Thursday, July 24, 2014

Bloodplum Jam

I have this bloodplum tree growing in my garden

This year it had lots of flowers

and now it has a vast abundance of fruit.

cherry-sized and the same color as the leaves = hard to see
So many fruits that I harvested about 6 kg of them;
That's about 2 kg in a pot in this photo.
but only those that were within reach without climbing into the tree
or using a unstable ladder on uneven ground to get them.

May the birds and ants have the fruits that are still on the tree. =))

So, all that fruit was simply too much to eat for me alone before it would get moldy.
I decided to make jam from it.
Cutting the tiny fruits open to get out the stones was tedious work for the first two batches
(without photos and one with cinnamon and ginger spices, the other pure fruit).

So for my third batch I decided to try out something "new" to me:
I boiled the fruits first, complete with stones, but without any sugar or pectin for jelling.

I have not added any  water, it's all from the fruits from heating. 
It worked well, and after pureeing it and mashing it,
I had the pure juice and fruit pulp in the pot

and the skins and stones in the mesh. =))
(the yellow color is a reflection of the mesh, the true color is similar to the juice)
Now just and the sugar /pectin mix
using a 2:1 ready mix  (2 parts fruit 1 part sugar)
and cinnamon again (goes so well with plum flavor)

make it all boil until it starts to stiffen,
fill in twist-off glasses,

place them upside down to cool.

Viola - finished jam without time consuming work to get the stones out.

It tastes simply yummy - and I think the amount of jam I made will last a whole year.
Yes, I'm the only one that eats jam around here............

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