The flavors of autumn shine in this jam. Many plum varieties are available from May to December. If you had a big harvest of plums earlier in the summer and froze them, now is a great time to make this jam. This recipe is for a small batch, which is nice for experimenting with additions of spices. And I find it easier to store in the refrigerator or freezer rather than processing it to be shelf stable.
Spiced Plum Jam
Ingredients
- 2 ½ pounds plums, whole
- 1 large lemon
- 2 cups sugar
- 1 pinch salt
- 1 dash cinnamon, allspice, ginger and/or nutmeg
Instructions
- Cut the plums into quarters or slices and remove the pits on a cutting board placed over a half sheet pan to catch the juices. The pitted plums and juice should weigh about 2 pounds.
- Add the plums, any juice, the juice of the lemon, sugar, salt and other spices in a 4-quart or larger saucepan. A small dash of the spices will give a subtle flavor and a more generous amount of the spices will be more pronounced, so add to taste. Combine thoroughly with a wooden spoon and bring to a boil. While cooking, you can use a potato masher to make it smoother.
- Cook, stirring occasionally, until it reaches 217–220°F or has thickened to jam consistency. This takes about 15 to 25 minutes. You can use the “plate test” by putting a small amount on a plate that has been in the freezer for a few minutes. As it cools, give the jam a nudge; if it wrinkles and there is surface tension, it is set. If it’s still very runny, give it another 5 minutes. Remember, the jam will thicken once it’s cooled.
- Let sit for 5–10 minutes, then fill sterile jars, leaving some space at the top. Add the tops and let cool, then store in the refrigerator or freezer. It will last in the refrigerator 1–3 months and in the freezer 6–12 months.
