How to make plum jam, without pectin and with little sugar, using the last juicy and sweet fruits of the season.
I don’t really like jams; as a child, I hated them, so sweet and cloying. I was always at odds with my mom who wanted to make me eat the classic snack, spread on a slice of bread, but I just couldn’t swallow it. I’ve grown up and now that I’ve even learned to eat vegetables, jams, especially homemade ones prepared by me with little sugar, I like them a lot. Gosh, the older you get, the more you eat, it just had to be that I started liking jam, but when it’s prepared with such care, how can you resist?
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 jars of 8.8 oz each.
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs red plums
- 14 oz sugar
- Half lemon (the juice)
- 1 teaspoon ground cinnamon
- 4 tablespoons rum
Tools
I prepared this jam with the Bimby, but it’s not necessary; it can also be prepared on the stove.
- Food Processor Bimby (optional)
- Pot
- Knife
- Spatula
- 4 Jars glass with lid, for 8.8 oz preserves
Preparation with the Bimby
Clean the fruit, wash it well, and drain. Cut the plums in half, remove the pit, and cut them into 2 more pieces.
Put the fruit pieces into the Bimby bowl, or another food processor, add the sugar and the lemon juice. Also add the teaspoon of cinnamon.
Close the lid, set the cooking of the red plum jam to 212°F, speed 2 for 30 minutes.
Continue cooking for another 10 minutes, still at speed 2, at varoma. Turn off, open the lid, and if necessary, cook another 5 minutes, still at varoma.
If you like a jam with large fruit pieces, leave it as is, otherwise pulse twice at speed 8 to make it smoother.
Transfer the plum jam into glass preserving jars, which you will have previously washed and sterilized. In each jar, add a tablespoon of rum before pouring in the very hot jam. Close with the screw lid and let it cool.
Making plum jam without the Bimby is very simple; just put all the ingredients in a pot with high edges and cook for about 40 minutes, stirring often. If you want it without fruit pieces, give a few pulses with an immersion blender and, if still too liquid, cook for another ten minutes.
Plum or Prune Jam
Homemade fruit preserves with little sugar don’t last long; they should be consumed within a couple of months. I keep them in the fridge, and that way, I can keep them for 4 or 5 months, but no longer.
