We’ve always been captivated by Santa Rosa plums with their juicy sweetness and vibrant flavor that hails from California’s orchards. These plums originated from the innovative work of horticulturist Luther Burbank making them a favorite for fresh eating and creative cooking.
In our kitchen we explore how these versatile fruits shine in various recipes from simple jams to elegant desserts. Let’s dive into the delicious possibilities that Santa Rosa plums bring to your table.
Santa Rosa Plum Jam
We cherish transforming the juicy sweetness of Santa Rosa plums into a vibrant homemade jam that captures their tart-sweet essence for everyday delights. This recipe showcases their natural flavors in a simple preparation perfect for preserving summer’s bounty.
Ingredients
To create our Santa Rosa Plum Jam, we start with fresh, ripe plums and a few key additions. Here’s the list of ingredients in the order we use them, with prep specifics noted:
- 2 pounds Santa Rosa plums: Wash thoroughly, pit, and chop into small pieces for even cooking.
- 4 cups granulated sugar: Measured precisely to balance the plums’ tartness.
- 1/4 cup fresh lemon juice: Squeeze from 2 medium lemons to add natural pectin and acidity for setting.
- 1 teaspoon pectin (optional): Use if you prefer a firmer jam; dissolve in a little water before adding.
Instructions
We guide you through making Santa Rosa Plum Jam with clear, step-by-step actions to ensure a perfect batch every time. Begin by preparing your tools—a large pot, sterilized jars, and a thermometer for accuracy.
Prep
First, we prepare the plums to release their vivid flavors. In a large bowl, combine the chopped Santa Rosa plums with sugar and lemon juice, stirring gently until the sugar dissolves and the mixture looks glossy. Let it sit for 30 minutes to draw out the juices, creating a syrupy base that enhances the plums’ sweet-tart profile and ensures even cooking.
Cook
Next, we cook the mixture over medium heat in a large pot, stirring constantly to prevent sticking. Bring it to a rolling boil and maintain for 15-20 minutes until it reaches 220°F on a thermometer—the jam will thicken and turn a deep ruby hue, filling your kitchen with the irresistible aroma of ripe Santa Rosa plums. Once done, remove from heat, skim off any foam, and ladle into sterilized jars for storage.
Santa Rosa Plum Pie
We’re taking the vibrant flavors of Santa Rosa Plums from our jam recipe to new heights in this irresistible pie, where their juicy sweetness and tart edge shine through a buttery crust. Let’s create a dessert that captures the essence of summer in every bite.
Ingredients
For the crust, we’ll start with these essentials to build a flaky base:
- 2 ½ cups all-purpose flour, chilled
- 1 cup unsalted butter, cubed and kept cold
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 6-8 tablespoons ice water, added as needed
For the Santa Rosa Plum filling, we’ll use fresh plums as the star:
- 6 cups Santa Rosa Plums, pitted and sliced (about 8-10 medium plums)
- ¾ cup granulated sugar
- ¼ cup cornstarch, for thickening
- 1 tablespoon lemon juice, freshly squeezed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon butter, cut into small pieces for dotting
Instructions
We begin by preparing the crust to ensure it’s tender and golden. In a large bowl, combine the flour, salt, and sugar then cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time and mix until the dough just comes together without overworking it. Divide the dough into two disks, wrap each in plastic, and chill in the refrigerator for at least 1 hour to enhance its flakiness.
Next, we turn to the Santa Rosa Plum filling to highlight their vivid flavors. In a mixing bowl, toss the sliced plums with sugar, cornstarch, lemon juice, cinnamon, and nutmeg until the plums glisten with a sweet-spicy coating that promises a burst of tart-sweet juiciness in every slice.
Assemble
We roll out one dough disk on a floured surface to a 12-inch circle and fit it into a 9-inch pie dish, letting the edges overhang. Pour in the Santa Rosa Plum filling, spreading it evenly and dotting with butter pieces to add rich aroma as it bakes. Roll out the second dough disk for the top crust, place it over the filling, and trim then crimp the edges to seal. Cut vents in the top for steam, brush with a bit of milk or egg wash for a golden finish, and bake at 425°F for 15 minutes then reduce to 375°F for 40-45 minutes until the crust is crisp and the filling bubbles with a glossy purple hue that fills your kitchen with the irresistible scent of baked plums. Cool on a wire rack before serving to let the flavors meld.
Conclusion
We’ve loved exploring the vibrant world of Santa Rosa plums and their endless culinary potential. These gems let us create memorable dishes that bring fresh flavors to our tables.
As we wrap up, we’re confident you’ll find joy in experimenting with these recipes, turning simple ingredients into delightful treats that celebrate summer’s best. Let’s keep the spirit of innovation alive in our kitchens.
Frequently Asked Questions
What are Santa Rosa plums?
Santa Rosa plums are a juicy, sweet-tart variety developed by horticulturist Luther Burbank in California. They’re known for their vibrant flavor and deep purple skin, making them perfect for fresh eating, jams, pies, and more. These plums add a burst of summer taste to any recipe.
Where did Santa Rosa plums originate?
Santa Rosa plums were created by Luther Burbank in the late 19th century in Santa Rosa, California. This hybrid combines Japanese and European plum varieties, resulting in their signature sweet-tart taste and juicy texture, which has made them a favorite for home gardeners and cooks.
How do I make Santa Rosa Plum Jam?
To make Santa Rosa Plum Jam, combine fresh plums, sugar, lemon juice, and optional pectin in a pot. Let the mixture sit to draw out juices, then cook on medium heat until it thickens, stirring occasionally. This simple process takes about 30-45 minutes and preserves the plums’ tart-sweet essence for a delicious homemade spread.
What ingredients are needed for Santa Rosa Plum Jam?
You’ll need fresh Santa Rosa plums (pitted and chopped), granulated sugar (about 4-6 cups per 4 pounds of plums), lemon juice for acidity, and optional pectin for quicker setting. These basic ingredients highlight the plums’ natural flavors, making the jam easy to prepare at home.
How do I make Santa Rosa Plum Pie?
Start with a flaky pie crust made from flour, butter, and water. For the filling, mix fresh Santa Rosa plums with sugar, cornstarch, and spices like cinnamon. Assemble the pie, bake at 375°F for 45-55 minutes until golden and bubbling, creating a sweet-tart dessert that captures summer’s best flavors.
Why are Santa Rosa plums great for recipes?
Santa Rosa plums shine in recipes due to their juicy sweetness and tart edge, making them ideal for jams, pies, and desserts. They’re versatile, easy to use, and help preserve summer’s taste year-round, adding vibrant flavor and color to both simple and elegant dishes.