Jammin'

I've been jamming' this month. This post has three jam recipes: spiced blackberry-nectarine, plum and green tomato-ginger. All of them turned out delicious. The nectarine gave some oomph to the blackberries and the spices added interest. And plum is just fabulous with nothing but plums. My neighbor decided to take out her tomato plants, so I asked if she planned to use the green ones, she said no. I said I can make a jam! Adding a little crystallized ginger perks up the old taste buds. Try one of them - they are easy and fun to make.
As with all my jams - I do not seal them - so keep them in the freezer for about a year or in the refrigerator for about a month.

Spiced Blackberry-Nectarine Jam

4 cups blackberries

2 yellow nectarines, skinned, pitted and chopped

2 cloves 

1 small cinnamon stick

juice of one lemon - about 2 T

2 cups sugar

1 t Kirsch

Cook the blackberries with the spices and a little water, enough to cover the bottom so they don't stick. Simmer until they are soft and you can mash them. Once they are done, remove the cinnamon and cloves - I could not find the cloves, so just left them. Someone will get a surprise on their toast!

Add the nectarines, lemon juice and sugar to the blackberries. Bring to a boil and cook for about 10 to 15 minutes. Test using a small plate that has been put in the freezer. Put a dab of jam on it and return to the freezer for a couple minutes. Test by push your finger through it, if it wrinkles - it is done. If not, cook 3 to 5 minutes more and test again. Keep doing this until the jam is set.

Add the Kirsch. Pour the jam into jars. Leave out to cool and then put into the freezer or refrigerator.

This recipe was adapted from one in 100 jams, jellies, preserves & pickles.

Plum Jam

For this recipe, I cook the plums until they are soft and pureed. Then I measure them, for every cup of plum puree - I add 3/4 cup of sugar. This can create a very tart jam depending on the type of plum, once in a while I love a tart jam. It is important to remember that the sugar helps preserve and thicken the jam. If you use less, you'll have to eat it fast. Which in my house is not a problem! I'd recommend that if you want to try a really reduced sugar jam, you use one of the reduced sugar pectins or make only a cup or so of jam at a time so you can eat it up quickly before it spoils.

plums, any type and amount - I used tiny yellow and regular sized red ones

3/4 sugar for every cup of puree

1 t lemon juice per cup of puree

1 t Kirsch

Pit and chop the plums. If you can't get the pits out easily, just cook them pits and all. The pits will come out after cooking. 

Add a bit of water to keep them from sticking and simmer until tender. If you had to cook the plums with their pits, off the heat and after they have cooled, fish out the pits. You may need to get your hands in the puree to find them all. 

Measure the puree and add 3/4 cup sugar per cup of puree. Heat the mixture on medium and after all the sugar is melted, turn up the heat and boil the jam for about 10 to 15 minutes. Test using a small plate that has been put in the freezer. Put a dab of jam on it and return to the freezer for a couple minutes. Test by push your finger through it, if it wrinkles - it is done. If not, cook 3 to 5 minutes more and test again. Keep doing this until the jam is set.

Add the Kirsch and lemon juice. 

Pour the jam into jars. Leave out to cool and then put into the freezer or refrigerator.

This recipe was inspired by David Lebovitz.

Gingered Green Tomato Jam

4 cups chopped green tomatoes

1 T minced lemon zest

1 T lemon juice

1 1/2 cups sugar

2 T crystalized ginger, chopped

Put tomatoes, lemon juice and sugar in a bowl. Mix and let sit overnight. Next day, add the minced zest and heat the mixture on medium until the sugar is dissolved. Bring to a boil and cook about 10 to 15 minutes. 

Test using a small plate that has been put in the freezer. Put a dab of jam on it and return to the freezer for a couple minutes. Test by push your finger through it, if it wrinkles - it is done. If not, cook 3 to 5 minutes more and test again. Keep doing this until the jam is set.

Add the ginger, stir and make sure any sugar sticking to the ginger dissolves. 

Pour the jam into jars. Leave out to cool and then put into the freezer or refrigerator.

Recipe adapted from one in 100 jams, jellies, preserves & pickles.