The plum season in the Northern Hemisphere came and went long ago but in India and places such as Australia, the plum fruit can be purchased and is in fact in season.
In Austria, at my parent’s place, we have a small sized plum tree, which was completely filled with gorgeous purple plums last summer.
The one in the picture underneath was the last plum on the tree.
We collected a handsome amount which we mostly turned into a gorgeous organic jam.
After all when you end up with a bounty of fruits you try to either use them up quickly, give them away to thankful neighbors or turn the fresh fruits into a preserve.
I used my mother’s family plum jam recipe and filled over a dozen plum jam jars before giving away a few.
Pectin or Pectin-free jams?
Most people that I have met in my life can’t resist a good homemade jam, especially if it’s without pectin.
Pectin jams tend to be jello like.
I don’t like the jello like textured jams and the pectin-sugar flavor is another reason why I don’t cook jams with pectin sugar.
Jam in Europe at times do contain actual fruit pieces, and it actually tastes like the fruit it was made of.
Only a fruit Jelly can be jello like but the preparation of jelly is a bit different from jams and besides jelly will always tastes better if homemade.
See here for a jelly recipe and compare the preparation steps to understand exactly what I mean to say.
More Stone fruit jams:
Dear reader, do you make your own jam at home or do you buy your jam?
- 1 kilogram fresh Plums
- 750 grams regular Sugar
- A few drops of Rum to disinfect
- about 3-4 Jam jars and lids (300-350 milliliter)
- Wash your plums well. Cut open on one side and pick out the core, discard the core. Weigh the plums, cut into quarter and place them into a big cooking pot.
- Add the whole sugar amount to the fruits. Mix the content well.
- Keep the pot with the fruits on the stove, cook on slow heat for about 45 mins, while stirring at times, until you can see a rolling boil (lots of foam too!). At that point, the jam should be ready and you can take it from the heat. Test if the jam is set by dropping some on a cold plate, the jam is ready if it doesn't run. If it runs, keep for some more time to cook on low heat and repeat the test until you have the correct consistency.
- At this point you can either mash the cooked plums quickly or keep them in whole pieces.
- Before you fill the jars with the jam, drop little rum into the lid. That will help in keeping the jam germ and mold growth free.
- Fill your clean jam jars with the plum jam, close well with the lid and turn the jar upside down. Keep them upside down for a few hours and then store them in a dry and cool place and keep away from direct sunlight. If you live in a humid tropical climate, please store the jam in the fridge.