Yellow Plum Jam Recipe
Category: Jams & Preserves
Servings: 1 jar
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Plums | 1050g |
| Sugar | 300g |
| Lemon Juice | 40g |
Instructions
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Prepare the Plums: Start by thoroughly washing the yellow plums. Cut each plum in half and remove the pit. Once the plums are pitted, the total weight of the fruit will be approximately 1 kilogram.
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Macerate the Fruit: Place the pitted plums in a large bowl and add the sugar. Cover the bowl with plastic wrap or a plate and leave it to macerate for a few hours, allowing the plums to release their natural juices. The sugar will help to draw out the moisture, creating a syrup-like mixture.
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Cook the Jam: After maceration, transfer the plums along with their syrup into a large, heavy-bottomed pot (preferably aluminum with a double bottom to prevent burning). Turn the heat to high to bring the mixture to a boil. Once it starts boiling, reduce the heat to maintain a steady, but not too intense, boil. Continue to cook for approximately 45 minutes, stirring as little as possible to preserve some of the plum pieces. Use a kitchen thermometer to check the temperature, and cook until it reaches 108ยฐC (226ยฐF).
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Add Lemon Juice: Once the jam has reached the desired temperature, remove the pot from the heat. Squeeze the juice of half a lemon into the mixture and stir it in. The lemon juice helps balance the sweetness and adds a tangy flavor to the jam.
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Check the Consistency: The jam should be thick and jam-like, with some small chunks of fruit still visible. If the consistency is to your liking, proceed to the next step.
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Jar the Jam: Sterilize your jars by boiling them or placing them in an oven at a low temperature. While the jam is still hot, carefully ladle it into the prepared jars, leaving about 1 cm of space from the top. This will help create the vacuum seal once the jam cools down.
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Seal and Cool: With the heat from the jam, the vacuum seal should form as the jars cool. To check that the vacuum seal has been created, press down on the center of the jar lid. If you hear the familiar “click-clack” sound, the jar has sealed properly.
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Storage: Allow the jars to cool completely before storing them in a cool, dark place. The jam can be kept for several months as long as the seal remains intact.
Enjoy Your Homemade Yellow Plum Jam!
Now that your yellow plum jam is ready, you can enjoy it on toast, mixed into yogurt, or as a topping for your favorite desserts. The natural sweetness and slight tartness from the plums, enhanced by the refreshing touch of lemon, make this jam a delightful treat any time of year. Perfect for sharing with friends and family or keeping as a special homemade gift!
