Comments on: Plumalicious Summer Plum Jam

By: kim laidlaw

kim laidlaw — Wed, 16 Jul 2008 02:54:45 +0000

I actually learned that technique from a well-respected chef. I use spotlessly clean jars and very hot jam, and only save the jars that "pop" in my pantry (all others are stored in the fridge and eaten first). They all sealed (unlike when I've processed them and about half seal). And Thy is right, I give em all away and they are typically eaten within a month anyway. But certainly, if you are concerned you should definitely follow the USDA official method of sterilizing and processing jars. In fact, in my previous jam post from last summer (which I've linked to in this post) you will find links to some good websites which walk you through that process.

By: Thy Tran

Thy Tran — Fri, 11 Jul 2008 03:19:03 +0000

Love the grating idea! Thanks so much for writing about making jam. So easy, actually, and very much a part of celebrating the seasons.

If you'd like, mixing in just a few plums that are still green will provide enough pectin for setting. Or generally use plums that aren't all the way ripe, which helps balance the sweetness of the sugar, too.

I've been putting up jam for about 20 years and long ago stopped processing in water bath and yes, keep the jars on my shelf for much longer than USDA would officially allow. (But then, I cook and eat my meat far below what they recommend, too.) Have never had any trouble.

Inverting is an old short-cut for hot-processing, though I don't use it because I think it's important to keep jam off the lid and think the potential for air cavities at the bottom of the jar is much higher with this method. Along with Anita's reminder to work with hot jars, I'd say that if you're boiling your fruit to the right temperature, it's a very low number of jars that won't give off that satisfying, air-tight "pop."

And the one or two that don't, well, those are the first you eat. Anyway, most folks who receive a jar of your homemade jam are more than happy to open it right away for a taste and then keep it in the fridge.

By: Anita

Anita — Fri, 11 Jul 2008 01:40:36 +0000

I know jams can be made without processing for short-keeping, despite what the government says, but I'm faintly alarmed to see you propose the upside-down method for sealing — that's been a no-no for a while.

it's better to use very very very hot jars and work fast. or, you know, process the jars in a boiling-water bath. inverting is a pretty good way to get leaks.

Regardless, I would definitely not advise keeping unprocessed preserves any longer than a month or two.