Small Batch Plum Jam

Making plum jam couldn't be simpler with this easy recipe for a Small Batch Plum Jam made with fresh plums and without added pectin.

Small batch homemade jams are a lot of fun to make. With so many options possible you could choose a different flavour everytime. The idea of making jam out of plums first came to me when I discovered how delicious cooked plums were after making this Plum Upside-Down Cake last year.

Luckily my parents have a plum tree in their backyard so I get to make new recipes with plums every year. This Small Batch Plum Jam requires a few ingredients and less than 30 minutes of your time.

How to Make Plum Jam

Making a small batch of jam means you don't need to worry about the equipment or the extra steps necessary to prepare the jars for making shelf-stable jam since you can simply refrigerate this quick plum jam.

All you need are four ingredients to make this jam. You'll notice the list of ingredients doesn't include pectin. That's because plums naturally contain pectin in its skin and so you don't need to add any to make the jam gel. That's why fruits that naturally contain pectin are great for jam making.

Ingredients Overview:

• Plums. You will need one pound of fresh plums.
• Sugar. Granulated or preserving sugar is best for making jam.
• Lemon juice. Two teaspoons to one tablespoon of freshly squeezed lemon juice. If you like things on the tangier side go with one tablespoon. Because lemons are high in pectin the lemon juice combined with the sugar helps thicken the jam.
• Cinnamon. A stick of cinnamon is used to infuse the jam with a touch of spice. This is optional, but I find it adds just a hint of cinnamon to the jam and compliments the taste of plums nicely.

Steps Overview:

1. Wash and cut the plums in half. Remove the pit and chop each half in quarters.
2. Add all of the ingredients to a medium-sized saucepan.
3. Cook over high heat stirring to dissolve the sugar.
4. Bring the mixture to a boil, stirring often to avoid burning the fruit.
5. Lower heat to medium-high and let the jam boil for about 12 minutes, stirring frequently until it thickens. If you don't like pieces of fruit in your jam, use a potato masher or a fork to mash the fruit.
6. Check if the jam is ready by making a streak with your finger down the back of a jam covered spoon. If the gap stays clear (see picture above) then you know the jam is ready. If the jam is still runny then boil it for a few minutes longer and check again.
7. Once the jam has thickened to your liking remove it from the heat. Remember the jam will thicken a little as it cools.
8. Let the jam cool a bit before transferring it into a clean jar.
9. Let the jam cool completely, seal the jar and refrigerate for up to 3 weeks.

Tips:

• If you prefer a plum jam without pieces of the fruit's skin, you could use a fork to remove the plum skins from the jam once it's cooked. Or you could chop plums finely in a food processor before cooking them. Don't peel the plums as its skin contributes to the colour and flavour of the jam.
• If you are watching your sugar intake you could use a little less sugar than stated in the recipe. Taste the jam while you are making it and if it's not sweet enough you could add a bit more sugar.
• You could skim off any foam that appears on top of the jam while it boils.

This recipes yields one small jar of a beautiful ruby red coloured jam with a slightly tangy taste and just a hint of cinnamon spice.

How to Serve

Plum jam could be enjoyed spread on toast, on these Irish Scones or on pancakes. You can also swirl it into yogurt or a bowl of oatmeal. And if you want something a bit more decadent you could top a slice of vanilla pound cake with it or even use it to bake these delicious jam and nut bars.

Enjoy!

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