Santa Rosa Plum Jam
Santa Rosa plums with their juicy sweet flesh and slightly tart skin are the perfect plum for making jam. Picked at their peak of flavor, our sun ripened Santa Rosa plums are then handcrafted into jam in small batches using less sugar than traditional recipes.
Serve some on toast and other breakfast breads, mixed in yogurt, as a glaze for chicken, ham or pork chops or as a delicious topping for crepes or ice cream.
The Santa Rosa plum was bred by famed horticulturist Luther Burbank in 1906 and named after his research center in Santa Rosa. These plums have a sweet juicy flesh complemented by a slightly tart skin which make them perfect for making jam.Although considered the benchmark for plums they are not grown commercially anymore because the fruit is very soft when ripe and needs special handling. Since we grow these in our orchard this is not a problem, in fact we are able to pick them at their maximum flavor before making them into jams and syrups.
Santa Rosa plums growing in our orchard.