Plum Jam

So we found these plums.

Beautiful, aren’t they?

Well, as it turns out, we needed some jam. Not the cacophonous jam, just some delicious jam for our toast in the morning. So we made some.

I started by washing the plums and grabbing a discard bowl for the plum pits. Pits love plums but jam doesn’t love pits. Drama. I know.

I broke open the plum, but the pit didn’t want to come out.

So I had to mutilate the thing, but I was victorious over the stubborn pit.

I doesn’t really matter how you bust the fruits open. The plums can be in two pieces, three pieces, or fifty pieces… (well maybe not fifty, but you get the idea.)

Let’s see what’s inside this purple one.

Yet another produce color switcheroo.

The outer skin is purple and the inner fruit is yellow.

Well, that was fun. Notice I’m not homogeneously picking out the exact same plum. You can have all of the same variety or mix them together. It’s really up to you and the level of adventure in your adventurous spirit.

Check out this red one!

I think I’m just going to eat this one. It’s too tiny to make an impact anyway… (shameless)

I have enough pits over there to start a plum tree. Maybe I can mail them to someone who has a yard and enough water to grow such a tree.

And we’re ready. All of the plums are busted open, their pits are removed and their ready for some serious summer heat!

Into the pot go the plums (and nothing else). I’ve got the heat turned onto medium-high. (Watch out: You’ll want a heavy-bottomed pot for this one. The sugars will burn the dainty thin pans.)

Since even the sweetest of plums are notoriously sour in jam, I’m adding a half-cup of sugar… (I have about a cup or so in plums here.) I suppose you could add honey too… though I have never tried it…

You can see instantly that the juices from the plums start to bubble up.

Anyone trying to sell a house? Forget the “fresh baked cookies” … this smell will seal the deal!

After an initial stir…

I added a half-cup of water.

And I stirred some more…

Finally, I covered the entire operation and let it bubble together for about five minutes.

Removing the cover…

Hello color upgrade!

…Still stirring…

You can see the fruit starting to disintegrate.

After throwing the cover back on for another minute or two, we really see some intense bubbles starting to form.

The thickness of the jam comes from the heating and cooling process. If it’s not quite thick enough, leave it on the heat a little longer. You’ll know when it’s done when it’s slightly thinner than your desired outcome. As it cools, it will become thicker and thicker. And you can’t go wrong: thin jam makes a delicious syrup!

Let’s check the viscosity status…

Getting thicker! Can you believe it? We’re not adding any extra pectin, etc. I’m going to turn the heat down to low, to start the cooling process.

It reduces down to a small amount. The fresh jam will be freshest for about a week, so I like to make just enough for Mark and me. If we had two more people around, I’d double the recipe.


Thick gooey goodness.

We’re getting to the point where the thickness is just slightly thinner than I’d like the final product. So, I’m going to transfer it into a container.

At this point you may be thinking, “That’s nice, but I don’t want to clean that sticky mess out of the pot!” Well, are you in luck? I have a trick for you!

Pour some water into the pot, cover the pot and bring it to a boil.

The steam loosens the gunk off the sides of the pot, and the jam along the base reduces into the water. Today, I used my wooden spoon to loosen the jam from the pot walls, but you could fill the pot very full and the water would do the job for you. Once the water cools, pour it out and you will have a next-to-clean pot! Yay!

Also, depending on how much water you boil, you could use the jam-water as a simple syrup for drinks or other creative endeavors. …Plum lemonade anyone?

Well, that’s it.

Plum Jam. Simply delicious. Enjoy!

This entry was posted in Color, Recipes, Red and tagged , , , , , , , , , , . Bookmark the permalink. Both comments and trackbacks are currently closed.
  • MSD

    This looks so tasty. Thank you for a delightfully written, simple recipe! I’m inspired!

    • Art & Table

      I’m glad! Please make some, and let me know how it goes!