Homemade plum jam is a delightful way to preserve the sweet and tart flavors of ripe summer plums. This simple recipe captures the rich, deep taste of plums with just a few ingredients, making it perfect for spreading on toast, adding to yogurt, or even using as a filling for pastries. The natural sweetness of the plums, combined with a hint of sugar and lemon, creates a balanced and flavorful jam that can be enjoyed year-round. It’s also a wonderful gift to share with family and friends.
Ingredients:
- 2 ½ lbs ripe plums, pitted and chopped
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- ¼ cup water
Instructions:
- Prepare the Plums: Wash the plums thoroughly, then pit and chop them into small pieces. You can leave the skins on, as they will soften during cooking and add to the jam’s texture.
- Cook the Jam: In a large pot, combine the chopped plums, sugar, lemon juice, and water. Bring the mixture to a boil over medium heat, stirring constantly to prevent burning.
- Simmer and Thicken: Once the mixture comes to a boil, reduce the heat to low and let it simmer. Stir occasionally and cook for about 30-40 minutes until the jam thickens. You can use a potato masher to break down the plums further if you prefer a smoother jam.
- Test for Doneness: To check if the jam has reached the right consistency, place a small spoonful on a chilled plate and let it cool. Run your finger through it; if it holds its shape, the jam is ready.
- Jar the Jam: Remove the jam from heat and carefully ladle it into sterilized jars. Leave about ¼ inch of space at the top, then seal the jars tightly. If you plan to store the jam for longer periods, process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
- Cool and Store: Let the jars cool completely on the counter. Once cooled, store in a cool, dark place. The jam will keep for up to a year if properly sealed, or it can be refrigerated and used within a month.
Enjoy your homemade plum jam on toast, in desserts, or as a glaze for meats!
