Overnight Damson Plum Jam
In late August or early September, you can find beautiful Damson plums in Southern Ontario. When ripe, you can expect a sweet-sour bold flavour and the intense purple colour, which make these plums superb for jam. So when you are at the market looking for ingredients to make tomato salsa make sure to keep an eye out for these plums. It's the perfect jam to make when you are busy in your kitchen because the first step is to cook the plums in a low oven overnight. The next day, squeeze out the pits and add the optional flavourings, cook and can it. Once you try this jam you will be scouring the market on the lookout for these plum beauties every year!
YIELD : 8-250 ml jars
Equipment
- canning pot
- wire basket or tray for bottom of the canning pot
- jar lift
- magnetic wand for lid placement
- 8-250 ml sterilized jars with lids and rings
- 12-litre stainless steel pot
- 5-litre CorningWare casserole or roasting pan
- funnel
- strainer
- tin foil
- vinyl disposable gloves
Ingredients
- 4 pounds plums about a 3 litre basket
- 2½ cups water
- 5 cups sugar
- â…“ cup lemon juice freshly squeezed and strained
- optional: 1 vanilla bean split in half
- optional: â…“ cup sweet vermouth
Instructions
To cook overnight:
- Wash the plums and stem. Combine with water and sugar in a large roasting pan or 5-litre CorningWare pot. Cover lightly with foil and cook in a low 200-250° Fahrenheit oven all night. If you get up in the night, give the plums a stir. Alternatively, if you want to cook them during the day, cook for 8 hours.
The next day:
- Make sure plums are soft and cool. Strain out the liquid and reserve the plums with the pits.
- Add the strained juice to a 12-litre pot and add the 1/3 cup of lemon juice. Bring to a hard boil, stir often. Boil for 15 minutes. If using, add the halved vanilla bean.
- While the strained juice is reducing, use gloved hands, and squish out all the pits. Reserve all the pulp.
- Once the strained juice has been reduced, add the pulp and bring to a boil. Reduce to a simmer for an additional 15-20 minutes until desired thickness. If you added a vanilla bean, once the thickness has been reached, remove the vanilla bean. Scrape out the seeds and add to the pot and stir. Note: This jam will be a little bit runny when canned but it will thicken up a bit more once canned. Remove the pot from heat.
- If using, add 1/3 cup of sweet vermouth. Stir and let sit for 5 minutes.
- Stir the jam to distribute the vermouth. Ladle the hot Damson plum jam into the sterilized jars, leaving ¼" headspace. Run a sterilized knife or a spoon through the jam to remove air bubbles. Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in hot boiling water for 30 seconds; this softens the seal.) Add the sterilized ring and tighten to finger tip tightness. Process using the boiling water method in a canning pot for 10 minutes.
- Remove the jam and set it out on a wooden board or metal rack to cool and seal. Don't disturb the jars for 24 hours.
- Remove the rings and inspect the jars. If some of the jam has leaked out onto the jars, wipe them clean with a soapy cloth. Store the jam without the rings on in a dark cool place for up to a year.
- Store jars that don't seal in the fridge and use immediately.
Video
Notes
This recipe was passed on to me from a farmer at St. Jacobs market located in St. Jacobs Ontario. The original recipe only used the plums, water and sugar. We love it with the addition of lemon juice, vermouth and vanilla bean.
Nutrition
Serving: 1tablespoonCalories: 37kcalCarbohydrates: 9gProtein: 0.1gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 0.3mgPotassium: 23mgFiber: 0.2gSugar: 9gVitamin A: 49IUVitamin C: 2mgCalcium: 1mgIron: 0.03mg
Tried this recipe?Let us know how it was!