Over the years I’ve had some failures, like a cantaloupe and melon conserve that came out the consistency of honey, a dried apricot and yellow raisin spread with sunflower seeds that required a steak knife to break into, and a lime and orange blossom jelly that set up perfectly, but tasted as you might expect. On the flip side, some experiments have yielded the kinds of results that have given me the confidence to keep at it, like cucumber-watermelon, peach-maple-pecan, and apple pie.
Today I’m going to tempt the gods of calamity with a coupling of tamarind and yellow plums. Shhhh…they might be busy elsewhere this afternoon! I don’t really have a recipe, but I do have some guidelines to follow that I hope will shepherd this process.
Here’s what you need:
1 - 1½ lbs. of tamarind, with shells and strings removed (make sure to look for uninvited guests or any parts that look unsavory, and tear off and discard those bits)
2 lb. yellow plums
2½ cups of sugar
Half a package of Sure-Jell Pectin for Low Sugar Recipes (about 3 tablespoons)
About 8-10 4 oz. canning jars with screw bands and dome lids
What to do:
Put prepared tamarind in a glass bowl and cover with hot water. Microwave for one minute, then cover and set aside for about four hours.
After the four hours are up, prepare plums by cutting a circular slice around each one. Put them in a large saucepot and add about half an inch of water (this should just cover the bottom of the pot and not fully cover the plums). Cook on medium, stirring as needed, until the flesh is soft and breaks under a wooden spoon.
While the plums are cooking, prepare the tamarind by draining all the liquid and placing them in a colander over a large bowl. With a wooden spoon, press the pods to strain out the seeds and fiber. It’s easier to start by squeezing the flesh with your hands to remove the big chunks and then pressing it in the colander. This should yield about one cup of pulp. Set aside for now.
When the plums are ready, let them for cool a few minutes, then pour them into a colander over a large bowl. With a wooden spoon, press the plums through the colander, leaving just the peels, pits, and fibers. This should yield about three cups of pulp.
Mix the plums with the tamarind in a large saucepot. From here, I defer to the Sure-Jell instructions (with my changes inserted where needed):
- Bring boiling-water canner, half-fill with water, to simmer.
- Wash jars and screw band inserts in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
- Mix half of one box of Sure-Jell with ¼ cup of sugar into fruit in saucepot.
- Bring mixture to full rolling boil. (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in remaining sugar (2¼ cups) quickly. Return to full rolling and boil exactly 1 minute, stirring constantly. Remove from heat, Skim off any foam.
- Ladle quickly into prepared jars, filling to within 1/8 inch tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated canner rack. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring to gentle boil. Process jams 5 minutes.
- Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
- Let stand at room temperature 24 hours (or time indicated on recipe). Store unopened jams in a cool, dry, dark place up to 1 year. Refrigerate open jams up to 3 weeks.
Note: I tested it and it turned out perfectly! Good consistency and excellent, super-complex tart/sweet flavor. Yea & yum!
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