I haven’t been cooking and shooting lately, but I have enough stock to allow me to post archive recipes for some time. As long as I have the mindset to write and edit and publish, I’m safe, and you’re getting recipes 😂
So here it goes
I made this last year and I was experimenting with some dark moody photography but it’s such a pity that I kept these photos stored for a year now. I probably shared one photo as part of a trio of dark moody light tests on Instagram, but the rest are now to be shared.
This jam idea came after I raided the plum tree at our relative’s land. The fruits were getting really ripe and almost ruined by those hungry birds that pick the best fruit from the tree and poke their beaks into it exposing the flesh inside and leaving it to spoil. I climbed a ladder set by the tree and started picking the ripe red plums and putting them into a crate. My shirt got stained, my arms and hands were sticky, and I’m sure I got leaves in my hair. But it was all in good effort.
Jam making is not hard. All you have to do is cook the fruits with sugar until the mix thickens. The proportion of sugar to fruit depends on the type of fruit and its sweetness/tartness level. The sweeter the fruit type, the less sugar it needs, and vice versa. Through my shop discoveries in Beirut, I’ve seen a producer making a jam by only cooking down the fruits using their natural sugars, but I feel it doesn’t produces the same quality of jam. I believe the sugar (as bad as it may be for the health) enhances the flavors and brings out flavors from the fruit in addition to its preservation qualities.
For this jam, I used 800g of sugar per kilogram. Deseeded, quartered (or chopped because the plums were sort of collapsing between my fingers), and soaked those plums in sugar overnight in the fridge to release all their juices. Then I boiled them and removed the top scum, then I blended them with a hand blender to pulverize the remaining skins.
Store in a jar while the jam is hot and the jar will seal itself as it cools.
Now what are you waiting for?
I love this jam because it has this bit of tartness to it from the plums and beautiful floral flavor from the type of plums I used. I slather it in a peanut butter sandwich, or on top of my fluffy pancakes.
What are you having this plum jam with?