On the first day of fall, I made a wee small batch of Italian plum jam. I’m posting about it today because I couldn’t capture the beautiful maroon color of the jam in artificial light. Even the gray overcast skies that eventually turned to heavy rain couldn’t hide the pinks.
Using the plums from 3 (3!) CSAs ago, I made this recipe. The older fruits were getting brown and shriveled, so I made a giant crumble from the peaches and nectarines, and saved the plums for jam. Seven made exactly 2 1/2 cups, perfect for the recipe above. I let the fruit and sugar sit for about 70 minutes, and boiled it for 10, stirring regularly.
It didn’t quite fill my pint jar, but I wasn’t worried because I refrigerated this batch. It’s so stunning, and perfectly sweet. And completely makes up for the bad jar (too thick, too spiced) of what I think was Italian plum jam from before (mentioned in this post of another good plum jam).
Rhubarb Season 