Once it was determined that there were too many plums to possibly eat and/or give away, the hubby and I decided to jam and wine them. I took the jam, he took the wine.
It's disappointing what you won't find on the internet about jam recipes for Greengage plums. I found one recurring recipe that looked ok but not too creative. I also looked at several "regular" plum jam recipes and didn't feel comfortable translating them since the flavors are so different between plum types. Anyway, I sort of followed the one recipe (listed as the original) - sort of = tripled it - and then modified significantly the second time around (spicy version).
Spicy Plum Jam
5-6 hours | 4 - half pint jars
2 Jalapeno peppers*
3 lbs Greengage plums (weight after pitted. use good mix of super ripe and mostly ripe and everything in between)
1 lb sugar
1 lemon
pinch pectin (optional)
*I used 1 jalapeno and 1 other mildly spicy pepper like a jalapeno, that smelled like it had a good flavor. You can basically use whatever hot pepper you like best.
1. First thing to do is wash and pit the plums. It's best to pit over the pot you'll be making the jam in to capture all the juices. I tried keeping some pits in and skimming them off during the boiling process (as indicated in some recipes) and this proved a headache. Just get rid of all the pits in the beginning.
2. Mix the sugar and juice of the one lemon in with the plums. Cover with wax/parchment paper and let sit for an hour. (Honestly, I have no idea what this is for. This step may very well be eliminated without repercussion but since I don't know, I keep doing it.)
3. Bring mixture to boil, then reduce heat and let simmer.
4. Add the pinch of pectin (Add more than a pinch if you want it to be really thick, otherwise, it's fine with a pinch or even without. The plum skins do have enough to manage without this ingredient. I happened to use some just because it was laying around from the wine-making)
5. Add the peppers. I added the spice slowly. To do this, I separated the pepper from the seeds, then sliced up the pepper in small chunks. (It's also a good idea to taste the pepper to know the heat beforehand). As the plum jam was reducing, I kept tasting and adding more pepper, then eventually the seeds until the jam had the heat I wanted.
6. Remove pepper pieces, then jar. The reduction process took about 3-4 hours (or 5 episodes of "Hoarders") before I was comfortable with the thickness. You can do less or more time, it's really up to you.
For canning, I began to boil my jars about 20 mins before I was ready to pull the jam. Then I filled the jars, being careful to wipe all jam off the edges before placing the lids on. Then I boil the full jars (with 1 inch water over the tops) for 15 mins before pulling them out and letting them cool.
The spice is a great compliment to this sweet jam. I significantly reduced the amount of sugar called for because it seems the fruit has enough good sweetness on its own and I didn't want the fruit flavor to be overwhelmed by the sugary sweetness. I'm looking forward to pairing this spicy jam with some yummy stinky cheese!
Original Recipe
2 lbs Greengage plums (weight is with pits)
1 lb sugar (or 1/2 of plum weight)
2 tblsp lemon juice
1 vanilla bean
1. Pit plums
2. Add sugar and lemon juice. Cover with parchment paper and set aside for 1 hour
3. Bring mixture to boil, then simmer.
4. Add the vanilla bean. Open and scrape all insides into mixture. Put skin in too.
5. Reduce until thick*, then jar (remove vanilla bean skin)
*I read a "testing" method that includes plates and freezers. It didn't seem to work so well with this jam. There was no real "hold" or shape to the jam. I basically just let it reduce down to about 1/3 of the original amount. You can kind of guess by putting a little bit on a plate and letting it cool, naturally. If it thickens up and is molasses like, then it's probably good enough. I noticed it thickens more after sitting a day and even more after that if kept in the fridge.
The Original Recipe I tripled upon first go round and it netted 8 - half pint jars. I didn't weigh the plums because at the time I didn't have a scale. I guessed based on volume of the plums with the pits. My general opinion is that the jam is good but that A) it's a bit on the sweet side (though the skins just about candy in the jam which is pretty delicious); and B) it's a bit lemony. You'll note in the spicy recipe above, I reduced both sugar and lemon content. I also left out the vanilla completely - both because I wasn't sure how it'd be with the spice and also because it's really expensive! I was happy with the outcome.
Next up on the canning front will be Figs! Maybe plum wine will reported on as well. In the meantime, wield your mighty spoon, take charge and eat well.
