Monday, August 5, 2013

Small Batch Plum Jam - no pectin and lower sugar

I know I'm supposed to eat fruits and veggies year round, but it's really these gorgeous, juicy, ripe summer fruits that steal my heart.  And living where I do, I not only enjoy a plethora of farmer's markets, but I also have Dad and Capt. Greg.  While Dad keeps my bowls filled with peaches, lemons (no limes anymore... he cut down the tree... but we are back on speaking terms ;), tomatoes and fresh scallions, it's my neighbor, Capt. Greg, who brings these beautifully plump and brilliantly purple plums that we simply can't get our fill of (you may remember Catp. Greg's Plum Perfect Gelato).

For about two weeks in mid-July our neighborhood is filled with more plums than we know what to do with and everyone fervently works on inventive recipes incorporating the fruits.  I've seen tarts, breads, stewed plums for ice cream, salad dressings and even a plum chicken marinade.  My use, Plum Jam, may not be the most inventive, but I've been loving it for weeks in the early afternoons on almond butter sandwiches or stirred into Greek yogurt with granola.

Our Plum Jam is on the tart side, just like I like it, and uses no pectin and lower sugar than other versions to let the fruit itself shine through.  Used on a sweet breakfast scone, on top of that almond butter sandwich or as a swirl into creamy vanilla ice cream, Plum Jam is a treat in its own right.  Next season can't come fast enough.


Plums

Plum Jam
Tart and bursting with the flavors of summer, this jam makes my heart sing.
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Plum Jam - no pectin and lower sugar
2 lbs red plums
Scant 2 to 2 1/4 cups sugar
2 Tbs freshly squeezed lemon juice

Cut washed plums in half and remove pits.  Further cut plum halves in half and place in a large bowl.  Add the sugar and lemon juice and mix well.  Set aside for about an hour, stirring once.

Place a small plate in the freezer (for later - to test if jam is ready to be jarred).

Pour the plum and sugar mixture into a large non-reactive pot and place over medium-high heat on the stove.  Bring to a simmer.  Reduce heat to a medium-low/medium heat and simmer for about an hour or until the mixture becomes dark and thickened.

When jam appears thickened, remove the plate from the freezer and place a small dollop of jam in the center.  Return the plate to the freezer for about 2 minutes then remove again.  Touch the edge of the jam with your finger, it should wrinkle up a bit and feel thick.  If it's still runny, then it is not ready and you should continue simmering for another 5 - 10 minutes.  Repeat test until jam is thickened to desired consistency.

Pour jam into clean containers and allow to cool on the counter.  Cover and refrigerate for up to 4 weeks.

Liv Life Note:  I am not an expert on canning as my one attempt did not turn out well.  Follow the directions of a proven canning site for proper canning procedures. 

Plum Jam - no pectin and lower sugar


21 comments:

  1. Replies
    1. Alicia... we really enjoyed it. Will wait all year for the next plum season!

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  2. I love home made jams and this looks really yumm especially without all the pectin.

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  3. I adore plum jam! We had a purple plum tree in our old house and I made some beautiful jams with the fruit. This ruby red variety has me envious though. It's gorgeous. I love that you added a zip of lemon juice too.

    On another note....I hope you waited a sufficient amount of time before forgiving your father. I can't believe he chopped down 'your' tree!

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  4. Thank you so much for this! I LOVE plum jam but I hate it too sweet - so this would be brilliant for me. :-)

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  5. Oooh - love this recipe - thanks so much for sharing!
    Shashi @ http://runninsrilankan.com

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  6. I wish you could ship some my way! :)

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  7. Do you think you could use honey instead of sugar?

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    Replies
    1. Lisa... I know there are a few rules about substituting honey in recipes, but I did find a couple of posts that explained. One talked about adding a bit less honey than you would granulated sugar. And here is another post that uses honey in the jam!! Looks awesome!

      http://www.theblissfullycontentlife.org/2012/07/making-jam-without-pectin-and-using.html

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  8. I don't know why, but I can't never figure out what to make with plums. That's why we're featuring them at Seasonal Potluck this month (ha ha, for my own inspiration!) I'd love if you'd link up this recipe http://www.seasonalpotluck.com/summer/august/plums/

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  9. I have a friend who gifts veggies from her garden, but she has no fruit trees. Jealous! And I love this simple jam. Plum is a favorite! I actually love it over vanilla ice cream. But it's a secret :D

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  10. I always search the fridge for the tart jams (hubby likes strawberry and raspberry). Your plum is exactly what I crave. I've never made jam, but you've inspired me to try a freezer variety...I think I could do it :) And it will be plum!

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  11. I love tart jams and you are lucky your neighbor brings you these gorgeous plums. I love the lack of pectin in this jam. I love naturally occurring and not harvested pectin as it occurs in plums. Beautiful color and you captured it so well.

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  12. Kim, what a wonderful problem to have, more plums than you know what to do with! This jam sounds so...... wonderful. I love the deep, vibrant color and I know it must have smelled wonderful as it simmered away!

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  13. Just finished cooking this and poured into 2 jars. Can't wait to try the finished cooled product. I did try a lick of the spoon and it tasted great! My husband will be thrilled - his mom used to make him plum jam when he was a kid. Thanks for the recipe!

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    Replies
    1. You're so welcome!! I'm so excited that you made it and that the recipe was a good one for you!!

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  14. I used your recipe last weekend as the basis of canned jam for bunches of Italian plums. It was my first time canning and was the perfect, simple recipe. It turned out fantastically! Thanks! www.leenb.com/preserving-plums

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  15. Yay!!! I'm so happy you enjoyed it!! We made two batches this year. Can't wait till next season!!

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  17. Looking forward to the results. Got some simmering away as I speak. Fingers crossed.

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