Sooo… you know how I said last week that I like to turn fruit into syrup and jam? Well, here we are. I’m sure you’re not surprised. It is plum season after all.
Plum jam reminds me of home. It just makes my heart feel all fuzzy and warm. If it were up to me I’d change the dictionary definition of “home” from what it is to “plum jam cooking on the stove”. And then I’d move to Vermont.
If any of you have seen Scandal, then you know about the fantasy Olivia and Fitz share about having a house in Vermont where they’d just cook jam all day long. That’s a nice fantasy to have, isn’t it? I sometimes think about living like that, some place outside the city, with almost no traffic or lights, just the sound of trees and moonlight.
But let’s continue with that fantasy some other day, I have to talk to you about this jam now. First, I just want to say that I think making jam at home is such a cool thing to do. It really is. I know there’s this stereotype of grandmothers making jam but you can be a 20-something jam-making rockstar, you know?
And making jam is easier than it looks, however I’ll admit right now that I never used to do it. Partly because I just don’t have the room for jars upon jars of jam. And partly because a part of me was afraid. What if I mess it up? Ruin all that fruit? Those are some scary thoughts. But I got over my fear and I started making small batches of quick jam. Also, I’m not that good at saving things for later anyway.
So if you’re like me and want to make some no-fuss jam that you can finish on your own…then you need to make this small batch plum quick jam. It’s exactly what the name suggests. You get a small batch of jam that you have to use up in about 3 weeks, which shouldn’t be a problem. And it’s so quick to make. You just cook the fruit and sugar together, mash it a bit and that’s it.
Now, this small batch plum quick jam recipe really makes a small batch, but it’s big enough that you can enjoy the jam in many different ways. I love to put it on bread over some butter, because that is like the definition of childhood for me. And comfort. Then I love it on pancakes, yogurt and porridge. You could even use it in baking! There are so many options.
Let’s start jamming!
Recipe makes about 700ml / 24 fl oz / 3 cups plum jam.
- 560g (1.2 pounds) plums, stoned and roughly chopped
- 60ml (1/4 cup) water
- 400g (2 cups) granulated sugar
- 3 teaspoons lemon juice
- Put plums and water in saucepan and cook on medium heat for about 10 minutes, until plums are tender and their color has changed from blue-purple to a deeper red. Whisk in the sugar and let it dissolve without boiling. Keep cooking on medium for 5 minutes and stir occasionally.
- Increase the heat to medium-high, bring mixture to a boil and add the lemon. Keep cooking until the plums start falling apart, about 10 minutes and as they do, mash them with a potato/fruit masher.
- Keep cooking until the jam coats the back of your spoon. It’ll still be runny, but will thicken some more once it cools.
- Remove jam from heat and pour into clean jars. Cover with lid and let cool completely before transferring to the refrigerator. Store for up to 3 weeks.
I use Weck jars to store this jam, but you can use any canning jaravailable to you. Or even a simple glass storage container.