Italian Plum Jam Recipe

Italian Plum Jam is pectin-free and one of our favorites! The ideal jam for toast or yogurt. Even better spooned from the jar!

Ingredient

– 2 pounds Italian Prune plum – 1 1/2 cups granulated sugar – Juice of one lemon

Direction

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1

Mix plums, sugar, and lemon juice in a large bowl. Refrigerate overnight under plastic wrap.

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2

Before cooking the plums, freeze a small plate to test the jam's readiness. Add plum mixture to a medium sauce pan over high heat. Boil for two minutes. Reduce heat to simmer. Use a wooden spoon to loosen any bottom pieces.

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3

Keep stirring for 15-20 minutes. The juices will thicken like syrup when ready. A candy thermometer can ensure it never exceeds 220 F. Get rid of any white foam as it simmers.

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4

To check jam readiness, remove the small plate from the freezer. Place a teaspoon of jam on the plate. If it sets in a minute, it's ready. Return the plate to the freezer and cook the plum mixture if it remains runny. Check again in a few minutes.

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5

Spoon jam into sterilized jars. Apply jar lids. Clean rims with a damp towel and screw lids securely but loosely. Ten-minute boiling bath process.

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6

Gently remove jars with tongs. Tighten lids with potholders. Let jars cool upside-down on a rack. Store cooled items in the fridge. The jam should stay sealed for months.

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also see

also see

Rosemary and Garlic Pork Tenderloin Recipe