Canning, Recipes

Shiro Plum Jam – a.k.a. Sour Patch Kids Jam

Have you ever heard of a Shiro Plum? Me either. Not until I stumbled upon them at my local farmers market this weekend. I love buying fruits and veggies to can at the farmers market and went last Sunday morning to pick up peaches for a batch of peach  butter (yum). I noticed these bright yellow plums with an irresistible price tag: $1/pint. I had no idea what they were or what I would make, but I took five pints home with me.

Shiro PlumsEver

After I bought them, I heard the man at the farmstand tell another customer that the Shiro Plums are sour — I was nervous, but excited to try to make something delicious with them.

After finishing up a batch of pasta sauce and a batch of peach butter (yes, I was a canning overachiever last weekend), I started working on the Shiro Plum jam. I looked up recipes online, but most called for way more plums than I’d purchased and vanilla bean. I don’t stock that in my kitchen, so I scrapped those ideas.

Instead, I looked to my trusty canning book, the Ball Complete Book of Home Preserving. If you like canning and you don’t own this book, buy it! No, I do not get money from sharing this book with you — although Ball should pay me to be their spokesperson. I’d rock it.

Anyway, I digress. I found a plum jam recipe and decided to go for it, knowing it wasn’t meant for the Shiro variety. Here is my tweaked version of the Ball plum jam recipe.

  • 5 lbs. of Shiro Plums
  • 50 grams of powdered pectin
  • 1/2 cup of water
  • 8 cups of sugar

Five pounds of plums gets you about 5-6 cups of plum pulp. To get the plum pulp, all you need to do is break the skin of the Shiro Plum and squeeze the pulp out. It is super easy, super slimy and super fun. Remove the peels. Remove the pit. No blanching necessary.

When all of your plums are pitted and peeled, I suggest putting your pulp through a food processor. Just pulse it a few times, no need to pulverize it. I suggest doing this because the pulp of the Shiro plum can be a bit stringy — sort of like the stringy pulp of pumpkins.

Then, boil your pulp w/ the half cup of water. When it reaches a boil, turn down the heat and whisk in your pectin. When your pectin has been added back in, add in your 8 cups of sugar. You are probably thinking, “Dear sweet lord, that is diabetes in a pot.” Well, yeah. It is Just don’t eat it all yourself and you’ll be fine. It’s definitely more sugar than a lot of the Ball recipes call for, but I didn’t want to stray especially since the plums are more sour than normal plums.

Cook the jam until it starts to thicken. I learned a trick from my trusty canning book — put a plate in the freezer and let it chill. When you want to test the stage of your jam, place a spoonful on the cold plate, then run your finger through it. If the jam parts like the Red Sea and stays parted — congrats, you are the Moses of jam and it is ready to can! If it closes back up immediately, it need to cook longer before it is ready to set.

Shiro Jam

I canned the jam in 10 8-oz. jars. TEN. That means I paid about $.50 per jar (I’d calculate w/ sugar and pectin added, but I hate math). That’s pretty darn good. Process your jars in your water bath for 10 minutes, then take those bad boys out and they are good to go.

I saved a little of the jam so I could try it without needed to pop open a jar and it is so yummy. SO YUMMY. It tastes like Mother Nature’s version of Sour Patch Kids.

shiro jam2

Ever heard of Shiro Plums? Ever made jam from it? I only saw a recipe or two online using Shiro Plums, so I’m interested to hear if anyone else has discovered these little yellow beauties.

Canning

Old fashion strawberry jam.

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Scooped up four quarts of strawberries at a farmers market yesterday. To kick off canning season, I made old fashion strawberry jam, which means there’s no added pectin and lemon juice to firm up the jam.

This recipe is super simple: 8 cups of mashed up strawberries and 6 cups of sugar. Boil on medium heat for a couple of hours until your mixtures reduces and thickens. Then can!

It is pretty damn delicious! So excited to get canning again!

Recipes

Homemade Blackberry Jam

Blackberry Jam

Yup, a third recipe. Don’t worry — back to crafts after this. I couldn’t help it though 🙂 I never ever bake or cook exciting things, so when I do I feel compelled to share. Remember Mean Girls and “word vomit“? It’s like that. … it’s blog vomit. Weird, but it sorta works.

Moving on… After you are done making your amazing strawberry jam, try your hand at making some blackberry jam. I was in Costco and saw a huge thing of blackberries and had to buy them to make some jam for my momma. I know she loves her some blackberry jam.

This recipe is fairly similar to the strawberry one. Here goes.

I filled a quart-sized baggie with blackberries and smashed the heck out of them. I didn’t want to chop them up, and they are soft enough that squishing does the trick.

Looks yummy already, huh?

Blackberries

I poured my blackberries into my jam maker, adding a tablespoon of butter and 1.5 tablespoons of pectin.

After four minutes, I added the sugar. I added 1 1/3 cups to this batch. Blackberries aren’t always as sweet as I’d like, so I added more to this jam than I did to the strawberry jam.

Let the jelly maker do its job (remember, this can be done on the stove, too!) and can immediately after the jam is done.

If you plan on eating some right away, put it in the fridge. Once it is cool, slather it on some toast an enjoy.

Blackberry Jam on Toast