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Please don't be me.
The Italian plums trees in Seattle are FULL of plums. I’m making jam right now and the whole house smells so delicious! I remember the first time I sprayed Triumph of Bacchus, I thought of plums instantly. Fat, juicy, sweet, jammy plums.
What perfumes remind you of your kitchen adventures in an intoxicating way?
Hey everyone,
So I am a little frustrated and confused and was hoping for some clarification.
I was under the impression that plums are acid enough, even at their highest p.h, to be canned without the need for lemon juice. Obviously you are allowed to can whole or halved plums in just water safely, so why do I need lemon juice in plum jam?
For context, I made about a triple batch of Italian plum jam, so about 7-8 lb plums, but I wasn’t super precise. I used Pomona’s recipe and pectin. I used 1 1/3 cup sugar and a half a cup of lemon juice. It looks like the recipe called for 1/4 cup lemon juice per batch, so I missed the mark there. I wasn’t even concerned about adding lemon juice at all because I thought plums were acid enough to can without needing to acidify - am I wrong here? I noticed in the comments of the recipe someone asked about using fresh lemons, and they said no, bottled due to safety for the acidity levels. What am I missing? I’m allowed to can them whole in water but need lemon juice for safety in jam?
I can totally put them in the fridge, NBD, but I’m limited on fridge space and would prefer not to, if it’s safe.
Thank you very much for any info.
https://imgur.com/gHkswgl
Couldnt resist buying 3lb mixed cherry plums and damsons for £1 as a car boot sale was packing up.
They are way too small to stone easily so I just roughly halved them, stewed them in 350ml water, then worked them through a colander to get out the stones and large bits of skin before adding the sugar and going ahead as usual.
Much easier than fiddling about stoning them, and both quicker and higher yield than jelly.
(This is an unprocessed jar for immediate consumption!)
