Plum Crazy

In my view all the best fruits arrive in Fall. Plums are one of them. I frequent Oaklane Orchards in the Town of Blue Mountains for Fall fruit including plums. They grow three varieties: Damson, Mount Royal and Italian. Each variety has a unique flavour profile and different uses. I like the Italian variety for baking such as in plum tarts or cakes. Mount Royal are sweetish and are very nice for canning or eating. And then, the great Damson plums!

Damson plums are a beautiful purple with green inside. They are quite tart but are amazing for jams due to the sweet-tart profile and very high pectin levels. As their name suggests, they originated in the Damascus, were exported to England by the Romans, and then introduced to North America. The plums were used for cooking and preserving but also for dyeing (take note) and to produce alcohol. Damson plums are very hard to find. They are not commercially grown in large quantities. So, when you find a source, grab the opportunity!

I’ve recently made plum and crab-apple jam (delicious), plum jam with Grand Marnier, straight-up plum, and Damson plum for those who love the tartness of this jam.

How about a quick scone, thick slice of sour dough bread, or toasted English muffin with butter and a tart Damson plum jam? It is a treat to have this jam on hand.

Print Recipe

Damson Plum Jam

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Serves: About 6 - 250ml jars

Note: Wear gloves. These plums weren’t used for dyeing for no reason!!!

Ingredients

• 5 cups chopped, washed, pitted plums (about 2.5 lbs)
• ¾ cup water
• 3 cups sugar (add a bit more if you like it sweeter)

Instructions

1

Add the plums and water to a large saucepan or Dutch oven and bring to a boil stirring often.

2

Simmer the fruit for 5 minutes.

3

Then add sugar and stir until it is dissolved.

4

Bring to a boil and cook until it reaches the gel point at about 218 degrees on a candy thermometer. Or watch the jam closely and it will start to thicken, and the foam will subside indicating the gel point is near.

5

Take a spoon from the freezer and test the set – the jam will sheet the spoon. Because of high pectin levels, this jam sets quickly.

6

Check at 15 minutes and go from there.

7

Once set, ladle into hot 250 ml jars leaving a ¼ inch headspace.

8

Clean rims. Affix lids and rings to finger-tip tight.

9

Process in a water bath or steam canner for 10 minutes adjusting for altitude. Let rest five minutes.

10

Remove from canner to heat-proof surface and cool completely.

11

Check seals, label, and store.