cooled, peel and remove stones. The fruit will peel very easily.
Dice peeled fruit to make 4 cups into sauce pan and simmer on medium heat until fruit starts to soften. I like my jam chunky, so I used a potato masher to break up the fruit into smaller chunks….but not smooth like applesauce. Leave chunky.
Add: 1 cup sugar, 1 cup apple puree, 1 t. cinnamon, 1/2 t. ground ginger, 1/2 t. Allspice to pot and simmer on low until liquid is decreased and mixture is thickened.
You can then add 2 T fresh lemon juice or freshly squeezed orange juice to mixture and simmer another 5 minutes. Cool and pour into jelly jars. Refrigerate when cool. Keeps in the refrigerator up to 2 months.
Since the kids are out of town on a family vacation this week, I can’t wait til they get back and we can try this on our PB&Js. If they were here, they could help with dicing fruit, measuring ingredients, but probably not with the cooking….hot jam splashes really hurt! Just be careful to keep the temperature low and be careful when pouring it into the jars!
Sweet, spicy, flavors of fall and the abundance of summer! Plum Wonderful!