Karen’s EASY Red Plum Jam
A delicious refreshing jam – wonderful natural fruit flavor shines through. Makes a great gift too! Try with Karen’s Cornbread Loaf with Jalapeño.
In Summer it is easy to find sweet farm-fresh plums.
What’s more palate pleasing than Jam on Toast? I got an idea… Jam on a slice of Cornbread Loaf!
Use ripe, not over-ripe, flavorful red plums. Ripen on your countertop if they are hard. Delicious plums make delicious jam!
I like the jam chunky!
I cut each in half, twist and remove pit. Each half I cut into 6 even lengthwise slices; then cut each in 3. Repeat with second plum half and the rest of the plums.
Only Three Ingredients! Combine all – leave on the countertop for 1 hour to macerate; the natural sugars in the plums will be released. Then, cook, stir & reduce the mixture to a jam.
Simple to make – simmer the mixture until it naturally thickens and reduces its juices, stirring more at the end; done in about 35 minutes!
See the recipe for the “setting-test” method.
I hope you make and enjoy this easy jam recipe!
Let me know what you think!
Karen
Karen's EASY Red Plum Jam
A delicious refreshing jam - wonderful natural fruit flavor shines through. Makes a great gift too! Try with Karen's Cornbread Loaf with Jalapeño.
Servings: 32 1 tablespoon portions; makes 2 cups
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Ingredients
- 1 1/2 pounds red plums about 6 medium-large; 4 1/4 cup diced
- 1 cup pure cane sugar I use organic
- 1 tablespoon fresh lemon juice
Instructions
- Wash and dry the plums. Cut a plum in half, twist to release, remove the pits. Cut into 1/2" chunks - each half I cut into 6 wedges, then each wedge in three.
- Add them to a non reactive bowl, add sugar and lemon juice. Give a big stir and leave on the counter for 1 hour to macerate.
- Add the mixture to a three quart, heavy non-reactive pot (I use All-Clad.) Bring to a boil, then turn the heat down to a good simmer.
- Simmer for about 35 minutes. The juices will have reduced, the jam will look cooked down, but not dry.Stir from time to time, and more towards the last 5 minutes, insuring it does not stick, or reduce too much. Remove from the stove.
- Add to sterilized glass jars, 1/4 inch from the top and seal. When cool place in the refrigerator or use canning method. Jam lasts up to one month refrigerated.
- HINT: try the "setting test."Place a small plate in the freezer for 10 minutes. To test doneness, add a teaspoon of warm jam to the cold plate. When touching/pinching the edge, the jam will wrinkle - that is perfectly set!
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Karen's EASY Red Plum Jam
Amount per Serving
Calories
34
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.004
g
0
%
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.03
g
Sodium
0.1
mg
0
%
Potassium
34
mg
1
%
Carbohydrates
9
g
3
%
Fiber
0.3
g
1
%
Sugar
8
g
9
%
Protein
0.2
g
0
%
Vitamin A
73
IU
1
%
Vitamin C
2
mg
2
%
Calcium
1
mg
0
%
Iron
0.04
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
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