Plum Jam (That I Sort of Want to Eat With a Spoon)
I raided a neighbor’s Italian plum tree (we have one in our backyard, but it gave us exactly 9 plums this year–boo), with permission of course, and came home with a bowl of the most beautiful and luscious little plums ever. What to do with them? Jam!
I used my new labels! (Total stationary and office supply nut here.) Then, we packed them up and distributed them to the neighbors (including the neighbor who let us ravage her tree).
UPDATE: Hi everyone! So a lot of you have emailed me for the recipe. Here it is:
Plum Freezer Jam
(Makes about 8 cups of jam)
Ingredients:
3 cups Italian plums (wash them, pit them, then put them in the food processer and chunk them up a bit. Don’t puree them, but you don’t want huge chunks either)
1/2 cup fresh lemon juice
1 box pectin
1/2 cup agave nectar
2 1/2 cups sugar, measured into separate bowl
Preparation:
Prepare canning jars (make sure they’re clean). Measure the fruit into a large bowl. prepared fruit into large bowl. Stir in the lemon juice, followed by the pectin. Let stand for 30 minutes, stirring every few minutes. Then, stir in the agave nectar. (Why agave? Because I don’t care for corn syrup–but you could use it.) Gradually add sugar, stirring until well blended. Stir an additional 3 minutes or until sugar is completely dissolved and no longer grainy.Fill the containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Jai
I am sorry did I miss the recipe somewhere in the article ? If someone could help , it would make me 🙂
admin
Hi Jai, I just posted the recipe for the plum jam. Enjoy!
Cristina
I agree with Jai… is there a recipe somewhere? This looks great!
Fran
where is the recipe???
Fran
how do we get the recipe ?
admin
Hi Fran! Thanks for your comment. I just posted the recipe for the plum jam. XO, Sarah
SUE
Loved this recipe- will be making it again tomorrow for the third time- its a yummy ice cream topping as well as jam. Thanks for sharing this one.
Olga57
Great recipe plum jam, cooked the first time, very much!
Christine Jones
Looks yummy!!
One question though, do you heat the pectin in water before adding to plums, or just dump in the dry powder.
Thanks!
Kev
So help me with this…It looks great but it requires no cooking, is that correct? So how does this compare to traditional cooked jam? I mean is the only difference the shelf life? Must keep this freezer jam cold, correct?
If it stays fresh in the fridge and/or freezer for the times mentioned, then this surely is a much more nutritious option than traditional jam because you don’t cook at all the good stuff…