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
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.
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.
Nutrition
Calories: 34kcal | Carbohydrates: 9g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 0.1mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.04mg