Berry jams are probably the most popular in the U.S. When it comes to jams, we rarely consider plums. I love plum jams because they have a unique candy-like sweetness that is tempered by a little acidity and a smooth texture. Below are three types of plums that produce exceptionally one-of-a-kind jams:
Mirabelles: If you have even the slightest sweet tooth, these plums are seriously addictive. Mirabelle jam has dark yellow colored chunks of juicy sweet mirabelle plums. Don't be surprised if you start eating the jam straight from the jar with a spoon. This jam is delicious on buttered toast. These plums are a specialty in the region of Lorraine in France.
Reines Claudes (Greengages): These green wild plums produce a vibrant orange-brownish colored jam. Eating this jam is like eating a decadent confection produced solely for royalty. Reines Claudes are cultivated in the United States, England, and France. The name "Reine Claude" originated from the 16th century in France and refers to queen Claude, the wife of Francis I. Its other name "Greengage" refers to the Gage family that brought the plums from France and cultivated them in England during the 18th century.
Quetsches: They look like large luscious deep purple grapes. Quetsche jam often has a delicate succulent sweet flavor. Quetches come from the regions of Alsace and Lorraine in France where they are used to make desserts and eau-de-vie, clear colorless fruit brandy. Try this dessert at home: Questche plum tart with walnut cream.
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Reader Comments (Page 1 of 1)
6-16-2008 @ 2:42PM
petrilli said...
I have to say that the Mariposa plum jam from We Love Jam competes with the best I've had in Europe. YUM!
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6-18-2008 @ 3:15AM
jocelyn said...
I love to make plum jelly. Last year I mixed it with blackberry juice. (both the plums and blackberries were from the family farm that my cousins now run) and it was the flavor I remember from childhood! You just can't find plum jam or jelly in stores here.
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7-20-2008 @ 3:47AM
firedog said...
I completely agree with what you are saying about the Mirabelle jam - it is I think, the most rich and delicious jam I have ever tasted, and there is no comparison to any of the other plum jams, most of which have little flavor at all. At the little hotel (one of the Mercure chain) I was staying at in Touraine, there was a large selection of the familiar 'Bonne Maman' jams that are sold in almost every supermarket in California where I live, but I had never seen the flavor called simply 'Mirabelle,' so I tried it. I was utterly astounded, and bought several jars for the friends I was staying with in England to try. They all agreed with me. But to our horror this jam was NOT sold anywhere in London, and we searched hard - not at Fortnum & Mason's, not at Harrods, not at Waitrose, not at Marks & Spencer, not at the new Wholefoods in Kensington, not at Tesco, nowhere. And now back in California, it seems this super jam almost as unknown here in the USA. From my little Internet search, I can only find canned Mirabelle plums from France - what Mirabelle plums are grown here in the States (there are mentions in Oregon, Washington State, and Michigan) are all made into brandy to imitate the strong French 'Eau de Vie' brandy made from this same plum, yet there are more delicious uses for what turns out to be one of the most interesting tree fruits in the world.
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