The Richmond Sharing Farm had some golden plums for the food preservation workshop. The plums were donated by people who has plum trees in their backyard. For those of you who like to donate your fruits to the sharing farm, give them a call and volunteers from the farm will be arranged to pick the fruits. You do not have to pick them yourself. The Richmond Sharing Farm contacts can be found here: http://www.richmondfruittree.com/contact_us.html.
Initially, Karen wanted to make pickled plums. However, when she saw the ripeness of the plum which is not suitable for pickled plums which require firmer plum, Karen switched to make Spiced Golden Plum Jam. Hence, the photo of the ingredients is not so accurate.
- 1 cinnamon stick, about 10 cm or 4 inches, broken into pieces
- 4 to 6 cardamon pods
- 1.6 kg yellow plums, halved and pitted (about 3 1/2 lbs)
- 125ml (1/2 cup) unsweetened apple juice, optional if the golden plum is very juicy
- 1.65 litre (6 2/3 cups) granulated sugar
- 1 pouch (85 ml/3 oz) liquid pectin
Maria brought up a concern on the liquid pectin which has sodium benzoate which when combine with vitamin C (ascorbic acid) which naturally exists in fruits, will form benzene, a known carcinogen. However, Karen said the amount that is consumed via such preserved food is considered below the dangerous level. If you are concern, try to use those powder form or make your own pectin which I will cover next.
Source: this recipe is from Bernardin Complete Book of Home Preserving via Karen DW
Prep time: 30 minutes + preparation of jars and lids; Yield about 7, 250ml (8oz) jars