Description
Traditional homemade plum jam made without added pectin using ripe plums, sugar, and lemon for a naturally rich fruit preserve.
Ingredients
Scale
- 3 pounds plums, pitted and chopped
- 1 to 1 1/2 cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cinnamon stick optional
Instructions
- Wash, pit, and chop the plums into medium chunks.
- Combine the plums and sugar in a non-reactive bowl and stir well.
- Cover and let the mixture rest several hours or overnight.
- Transfer the mixture to a large stockpot fitted with a thermometer.
- Bring the fruit to a boil while stirring occasionally.
- Continue boiling until the jam reaches 222 degrees Fahrenheit.
- Break surface foam gently with a wooden spoon if needed.
- Remove from heat and ladle hot jam into sterilized jars.
- Seal jars tightly and turn upside down briefly.
- Cool completely before storing.
Notes
- Do not cook more than six cups of fruit mixture at one time.
- Use ripe but slightly firm plums for better texture.
- Jam may take one to two days to fully set.
- Refrigerate any jars that do not seal properly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 0
- Cholesterol: 0