1kg (2.2 lbs) plumpitted, fully ripened, firm and sweet variety
2cupssugaror more for sweeter jam, see notes
1tablespoonlemon juice
Instructions
Sterilize two 500 ml jars and their lids in boiling water for 8 minutes. Remove jars and transfer on a clean towel and let it dry naturally. Protip:This steps is optional if consuming jam within 6-8 weeks. Use clean spoon to serve.
Keep 2 plates for cold plate test in freezer.
Meanwhile, in a thick bottomed and wide-based pot, take sugar, lemon and plum. Cook for 15 minutes on medium flame until soft.Protip: Cooking time will vary upon the ripeness of fruit. Look for visual signs.
Then mash plum with a potato masher for chunky jam or blend with immersion blender for smooth consistency. Cook further on slow heat for about half an hour until jam starts to thicken. Protip: Be vigilant around the jam setting point and stir frequently. Do not over-cook or caramelize sugar at the bottom.
To test consistency put a large drop of jam on cold plate. Wait for 30 secs to cool then make a line between the jam drop with your finger. If the line meets, continue to cook for 5 more minutes. And if it sets then stop cooking. Jam is ready.
Then ladle hot jam to sterilized jars leaving only ½ inch space empty from the lid. Also, wipe off the rim with a clean and damp towel. Place the lids and turn the jars upside down. Or follow the canning procedure and immerse the jars in the hot water bath for 5 minutes.Protip: Turning jars upside down creates a vaccuum and helps avoid condensation.
Store jam in fridge and consume within a 1-2 months. Or freeze the jars for upto six months. You may follow canning steps if storing jam at room tempertaure for a year or more.
Video
Notes
Sugar: Using 2.5 of sugar with 1 kg plums will make a sweet jam just like the store-bought. You can always start with less sugar and add more as needed.Storage: This recipe will make two regular jam jars (500 ml each). I recommend freezing one and storing another in the fridge. Follow the sterilization process if storing in pantry and always use a clean spoon to serve the jam and do not linger your finger inside or around the rim of the jar. A little care and your jam will be good for months.