Plums are the overlooked beauties of the fruit world. The only metaphor I can think of here involves a certain teen romantic comedy and a wonky, diamond-in-the-rough girl who gets a make-over for prom. They’re not showy like our coveted sour cherries and they stick around the market longer here in the northeast, so they create less of a frenzy. I, however, think they’re darn near perfect.
I love a good marriage of beauty and utility. Beyond being gorgeous, plums are highly acidic and some varieties even contain a fair amount of pectin–both boons for folks interested in putting plums in jars. I made this plum lemon verbena jam right before my trip home. I hadn’t set out to make it, but after finding both plums and fresh lemon verbena at the market, I knew I had to set them up.
Even on vacation, I must have had plums on my mind because after some awesome thrifting…
and some awesome mountains…
I came back to the city and immediately bought more plums.
Plum Lemon Verbena Jam
Notes: This makes about a pint, so it would be fine to stash in the fridge. I like putting up even teeny, tiny batches like this one, so I processed it in a water bath canner for 10 minutes. This jam is another adaptation of Christine Ferber recipe, so there was no recommendation for processing in the original recipe.
Yield: 1 pint
- 600 grams (about 1 lb 2 oz) plums
- 350 grams sugar
- 2 T lemon juice
- 8 leaves lemon verbena
- Remove the stones from the plums. Roughly chop the plums. Place 5 spoons on a small saucer in the freezer.
- Place the chopped plums in a preserving pot with the sugar and lemon juice. Toss to combine and allow to sit for about 2 hours.
- Heat the mixture over low heat until the sugar is completely dissolved, stirring frequently.
- Once the sugar dissolves, increase the heat to high and boil for 5 minutes.
- After 5 minutes, turn off the heat and check the set of the jam using the spoon test. This jam cooks up quite fast, so you may not need much beyond the initial 5 minutes.
- If the jam isn't set, boil for 1-2 more minutes, remove from heat, and check the set again.
- Once you are happy with the set of the jam, stir in the chopped lemon verbena.