Plum Jam

  • 01 Sep - 07 Sep, 2018
  • Mag The Weekly
  • Cookery


· 3lbs. plums, pitted

· 31/3 cups sugar

· 32oz. raw sugar

· Coarse salt to taste

· 2tbsp fresh lemon juice


Stir together plums, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing plums with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top. Ladle jam into clean containers, leaving 3/4-inch of headroom. Let cool completely. Cover, label, and refrigerate up to one month, or freeze up to one year.