Plum Jam
Plum Jam is a simple, high-pectin jam.
Can be spread on bread or used as a base for plum tarts.
> 60min
Easy
Ingredients
For how many kilos of fruits?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Directions
Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Cut the plums in half and remove the pits.
Cut them in small pieces.
In a large saucepan, add the plums, the sugar, the lime juice, the lime zest and the vanilla liquid (optional). Mix well.
Taste the plums. If it's not too sweet, you can add more sugar.
Let marinate for 3 hours.
Add the water and let it boil over low heat, stirring well until the sugar dissolves.
Cover and simmer for 25 minutes, stirring regularly. Be careful not to let the jam burn. Add a little water if necessary. Cooking time may vary depending on the amount of fruit added and its firmness.
Remove any foam that forms on the surface at the end of cooking or regularly.
Optionally, add the agar-agar and cook for another 5 minutes. This ingredient helps the jam solidify.
Check the cooking time by pouring a few drops onto a cold plate, then tilting the plate. If the drop solidifies slightly, the jam is ready. If not, continue cooking for a few minutes, watching carefully.
Remove from heat.
Then take a potato masher and gently mash the fruit (or use an immersion blender) until you get the desired consistency.
Let stand for 10 minutes.
Pour the jam into the prepared sterilized jars, leaving a 6 mm headspace. Clean the edges and seal the jars. Turn them upside down and let them cool completely at room temperature.
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Can be consumed with...
