My first plum jam I made about 2 years ago, using a recipe I can’t remember, and I believe a mix of plums, though I cannot remember those either. There is zero photographic evidence for any step of that process, so I’m stuck with vagaries, as well as a recent photograph of some jam I should definitely throw away by now, though I haven’t opened it in almost two years. It was pleasantly spiced, but way too thick, not good for anything but toast, and I never felt like adding water to reset it.
I love plum jam. A certain good granny makes a delicious jar of mirabelle preserves that is the ideal complement to almond butter, plain toast, oatmeal, pancakes, and the list goes on. The yellow plums from last week’s CSA have had me dreaming of it again. I think I could make it right this time: a soft set, not too thick or chewy, spreadable, and a good companion to sweets and breakfasts.
I remembered this recipe while searching for the right fit for my yellow plums. It is the ideal match for my jammy dreams. So, having just enough fruit to halve the recipe, and four free 4oz jars, I went for it.
It made exactly 3 jars of jam, with only scrapes from the side of the pot for tasting. Perhaps I made it a little too lemony for how tart the plums were, but the texture is ideal: plum chunks in sweet syrup. I can’t wait to open a jar. I know it will pair beautifully with a lightly toasted slice of gingerbread this fall.
Rhubarb Season 