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AUTUMNAL PLUM JAM

Updated: Jan 1, 2019


My dad and his girlfriend have an amazing plum tree in their garden. This year the tree had hundreds of plums which means that my freezer is now packed with plums. The many plums have resulted in this jam that has an amazingly warm flavor.

I like that my jam isn't too sweet, but this is completely up to you so feel free to add more (or less) sugar. The measurements are only guidelines and the amount of sugar depends on both taste and for sweet the plums are.

For winter, I'm thinking about making the jam more christmassy by adding orange juice and zest as well as spices like cloves, allspice, cardamom and star anise.

INGREDIENTS

Makes: 2 large jars

  • 1 kg plums (frozen or if they’re still in season you can use fresh plums)

  • 2 tbsp. water

  • 4 tbsp. sugar (I use half coconut sugar and half cane sugar)

  • ¼ tsp. vanilla powder

  • ½-1 tsp. cinnamon

METHOD

  1. Add everything to a large pot (the water prevents the plums from sticking to the pot so add a bit more if it evaporates and the plums start to stick)

  2. Turn to a medium-high heat and keep an eye on the jam and stir frequently until the plums have defrosted

  3. Lower the heat and let the jam simmer for about 1 hour until the plums form a jam consistency

  4. If you want a smooth jam you can now blend it with a stick blender (optional)

  5. Transfer the jam to airtight jars (make sure to sterilize them with boiling water beforehand)

  6. The jam will last in the fridge for a few weeks because of the sugar