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.

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 32 1 tablespoon portions; makes 2 cups

Author: Karen Sheer a zest for life

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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

Plum-Raspberry Jam:
 Place 1/2 cup fresh or frozen raspberries in a small bowl, add 1 tablespoon sugar and mix. Microwave the mixture until it just is bubbly, about 20 seconds. Add berries to a sieve over a bowl and press on the solids; the seeds will remain in the sieve. Use the raspberry purée in the bowl; add to the plum jam in the last 10 minutes of cooking. 

This recipe may not be reproduced without the consent of its author, Karen Sheer. 

COURSE: Condiment, sweet condiment

CUISINE: American

KEYWORDS: best plum jam, chunky plum jam

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.