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'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 cupsPrint Recipe Pin Recipe Rate this Recipe
- 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
- 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!
This recipe may not be reproduced without the consent of its author, Karen Sheer.