Easy Plum Jam
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Easy Plum Jam is the best way to use fresh plums during their season. Easy low sugar plum jam for first time jam makers!
Blue plums are the best for making jam, prunes or grappa. You don’t need to peel their soft skin away since it dissolves while boiling and it adds special colour to your jam recipe. This season’s extremely hot and dry weather made all fruits sweeter than usual so I added only ¾ cup to 4 pounds of fruits!
How to make easy plum jam?
Our way has two stages: we wash ripe Stanley plums aka Italian plums and take the stones away. Once sugar is measured, I make layers of fruit sprinkled with sugar mixture ( sugar and cinnamon ) and leave overnight in the kitchen (room temperature).
The other day, I slowly boil the mixture, stirring occasionally to reduce the liquids. If you prefer to speed a process a bit, you may add some pectin combined with a bit of sugar and finish your batch and that is exactly what I do before I start canning process.
Do plum skins contain pectin?
Yes. That is why you don’t need to add any extra pectin or if you do so, add minimum quantities to speed the process up.
What is the secret in making jam?
The secret ingredient to making jam is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time. Fruit varies in water content as well, and some fruits may take longer to jam up.
What is the purpose of adding lemon juice in jam?
Lemon juice lowers the pH of the jam mixture and neutralizes the negative charges on the strands of pectin allowing them to move together into a network to “set” the jam.
To add a special touch, we always add few drops up to 1 tablespoon of dark rum. It just makes the story complete. Your jam, made this way is bursting with flavors and is great recipe to share for Christmas.
Can jam be stored at room temperature?
Jars of jam do not have to be refrigerated after opening even though most commercial brands have instructions on the label to do so. However, they will certainly last much longer when kept cold. Opened jam or jelly will generally keep at least 6 months refrigerated and up to 30 days out of the fridge.
For amazing Ricotta Plum Cake made with same Italian plums look below:
For more dishes to make using plum jam go here .
Easy Plum Jam
Easy Plum Jam is the best way to use fresh plums during their season. Easy low sugar plum jam for first time jam makers!
Ingredients
- 4 pounds plums,pitted
- 150 grams sugar : ¾ cup
- ½ tsp ground cinnamon
- 2 Tbsp pectin + 2Tbsp sugar
- ½ Tbsp fresh lemon juice
- 1 Tbsp dark rum,optional
Instructions
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Combine ¾ cup of sugar and cinnamon in a mug.
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In large pot, make layers of ripe plums and sugar mix and leave overnight at room temperature.
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Next day, slowly boil the mixture to get thick jam. I boiled it for1 hour and 5 minutes.
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Preheat the oven to 180 C / 356 F to warm your clean glass jars.Leave the covers out.
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Add pectin combined with 2 Tbsp sugar to your jam and boil for additional 5 minutes. Add dark rum and boil for another 5 minutes.
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Pour your jam into the jars, cover them tightly, turn upside down,wrap with large towels or blanket and leave to cool completely.
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Once cooled, turn them to their base and store in your pantry.
Recipe Notes
Note:
Quantities of sugar you add to this jam are optional. We do not like too much sugar so these quantities are fine for us. Besides, fruits were heavenly sweet. Feel free to add more if you love intense sweetness.
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