BC Association of Farmers' markets
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We represent a community of individual markets, or as we see it, a community of difference. Each market reflects the uniqueness of the neighbourhood and the diversity of the community.

 

Golden Plum Jam

Golden Plum Jam

The North Saanich Farm Market shared this recipe for preserving golden plums. You can use either the freezer or canning method.

Yields approximatly siz mason jars of local golden plum jam!

Ingredients

  • 4 
Cups 
yellow plum slices
  • 1⁄4
 Cups 
freshly squeezed orange juice
  • 2
 Tablespoons freshly squeezed lemon juice
  • 5
 Cups 
granulated sugar (can be reduced)
  • 1
 
package fruit pectin crystals
  • 1
 Tablespoon 
garam masala spice blend
  • 2
 teaspoon 
ground nutmeg
  • Note: You can add or substitute fresh or ground ginger to make a spicier jam.

Directions:

If canning jam, prepare six 250 ml jars with lids, and scald the lids, lifter, funnel and tongs.Heat water in a water bath canner.
If freezing, assemble enough clean containers for six cups of jam.

In a large pot or canning kettle, crush the plums using a potato masher.Add the orange juice and lemon juice and bring to a boil over medium-high heat, stirring frequently.In a bowl, combine the sugar and pectin. Add the sugar mixture to the fruit and juice, 1 cup at a time, stirring to dissolve before adding the next cup. Add the garam masala and nutmeg.Bring to a rolling boil for 1 minute. Remove the pan from the heat and skim off any foam.

If canning: fill the hot jars, leaving a ¼” headspace. Wipe the rims, top the jars with flat lids and screw on metal rings. Process in a boiling water bath for 5 minutes (after the water has come to a boil). Transfer the jars to a rack to cool completely. Check the seals, label the jars and store in a cool place for up to 1 year.
If freezing: allow to cool somewhat, then put into containers, label and freeze. Thaw before using, and use within about 6 months.