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.