Homegrown Cherry Plum Jam

16 Comments

Vegan Cherry Plum Jam

“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?” β€” Logan P. Smith

We made this sweet-tart jam using homegrown cherry plums from our back yard. We are fortunate to live in an apartment with one golden cherry plum tree, two red cherry plum trees, and a fig tree in the garden. We made golden (pictured) and red cherry plum jam and shared it with our neighbors. It’s fun to eat foods grown where you live, and we always leave plenty of plums for the birds. This jam is great with crusty bread, on an English muffin, or in a PB&J sandwich. Click here for the recipe.

Canning Fact: Home canning grew in popularity during World War II, when the harvest of “victory gardens” was canned.

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16 thoughts on “Homegrown Cherry Plum Jam

    • Thank you, Genkikitty! You know we thought about using agar agar because we’d run out of pectin. We just ended up buying more pectin because we weren’t sure that agar agar would work. But it sounds like it works great! πŸ™‚ When you use agar in your jams do you just add the same amount of agar as you would pectin? ~ Tx, Linda

      • I have a agar agar recipe on my site. It does take a bit of patience though. After going to the natural alternative, I found that it doesn’t setup right away but after it cools that’s when it sets. It’s strange but if you can close your eyes and wait it works great. We buy agar agar in our Chinese store and it’s very cheap. πŸ™‚

        • Ha ha, nice! We’ll definitely have to try that next time. I love agar and we’ve used it in a few recipes before, so it’s great to hear that it makes a good jam thickener. Thanks for the excellent tip, GenkiKitty! πŸ™‚

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