You know a fruit's flavor is good when you want to put it in a jar and preserve it for months to come. This couldn't be more true for the delicious Shiro Plums from Ela Family Farms. I discovered these Shiro Plums for the first time this summer at City Park Farmers Market. Ela Family Farms' booth sits a couple booths away from ours at the market, so I discovered their plums during my weekly stroll through the market to connect with other vendors!
These plums are snackable and literally taste like candy. The outer part of the plum is juicy while the inner part of the plum gets more and more tart as you get closer to the pit. When I stocked up on a bunch of plums, I decided to make a jam so I could enjoy these unique flavors for weeks to come. This jam is best enjoyed on your favorite sourdough toast, like a delicious loaf of Rebel Bread.
*Pro tip: add crumbled goat cheese on top of toast with your turmeric cardamom plum jam.
I created this jam by adapting this Loquoat Cardamom Jam recipe by Pook's Pantry:
- 2 cups pitted shiro plums, puréed
- 1 Tbsp lemon juice, fresh
- 1 cup sugar
- 1-2 Tbsp of Original or Spicy Unsweetened turmeric latte mix
- 2/3 tsp ground cardamom
*Makes 1- 8oz jar of jam
- Put pitted plums in food processor and pulse a few times to break them up. Don't puree until smooth, you want a little texture, but nothing bigger than a pea.
- In a large, heavy-bottomed, nonreactive sauce pot, add plum pulp and lemon juice. Over low heat, bring to a boil.
- When the mixture is boiling, add sugar and increase heat to medium/medium high. Return to a rolling boil while stirring vigorously for the first few minutes.
- The jam will boil anywhere from 30 - 40 minutes depending on your fruit.
- Stir frequently to avoid scorching on the bottom of pot. You will notice that it gets thicker and a little sticky and syrupy. You'll also notice the foam starts to subside - that's sign you're almost there.
- When it begins to thicken and it's almost done, add the cardamom and Golden Root turmeric latte mix and stir.
- Remove from heat and ladle into jar, leaving 1/2 inch space. Wipe rims clean with damp paper towel.
- Put lids and rings on jars tighten to "fingertip tight" (not too tight) and lower jar into water bath. Process for 10 minutes, remove from water and set on a kitchen towel to cool overnight.
Photos by Christina Siefert Photography
This recipe would work great with peaches, pears, or any other varieties of plums. Depending on the fruit, you may need to add 1/2 - 1 Tbsp of pectin to thicken the jam. You won't need to use pectin in this recipe since the skin of plums are already naturally high in pectin.
You can find Ela Family Farms' delicious fruits at both the South Pearl Street Market and the City Park Farmers Market in Denver, CO. This recipe is a great way to preserve some of your favorite summer fruits to enjoy them throughout the colder seasons. Find some seasonal stone fruits at a farmers market near you and try this recipe!