Shiro Plum and Basil Jam

By • July 10, 2012 14 Comments

4 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Shiro plums are such a lovely color of yellow and are one of the small plum varieties that I have seen at the farmers market in recent weeks. I had about a quart of them left and wanted to make some jam that highlighted their beauty and flavor but had a surprising, savory element too. Basil it was!
Just three ingredients, and decidedly small-batch(!), this is beautiful, unique, and so darn good, I'm just eating it with a spoon.
**I made this again yesterday using Formosa plums, another small variety. I imagine you can substitute any small plum; yellow flesh will yield the gorgeous orange color of the jam.

Makes 1¼ pints

  • 4 cups chopped, pitted, unpeeled Shiro plums
  • cups unrefined, granulated sugar
  • 1 sprig basil, 8" long, roughly 15-20 leaves
  1. If you want to preserve this, set up your waterbath canner and get the water boiling. Have your jars/bands/lids at the ready to sterilize: I used 2 half-pint jars and 1 quarter-pint. In a heavy-bottomed pot, put the chopped plums and sugar. Stir gently to combine and place the pot over medium-high heat. When all the sugar has melted, turn the heat to high, and add the basil sprig.
  2. Bring to a boil, stirring frequently. After 10 minutes, taste it. Do you like the degree of infused basil-flavor? If so, remove the basil. If not, keep the basil in for a bit longer. Using a candy thermometer, Thermapen or the like, start checking the temp: this jam will hover around 220 when it's ready. Ultimately, you'll probably cook this for about 20 minutes.
  3. This is optional but I did it because I like chunks of fruit in my jam: after 15 minutes, remove the fruit chunks that remain using a slotted spoon. Set them aside in a small, non-reactive bowl. Boil the syrup for a few minutes, and then add the fruit back in for 1-2 minutes, stirring gently.
  4. Carefully fill your jars, bubble them and wipe the rims. Apply the lids and bands and process in your waterbath for 12-15 minutes. Remove and let cool.

More Great Recipes: Condiments|Fruit|Plums

💬 View Comments ()