plum jam

a recipe by
Francine Lizotte
Surrey South, BC

With only 3 ingredients and no pectin, this delicious recipe should certainly be on your "to do" list this summer.

serves 8 -250 ml jars
prep time 5 Min
cook time 45 Min
method Stove Top

Ingredients For plum jam

  • 4 lb
    damson plums, washed, pitted and quartered
  • 1/2 c
    orange juice
  • 4 c
    granulated sugar

How To Make plum jam

  • 1
    Place the prepared plums in a large bowl and pour the orange juice over. Stir to coat and let it macerate for 15 minutes.
  • 2
    In a large pot, add a quarter of the plum mixture and cover it with 1 cup of sugar. Repeat with another ¼ of fruit then cover with another cup of sugar and continue until all the fruit and sugar is in.
  • 3
    Set the heat to medium and stir very well until the sugar is melted, about 4 to 5 minutes.
  • 4
    Increase the heat to high and when the mixture just starts to boil and creates some foam on the surface, turn the heat down to medium-low. Simmer gently for 40 minutes, stirring often.
  • 5
    About half an hour later, using an immersion blender, process until most pieces are chopped leaving some little chunks in it. Scoop up any foam and discard it.
  • 6
    Do a test by plunging a spoon in the mixture that was sitting in an ice water bowl and then dried off, and scoop up some jam. Let it cool off at room temperature and if it lightly sets up, the jam is ready. Keep in mind that as the jam cools off, it will get thicker.
  • 7
    Remove from the heat and right away, fill up the sterilized jars, leaving ½-inch head space. Seal and transfer jars into a boiling water bath. Make sure the jars are covered with at least 1 inch of water.
  • 8
    When the water returns to a full boil, start the timer for 10 minutes.
  • 9
    Lift jars and transfer them on a wire rack away from any draft to cool completely, about 12 hours. Makes 8 -250 ml jars
  • 10
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/_pYF8XBWg0k
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