The Plum Jam is very simple to make. Suitable for consumption on fresh or toasted bread, it can also be accompanied by a layer of butter, especially if homemade. The one you see in the picture comes from an organic farm in Umbria: I always stock up whenever I’m there. This jam is also perfect for tarts because it doesn’t require too much sugar. For this recipe, I used Dragon’s Blood plums because I have a tree in the garden: the important thing is to buy a variety that isn’t too watery.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Cuisine: Italian
Ingredients
- 2.2 lbs Dragon's Blood plums
- 1.75 cups Brown sugar
- juice of half a lemon
Preparation
Wash and dry the plums, pit them and cut them in half.
Cut them into small pieces, keeping all the skin, put them in a bowl, and season with the juice of half a lemon.
Put them in a pot with a base at least half an inch thick, and start cooking them without sugar: this way, you’ll be able to remove some of the excess water, common to all fruit.
As soon as you notice that the liquid has reduced, add the sugar, stir, cover with a lid, and make sure the flame is low.
Stir occasionally, and as it thickens, test to see when to turn off the heat and jar.
Take a plate, pour a teaspoon of jam on it: if when you tilt it vertically, it flows slowly and thickly, it is time to turn off the heat.
Fill the previously sterilized jars with boiling jam, close them, and let them cool upside down.
Store in a cool, dark place.
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