Bright, soft-set, and deeply fruity, this plum jam cooks down into a thick, spoonable preserve with a fuller, darker finish than lighter stone-fruit jams. It is a simple pantry jam that leans on fruit, sugar, and time more than extra ingredients.
Ingredients
- 1 kg plums
- 500 g sugar
Instructions
- 1Wash the plums, pit them, and grind or crush them.
- 2Transfer the fruit to an enamel-lined pot.
- 3Stir in the sugar.
- 4Cook over low heat for about 6 hours, stirring from time to time, until thickened.
- 5Sterilize the jars in the oven for 20 to 30 minutes.
- 6Ladle the hot jam into the warm jars.
- 7Seal the jars and let them cool fully.
Cook's Note
Cook the plums slowly and stir regularly so the fruit thickens without catching at the bottom.
Best Served With
toast, blini, yogurt, cottage cheese fritters, or soft cheese
Why This Recipe Works
A long, slow cook gives the plums time to break down and thicken naturally, while the sugar concentrates the fruit and helps the jam hold. Keeping the heat low preserves a deeper plum flavor without scorching the pot.
Make It Yours
- Add lemon juice for a brighter finish.
- Add cinnamon for warmth.
- Blend part of the batch for a smoother texture.
- Cook a little less if you want a looser jam.
Leftover Strategy
Store sealed jars in a cool, dark place. Once opened, refrigerate and use within 2 weeks. Spoon opened jam over blini, cottage cheese fritters, toast, or yogurt.
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Pairing
Hot black tea ↗ or coffee fits the deep plum flavor; butter cookies ↗ make an easy pantry-side bite.
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