Lisa Atwood, Rebecca Courchesne, Rick Field

Plum Jam

Name: Plum Jam
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Ingredients: 2½–3 lb (1.25–1.5 kg) plums such as Santa Rosa or pluots such as Flavor King, halved, pitted, and quartered (about 8 cups); 2½–3 lb (1.25–1.5 kg) plums such as Santa Rosa or pluots such as Flavor King, halved, pitted, and quartered (about 8 cups); ½ cup (4 oz/125 ml) fresh lemon juice; 3 cups (1½ lb/750 g) sugar; 2½–3 lb (1.25–1.5 kg) plums such as Santa Rosa or pluots such as Flavor King, halved, pitted, and quartered (about 8 cups)

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

This vibrant jam goes well with sweet or savory dishes: spoon it over vanilla ice cream or use it to deglaze a pan after cooking pork chops. Plums call for more sugar than other stone fruits because of their bitter skin, which contains much of the plum flavor and pectin.

Ingredients

2½–3 lb (1.25–1.5 kg) plums such as Santa Rosa or pluots such as Flavor King, halved, pitted, and quartered (about 8

Preserve
Vegan
Gluten-free

Method

In a large nonreactive bowl, gently toss together the plums and sugar. Cover and let stand at room temperature for at least 4 hours or up to overnight in the refrigerator.

Have ready hot, sterilized jars and their lids. Place 2 or 3 small plates in the freezer.

Transfer the plum mixture to a large nonreactive saucepan and add the lemon j