What’s For Snack Time Wednesday: Plum Jam (3 ingredients and sugar free!)

So…turns out jam making is a chore!  Woah Nellie, I am wiped out!  But, it was a great experience and I’m glad I did it.  I just made one batch in case it turned out awful.  But it didn’t!  It was just time consuming.  3+ hours of cooking on the stove, and my friend said to me, “I bet you could make it in the crockpot.”  Genius.  Has anyone ever tried that?  My biggest surprise about the whole thing was how much it cooked down.  I used 24 plums, and it filled a big pot.  By the time it was done, it probably made about 1 cup of jam (see that jar back there?).  I’m learning all kinds of lessons here.

Anyway, here is the recipe.

Plum Jam (original recipe found here)

  • 3-4 lb. ripe, Italian plums
  • 10 cloves
  • 1 cinnamon stick

Wash the plums and cut them into small pieces (1/2 inch or so), removing the stone as you do it. Place them in a heavy pan and pour a little water in the bottom, no more that a half a cup.

Bring the plums to a boil, stirring often so that they don’t burn on the bottom. Add the cinnamon stick and the cloves.

Boil gently for 3 or more hours, stirring often.

Place the cooked plums in a ricer or sieve and stir to remove the skins and spices. Bring the jam/butter back to a boil until it has reduced as far as you want it and is very thick. Ladle the butter into clean, boiled, preserving jars or into freezer bags. Freeze or can, as you wish.

I just put mine in a jar and plan on eating it throughout the week.

Consensus:

Me:  It’s bitter since it doesn’t have any sugar, but it’s pretty good!

The Mr.:  Says it is TART, not bitter (excuse me).

The Uncle:  Says it reminds him of Christmas

The kiddos:  Ate it like it was normal jam.

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One comment on “What’s For Snack Time Wednesday: Plum Jam (3 ingredients and sugar free!)

  1. emmycooks says:

    Yes, see, that’s why I use pectin. It takes about 10 minutes to make the jam and the shorter cooking time means that the fruit flavor stays very bright and fruity. A long-simmered jam like this is probably amazingly complex, though, and also delicious! If you do decide to try the pectin route, I like Pomona’s because it doesn’t rely on the sugar content to set, so you can sweeten your jam to taste. 🙂

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