Autumn's Gift

It all starts with this

Jam-Making Time

Autumn brings its own gifts of the season, including juicy and sweet plums.  To capture this fruit's essence for enjoyment through the coming cold, prepare a shockingly simple preserve: lekvar.  Well not exactly jam (it is so much easier to make), this classic plum spread is thick and chunky, tart and tangy.  Use it as a spread for buttered toast or to fill cookies, sweet rolls or doughnuts.  For a finer texture than the recipe below, a quick grind of the plums before cooking will give you a smoother more delicate spread that is perfect for baking.  Either way, it is just one of the the simply delicious tastes of autumn.

Plum Preserves

          
             Two 11-quart baskets of ripe Italian plums
           
      Wash, pit and cut plums into quarters.  Place into enamel-ware roaster and cook in 225-degree
      oven overnight. 

      In the morning, raise heat to 250 and stir every hour.  The mixture should cook slowly and juices
      will evaporate.  If leaving unattended or overnight, turn temperature down to 225 degrees to avoid
      burning.  It will take 48 hours before the mixture cooks down to a thick, dense spread.  If making
      a smaller amount, it can be ready in 24 hours.

      Once the spread reaches the desired consistency, prepare the jars: immerse clean and sterilised
      canning jars in a pot of boiling water.  Let boil for four minutes.  Boil lids and screw tops in
      a smaller separate pot.

      Remove one jar from the pot and fill with hot spread.  Top with lid and screw top, turning to
      secure firmly.  Place filled jar on counter to cool and fill remaining jars in the same manner. 
      As the jars cool, you should hear a popping sound indicating that they have sealed.  Test by
      pressing the centre of the lid with a finger.  If it pops, the seal has not taken.  Place any such
      jars in the fridge for eating.  Sealed jars will keep in cool storage through the winter.

 

 

Images D. Sleziak