Homemade Plum Jam


At any given point of time, there are at least 2 to 3 kinds of jams and preserves in my refrigerator, home made of course. I like to slather them on toasted bread, use them in cupcakes and muffins and use them as a topping for pancakes. Jams in small petite jars look wonderful as gifts, especially during Christmas!

Making jams is one of the many enjoyable kitchen experiences and is not labor intensive and time consuming as you might think. It is one of the best ways to use up excess fruit lying on the counter and if you work on the flavor combinations, you might end up with a new type of jam every time. Throw in some spices, other fruits, berries....the list is quite long.

Few jam recipes are much easier and faster, like a plum jam. The best part about making a plum jam is that it requires very little time and effort to make as compared to other fruit jams and preserves. Since plums are naturally high in pectin, you don't have to cook the jam for long to reach the setting point and you absolutely don't need to add any pectin as might be the case with other fruits. Try using plums that are just ripe since they have the highest pectin content.

What you will end up with is a jewel like looking dark red plum jam that tastes absolutely yummm with it's sweet and sour flavor. Ready for some jamming?

Recipe Source: Bakingyummies

Makes about 600 grams / 21 ounces Plum Jam.

500 grams / 18 ounces ripe plums.
250 grams / 9 ounces / 2.5 cups granulated sugar.
1/2 teaspoon unsalted butter, optional.

Wash the plums and remove the stones. Tip in the plums in a wide heavy bottom pan and add the sugar. Mix. Keep a small platter or a plate in the freezer.

Place the pan on a low flame and stirring continuously, cook till all the sugar is dissolved. Add the butter if using. Increase the flame to high and cook till the mixture thickens a little about 3 to 4 minutes. Take the pan off the flame and mash a little.

Remove the platter from the freezer and drop just a little jam on it. Tip the platter back in the freezer for just 2 minutes.

Remove the platter again and push the drop of jam gently with your index finger. If wrinkles are formed on the surface of the jam, it's cooked and has reached the setting stage. If not, then place the platter in the freezer again and cook the mixture for a minute or two more. Check again for the setting point on the platter.

Once the jam is ready, turn off the flame and after about 10 minutes, pour the jam in a sterilized air tight glass container. Once the jam is at room temperature, keep it in the fridge.

Storage Suggestions: The jam can be stored in the refrigerator for at least 3 months.

Enjoy your home made and preservative free Plum Jam.

Happy Jamming!!

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