Today, plum jam in jar cooking in the microwave. Here’s another jar-cooked delicacy that we can store for 10 days in the refrigerator, thanks to the vacuum created in the jar. Like the jar-cooked jam or the jar-cooked orange marmalade, this recipe is also full of tips for cooking fruit in the jar in the microwave.
This recipe is divided into two steps: the first is the cooking of the fruit with sugar and vanilla, and when you want to serve it, you’ll just need to blend it with an immersion blender. If you love chunky plum jam, make sure to cut them into very small pieces. I made this recipe with ramasin, small and fragrant plums typical of Piedmont. Of course, you can choose other varieties of plums as long as they are nice and ripe. I then added a few drops of lemon juice, sugar, and vanilla to the recipe. If you prefer, you can add an apple core, which you’ll remove before blending, so that it releases pectin and thickens the plum jam in jar cooking a bit more. Although, I must say, I really liked the consistency. Like all jar-cooked fruit, we need to be careful to reduce the power. I used about 440 watts, which is an intermediate power between the tested one (600 watts) and half of it at 300 watts. This way, you will avoid annoying liquid spillovers from the jar. What you see in the photo is a 9.8 ounces jar, used only for demonstration purposes. I recommend using 16.9 ounces jars with a thin seal for cooking jams and marmalades in jar cooking.
Now, ready, jars and go!
- Difficulty: Easy
- Cost: Very affordable
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Microwave, Jar Cooking
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 33.65 (Kcal)
- Carbohydrates 8.39 (g) of which sugars 7.64 (g)
- Proteins 0.35 (g)
- Fat 0.14 (g) of which saturated 0.01 (g)of which unsaturated 0.09 (g)
- Fibers 0.70 (g)
- Sodium 0.07 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Shopping List for Making Ramasin Plum Jam in Jar Cooking
- 7.41 oz plums (gross weight)
- 1 tbsp sugar
- 5 drops lemon juice
- 1 pinch vanilla
What You Need to Make Jam in a Jar
You can purchase discounted jars (discount code WECK10), on the DECORAZIONI DOLCI website of my collaborator and friend Silvia Gorni.
- 1 Microwave Oven
- 1 Jar 500 ml with thin seal
- 1 Immersion Blender
How to Make Jam in Jar Cooking in the Microwave?
Wash the plums, remove the pits, and cut them into pieces, letting them fall directly into the jar. Season the plums with sugar, lemon juice, and vanilla. Clean the edges of the jar, close, and secure it.
Set the microwave to medium power (I used 440 watts), place the jar inside, and start cooking for 5 minutes. Once done, leave the jar closed to rest for at least 20 minutes.
Once at room temperature, you can store the jar of jam in the refrigerator for 10 days. When you’re ready to serve it, gently pull the seal to release the vacuum, insert the immersion blender, and blend well.
Tips for Making Jam in Jars in the Microwave
Once opened, the jam will keep for up to 5 days. In the link I provided above, you can find convenient plastic lids made especially for jars suitable for jar cooking. Scroll down to the end of the article for lots of useful info on learning to cook in jar cooking in the microwave, safely.
