Plum Jam Recipe a
Capture the perfect blend of sweetness and tanginess with this homemade Plum Jam Recipe A, a delightful spread that turns fresh, ripe plums into a velvety jar of sunshine. With just four simple ingredients—juicy plums, granulated sugar, a splash of zesty lemon juice, and a touch of water—this jam comes together in under an hour. The natural plum skins not only enrich the vibrant color but also enhance the texture and flavor, making peeling unnecessary. Ideal for spreading on buttery toast, dolloping over yogurt, or even glazing baked goods, this plum jam delivers a versatile and preservative-free indulgence. Whether stored in the fridge for up to three weeks or processed for longer preservation, this small-batch jam is the perfect way to savor summer's bounty year-round.
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Recipe Information
Ingredients
- 1000 grams ripe plums
- 500 grams granulated sugar
- 2 tablespoons lemon juice
- 120 milliliters water
Instructions
Wash the plums thoroughly under running water and pat them dry with a clean kitchen towel.
Slice the plums in half and remove the pits. There's no need to peel the plums as the skin adds flavor and helps with thickening the jam.
Place the halved plums in a large, heavy-bottomed pot. Add the water and bring to a gentle boil over medium heat.
Reduce the heat to low and let the plums simmer for about 10 minutes, stirring occasionally, until they start to soften and release their juices.
Mash the simmering plums gently with a potato masher or spoon to break them down further.
Add the granulated sugar and lemon juice to the pot, stirring well to combine.
Increase the heat to medium and bring the mixture to a boil again. Once boiling, reduce the heat to medium-low and let it cook for another 25 to 30 minutes, stirring frequently to prevent sticking or burning.
Check the jam's consistency by placing a small spoonful on a chilled plate. Let it cool for a moment, then run your finger through it. If it wrinkles slightly and holds its shape, it's ready. If not, continue cooking and test again in a few minutes.
Once the jam has reached the desired consistency, remove it from heat and let it cool slightly.
Ladle the hot plum jam into sterilized jars, leaving about 1/4 inch (0.5 cm) of headspace. Wipe the rims clean with a damp cloth, then seal tightly with lids.
Allow the jars to cool completely at room temperature before storing them in the refrigerator for up to 3 weeks or processing them in a water bath for long-term storage.
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 623.3 g | 227% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 606.8 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1607 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.
