I wish you could have seen how much unused fruit that we found. This photo only gives you a glimpse. And it would have all gone to waste. But alas it was found and put to good use!
This Plum Tarragon Jam is more of a sauce than a thick jam. I’ll be using it over meat this winter or pouring it over cheese for a lovely savory appetizer. It’s tart and earthy. When I had my wine-maker friend taste all the jams, this was his favorite!
GIVEAWAY: Don’t forget to comment on one of my three posts today to win a free bag of Zulka Sugar!
Canning Tip #4
Store jars in a cool dark place without the screw bands on because the rims may harbor moisture or food residue leading to rust or mold. Also, when you take the rims off you will easily find out if the jars are properly sealed.
Plum Tarragon Sauce Recipe
- 5 cups ripe plums, pitted and diced
- 2 cup sugar
- 3 tablespoon lemon juice
- 1 large sprig of tarragon, leaves removed and chopped, plus more for garnish
- Prepare your water bath and sterilize jars and lids for canning.
- In a large Dutch oven, jam pan or similar, combine 4 c. plums and 1 c. sugar over medium-high heat. Cook for 5 or so mins. until the juice is really coming out of the fruit (the juice should be covering or almost covering the pieces of plum) and all the sugar is dissolved. Add your tarragon leaves and cook for one more minute; remove from the heat and puree with an immersion blender until smooth. Push the puree through a wire strainer, using a spoon to get as much pulp through as possible; discard the remaining skins and tarragon.
- Return the sauce to the heat and add the reserved 1 c. sugar, lemon juice and the reserved 1 c. plums. Bring to a boil and boil hard for about 3 minutes, longer if you’d like a thicker sauce. (Be careful to keep stirring to prevent sticking and burning.)
- Ladle the hot sauce into hot jars, add sprigs of tarragon if desired, wipe rims and affix lids and rings.
- Process in the water bath for 10 mins. and then remove your jars to a clean, towel-lined counter. Allow the jars to sit undisturbed overnight and check for seals; properly sealed jars will keep for up to a year in a cool, dark place.
I have tarragon growing in my garden and never think to use it. Sounds like a good combination.
Sauce or jam, this sounds delicious. When a jelly doesn’t jell, I just label it syrup. Love the tarragon.
Thank Debra, that makes me feel better!! 🙂 And I think this recipe makes an incredible sauce over meat and veggies!