Plum Jam

Recipe from Food & Wine
Plum Jam
Frances Janisch
YIELD
Three 1/2-pint jars
PREP TIME
1 hr
TOTAL TIME
1 hr 40 mins
by 5  people
add your rating
add a comment
Ingredients
  • 2   pounds small plums, such as Italian prune plums, pitted and cut into 1/2-inch wedges
  • 1 1/2  cups sugar
  • 1/2  lemon, seeded
Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Directions
1. 
In a large, nonreactive saucepan, toss the plums with the sugar and let stand, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.
2. 
Squeeze the lemon over the plums, add it to the saucepan and bring to a boil, stirring until the sugar is dissolved. Cook over moderate heat, stirring, until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
3. 
Discard the lemon and spoon the plum jam into three 1/2-pint jars, leaving about 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.
Comments
Back to Top