Ostruzione della Prugna - Plum Jam

Keeping with the tradition of Nana's Italian-American kitchen I have found that I love to can. Using produce from my own garden or from the local farmers market is a great way to bring fresh homemade goods to my family and friends. It's rewarding as well. The plums I used for this jam are from our daughter Theresa's yard.

In a 8-qt pan, combine 4 1/2 cups of peeled, pitted and crushed plums with 7 1/2 cups of sugar. Cover and let stand for 20 minutes.

Remove the cover and over medium-low heat, stirring constantly, heat the mixture until the sugar completely dissolves. Increase the heat to medium-high and bring to a boil. Boil for 2 minutes, stirring gently. Remove the pan from the heat and skim off the foam.

Return the pan to the heat and bring to a boil; boil for 1 minute stirring constantly. Remove the pan from the heat and skim off the foam.

Stir in 1/2 teaspoon unsalted butter and once again over medium-high heat bring the mixture to a full rolling boil, stirring constantly. Stir in an entire 3 ounce pouch of liquid pectin; return to a full boil, stirring constantly. Boil, stirring for 1 minute. Remove the pan from the heat and skim off foam. It is important to skim off the foam all three times since the plums and stirring make a lot of foam and you do not want that in your jars of jam.

To prevent the jam separating in the jars allow the jam to cool 5 minutes before filling your hot jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1.4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.

Process 1/2 pint jars in a 200 degree F water bath for 10 minutes, pint jars for 15 minutes. Cool jars on a wire rack, leaving at least 1-inch space jars for air to circulate to cool.

The finished product with sun from the window shining on the jars.

Ostruzione della Pesca - Peach Jam

One thing I remember well from Nana's Italian-American kitchen is that she did a lot of preserving. This is something I taught myself to do last year and it has become something I thoroughly enjoy. I love opening the pantry and browsing jars of foods I did myself from homegrown or farmers market produce. Here is a recipe for peach jam that I made a last month from peaches from our daughters garden.

Ingredients Needed:
4 cups peeled, pitted and crushed yellow peaches (3 1/2 to 4 pounds)
1/4 cup strained fresh lemon juice
7 1/2 cups sugar
1/2 teaspoon unsalted butter
1 (3 ounce) pouch liquid pectin


In an 8 quart pan, combine the peaches and lemon juice. Stir in about half the sugar. Cover the pan and let stand for 20 minutes.

Remove the cover. Stir in the remaining sugar and the butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high, and bring the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly for 1 minute. Remove the pan from the heat. Skim off any foam.

Return to the pan to the heat and bring the mixture to a full rolling boil. stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan form the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 degree F (93 C) water bath for 10 minutes, pint jars 15 minutes.

NOTE: When preparing peaches, cut the fruit in quarters and remove the red fibers from the center before crushing the fruit. The fibers can be tough and stringy when cooked, and the red streaks in the jam can detract from its appearance. This makes about 8 half-pint jars.