Summer Plum Jam
recette de confiture de prunes sauvages
It’s officially summer squad!! Welcome to your first newsletter and recipe of the season.
Last week, I spent a jam packed 72 hours back at the mills to help my dad clear the river ahead of the summer season. On top of river work, we had lots of garden maintenance and last minute planting to do so this left little time to experiment in the kitchen. That is... until our little wild plums ripened overnight unexpectedly and it was time to JAR THEM UP. I made the summer jam below and also prepped some boozy ones I’ll be able to enjoy later this summer.
This plum is a tiny purplish red plum that is quite tart but has a nice sweetness to round it all off. It isn’t mouth-puckering so to say but it definitely has a strong flavor. Although my heart will always belong to the mirabelle plum, this wild plum is hands down my favorite one in a jam. The skin gives it an incredible, chewy but glossy texture, the color is mesmerizing, and it works wonderfully with summer menu items.
Pairings
My Summer Plum Jam marries well with most cheese - especially fresh, young goat cheese - on a bagel and cream cheese, dolloped in a cold chicken salad or wrap, as a layer in jambon beurre sandwich, on top of vanilla ice cream, swirled into lemon sorbet, in a fizzy cocktail and so much more. How you use it is really all up to you!
The Recipe
If you can’t source similar small wild plums, feel free to swap with any plum of your choice! The recipe below is in grams so you’ll be all good to go regardless.
Makes 1-2 jars