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.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 3 cups 1x
Ingredients
Scale
- 560g (1.2 pounds) plums, stoned and roughly chopped
- 60ml (1/4 cup) water
- 400g (2 cups) granulated sugar
- 3 teaspoons lemon juice
Instructions
- 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.
- 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.
- Keep cooking until the jam coats the back of your spoon. It’ll still be runny, but will thicken some more once it cools.
- 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.
Find it online: https://www.sugarsalted.com/small-batch-plum-quick-jam/
