Yields: Approximately 5-6 half-pint jars
Prep Time: 30 minutes
Cook Time: Approximately 1-1.5 hours
Ingredients:
- 4 lbs ripe plums: Choose any variety you like. A mix adds complexity.
- 2-3 cups granulated sugar: Start with 2 cups, adjust for sweetness later.
- 2 tbsp lemon juice: Freshly squeezed is best.
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp ground ginger (optional)
- Pinch of ground cloves (optional)
Equipment:
- Large, heavy-bottomed pot or Dutch oven
- Potato masher or immersion blender (optional)
- Ladle
- Sterilized half-pint canning jars and lids (if canning)
Instructions
Prepare the plums:
- Wash plums thoroughly under cold water.
- Halve plums, remove pits.
- Roughly chop the plum halves into smaller pieces.
Macerate (optional but recommended):
- In a large bowl, combine plums, sugar, and lemon juice.
- Add spices if using. Stir well to coat the fruit.
- Cover and let sit for at least 1 hour, or overnight in the refrigerator, to draw out juices.
Cook the jam:
- Transfer plum mixture to your pot.
- Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce heat to a gentle simmer, and cook for 45-60 minutes, stirring occasionally. Skim off any foam that forms on the surface.
Test for doneness:
- Spoon test: Dip a cold spoon into the jam, then lift it out horizontally. If the jam coats the back of the spoon in a thick sheet and doesn’t run, it’s likely set.
- Plate test: Place a small plate in the freezer. Put a small dollop of jam on the chilled plate. Push your finger through the jam; if it wrinkles, it’s ready.
Adjust texture (optional):
- Chunky: Leave as is if you like a chunky texture.
- Smoother: Mash the plums gently with a potato masher for a slightly smoother consistency.
- Smooth: Use an immersion blender for completely smooth jam.
Canning (optional):
- For shelf-stable storage, follow proper canning procedures. This involves sterilizing jars, processing them in a water bath canner, and ensuring a proper seal.
Storing:
- Refrigerator: If not canning, cool jam completely. Ladle into clean jars, leaving 1/2 inch headspace at the top. Store in the refrigerator for up to 3 weeks.
- Freezer: For longer storage, freeze in freezer-safe containers for up to a year.
Tips:
- Sweetness: Taste the jam as it cooks and add more sugar if needed. Plum sweetness varies.
- Spices: Experiment! A pinch of cardamom, a vanilla bean, or a touch of star anise can add delicious complexity.
- Batch size: Double the recipe if you have lots of plums, but use a wider pot for faster evaporation.
