Condiments & Extras

Plum Jam

Name: Plum Jam
Prep time: 30 min
Cook time: 6 h
Ingredients: 1 kg plums; 500 g sugar

Prep

30 minutes

Cook

6 hours

Bright, soft-set, and deeply fruity, this plum jam cooks down into a thick, spoonable preserve with a fuller, darker finish than lighter stone-fruit jams. It is a simple pantry jam that leans on fruit, sugar, and time more than extra ingredients.

Ingredients

1 kg plums
500 g sugar

Instructions

1
Wash the plums, pit them, and grind or crush them. Transfer the fruit to an enamel-lined pot. Stir in the sugar. Cook over low heat for about 6 hours, stirring from time to time, until thickened. Sterilize the jars in the oven for 20 to 30 minutes. Ladle the hot jam into the warm jars. Seal the jars and let them cool fully.

Best Served With

toast, blini, yogurt, cottage cheese fritters, or soft cheese

Cook's Note

Cook the plums slowly and stir regularly so the fruit thickens without catching at the bottom.

Why This Recipe Works

A long, slow cook gives the plums time to break down and thicken naturally, while the sugar concentrates the fruit and helps the jam hold. Keeping the heat low preserves a deeper plum flavor without scorching the pot.

Make It Yours

Add lemon juice for a brighter finish. Add cinnamon for warmth. Blend part of the batch for a smoother texture. Cook a little less if you want a looser jam.