Plum Jam (The Spirit of Food)

I have not been able to put this book down since it was sent to me a week ago. 34 gifted writers and their essays deeply moved my heart and fed my soul. I cried, laughed, and sighed with pleasure as I read about their work and food life. I promise you, this book will be a great feasting for your soul and encouragement to your heart.

This is one of 31 recipes in The Spirit of Food and I am excited to try these recipes and post them for you.

Patty Kirk is the author of Confessions of an Amateur Believer and Starting from Scratch: Memoirs of a Wandering Cook. She is a professor of English at John Brown University who has taught and studied abroad in Berlin, Beijing, Hong Kong, Boston, New Orleans, and Irvine.

Here is her plum jam recipe. I took some liberties and put measurement of the ingredients for anyone who may be making jam for the first time.

These were store bought and yielded beautiful jam.

Pit the plums and coarsely chop up the fruit or crush it as it cooks.

As writer notes, both wild and domesticated plums have a lot of pectin and there is no need to add any. Add the same amount of sugar as the the fruit.

Jam needs to be cooked until thermometer reaches 217-219 degrees F. for soft, spreadable jam.

This recipe will make about 6 pounds of jam.

So luscious. This is the prettiest jam I have ever made.



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Plum Jam

Recipe of Patty Kirk, The Spirit of Food

Used by permission of Wipf and Stock Publishers

4 lb (1.8 kg) plums, washed, pitted, coarsely chopped

1 Cup of water

4 lb (1.8 kg) sugar

1. Wash and wipe the plums. Cut in quarters.

2. Put into a heavy pot with 1 cup of water. Simmer until the fruit is soft.

3. Add sugar, stirring until sugar is dissolved.

4. Bring to boil and cook until thermometer reaches 217 - 219 degrees F.

5. Jar the jam. Cool completely and refrigerate up to 6 months.

Makes 6 pounds or 6 pints of jam.

1 of 31 Recipes