Spiced Plum Jam from fresh plums
User Reviews
5
Spiced Plum Jam from fresh plums
Description
Spiced Plum Jam is prepared using roughly chopped fresh plums combined with grated granny smith apples, which add natural pectin and tartness. The fruit is mixed with white sugar, lemon juice, sea salt, and spices including star anise, ground cardamom, and cloves. This mixture is refrigerated for hours to allow flavors to meld and sugar to draw juices from the fruit. The jam is then cooked slowly until it thickens and achieves the desired spreadable consistency.
The spices impart an aromatic warmth that complements the plum’s natural sweetness, while the apples contribute to a balanced tartness and help set the jam. The jam’s texture is chunky yet soft, reflecting the gently cooked fruit pieces. It suits use on breads, crackers, or as a condiment alongside cheese.
Because this jam contains less sugar than standard recipes, its shelf life is shorter but still lasts for a few months if jars are sterilized properly before storage. This detail affects how it should be handled and consumed over time.
Ingredients
- 1.5 kg black plums OR Italian plums, seeds removed. 3½ lbs. About 4 - 4.5 lbs whole plums)
- 700 g white sugar 3½ cups
- Pinch salt sea salt
- 30 - 45 mL lemon juice 2 - 3 tbsp
- 2 star anise
- ¼ tsp ground cardamom generous ¼ tsp
- ¼ tsp cloves generous ¼ tsp, ground
- 200 g granny smith apples 7 oz. Grated (1 - 2 green apples, green
Instructions
- Wash the plums well. To remove the seeds - first cut the plum in half. Next, cut the plum half with the seed, in half again (into quarters). One of these quarters will have the seed attached, which you can easily pull out. Alternatively, you can cut the plum flesh around the seed.
- Repeat with all the plums.
- Cut all the plums into 1 inch chunks (roughly). It’s OK if the plums are a little crushed at this point, since they will be cooked down anyway.
- WEIGH the chopped plums, so you can decide how much sugar needs to be added. Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too).
- Add sugar, salt, lemon juice and spices into the bowl. Mix well.
- Cover with plastic wrap and refrigerate for at least 8 hours (or up to 48 hours). Also, place some small saucers / bowls / spoons in the freezer for the jam test (explained below).
- When you're ready to cook the jam, scrape all of the plum-sugar mix into a large pot. Add the grated apple and stir to combine.
- Bring the mixture to a boil over medium-high heat. Stir the mixture to let it heat evenly. Lower the heat to medium - medium low, and cook until the fruits start to soften.
- MASH the plums with a potato masher, OR you can pass about ¾ of the mix through a food mill (this will remove the skins).
- Continue to cook the plums until the mixture reduces and starts to thicken slightly. Stir frequently to prevent the jam from sticking to the bottom and burning. While the jam is cooking, sterilize some heat-proof jam jars and lids.
- Check the temperature of the plum jam every 10 - 15 minutes (more frequently as it thickens more). Cook the jam until the temperature reaches 220°F (105°C).
- If you don’t have a thermometer, you can perform the JAM TEST. To do this, drop a little jam on a frozen surface (saucer / bowl / spoon). Then keep it in the freezer for about a minute and check the consistency. If the consistency is jelly-like without being runny, then you’ve cooked the jam to the right temperature. (If you run a finger through the jam to create a streak, the jam shouldn't join back up in the middle to fill the streak, if it's at the right consistency).
- Remove the pot from the heat.
- Using clean tongs, clean ladles and clean paper towels, carefully ladle hot jam into the hot, sterilized jars. Please be careful, as the jam and jars will be very hot at this stage (wear gloves or oven mitts to protect yourself).
- Screw on the lids while the jars are hot. As the jam and jars cool down, this will create a seal.
- Allow the jars to cool to room temperature completely. Then label and store.
Notes
- This jam has a lower sugar content than typical jams and should be stored in sterilized jars to preserve it for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 70servings
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 51kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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