I love plums, and I love making dishes with plums, so this delightful plum jam is just perfect for me. Since plums are in season, I have been experimenting, and this jam was the best invention I came up with.
Try This Delightful Plum Jam For A Twist On Your Favorite Fruit
Let’s get started!
For this dish, I use about four pounds of plums. If you don’t like these, or can’t find as many, use other fruits instead. Some good options include peaches, nectarines, or apricots.
I also use regular granulated sugar, but you can go with your favorite sweetener. Honey, brown sugar, molasses, or corn syrup all can work as well.
For flavor, I use cinnamon and cloves, as it imparts a bit of nuttiness and spice. Other spices to use are cardamom, nutmeg, and vanilla extract.
Now, as for the cooking, I like to bake the fruit as this creates delicious flavors while also softening the plums enough. I use a Dutch oven, where I place my plums and cover them with sugar. After adding some water, I bake this for about 2 hours at 350 °F (around 175 °C).
Once the time is done, I add the citric acid and the spices, and I mix well. This process takes some time, but it is worth the wait, as you will taste the caramelized fruit, as well as the tartness.
When my jam is cool, I ladle into my prepared jars. While not everyone processes them, I prefer to do this for about 10 minutes or more. This can ensure that the jam cools down slowly while also preventing microbial overgrowth.
I use this plum jam for breakfast, with scones in the afternoon, and sometimes with ice cream as dessert. You can store the jam in the refrigerator and it will last for a few weeks, but make sure you check it regularly.
Delicious Plum Jam
5-6 (11 oz jars)servings
4 lbs (1.8 kg) plums, halved, stones removed
3 cups (384 g) of sugar
1 cup (240 ml) of water
1 tsp citric acid
a pinch of cinnamon
a pinch of ground cloves
- Place plums in a dutch oven and cover with sugar.
- Add in water.
- Bake at 350 F (175 C) for 2 hours.
- Add citric acid, cinnamon and cloves.
- Gently ladle into hot jars.
- Process for 10 minutes (Adjust for altitude).
- Turn heat off, let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Do not place jars on a cold surface or where there’s cool draft as jars may crack.
- After 24 hours, check seal on the lids by pressing down the center, the lids shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.