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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 10 minutes
Cook 30 minutes
Servings 3 cups

Ingredients 

  • 560 g 1.2 pounds plums, stoned and roughly chopped
  • 60 ml 1/4 cup water
  • 400 g 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.