I like to keep my plum jam simple.
Plums, and sugar.
No pectin, no spices, nothing but raw sugar and plums.
This is the only jam that I make this simply-even my strawberry jam is made with black strap brown sugar. Not the plums.
Just plummy goodness. I love to use plum jam as a stand in for plum sauce on chicken and in stir fries.
By all means, add some cinnamon and mint, I mean, it’s awesome that way. But there’s something about how really awesome plums cook down that has me in love with the simplicity of this jam.
*You don’t need to peel plums for jams. The skins will cook down, but if you really want to-go right ahead.
Blue Plum Jam
Half and stone your plums, placing into a large glass jar or bowl.
Add about half as much raw sugar as you have plums (so 1 cup sugar to 2 cups fruit).
Place in the fridge and let macerate at least overnight. They can sit longer than that if necessary.
Cook down about 20-30 minutes, or until you hit jell point or the consistency you like.
Place into clean jars and store in the fridge or freezer.
*You can water process this jam in half pints for 10 minutes. Add a little lemon to cut the sweetness if you would like.
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