This jam is merely a variation on the pluot jam I posted a recipe of a week or so ago, but what’s the point of having a blog if you can’t make entirely superfluous posts? I was moved to make it for three reasons: 1) quality apricots are not in season/available here yet; 2) the local co-op had a different variety of pluots in which made this seem like it could count as a different fruit (though for some reason they didn’t list the variety); 3) after the Galliano experiment I wanted to play around with other liqueurs/liquors as well.
As it happens, I think this jam is better than the previous. It also recycles an element of another pluot/plum jam I made a few years: the use of star anise to scent the jam. The star anise doesn’t actually get jarred with the jam, by the way—it just makes for a more arresting photograph; though I don’t know if it would be a problem if it was jarred. If anyone has any opinions on whether it would be a problem from a spoilage perspective if it were to stay in there please chime in. I’m inclined to think it might be a problem from a flavour perspective anyway as the star anise might get too woody and/or assertive.
- 3 lbs of pluots (or plums), pitted
- 2 cups of sugar
- 2 tblspns apple cider vinegar
- 2 tblspns lemon juice
- 3 star anise
- 2 tblspns Cointreau
- Mash the pitted pluots and remove the peels (or peel them first).
- Add the sugar, lemon juice and vinegar and star anise and stir them into form a syrup. Cover and set aside for a couple of hours.
- Bring the mixture to a boil in a deep saucepan and stir constantly till it jells (this should happen somewhere between the 10-15 minute mark.
- Remove the pan from the heat and stir in the Cointreau.
- Ladle into clean, warm jars and process (see instructions here).
- This made two pints (the last half pint was put in an unsightly jar for immediate consumption). If you were to use powdered or liquid pectin you could probably get a larger yield. Since, in my experience, pluots and plums jell very easily I didn’t even use any apple peel here (which is my usual pectin delivery method).
- While one of the friends I gave some of the previous pluot jam to reported that she got the notes of the Galliano on the aftertaste, I thought it was a little too muted. And so this time, after some feedback from other canners, I decided to add the Cointreau right before jarring. Presumably far fewer of the volatiles disappeared. I certainly could taste the Cointreau in the finished jam when I licked the spoon at the end.
- This is a tart jam. You could add more sugar (maybe another cup) if you don’t like your jams tart; then again you may have far sweeter pluots/plums. Or you could probably get by with less of the lemon juice, given the presence of vinegar (this is probably quite a bit more acid than is needed for safety with this amount of fruit).
- I’m afraid I’m going to have to keep going with this boozy jam thing. Look for something with bourbon in it later in the summer.