The Santa Rosa plums came ripe within the last two weeks. Looking into my canning notes, we hadn’t yet preserved anything this growing season(!), but the plums changed all that. We sat down the other Sunday to do our first batch of jam. I picked with gusto, I carried them into the house with gusto but as soon as I sat down to put the task to hand, all the wind was knocked out of my sails. Our plums are delicious but they are hidden behind a very bitter skin. I started peeling with a knife, but the knife was dull (a solveable problem, I know). Then I tried scoring the bottom, like tomatoes, and dunking them into hot water to let the skins separate from the meat of the fruit. It looked like it would work, but it didn’t. In fact it totally backfired. Not only did the skins not fully loosen, but by placing the bitter skinned plums in the boiling water, the bitterness soaked right through the fruit, making the whole batch bitter. Argh! Scott sharpened the knives and we sat down and hand peeled…for hours!
Then inspiration hit and for our second batch, we picked them, let them sit on the counter a few days to truly ripen and sent them through the food mill. Problem solved! Not only that, but after the fruit passes through the food mill, it’s smooth and thick enough that it only took a minute or two on the stove to let the sugar dissolve and then into trays to become handmade fruit roll ups. Hardly any hot cooking involved! Food mill, where have you been all of my life?
First entry into the 2014 Canning Log: 6-half pints of plum jam & 4 sheets of fruit rolls ups.