I have about 25 pounds of Santa Rosa plums (purple/red skin and yellow/red flesh) that I need to process in the next few days due to an overladen limb coming off our tree. I think the recipe we’d enjoy most is the Spiced Golden Plum jam from page 45 of the yellow Ball book. Are plum varieties interchangeable, or is it like peaches where you can safely can one type but not others?
by rosysredrhinoceros
3 Comments
Hi u/rosysredrhinoceros,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Yeah, but your jam might not come out the same color.
As someone already mentioned, the colour would not be the same due to the skins of your plums being darker but it shouldn’t affect the flavour. I would use them. I made jam from our home grown plums but the skins were easy to peel off so it was a golden coloured jam, not sure if that’s an option for you.
The only recipe that I use a specific plum variety is for plum sauce, for that, I wait until prune/damson plums are in season.