Plum Jam

Name: Plum Jam
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 jars, each about 1 cup (250 ml)
Ingredients: 4 1/2 lb (2 kg) Italian or Mount Royal plums, ripe but firm, pitted (see note) and cut into large dice; 4 cups (840 g) sugar; 2 tbsp (30 ml) lemon juice

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Preparation 30 min
Cooking 45 min
Makes 6 jars, each about 1 cup (250 ml)
Freezes Yes

Take advantage of ripe plums to make a jam that reveals all their flavour. As they cook, the flesh becomes tender and a touch of lemon will help balance its natural sweetness. Spread this jam on toast, a croissant or a scone, but it works equally well with yogurt, cheese and certain desserts.

Featured in RICARDO Magazine Volume 24, Issue 7

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 4 1/2 lb (2 kg) Italian or Mount Royal plums, ripe but firm, pitted (see note) and cut into large dice
- 4 cups (840 g) sugar
- 2 tbsp (30 ml) lemon juice

Preparation

- In a large heavy-bottomed pot, combine the plums, sugar and lemon juice (see note). Bring to a boil. Reduce the heat and simmer for 30 to 45 minutes or until the jam has set, stirring often.
- Transfer to airtight containers or jars.
- To sterilize the jars filled with jam, place them in a pot and completely cover with water. Bring to a boil and continue boiling for 10 minutes. Sterilized jars will keep for 1 year at room temperature. Non-sterilized jars will keep for 1 month in the refrigerator or 3 months in the freezer.

Note from Ricardo

The pits can be left in during cooking. The jam will be thicker and slightly more bitter.

Try different flavours by adding ½ cup (125 ml) port wine, 3 to 4 whole cloves or 1 cinnamon stick.

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Plum Jam

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Ingredients

Preparation

Note from Ricardo

Personal Note