I bought a bag of plums this week from Allred Orchards. I wanted to try a small batch recipe of plum jam just to see how it would turn out and taste. It was hard not to just eat all the plums, but I managed to make jam before they were all gone. I’ve been using a 1:4 ratio with stone fruit to make jam. Meaning however much my processed fruit weighs in grams, I divide that by 4 and that’s how much sugar I add. This 1:4 ratio has so far worked perfectly with peaches, apricots, cherries, and now plums. I’ve been using a 1:2 ratio with berries: raspberries, blackberries, and strawberries. Jam on toast in the morning is about all the added sugar I eat in a day, otherwise fruit it how I get my daily dose of sweetness. I am really careful about how much sugar I consume in a day, so I want my jam as low sugar as possible, but to still taste great and last in my cupboard for the year. As a nerd scientist, I enjoy that my jam recipe is so exact. I hated trying to measure my fruit out in “cups”. That was never accurate enough for me. With this method of weighing your fruit, you can’t go wrong and my jam has gotten much more consistent across batches and across fruits. Predictability is good. Try it out the next time you make jam using stone fruit!
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