As promised in the Purple Plum post, I attempted my first jam. At first, I was only going to make freezer jam. (One of the things my father instilled in me was a healthy fear of botulism.) However, when I went shopping for pectin, I was seduced by the mason jars. I decided it couldn't be that hard.
Inspired by the Cinnamon Plum Tea Jam from Stonewall Kitchen and Republic of Tea (which was sadly discontinued), I settled on a recipe for Cinnamon Plum Jam from allrecipes.com.
I read the directions over and over and over. I sterilized everything in a giant pot of boiling water.
And then something magical happened. The yellow pulp and the purple skins became the most beautiful shade of garnet. It was jam! I ladled it into jars and did the boiling water process thing so as to avoid the whole botulism thing. I let the jars cool. I pressed the lids. No thwucka-thwucka. Nice.
I put what didn't fit in jars directly into the refrigerator. A couple of hours later, I tasted. The good news is that it tastes amazing. The bad news is that it didn't completely set. (The comments made on the recipe hinted that this might be a problem, solved by adding more pectin. I had only bought one box, though, so I did not try this.) The other good news is that the soupy texture I have may be better suited to being poured over waffles or ice cream, both of which are way better than toast.
For my first attempt at jam, I'm quite satisfied. I have a feeling the fruits of my labors (I know, I know) will be popping up in other culinary endeavors. I'm thinking a tart, maybe some thumbprint cookies. Definitely some grown-up spin on PB&J. Stay tuned and...
Keep it sweet.