Super easy and delicious Spiced Plum Jam, made with fresh plums, and without pectin. Great way to use up extra and/or overripe plums. Perfect for gift-giving too.
INTERMEDIATE - Easy recipe to follow, HOWEVER, you will need to understand what to look for in the jam test. Also requires knowledge of sterilizing jars. Will need to exercise caution as the jam and jars will be very hot at this stage. US based cup, teaspoon, tablespoon measurements. Common Measurement ConversionsMakes about 4 - 4 ½ pints.
7ozgranny smith green applesgrated (1 - 2 green apples)
Wash the plums well. To remove the seeds - first cut the plum in half. Next, cut the plum half with the seed, in half again (into quarters). One of these quarters will have the seed attached, which you can easily pull out. Alternatively, you can cut the plum flesh around the seed.
Repeat with all the plums.
Cut all the plums into 1 inch chunks (roughly). It’s OK if the plums are a little crushed at this point, since they will be cooked down anyway.
WEIGH the chopped plums, so you can decide how much sugar needs to be added. Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too).
Add sugar, salt, lemon juice and spices into the bowl. Mix well.
Cover with plastic wrap and refrigerate for at least 8 hours (or up to 48 hours). Also, place some small saucers / bowls / spoons in the freezer for the jam test (explained below).
When you're ready to cook the jam, scrape all of the plum-sugar mix into a large pot. Add the grated apple and stir to combine.
Bring the mixture to a boil over medium-high heat. Stir the mixture to let it heat evenly. Lower the heat to medium - medium low, and cook until the fruits start to soften.
MASH the plums with a potato masher, OR you can pass about ¾ of the mix through a food mill (this will remove the skins).
Continue to cook the plums until the mixture reduces and starts to thicken slightly. Stir frequently to prevent the jam from sticking to the bottom and burning. While the jam is cooking, sterilize some heat-proof jam jars and lids.
Check the temperature of the plum jam every 10 - 15 minutes (more frequently as it thickens more). Cook the jam until the temperature reaches 220°F (105°C).
If you don’t have a thermometer, you can perform the JAM TEST. To do this, drop a little jam on a frozen surface (saucer / bowl / spoon). Then keep it in the freezer for about a minute and check the consistency. If the consistency is jelly-like without being runny, then you’ve cooked the jam to the right temperature. (If you run a finger through the jam to create a streak, the jam shouldn't join back up in the middle to fill the streak, if it's at the right consistency).
Remove the pot from the heat.
Using clean tongs, clean ladles and clean paper towels, carefully ladle hot jam into the hot, sterilized jars. Please be careful, as the jam and jars will be very hot at this stage (wear gloves or oven mitts to protect yourself).
Screw on the lids while the jars are hot. As the jam and jars cool down, this will create a seal.
Allow the jars to cool to room temperature completely. Then label and store.
Storage - since this plum jam has less sugar than regular jam, it will not last as long as regular jam. However, it should still last a few months, if jars were sterilized properly.