The plum season is at its peak. Usually eaten without processing, we sometimes lack ideas for cooking them. I had bought a large batch of them and they had been lying around in my fruit basket for a little too long. That’s why today, I’m offering you a recipe for plum jam. It’s the perfect recipe if you do not know how to cook them.
You will be able to enjoy it simply with bread or with cheese… Yes yes, cheese.
There are plenty of other forms in which to eat plums. I will try to propose you other recipes in the coming weeks. The plum season doesn’t end until October! 😉
You can also find one of my other jam recipes here.
A few words about the recipe.
Ripe fruits: depending on how ripe your fruits are, you can add more or less sugar. Either if your fruits are very ripe, you can put between 100 and 150 g of sugar.
Cooking time: the jam can take a little less than 20 minutes to cook. I advise you to start checking the cooking after 15 minutes.
Plate test: to know if your jam is ready, do the plate test, a plate placed about 10 minutes in the freezer. When the cooking time is over, pour a drop of jam on the plate. If it freezes your jam is ready.
You will find the equivalences in cup and oz in the recipe notes.
Red plum jam
- 350 g red plums (around 4 plums)
- 180 g white sugar
- Pinch of butter
- Cut and stone the plums.
- Put it in a saucepan and add sugar.
- Heat over low heat until the mixture begins to become syrupy and thickens.
- During this time, place a small plate in the freezer.
- After 20 minutes, put a drop of the mixture with a small spoon, on the plate placed in the freezer. If the drop freezes, your jam is ready. If not, you must continue cooking. Repeat the test every 10 minutes.
- At the end of cooking over the fire, add a knob of butter. This will remove the scum.
- Place in a sterilized jar and turn the jar until the jar has cooled completely.
Cup & oz
350 g red plums = 12.3 oz
180 g sugar = 1 cup = 6.3 oz
Cooking the jam can take between 15 and 20 minutes.