Canning, Pickling

Plum Jam

Nicoletta March 4, 2015

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No pectin or other weird ingredients for this easy, organic, plum jam. Just plums, sugar, and lemon juice. Enjoy the taste of summer!

plum jam

A couple of Chinese dear friends, Pauline and Bill, have in their backyard a beautiful plum tree. At the end of last summer, they came to us with a big bag full of delicious little plums that we started eating every day as a healthy snack. The bag, though, was still quite full after a week, so I decided to use the rest to make a jam.

 

plum jam

For your record, my father is my favourite jam producer. His jams are the best, for me, and I don’t need to buy a different one because I have plenty of supplies. He can make any kind, according to what kind of fruit is in his possession at the time. My favourites are: blackberry, strawberry, chestnut, fig, and plum. But he also makes: apple, pear, green tomatoes, apricot, peach, cherry jam and orange marmalade.

So I turned to him for the recipe.

plum jam

The ratio is 1:1 for fruit and sugar, but I’m trying to cut on white sugar so I put a little less. Then I added some lemon juice, you will need just a squeeze. And no pectin or other thickening agents: it came out wonderful anyway.

plum jam

Remember to stir occasionally, so that the plums do not stick to the bottom of the pan. And with a wooden spoon remove repetedly the foam from the top.

plum jam

Your jam is ready when it reaches the right consistency: check by placing a drop of jam on a plate and tilting it. If the droplet flows with difficulty, it means that is the right density. At this point, turn off the heat and place the jam in special glass jars, which you have previously washed with hot water. Clean up the edges of the jars before closing the lids. Make sure they are sealed properly (so you don’t get any air in). Let cool and your plum jam is ready.

plum jam

When the four jars were ready, I had some fun labeling them. I am so proud of myself: I created the first Nicoletta’s organic Plum Jam.

plum jam

I think I am going to make a Crostata with one of this jam jars…

P.S. When I am in Edmonton, and I’ve finished my dad’s supply or my homemade jam, I buy jams from the Farmers’ Market, from the lovely lady at H&R Farms.

 

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Plum Jam

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Category: Canning, Preserving

Description

No pectin or other weird ingredients for this easy, organic, plum jam. Just plums, sugar, and lemon juice. Enjoy the taste of summer!


Ingredients

  • 400 gr. plums (that is what I had, but usually the ratio is 1:1 for fruit and sugar)
  • 400 gr. sugar (I’m trying to cut on white sugar so I put a little less)
  • 1 lemon, the juice

Instructions

  1. Take the plums, wash them and cut them into pieces, taking care to remove the core.
  2. Put them in a large pot and squeeze the lemon in.
  3. Add the sugar, stir and cook at high heat for about 30-35 minutes.
  4. Remember to stir occasionally, so that the plums do not stick to the bottom of the pan.
  5. With a wooden spoon remove repeatedly the foam from the top.
  6. Your jam is ready when it reaches the right consistency: check by placing a drop of jam on a plate and tilting it. If the droplet flows with difficulty, it means that is the right density.
  7. At this point, turn off the heat and place the jam in special glass jars, which you have previously washed with hot water.
  8. Clean up the edges of the jars before closing the lids. Make sure they are sealed properly (so you don’t get any air in).
  9. Let cool and your plum jam is ready.

Notes

I don’t mind having the peel in my homemade jam, but if you want a smoother jam, I would suggest you peel the plums before cooking.
And if you want to obtain a darker color and less of a citrus flavor, reduce the lemon to half.

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