Plums arent as thick and hard as a classic jam would be. If you want it super thick and jellied, you can add pectin or gelatine in the mix.
Personally, I prefer a jam that’s less thick, as I find it easier to mix into porridge or spread on toast.
You can adjust the amount of sugar to your taste and add a bit less. If you are using a sharp tasting fruit, add more sugar, but if you are working with a sweeter fruit like strawberries, use a little less sugar.
Equipment
- 2 Glass Jars with Lids
Ingredients
- 1 lb Plums (stoned and quatered)
- ¼ cup Water
- 2 cups Granulated Sugar
- ½ Fresh squeezed lemonPut plums and water in saucepan and cook on medium heat for about 10 minutes, until plums are tender and their color has changed from blue-purple to a deeper red. Whisk in the sugar and let it dissolve without boiling. Keep cooking on medium for 5 minutes and stir occasionally.
Remember to place your clean jars and lids into an unheated oven. Turn on the oven and heat during the jam cooking process. This sterilises your jars from bacteria and contamination.
Let me know if you make this recipe and if you added any variations!
2 Jars Plum Jam Recipe
An easy recipe for plum jam, that makes a delicious small batch that will last you weeks in the fridge. No canning involved, this is a simple and quick process!
Equipment
- 2 Glass Jars with Lids
Ingredients
- 1 lb Plums (stoned and quatered)
- ¼ cup Water
- 2 cups Granulated Sugar
- ½ Fresh squeezed lemonPut plums and water in saucepan and cook on medium heat for about 10 minutes, until plums are tender and their color has changed from blue-purple to a deeper red. Whisk in the sugar and let it dissolve without boiling. Keep cooking on medium for 5 minutes and stir occasionally.
Instructions
- Place your clean jars and lids into an unheated oven. Turn on the oven and heat during the jam cooking process. This steralises your jars from bacteria
- Stone and quater the plums and place then in a saucepan. Once simmered for 5 minutes, add ¼ cup of water and cook on medium heat for about 10 minutes, until the plums are tender. Whisk in the sugar and let it dissolve without boiling. Keep cooking on medium for 5 minutes and stir occasionally.
- Increase the heat to medium-high, bring mixture to a boil and add the lemon. Keep cooking until the plums start falling apart, about 10 minutes and as they do, mash them with a potato masher.
- Keep summering until the jam coats the back of your spoon. It’ll still be runny, but will thicken some more once it cools.
- Remove jam from heat and pour into clean jars. Cover with lid and let cool completely before transferring to the refrigerator. Store for up to 3 weeks.