Alsatian quetsch plum from Mes Confitures: The Jams and Jellies of Christine Ferber by Christine Ferber

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate overnight.

  • fprincess on July 24, 2017

    Made with Santa Rosa plums. I cut the plums into smaller pieces because that is the texture I prefer in my jam, also I cooked them a bit longer than what she calls for (again, based on my preference). What a spectacular jam! Tart, bright, beautiful color as well. I mixed very ripe fruit with fruit that wasn't so ripe which gave a great depth of flavor. https://forums.egullet.org/topic/153585-what-are-you-preserving-and-how-are-you-doing-it-2016%E2%80%93/?do=findComment&comment=2112453 https://forums.egullet.org/topic/153585-what-are-you-preserving-and-how-are-you-doing-it-2016%E2%80%93/?do=findComment&comment=2112501

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