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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. Remove jars from water bath and tighten rings.
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Santa Rosa Plum Jam. Joining the Santa Rosa Plum Jam are Carolyn's favorite handcrafted jam, marmalade, chutney, and cranberry sauce recipes - visit Product Descriptions for a full product list with ingredients. We strive to use market fresh produce grown locally in California for our ingredients, mostly from farmers' markets. Jam I am.
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Outrageous Santa Rosa plum jam Recipe: 1 pound Santa Rosa type plums - sweet, tree-ripened and fragrant 3 ounces pitted black sweet cherries 1/2 c. erythritol 2 T. xylitol 1 T. fine psyllium husk powder 1/4 t. monk fruit extract, 80% strength 1/8 t. BioSalt 2 T. IMO powder (or IMO syrup)
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Delicious farmer's market jam, handcrafted in San Diego with natural, locally-sourced ingredients. Shop our fruit and savory jams today!. Santa Rosa Plum Jam. $7.00 Quick View. Apple Jam. $7.00 Quick View. Ghost in the Marmalade. $10.00 Jackie's Jams Call us TODAY! 619-884-5093. Jackie's Jams. 1444 Pioneer Way, Suite 11,
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Plum-Rosemary Jam. Makes about twelve, 8-ounce jars. Recipe adapted from Serious Eats. Glorious Santa Rosa plums. 6 pounds plums, pitted and chopped. 2.25 pounds granulated sugar. 1.5 Tbs Pomona's Universal pectin or other low-sugar pectin. 2 Tbs calcium water (comes in pectin package)
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Santa Rosa Plum Jam. Santa Rosa Plum Jam. $7.00. The sweet, tender flesh of these California grown plums contrasts dramatically with the tartness of the skin. Fruit aficionados prefer Santa Rosa plums over other varieties for their deep flavor and rich amethystine hues. Jackie's Jams knows this strain of plum is unrivaled for jam making.
Santa Rosa Plum Syrup and Jelly Plum recipes, Canning plums, Syrup recipe
Makes ~10 8 oz jars. 6 lbs pitted Santa Rosa plums, chopped. 2 lbs, 8 oz sugar. 4 oz lemon juice. seeds of 1 vanilla bean. Adjust sugar and lemon juice as necessary. Notes: You can peel the plums if you want, but be sure to weigh them after they have been prepped for the pot. You can also substitute the vanilla bean or leave it out.
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Optional Canning Instructions: If canning, ladle the finished plum jam into canning jars, leaving 1/4 inch headspace. Cap with 2 part canning lids and process in a water bath canner for 5 minutes (pints & half pints). Adjust canning time to 10 minutes if above 1000 ft in elevation, and to 15 minutes if above 6000 ft.
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Transfer plum mixture to a large, wide pot and stir in calcium water. Cook over medium heat, stirring occasionally to prevent scorching. Simmer until plums are mostly softened, about 15 minutes. For a smoother jam, place a food mill over a bowl and ladle a few cups of the mixture into it. Mill the mixture into the bowl.
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Instructions. In a medium-sized pot, combine the chopped plums with the sugar. Let sit 5 minutes. Bring the plum mixture to a boil, then quickly turn down the heat to medium (not low) and cook the jam about 20 minutes, until the syrup has thickened and the bubbles coming to the top are big and viscous.
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Santa Rosa plum jam
Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min. 2. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. 3.
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Remove the pits from the pulp. Discard the pits. Put the plums and water in a deep pot. Bring it to a boil and simmer on medium heat, covered, for 10 minutes. While the plums are cooking. Get together a bowl, colander, and cheesecloth. Pour the plums and water the cheesecloth and let it drain for 20-30 minutes.
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Stop cooking the jam. Remove the lavender sachet and discard. Pull the jars from the oven, turn the oven off and turn the large stockpot full of water on again and bring it to a boil. Fill the jars with the hot jam, leaving 1/4-inch headspace in each jar. Remove any bubbles you see in the jam with a toothpick.
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The Santa Rosa plum is an excellent dietary fiber, vitamin C, and potassium source. This plum tree is very productive when planted in the right environment and can produce up to 500 pounds of fruit yearly. This variety is also highly prized as it can be used for fresh eating and cooking. The Santa Rosa plums are ideal for jams, jellies, pies.
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Bring to a boil to dissolve the sugar, stirring continuously. Continue to stir for 15-20 minutes, or until the gelling point has been reached. Remove from the heat and ladle into glass mason jars. Proceed with the boiling water canning method, if desired. If not, store the plum jam in the refrigerator.
