The other day we bought two varieties of pluots for jam making purposes.
The color of the peel gives a hint to the color of the pluot inside.
One of the pluots has a deep almost maroon colored flesh, and the other is a bright yellow-ish orange.
First step is to drop them into boiling water and let them sit until the peel begins to split. Then fish them out and drop them into a bowl of ice water.
They feel very slimy at this point but oh so much easier to peel.
Remove the peel and cut the fruit into little pieces, then add sugar and a bit of lemon juice.
I knew I wouldn’t have time to finish the jam that day, so I prepared the fruit and covered the bowls with plastic wrap and put them into the fridge. The lemon juice keeps the color from changing.
Then simply cook the fruit and sugar down until it is the consistency I want.
I decided to use an immersion blender on my fruit so that it would be a smooth jam.
Finished! I ended up with three small jars for each variety.