SATSUMA PLUM JAM

This is one of my favorite jams. Simple to make, and absolutely delicious. Fresh-picked, dark red Satsuma plums cooked in batches of no more than 5 lbs of fruit at a time are the key. Don’t double the recipe, or your jam will not come out right.
Satsumas are only available for a few weeks each summer. If you can’t find Satsumas, Santa Rosa plums work well too.
This jam makes a much appreciated gift.
I always make several batches, that way I don’t mind giving jars away to friends on their birthday.

EQUIPMENT NEEDED

• 1 dozen half pint canning jars with lids (available at supermarkets)
• An 8 quart pot, heavy and wider than it is tall
• A roasting pan with lid to sterilize the jars
• A long-handled wooden spoon
• A ladle
• A pair of tongs
• Optional, but helpful: a canning funnel (they have a wide mouth that facilitates filling the jars), and a magnet to lift the lids out of the hot water.
• Clean towels

INGREDIENTS FOR ONE BATCH OF JAM (Yields about 11 half-pint jars)

• 5 lbs pitted Satsuma plums (it takes about 6lbs of whole fruit to make 5 prepped lbs)
• 3 lbs granulated sugar
• 1 ½ cups water

STERILIZE THE JARS

• Line the bottom of a roasting pan with a clean dish towel. Place a dozen clean ½ pint jars (lids removed) upside down into the roasting pan. Add 1 ½ ” of water, and cover with lid.
• Bring to a boil on the stove or in the oven, and keep at a simmer until ready to use. Jars should simmer for at least 20 minutes before being filled with preserves. 
• Place the jar lids in a saucepan with water. Keep at a simmer for 5 minutes before using, but don’t boil or you’ll damage the rubber seal.

COOK THE JAM

• Stir the plums, sugar, and water together in the pot. Bring to a boil, stirring constantly.
• Lower the heat just enough to maintain a steady but gentle bubbling.

• Keep stirring, to keep the jam from sticking and also to help the evaporation.
• After about 10 minutes, begin skimming the foam that forms at the top. It is edible, and tastes great on waffles or yogurt, but would make your jam cloudy if not removed.
• The jam is done when it coats the spoon. This takes about half an hour from first boil.

JAR THE JAM

• Lift a jar from the water, turn it right side up, and fill with hot jam up to 1/4 ” from the top.
• Wipe the rim clean with a damp paper towel. Place a lid on the jar, and tighten the screw band.
• Turn the jar upside down. It will seal as it cools. Once cooled, turn right side up.
• The jam will keep at room temperature, protected from light, for at least a year. Once opened, refrigerate.

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© June 2007 Laurence Hauben