Picture of Roasted Red Plum & Thyme Jam
For this jam, I roasted the red plums which concentrates their flavor and adds a pleasant note of caramelized richness. It also allows the beautiful red pigment and tartness of the skin to seep into the sweet yellow flesh of the plum. Then I boiled the resulting juice together with the peels (which now slip off the fruit easily) and some fresh thyme to round out the flavor. I also specify low-sugar pectin– regular pectin requires specific quantities of sugar and citric acid to set up. I don’t like my jams to be too sweet, so unless I am making a very tart preserve (see my blood orange marmalade recipe which uses natural pectin in the citrus peels), I typically like to use a low-sugar pectin. Low-sugar pectin uses a salt to activate the gelling in the pectin– so essentially, you can cheat on the sugar concentration. One last note: if you are looking to do any summer preserving, I wholeheartedly recommend the USDA’s guide to canning and preserving– it is comprehensive, readable and practical. And it’s free! So happy canning, and make the most of these last few days of summer. My full write-up (along with lots of other food-related nonsense) is also available at my blog, kitchentablescraps.com


5 lb. Red Plums
a large bunch of fresh Thyme
½ c. sugar
2 lemons
1½ c-2 c. sugar
5½t. low-sugar pectin
calcium water (prepare as directed on pectin package)


2 qts. jam

(I've also attached a printer-friendly pdf of the complete recipe.)
i like the jam it is good
ZoDo3 years ago
Se delicious. Great idea