Nothing like having a home made Jam for your breakfast and start the day - knowing that only health and taste has gone into your body! I have been making my own jam for a while now and I keep rotating the fruits each time. After my Raspberry Jam was over, I was thinking of what else to make when I saw fresh Pluots in the local market. Pluots are a dream to work with, in Jams, in Baking or simply to eat on their own. Man managed to hybridize so many things nowadays that its indeed mind boggling! Among them is this Pluot which is a hybrid of Plums and Apricots.
Two birds in one stone isn't it ;-) The ratio approximately is of 70% Plums and 30% Apricots. According to wisegeek :" Pluots are an intensely flavored fruit. They are full of vitamin C, have a very low fat content and are sodium and cholesterol free. Pluots are mainly grown in the Central Valley area of California and are available from late May through September.
You will know when pluots are ripe as the fruit gives to pressure and is also very fragrant. They should be handled delicately just as you would a plum. The pluot's sweetness makes it a great ingredient for many cooking recipes. They make a great addition to any summer fruit salad.
Add sugar to the chopped pluots.
Add the juice of one Orange and the zest to the pluots and set aside for 20-30min.
Place the mixture in a skillet with med-high heat after stirring well.
Bring this mixture to a boil
Once boiled, bring the heat down to low-med and cook for another 5 min until the fruit looks v soft.Mash it using the back of ladle or use Potato masher to mash it well
Cook until the mixture thickens into a Jam/Preserve consistancy.Pour this in sterilized Jars. Keeps well for maximum of one month in the fridge.It wont last you for more than 2 weeks I bet, since you will end up licking your spoon more often than not :)
Please refer this post of mine for info regarding canning: Plum Jam: http://chefinyou.com/2009/02/plum-jam-and-canning-jam-101/
Hi Arno - am aware of them being the sources of pectin. If this is lieu of me mentioning that this recipe is without pectin, then my intention was to point out that I was not using the store bought pectin. Thanks for your feedback though --DK