On a warm summer day, my brother and I would head out on horseback bound for the thickets that were nestled on the sides of the ravines at the ranch. There we would find wild plums, glistening in the sun ready to be gathered and returned to my Mamaw and Aunt Mary, where they would magically transform these beauties into delectable jams and jellies.
Living in a more urban area, finding wild plums can be a challenge. But making jam with plums from the market is still quite wonderful!
Take a mountain of plums, add sugar to sweeten and preserve plus a squeeze of lemon, a dash of kosher salt and a pat of butter.
Then cook in a kettle until the fruit is tender and the jam has thickened to a perfect spreadable consistency.
Plums can be a bit ornery to peel. If the fruit is still firm, your best bet is to peel them with a sharp knife. If the plums are ripe cut an “x” across the bottom then carefully drop them into a pan of boiling water and leave them for one minute.
Then transfer to an ice bath and let them set for three minutes. The skin should peel off without too much effort, ready to be turned into jam. If you use black plums you might want to grab a pair of food service gloves or you’ll have stained hands!
Making jam can be a labor of love, but one that’s awfully sweet!
Plum Jam
Using a thermometer to check the temperature will help ensure you have great results.
3 pounds ripe plums, peeled, pitted and cut into chunks – about 12 large plums
3 cups sugar
1 tablespoon freshly squeezed lemon juice
¼ kosher salt
½ tablespoon butter
Place the plums in a large kettle or stockpot and add the sugar along with the lemon juice, kosher salt and butter.
Cook over medium-low heat, stirring occasionally until the sugar has melted. Raise the heat to medium and continue cooking until the jam has reduced and thickened, about 40 to 45 minutes, stirring frequently. As the plums soften, mash the fruit into smaller pieces.
Once the temperature has reached a consistent temperature of 220-degrees while stirring, remove the jam from the heat. You can also check the jam by dropping some on a chilled plate – if it’s ready it will set. Ladle the jam into sterilized jars and refrigerate or process in a water bath.
Makes enough for 4 half-pint jars with some leftover!
Plum Jam
Equipment
- Large kettle or stockpot
- Candy thermometer
- Sterilized half-pint jars
- Canner, if processing the jam in a water bath
Ingredients
- 3 pounds ripe plums, peeled, pitted and cut into chunks – about 12 large plums
- 3 cups sugar
- 1 tablespoon freshly squeezed lemon juice
- ¼ kosher salt
- ½ tablespoon butter
Instructions
- Place the plums in a large kettle or stockpot.
- Add the sugar along with the lemon juice, kosher salt and butter. Cook over medium-low heat, stirring occasionally until the sugar has melted.
- Raise the heat to medium and continue cooking until the jam has reduced and thickened, about 40 to 45 minutes, stirring frequently.
- As the plums soften, mash the fruit into smaller pieces. Once the temperature has reached a consistent temperature of 220-degrees while stirring, remove the jam from the heat. You can also check the jam by dropping some on a chilled plate – if it’s ready it will set.
- Ladle the jam into sterilized jars and refrigerate or process in a water bath.
