Make Ahead

Spiced Plum and Port Jam

August  4, 2010
Author Notes

I am a fan of using the no sugar required pectin to make my jams - this allows for a shorter cook time and a fresher fruit flavor in your jam, and also allows you to use much less sugar (if you want, if you like your jam quite sweet then by all means add more!). For this jam I used a combination of red and black plums - you want to pick ones that are still fairly firm, so they hold some texture when you cook them. Two notes 1) if A&M keep selecting jam friendly themes then I am going to need to rent a storage space, so maybe next week could be squid week or something? and 2) do they really have to put a little annoying sticker on EVERY SINGLE PLUM? Jeeze - aargersi —aargersi

Test Kitchen Notes

Who would ever think that plum jam could be elegant? Yet that’s exactly how I’d describe this perfection in a jar. Aargersi’s subtle, exquisite spice combination takes the lovely duo of port and plums to new heights. Savoring this jam, you can’t actually taste the port, nor can you recognize any individual spice used in it. You just taste a rich, brilliant blend of flavors. This is without question one of the best jams, of any kind, that I have ever made. If you make only one batch of jam this year, make this one. It’s simply that good. - AntoniaJames —The Editors

  • Serves way too many jars of jam
  • 8 cups pitted chopped plums (about 1/2 inch chop so you have a nice chunky jam)
  • 1 cup ruby port
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Chinese 5 spice
  • nutmeg (I ground mine in fresh - maybe 1/4 to a half tsp)
  • 1 tablespoon unsalted butter
  • juice from 1 lemon
  • 1/2 cup white sugar
  • 1.75 ounces package NO SUGAR NEEDED pectin
In This Recipe
  1. If you are canning, sterilize and prepare your jars. I got 3 8 oz, 5 4 oz plus extra for the fridge
  2. Mix the pectin and white sugar together and set aside. Put a tablespoon in the freezer.
  3. Put everything else in a pot and bring to a boil, then turn down and simmer for 10 - 15 minutes, until the plums soften. At this point I use a potato masher to mash the jam a bit, but I leave some chunks too. Do this according to how you like your jam.
  4. Stir in the sugar and pectin and bring your jam back to a boil for a minute or so, stirring all the while. Taste for sugar and add more if you want it sweeter. Now take a bit of the liquidy part and drizzle it onto the back of the frozen spoon. Run your finger through it - it should separate and be, well, jammy.
  5. If you are canning, process the jam accordingly (into sterile jars, new tops on, rings on loosely, boil for 10-15 minutes, then take them out and smile while they pop pop pop), if not then put it in some sort of container and refrigerate. You will have plenty for friends and neighbors.
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  • em-i-lis
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I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage