I always say that plum is my favorite jam, even though apricot holds a special place in my heart. But, to be honest, I hated plums until I started sampling each variety in the height of ripeness and understanding the full breadth of this chameleonic fruit.
Some plums have dark skin by light flesh, some are deeper purple than a wine grape, some a blushing rose, and the surprising “watermelons“ are a yellowish-tan on the outside but brilliant magenta within.
When it comes to jam, each beckons its own moment to shine, so we make small, single-varietal batches of three main types of plum jam: Oven-Roasted Spiced Plum Jam, Honeyed Yellow Plum Jam, Anise-Scented Plum Jam.
Our jams harken back to a time when many households made their own preserves to save the pure flavor of ripe summer fruit all year long. We use recipes from preservation expert Marisa McClellan, author of Naturally Sweet Food in Jars, to make you jams that are fresh, tasty, safely shelf-stable, and completely free from refined sugar.
Ingredients: Red plums from Maynard Farm, Sugarbrook Maple Farm maple syrup, lemon juice, cinnamon, cloves.
Refrigerate your jam immediately after opening. Naturally-sweetened jams will not keep in the fridge indefinitely like high-sugar commercial jams. If you won’t finish your jam in two weeks, we recommend freezing it after opening. Using a clean spoon every time you grab jam from the jar will extend its life.”
Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products.