Recipe amount: 4 medium jars

Plum jam

Ingredients
 
1 Kg Santa Rosa plum
650 gram sugar (range: 600-700 gram)
2¾ Tbsp lemon juice (range: 2½-3 Tbsp)
 


Preparation steps:
  1. Sugar and lemon juice adjustments:
    The pectin level is higher and the sugar level is lower when the fruit is just barely ripe. As the fruit matures, the sugar level increases while the pectin level diminishes.
    For fruit that is barely ripe increase the sugar amount and reduce the lemon juice (pectin), and do the opposite for fully ripe fruit.
  2. Slice each plum into 16 pieces and discard the pit. Measure the weight of the fruit after discarding the pits.
  3. In a large pot bring to simmer the fruit, sugar, and lemon juice.
  4. Simmer for 30-40 minutes. Leave the pot lid slightly open, so that the jam doesn't overflow during cooking.
  5. Optional: Use a potato masher to break down the large pieces of fruit in the cooked jam, but don't puree the jam.
  6. Cool down for 2 hours to overnight. Bring to simmer and cook additional 10 minutes.
  7. In a separate large pot, sterilize the jars and lids using boiling water.
  8. Pour the hot jam into the jars and seal immediately.
Picture of recipe


Take note!
  • Plums are low in pectin
    and have average of 11% sugar
  • The jars can be stored at room
    temperature for up to a year.
    Once a jar is opened it should be
    kept in the refrigerator.