Plum Jam
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.
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.