jam“A specter is haunting our cities: barren landscapes with foliage and flowers, but nothing to eat. Fruit can grow almost anywhere, and can be harvested by everyone. Our cities are planted with frivolous and ugly landscaping, sad shrubs and neglected trees, whereas they should burst with ripe produce. Great sums of money are spent on young trees, water and maintenance. While these trees are beautiful, they could be healthy, fruitful and beautiful.”

— From the Fallen Fruit manifesto


Fallen Fruit identifies where you can find free fruit that has fallen and encourages public consumption. The movement began in Los Angeles but public jam making events take place in various locations.

At Yerba Buena Center for the Arts you an will bring your own fresh fruit and clean jars and learn to make jam with the folks from Fallen Fruit. Fallen Fruit will also lead a discussion about the basics of jam and jelly making, pectin and bindings, the aesthetics of sweetness, as well as the communal power of shared food and the liberation of public fruit.

What: Public Jam, a fruit jam and jelly making event

Where: YAAW Lounge, Yerba Buena, 700 Howard St, San Francisco

When: November 1, 2008

How: Free, but tickets required call YBCA box office 415.978.2787

Why: Learn how to make jam, and at the end of the event trade jars with other participants.

One of the most common fruit found in backyards around the Bay Area is plums. Use purple plums for this recipe to make a small batch of fresh jam.

Plum Freezer Jam
3 cups pitted, coarsely chopped plums
1/3 cup sugar
1/3 cup water
2 tablespoons lemon juice
1/8 teaspoon cinnamon
2 tablespoons honey

Combine all the ingredients except the honey in a medium saucepan. Bring to the boil, reduce heat and simmer. Stir and mash occasionally with back of spoon for about 15 minutes, or until thickened. Remove from heat, stir in honey and taste, adjust seasonings as desired. Allow to cool to room temperature and pour into clean jars. Refrigerate for up to 2 weeks or freeze for up to one year.

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