Share this:
I love making this jam sometimes it is tart, sometimes it is sweet but I have never make a batch that is too sweet. I love adding this to greek yogurt, on my bagels and even in my cereal. I have recipes I like to make using pectin and some with just sugar and lemon like this one. For this jam I use plums or pluots that are a little tart in flavor which I have found really makes a delicious, not too sweet jam. One of the great things with this jam is that you can add some cinnamon, cloves, and nutmeg to the plums before cooking and make a spiced plum jam which is a delicious alternative.
Ingredients
- 2 Pounds Fresh Plums
- 2 Pounds Sugar
- ½ Cup Water
- Juice Of 1 Lemon
Instructions
- Wash the plums, cut in half and remove the pits, then coarsely chop.
- Put the plums, sugar, lemon juice, and water into a large heavy bottomed saucepan (or preserving pan) and simmer gently until the skins split and they are soft.
- Stir gently over a low heat until you are sure that all the sugar crystals have dissolved.
- Turn up the heat to its highest setting and, stirring constantly, let the fruit boil rapidly for 5 minutes.
- Reduce the heat to a slow boil and continue to stir frequently until the jam has set.
- If the jam has not set, continue at a slow boil, and test at five minute intervals.
- When the jam has set carefully pour into warm, sterilized jars, using a ladle.
- Cover the jars with tight fitting, sterilized lids.
Notes
To Test If A Jam Has Set: The easiest way is to place a plate in the refrigerator before you begin your jam to cool them. To test for setting, drizzle some of the warm jam onto the plate. When you turn the plate the jam should barely move. If it runs off the plate, continue to cook until it has properly thickened.
Photo from Flickr
