This easy recipe makes a small batch of tasty plum jam! As the recipe is a quick one it really holds the plum flavour.
It also makes a great sticky marinade for chicken and pork too - mixed with ginger, garlic, soy and a little sesame oil. Give it a go with your homegrown plum harvests.
- 600g plums, de-stoned and roughly chopped
- 1/4 cup water
- 2 cups granulated sugar
- 1 tablespoon fresh lemon juice
- Put plums and water in small pot and cook on medium heat for about 10 minutes, until plums are tender and their color has changed to a deeper red. Stir in the sugar and let it dissolve without boiling. Keep cooking on medium heat for 5 minutes and stir occasionally.
- Increase the heat to medium-high, bring mixture to a boil and add the lemon juice. Keep cooking until the plums start falling apart, about 10 minutes and as they do, mash them with a potato masher or stick blender.
- Keep cooking until the jam coats the back of your spoon. It’ll still be runny, but will thicken once it cools.
- Remove jam from heat and pour into clean jars.
- Cover with lid and let cool completely before transferring to the refrigerator. Store for up to 3 weeks.
This isn’t a classic set jam and needs to be stored in the refrigerator. The darker the plum variety you choose to use, the more vibrant your jam will be.
- Try it stirred through Greek yoghurt, mixed into porridge, as a filling for baked tarts and slices...or try a spoonful in a classic London dry gin and tonic!
- It also makes a great sticky marinade for chicken and pork too - mixed with ginger, garlic, soy and a little sesame oil.
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