Easy homemade plum jam just tastes so much better than anything you can buy from the grocery store. This is perfect on a fresh bread roll, croissants, scones and the perfect filling in crepes and pancakes.
I have lately rediscovered the joy of homemade jam. There is really nothing that you can buy in any store that will give you the same amount of sweet flavor that homemade jam will. Plus, don’t you just feel like a home goddess when you can say: ” I made it myself?” I know I do.
I pinkie promise that this plum jam is really easy to make and once you spend the time making your own preserves you will never want store-bought again. The great thing about plum jam is that is simple to cook. No peeling. No need for pectin. The peels already have enough pectin to make a jelly substance. So it basically just comes down to cutting the plums in half and taking the stones out and cooking it.
Can you recommend any other uses for plum jam?
Plum jam does not need to be limited to good old bread and butter.
I love adding it to my favorite flapjacks or filling crepes with some Mascarpone and plum jam. Even over some vanilla ice-cream.
It will also make a great glaze on a pork belly or even chicken. Why not make some jam sandwich cookies or jam tarts?
Can I store my jam on a shelf?
Yes, provided that you have properly sterilized your jars. I usually sterilize mine in the oven. After I washed both my jars as well as the lids in hot soapy water, I just let them air dry on a rack. After that, I place them in an oven that I preheated to 160° degrees Celsius and leave them for at least twenty minutes.
When the jam has been cooked I add it to the hot bottle, place the lid on and, turn the jar upside down. It is then left to cool down overnight before storing it in my pantry.
What do I need for homemade plum jam?
- Some fresh plums
- Sugar
- Vanilla extract
- Lemon juice
Jip, that’s all. You are just 4 ingredients away from delicious jam.
So how do I make plum jam?
- Safety first: Sterilize your jars.
- Cut the plums in half and take the stones out.
- Add the sugar and the plums to a large thick-bottomed pot.
- Slowly heat the fruit and the sugar and stir until all the sugar has been resolved.
- Add the lemon juice
- Now bring the fruit mixture to a rolling boil for about 20 minutes and then do a wrinkle test. (This is done by placing a small plate in the fridge for 15 minutes to cool down. Drop a teaspoon of jam on the plate and push the jam with your finger. If it stays in place and has a gel-like consistency, your jam is ready to bottle.)
- If your jam is still runny cook for another 5 minutes and then test again.
- When your jam is ready, add the vanilla just before bottling and, stir well.
- Spoon the hot jam into warm jars. Without touching the inside of the lids screw onto the jars and flip upside down leaving them to cool down.
Easy homemade plum jam.
Equipment
- Large deep pot
- Jars and lids
- Ladle
- Baking sheet
- Oven
- Stove
Ingredients
- 1.5 kg fresh plums
- 1.5 kg sugar
- 5 ml Vanilla extract
- 2 tbsp Lemon juice
Instructions
- Safety first: Sterilize your jars.
- Cut the plums in half and take the stones out.
- Add the sugar and the plums to a large thick-bottomed pot.
- Slowly heat the fruit and the sugar and stir until all the sugar has been resolved.
- Add the lemon juice
- Now bring the fruit mixture to a rolling boil for about 20 minutes and then do a wrinkle test. (This is done by placing a small plate in the fridge for 15 minutes to cool down. Drop a teaspoon of jam on the plate and push the jam with your finger. If it stays in place and has a gel-like consistency, your jam is ready to bottle.)
- If your jam is still runny cook for another 5 minutes and then test again.
- When your jam is ready, add the vanilla just before bottling and, stir well.
- Spoon the hot jam into warm jars. Without touching the inside of the lids screw onto the jars and flip upside down leaving them to cool down.
Notes
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Bon appetit.
