The perfect breakfast jam! Save These Fruit Scraps to Make Fresh Syrups for Cocktails and More. Out of all the jams plum was never my favourite, but I think you may have swung my opinion. This easy plum jam recipe uses the conserve method to preserve the fresh flavour of the fruit. Plum jam and chutney are very popular, as are sauces for desserts and savory meat dishes. This quick and simple small-batch recipe produces a couple of delicious pots and needs no added pectin. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Now I just need to find someone who'll take 12 quarts of fresh plum jam off my hands! Making jams by ratio makes the recipes easy to scale up and down. Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. If you see something not so nice, please, report an inappropriate comment. I’ve enjoyed it on toast, and it is scrummy to have with porridge too. We may earn a commission on purchases, as described in our affiliate policy. Rum Vanilla Plum Preserves – This variation is rich and warming, perfect for fall desserts. I mill about half of my plums, then scrape them back into the pot. If you have several unsealed jars you can open them all and re boil the jam, or if just one put it in the fridge and eat it immediately. If I run out before the next season, I’ll enjoy something else instead. Absolutely, I really enjoy making jam, but the best bit really is eating it. One of the reasons we love small batch preserving is that you can experiment with the recipe. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. This plum jam recipe doesn’t use added pectin. This plum jam with ginger gives the jam a lovely, warm taste, and it's beautiful to use on toast, to fill cakes and cookies, or to top a scoop of vanilla ice-cream. If the centre of the lid stays put it is sealed, and the jar can by put away. A easy to make plum jam recipe, delicious both at breakfast and for dinner: is a ideal accompaniment for meat roasts. Then start testing to see if will set. If the centre of the lid pops up when released, it hasn’t sealed properly. This is necessary for fruit that need more cooking time. Cocoa adds a lovely depth to the flavour of the plums, and the cloves come as an aftertaste. ). Leave the jars out for 24 hours, and press the centre of each one. And keep those skins on, because much of a plum's aroma lies in those skins! We tried this and it’s so much better than I thought. This jam is perfect to serve alongside herby cheeses, roast or … Skim it off if you want your jam to stay nice and glossy. I love how easy and delicious this jam is! And yes, very good on toast! I ate plums three meals a day. So so good. One of the reasons we love small batch preserving is that you can experiment with the recipe. Cut each half into abut 8 pieces. Plums are sweet and delicious and readily available during the summer. Put half the plums into a bowl and cover with half the sugar. We’d eat them until we couldn’t bear to look at another and then my mom would make enough jam to last until the trees ripened again. Needless to say, if you have ever cooked Italian prunes on the stovetop, it can get very messy. I love how simple and easy this recipe is. With time you will be able to gauge setting point from the appearance, and sound, of the simmering jam. We reserve the right to delete off-topic or inflammatory comments. The next day, things should look nice and soupy. Even my own two favourite jams: Italian plum jam and Roasted plum jam use just plums and sugar and yet taste totally different and totally delicious. Transfer the plums and any juices from the cutting board into a large bowl (the largest you've got, most likely), and add a pound and a half of granulated sugar and one tablespoon of pectin for every four pounds of fruit. I have been so productive over the last few weeks with more time at home, and really enjoying new recipes. It’s very simple to make, and I find that it takes only a few minutes at the stove, thanks to my favourite small batch method. If so, your jam is ready. Add some spices to mix up the flavour. It’s always a satisfying noise after a day with the preserving pan. 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