PLUM JAM is a delicious sweet preparation made from plums, sugar, and lemon juice, cooked until it reaches a spreadable consistency.
It’s a fantastic way to preserve the sweet and juicy flavor of plums so you can enjoy it all year round.
This jam is perfect spread on toasted bread, paired with cheeses, or used as an ingredient for cakes and desserts.
Besides delighting the palate, it can be stored in sterilized jars to ensure long shelf life and to bring a bit of autumn in every bite.
Follow this recipe to lovingly prepare your homemade plum jam and indulge in a burst of homemade flavor.
And speaking of jams and preserves, don’t miss the following links:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 2 8 oz jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 2.2 lbs plums
- 2 1/4 cups sugar
- 1 lemon (juiced)
Tools
- Glass Jars with lids
- Pot
- Knife
- Cutting Board
Steps
Start by thoroughly washing the plums under running water.
Remove the pits and cut the plums in half.
Place the fruit pieces in a large pot, add the lemon juice and sugar.
Mix carefully to blend the ingredients well.
Cook over medium-low heat, stirring occasionally, until the jam thickens.
This can take about 30-45 minutes.
To check the consistency, place a spoonful of jam on a cold plate. If the jam sets, it’s ready.
Pour the hot jam into sterilized glass jars and seal them tightly.
Turn the jars upside down and let them cool for about 3 hours to create a vacuum.
Storage and Tips …
For proper home storage of jams and to ensure food safety, I recommend reading the official guidelines from the Istituto Superiore di Sanità, available HERE
Store in a cool, dry place away from heat sources.
Consume within 6 months.
Once opened, store in the refrigerator and consume within 10 days.
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
FAQ (Questions and Answers)
Should you peel the plums before cooking?
You can leave the skin on, but if you prefer a smoother jam, you can peel them before cutting.
