An easy recipe for plum jam, that makes a delicious small batch that will last you weeks in the refrigerator. No canning involved, this is a simple and quick process.
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 mixed with water. Personally, I prefer a jam that's less thick, as it mixes great into yogurt or oatmeal.You can adjust the amount of sugar to your taste and add a bit less. If using different fruit, adjust the sugar levels to the ripeness and flavor of the fruit. For flavor variations, you can use different spices and add them to the jam as it cooks. Cloves, star anise, cinnamon sticks and cardamom are all great choices. For a more mellow flavor, whisk in some vanilla instead.