Lusty Cherry Plum Jam
Capture the essence of summer with this tantalizing Lusty Cherry Plum Jam, a spread bursting with sweet-tart cherry plum flavor and a hint of citrus brightness. This homemade jam, crafted from just four simple ingredients—juicy cherry plums, granulated sugar, freshly squeezed lemon juice, and water—boasts a vibrant fruit-forward taste and silky-smooth texture. Perfect for slathering on warm toast, dolloping onto pastries, or even pairing with cheese, this recipe brings out the natural beauty of cherry plums using a straightforward stovetop technique. With minimal prep time and detailed guidance on achieving the perfect consistency, this jam is as approachable as it is irresistible. Preserve a jar of seasonal goodness to enjoy now or save for later!
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Recipe Information
Ingredients
- 1000 grams Cherry plums
- 800 grams Granulated sugar
- 2 tablespoons Lemon juice
- 125 milliliters Water
Instructions
Wash the cherry plums thoroughly to remove any dirt or debris. If the plums are large, you can halve them, but small plums can be used whole.
Place the cherry plums in a large, heavy-bottomed saucepan. Add the water and bring to a gentle boil over medium heat.
Allow the plums to simmer for 10-15 minutes, stirring frequently, until the skins burst and the fruit softens completely.
Using a fine mesh strainer or food mill set over a bowl, strain the mixture to remove the pits and skins, pressing down to extract as much pulp as possible.
Return the strained plum pulp to the saucepan, and stir in the granulated sugar and lemon juice.
Set the pan over medium heat and stir frequently until the sugar fully dissolves. Bring the mixture to a boil and maintain a steady, rolling boil for about 35-40 minutes.
To check if the jam is ready, perform the 'wrinkle test': place a small spoonful of the jam on a chilled plate, and push it gently with your finger. If it wrinkles and holds its shape, it's done. If not, continue boiling and re-test every few minutes.
Once the jam reaches the desired consistency, remove it from heat and skim off any foam from the surface if necessary.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars with lids and let them cool completely at room temperature.
Store the jam in the refrigerator for up to 3 weeks, or process the jars in a boiling water bath for long-term storage.
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 916.1 g | 333% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 899.8 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1601 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
