A few days ago my neighbor Jill stopped by with a bag full of ripened Italian plums just picked from her trees minutes earlier. Instantly I knew I would have to make plum jam using the vibrant orangish-peach flesh. All the jams I’ve made this year have been made without using pectin and are ridiculously easy to make. Plum jam is no exception. All you need is fruit, or in this case plums, sugar, and a squeeze of lemon. That is it. Pretty easy huh? So make some plum jam with the bounty of the season. Enjoy!
Easy No-Pectin Plum Jam Recipe
Ingredients:
2 cups chopped plums, peels removed
1 cup sugar
1 Tbl. lemon juice
Directions:
Cook plums and lemon juice on medium heat for 5 minutes. Add sugar and stir until everything is well combined. Cook for an additional 15-20 minutes until the thickness of the jam has been reduced to the consistency of thick honey or 220 F. degrees stirring occasionally. Skim off the foam, remove from heat, and allow to cool. Enjoy!
Cutting, pitting, and peeling the plums the good old fashion way.. with my fingers and paring knife.
The fruit of my labor.
Just a little squeeze of lemon will do.
Step 1: Cooking the plums by themselves for a few minutes.
Step 2: Adding the sugar to begin the process of reducing and preserving.
Step 3: Watching the fruit break down and reducing the liquid.
Final Step: Nothing. Congrats, you’re there.
I don’t think you need to peel plums, as the skins cook down and provide the pectin needed to thicken, at least that is the way I’ve been making my jam.
One is probably plenty.
How many jalapenos did you use? Sounds awesome!