Update, May 2010 – I now have another recipe posted for plum jam. The new version is shelf-stable (uses real canning techniques) and is slightly easier because it doesn’t involve straining out the pits. Here’s the new plum jam post.
Plums are in season lately, which is great because they’re one of my favorite fruits here. We even have some plums from the 2 plum trees in our yard. I’m not that into making jam, but I love this jam and it’s pretty simple to make. Also, you don’t necessarily need canning supplies and pectin to make some jams, including this one. The pits in the plums actually have pectin in them that helps the jam thicken (at least these plums do). If you store this jam in the refrigerator and eat it within a month or 2, you don’t need to be so particular about having the right kind of jar or sealing it closed with heat.
3 1/2 C tart red plums, peeled
2 T water
1 C sugar (or to taste)
- Combine the whole plums with the water in a pan over low heat. Stir frequently.
- As the plums begin to soften and release some liquid, add 1/4 C of the sugar.
- The jam will need to cook for about 1 hour, until the fruit has fallen off of the pits and the jam is thick. During that time, gradually add the rest of the sugar. Mash and stir the plums as they cook.
- Let the jam cool and remove the pits. This can be done with a wide-holed strainer or just be taking the pits out with a spoon.
- Store in plastic containers or used jam jars in the refrigerator.
makes about 1 1/2 cups of jam