Plum Jam

Happy Birthday Mom & Happy Belated Birthday Matt!!!

Plum Jam

Life got a little ahead of me the last two weeks and I was unable to get my birthday gifts out in time.  I did get cards out on time though :)

Two summers ago I made some plum jam with local plums I picked.  I made 13+ cups and mailed some for my family to enjoy.  My brother thought it was awesome and has asked for more many times.  I haven’t bothered to go down that road again since the experience was a bit much.  I had no idea how many plums you needed to make a cup of jam and estimated way over what I needed.  I had to use two pots and boil every mason jar I could find.  So this round I was looking to make 4+ cups.  I bought about 14 plums, half were ripe and half were a bit hard.  I wasn’t sure how they’d work out but I figured what’s the loss in trying.  Well this experience was delightful.  I keep my recipe simple and since I only had to boil 3 jars the overall process was easy and fun.

Plum Jam

  • 14 plums, seeded and chopped (skin on!)
  • lemon juice
  • sugar
  • mason jars and lids

1. Place a pot of water on the stove and bring to a boil.  (for jars)

2. Place chopped plums in a pot and place over medium heat on the stove.

3. Add some sugar to the plums.  Per usual I didn’t measure.  I probably added 1/2 cup to start and then added it as needed as it cooked.  Mix.

4. Add a few tablespoons of lemon juice.  Mix.

5. Bring to a low simmer and cook for awhile, mashing a bit as you go to help break down the harder plums.  I probably cooked mine for 45 minutes to an hour, adding sugar as needed.

I opt not to use pectin just because I don’t see the need.  To test to see if the jam is done scoop a small amount on a plate and place in the freezer to cool.  If it becomes thick just after cooling it’s done.

6. Place mason jars and lids in boiling pot of water.  Leave for a bit and then take out, I do this using two forks, and place on the counter.  I lay a dish towel down and set the jars on that.  Fill each jar to the fill line, place the lids on, and turn upside down to cool.  Once cooled flip over and lid should be sealed.  All of mine were.  This made about 6 cups which was perfect.  Two for Mom, two for Matt, 1 for Grams, and 1 for me!  (Grams has to get some since she started the jam trend throughout the Driscoll family).

I placed ours in the fridge and had a spoonful once it was chilled.  Absolutely delicious!  It’s so good I’m going to eat it by the spoonful and forget the pb&j’s!  The texture and consistency were spot on, and of course not too sweet.

This is good eats!

 

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