At my recent trip to the grocery store I came upon piles of plums on sale. I love to take advantage of fresh fruit, in season. I considered making plum pie, but decided instead that I wanted to preserve some of this flavorful fruit for later in the year. Plum jam was in my future, and it can be in yours too!
This is a super-simple jam. Just three ingredients. No pectin. No preservatives, except sugar. This can be made as refrigerator jam, or refer to The Allergy-Free Pantry or another reference to learn how to safely preserve jam.
Makes 3 ½ to 4 pints
6 cups of plums
2 cups organic cane sugar
1 ½ tablespoons lemon juice
Wash the plums, slice them, and remove the seeds. Keep the skins on, for color. Combine the plums and sugar and let them sit for an hour until juicy.
Add the lemon juice. Bring the mixture to a boil over medium high heat, stirring occasionally. Reduce the heat to medium and boil for 20 minutes until most of the skins have separated. At this point, skim off as many skins as you can find. Boil for another 10 minutes, stirring frequently, until thickened.
I think this is my new favorite jam!