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Jam
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By Abra Berens
Published 2023
Jam ratio: 60:40 fruit to sugar. Find the tartest plums you can. I love Simka, Castleton, Stanley, Empress, or Damsons because of their striking dark color. Simply combine the fruit, pits removed but skins included, with the sugar and stew until the fruit is completely broken down. For a smoother jam, blend or food mill the skins; otherwise, leave chunky. Because plums have a good amount of pectin, the jam will firm up nicely when cooled.
- What isn’t plum jam good on? I can’t think of anything. Naturally, spread on toast slathered heavily with butter, top panna cotta, swirl into homemade ice cream, or place at the bottom of a dish of crème brûleé before baking the custard. Plums also love pork of any kind, so spoon a bit over just-roasted pork loin or grilled pork chops.