In article
>,
Mimi > wrote:

> On Jun 6, 9:03*pm, Melba's Jammin' > wrote:
>
> <snip> How big are the plums? *Varietal? *Do you skin them? *IMWTK.
> (I've only made plum jelly, and then plum butter with the flesh.)
> <snip>
>
> The plums were smallish, locally grown, not sure of the variety,
> rather tart, not for out-of-hand eating IMO but *perfect* for a lovely
> jam. : - ]
>
> Yes, I run them through a food mill to remove the skins and pits. The
> color is absolutely jewel-like coral. I remember where I got them and
> I'm going to try to get more this year. The jam came out smooth,
> sweet/tart.

MmmmmMimi, you're making what sounds like plum butter, not jam. Have
you figured out yet that I'm a stinker about proper identification of
sweet spreads? <grin> It's nothing personal.

Jam, by definition, contains pieces of the fruit from which it is made.
Here's the definition from the NCHFP site (it jibes with what the BBB
says, too): "Jams are thick, sweet spreads made by cooking crushed or
chopped fruits with sugar. Jams tend to hold their shape but are
generally less firm than jelly. (Recipes are also available for uncooked
jams.)"

The definition of fruit butter seems to better fit what you have
described: "Fruit butters are sweet spreads made by cooking fruit pulp
with sugar to a thick consistency. Spices are often added." It's not
a hanging offense, mind you, but it might get you a thwack upside the
haid if you're near enough to my wood spoon. "-0)

--
Barb,
Hot Enough For You?, June 6, 2011; http://web.me.com/barbschaller