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September 09, 2008


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Here in the US, I've never heard of plum being a jam or marmalade. We have plums at the store but they are big and round. Very interesting that you got these out of your yard. They look so pretty and I love your blog.


I've never heard of a plum marmalade. Do you have a link to the recipe? I have a huge plum tree so I'm extra interested!


I love plum jam, I must make some too. I like Victoria plums, the colour is beautiful as well as the taste....mmmmm
nice with some cinnamon or allspice.
(Best to just say glued or stuck for the labels.)


Plum marmalade sounds yummy! I have made pepper jelly and found that mine is runny too. I called my sister (a canning expert) and she said to add more pectin. I wish I could find the stuff you use as it sounds easier.


Köpte hus i våras och på tomten finns det 8! fruktträd, däribland ett plommonträd. Blev också sugen att prova på att göra plommonmarmelad när jag läste din blogg (försöker titta in varje dag :o) Jag undrar nu vad det är för socker du använder? Tack för en mycket inspirerande blogg.


I don't have the recipe link online, sorry. I know there is a similar sugar avalable in other countries too though. Read about it on a US blog if I remember corectly. I made the marmalade according to the package. All the pectin and everything is already in it. In Swedish it's called "Syltsocker" by Dansugar. 1-2 kg of fruit + 1 kg of the sugar. 2-10 minutes of boiling time (depending on hat fruit you are using) I went for about 8-10 minutes for the plums.


Very cool, I'll do some hunting, thanks so much for letting me know about this!


ah these look like czech plumbs we had when we stayed in Czech Republic - they called them Svetsky. Very sweet
Yummo - don't think they would make it to jam here in our house


åh vad det såg härligt ut!
ska göra äppelmos men har inte tagit mig tiden..



Lisa if u can't find that special sugar u could make you own pectin from apples. Under ripe apples are best. Halve or quarter them barely cover with water and give them a long slow cook stirring every so often. Sieve and use some of the gloop to set jam. Trial and error as to how much to use.
Surplus can be frozen and used later.

D Casey

The jam looks wonderful, but my excitement about this blog is over your labels. They are fabulous! The simplicity of design and font and color is beautiful.

Are you using a heavier weight or special paper? Do they hold well on glass when using a glue stick?


The paper for the labels is just regular office weight. The glue stick works just as well as the spray glue I used to use :)


Nice labels. The verb would be glued.

Thanks for a nice site ; )


How are you canning with used, non-canning jars? It doesn't look like you are sealing with pectin. How do the lids seal? Is it safe? I have some lovely recycled glasses I'd love to can with if I had a safe way to do it.
I love your web site. I just found it this weekend and spent many hours looking at your lovely house!


benita: i too wonder about those recycled jars. do you just put those straight to your fridge and use them 1st or did you sterilize them? i'm venturing into the freezer jam thing now but i'd love to store them for winter in jars! =) LOVE YOUR BLOG ..i am HOOKED! =)


OMG! Did I not answer your question?! I'm so sorry, I must have missed it.

I use old jam jars and before filling them with jam I clean them out with a product called Atamon. It's a preserver that you can also put in the jam if the recipe requires it. You take a cap full in a cup of warm water and rinse the jars and lids in that. I don't know the foreign equivalent though, sorry. The jam I make is usually pretty sweet (lots of sugar) and I guess the sugar helps preserve it too. I've never in over ten years have anything go bad. I'm sure there is a similar preservative (or product) you can use to clean out your jars in your country. Maybe you can google it?


Oh dear, I completely missed that question. Didn't see it until you referred to it. I've answered it now and hope Lynn isn't to cross with me... Please read my answer to Lynn which hopefully answers yours too.

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