Small batch plum quick jam

Recipe for small batch plum quick jam! The easiest way to make wonderful plum jam, that is great on bread, pancakes, yogurt, oatmeal and more.

Sooo… you know how I said last week that I like to turn fruit into syrup and jam? Well, here we are. I’m sure you’re not surprised. It is plum season after all.

Plum jam reminds me of home. It just makes my heart feel all fuzzy and warm. If it were up to me I’d change the dictionary definition of “home” from what it is to “plum jam cooking on the stove”. And then I’d move to Vermont.

Recipe for small batch plum quick jam! The easiest way to make wonderful plum jam, that is great on bread, pancakes, yogurt, oatmeal and more.

If any of you have seen Scandal, then you know about the fantasy Olivia and Fitz share about having a house in Vermont where they’d just cook jam all day long. That’s a nice fantasy to have, isn’t it? I sometimes think about living like that, some place outside the city, with almost no traffic or lights, just the sound of trees and moonlight.

But let’s continue with that fantasy some other day, I have to talk to you about this jam now. First, I just want to say that I think making jam at home is such a cool thing to do. It really is. I know there’s this stereotype of grandmothers making jam but you can be a 20-something jam-making rockstar, you know?

Recipe for small batch plum quick jam! The easiest way to make wonderful plum jam, that is great on bread, pancakes, yogurt, oatmeal and more.

[one-half-first]Recipe for small batch plum quick jam! The easiest way to make wonderful plum jam, that is great on bread, pancakes, yogurt, oatmeal and more. [/one-half-first]
[one-half]Recipe for small batch plum quick jam! The easiest way to make wonderful plum jam, that is great on bread, pancakes, yogurt, oatmeal and more. [/one-half]

Recipe for small batch plum quick jam! The easiest way to make wonderful plum jam, that is great on bread, pancakes, yogurt, oatmeal and more.

And making jam is easier than it looks, however I’ll admit right now that I never used to do it. Partly because I just don’t have the room for jars upon jars of jam. And partly because a part of me was afraid. What if I mess it up? Ruin all that fruit? Those are some scary thoughts. But I got over my fear and I started making small batches of quick jam. Also, I’m not that good at saving things for later anyway.

So if you’re like me and want to make some no-fuss jam that you can finish on your own…then you need to make this small batch plum quick jam. It’s exactly what the name suggests. You get a small batch of jam that you have to use up in about 3 weeks, which shouldn’t be a problem. And it’s so quick to make. You just cook the fruit and sugar together, mash it a bit and that’s it.

Recipe for small batch plum quick jam! The easiest way to make wonderful plum jam, that is great on bread, pancakes, yogurt, oatmeal and more. Recipe for small batch plum quick jam! The easiest way to make wonderful plum jam, that is great on bread, pancakes, yogurt, oatmeal and more.

Now, this small batch plum quick jam recipe really makes a small batch, but it’s big enough that you can enjoy the jam in many different ways. I love to put it on bread over some butter, because that is like the definition of childhood for me. And comfort. Then I love it on pancakes, yogurt and porridge. You could even use it in baking! There are so many options.

Let’s start jamming!

Recipe for small batch plum quick jam! The easiest way to make wonderful plum jam, that is great on bread, pancakes, yogurt, oatmeal and more.

Small batch plum quick jam
 
No fuss quick jam that tastes like plum heaven!
Recipe makes about 700ml / 24 fl oz / 3 cups plum jam.
Ingredients
  • 560g (1.2 pounds) plums, stoned and roughly chopped
  • 60ml (1/4 cup) water
  • 400g (2 cups) granulated sugar
  • 3 teaspoons lemon juice
Directions
  1. Put plums and water in saucepan and cook on medium heat for about 10 minutes, until plums are tender and their color has changed from blue-purple to a deeper red. Whisk in the sugar and let it dissolve without boiling. Keep cooking on medium for 5 minutes and stir occasionally.
  2. Increase the heat to medium-high, bring mixture to a boil and add the lemon. Keep cooking until the plums start falling apart, about 10 minutes and as they do, mash them with a potato/fruit masher.
  3. Keep cooking until the jam coats the back of your spoon. It’ll still be runny, but will thicken some more once it cools.
  4. Remove jam from heat and pour into clean jars. Cover with lid and let cool completely before transferring to the refrigerator. Store for up to 3 weeks.
Notes
Know that this type of quick jam won’t be as thick and hard as a classic jam would be. If you want it super thick and jellied, you can add pectin as you make it or even just some cornstarch. Personally, I prefer it a bit more smooth, as it mixes great into yogurt or porridge.

I use Weck jars to store this jam, but you can use any canning jaravailable to you. Or even a simple glass storage container.

 

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6 Comments

  1. Fatimah wrote:

    Oh man I must get my hands on some more plums…that toast looks amazing!

    Posted 10.5.17 Reply
    • Alice wrote:

      Definitely try to! If you get a good deal, you could even freeze some. 🙂
      And thanks!

      Posted 10.5.17 Reply
  2. Denise wrote:

    Thank you so much! I eat low-carb, so I made it with xylitol and added a sprinkle of xanthan gum (instead of corn starch) to solidify it. It’s delicious!

    Posted 10.29.17 Reply
    • Alice wrote:

      Hi Denise, thank you for sharing your substitutions with us, in case anyone wants to do that as well! 🙂
      I’m happy you enjoyed the jam.

      xo

      Posted 10.30.17 Reply
  3. Chelsea wrote:

    When would I add the cornstarch to thicken it?

    Posted 5.30.18 Reply
    • Alice wrote:

      Hi Chelsea,
      once the fruit has fallen apart and you’re still cooking the jam.
      Mix 1-2 tablespoons (two will give thicker results) of cornstarch with equal amounts of cold water. Once this mixture is smooth with no lumps, stir it into the jam. Bring to a boil and keep cooking and stirring for a few minutes, until the jam is thicker and you can’t taste the starch anymore.
      Remove from heat and pour into jars.

      Posted 5.30.18 Reply