July 6, 2009
Here's my latest jam recipe:
Wild Bolinas Golden Plums with Meyer Lemons, Wild-flower honey, and Agave.
First, slice two lemons finely and stew them with 1/3 cup of agave and 1 cup of water, until the slices start to look translucent, about 5 minutes. Into the same pot add about two and a half lbs of plums, whole. You can use any plums, I would guess. I just like to collect them from around the neighborhood for free. With the plums add 4 oz of honey and 3 1/2 cups of agave, along with the juice from one lemon. Bring to a simmer for about 10 minutes then put the whole concoction into a glass or ceramic bowl and refrigerate overnight (covered with parchment paper).
Following day, remove the pits; huge pain, but it must be done. Next, bring your jam to a boil (get it up to 220 degrees); skim off any froth. Now, put the jam into jars. For all the preparation of the jars-boiling, baking, sterilizing-just check your grandma's cook books. I'll post the instructions for that another time.
You should get about 6 or 7 half-pint jars of jam.