Plum Jam
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
134 servings
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Calories
17 kcal
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Course
Condiments
Plum Jam
Description
This Plum Jam recipe involves washing and removing pits from Italian plums, then combining them with granulated sugar and lemon juice in a large pot. Without using pectin, the fruit simmers over medium to high heat until it breaks down and the mixture thickens, reaching a temperature of 220°F which ensures proper setting. The fruit can be left chunky or mashed or partially pureed depending on texture preference. The lemon juice aids in setting and preserves brightness in the jam’s flavor.
The cooking process intensifies the natural sweetness and tartness of the plums, resulting in a jam with a rich, deep fruit taste suitable for spreading on bread or as a component in pastries. The jam is cooked until it passes the set test, ensuring it will hold its form once cooled. This method highlights the fresh taste of plums with a smooth yet spoonable consistency.
Ingredients
- 4 pounds Italian plums washed, cut in half, pits removed
- 4 cups granulated sugar
- 2 tablespoons lemon juice
Instructions
- Wash the plums, cut them in half, discard the pits and place the plums in a large pot.To chop or not to chop:If you're NOT using pectin and are letting the jam simmer for a long time, there's no need to chop them because they'll break down by themselves and you can always give the jam a mash or use a hand blender to puree part of it later on if you don't want as many chunks.If you ARE using pectin the jam will only need boil for a few minutes and the plums will not break down, so go ahead and chop the plums up.Add the sugar and lemon juice and heat the pot, initially over medium heat so the plums or sugar don't scorch. Once the plums juices start to run you can increase the heat.
- If you're NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F. That's important in order for the jam to set and not be too runny. (Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam sets and is spreadable, but not runny, it is done.) Don't bother skimming off the foam because that will all dissolve by itself towards the end.If you ARE using pectin: Follow the package instructions of whatever pectin you are using. Skim off the foam.If you like you can use a potato masher or a hand-held immersion blender to mash/blend part of the jam until the desired amount of chunkiness is reached.
- Using sterilized jars, ladle the hot jam into the jars and wipe off the rims with a moist towel to make sure no jam is on the rims. Fill each jar leaving 1/4 inch headspace. Wash the lids with soapy water and, place them on the jars and screw on the sterilized rings. Boil them in a water bath canner for 10 minutes.Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rings (optional) and storing them in a cool place. They will keep for up to a year. Once opened, store in the fridge, will keep for at least a month.
- Makes about 3 1/2 pints or 7 half pints.
Nutrition Information
Show DetailsNutrition Facts
Serving: 134servings
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 17kcal | 1% |
| Carbohydrates | 4g | 1% |
| Potassium | 12mg | 0% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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