Description
This Easy Plum Jam recipe is a straightforward way to transform fresh plums into a delicious, sweet spread perfect for toast, desserts, or as a topping. The jam combines fresh plums with sugar, lemon juice, and a hint of cinnamon, cooked down to a luscious consistency. Simple to prepare and requiring just one pan, this homemade jam is a delightful way to preserve seasonal plums.
Ingredients
Scale
Jam Ingredients
- 2 pounds fresh plums, pitted and chopped
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- Prepare the Plums: Wash the plums thoroughly, remove the pits, and chop them into small pieces to ensure even cooking.
- Combine Ingredients: In a large saucepan, mix the chopped plums, granulated sugar, and lemon juice. Allow the mixture to sit for 15 minutes to help the sugar dissolve and the plums release their juices.
- Cook the Jam: Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking. Once boiling, reduce the heat and simmer gently for 25 to 30 minutes, stirring occasionally. For a smoother jam, mash the plums with a spoon or use a blender carefully.
- Test Consistency: To check if the jam is ready, perform the wrinkle test by spooning a small amount onto a chilled plate. Let it cool briefly and then push the edge with your finger; if it wrinkles, the jam has set. If not, continue cooking and test again after a few minutes.
- Cool and Store: Remove the saucepan from heat and let the jam cool slightly. Transfer the jam to sterilized jars, seal them tightly, and allow to cool completely at room temperature before refrigerating to preserve freshness.
Notes
- Ensure jars are properly sterilized before storing the jam to prevent spoilage.
- If you prefer chunkier jam, skip blending or mashing the plums.
- Adjust sugar quantity based on the sweetness of your plums.
- The cinnamon is optional but adds a warm, spicy note complementary to the plums.
- Store refrigerated and consume within a few weeks for best quality.
