There are many varieties of plums out there, each lending its own unique colour and flavour to this simple jam. Because plums contain enough acid and plenty of pectin, it’s an easy jam to make without packaged pectin. Plums vary greatly in terms of sweetness, so you may want to adjust the sugar according to your taste.
3 lbs plums, pitted and roughly chopped
Juice of a lemon
3-4 (750 ml – 1L) cups sugar
1. Combine the plums, 1/4 cup water and lemon juice in a large pot, set over medium-high heat and bring to a simmer. Cook for about 20 minutes, until the fruit is very soft.
2. Add the sugar and bring to a full boil. Cook for 20-30 minutes, until thickened and jam-like. To test, use a candy thermometer (it will set at around 220°F) or place a small spoonful onto a saucer that has been chilled in the freezer – if it sets enough that your finger leaves a trail through it and the surface wrinkles, it’s done. If it’s still too runny (keep in mind it will thicken as it cools), continue cooking until it’s the texture you want.
Makes about five cups.
36 calories, 0 g fat, 0 mg cholesterol, 9.4 g carbohydrate, 0.1 g protein, 0.2 g fibre