I can’t share how good this plum jam is – and while we are still in stone fruit season here in Australia I’ll continue making this jam! These beautiful plums turned into two jars of plum jam. If you’re doing long term jam preserving then I would add more sugar to make sure the jam sets and stands over time. I like an equal balance of sweet to sour so if you feel you need more sugar just do so! This jam will last a few weeks in our house but really it could last in your fridge for many months…nothing really does compare to freshly made jam that you can create yourself. In this recipe I’ve just used two ingredients – no water or lemon juice.
My main tip is to use plums that are ripe or even over ripe. Since ripe plums contain additional natural sugar I feel the flavour is more vibrant. I have had friends though that made this recipe with firm plums and it still worked nicely, they just added a bit extra sugar and some extra cooking time to break down the plums.
This plum jam is beautiful over toasted sourdough, butter and a side of tea or coffee, or it's delicious with crepes, pancakes, or used as a filling for plum cookies. Try it with a chocolate buckwheat cake or even just with a scoop of vanilla ice cream!
Enjoy! —Anastasia Zolotarev
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