Do you have more Empress Plums on hand than you can eat fresh? Make them into plum jam! Plums are wonderful for making jam because they’re high in pectin (no need to peel the plums first!). Plus, ripe, juicy plums, picked at their peak-season freshness, make a jam so amazingly delicious you’ll find yourself bypassing the grape jelly jar and reaching for the plum jam every time you’re looking for a topping for your toast, English muffins, bagels, biscuits…even over ice cream!
- 2½ lbs. Pittman & Davis Empress Plums, halved with stones removed
- 2 Tbsp. lemon or orange juice, fresh
- 3⅛ c. sugar
- ⅔ c. water
You Will Need:
- Preserving jam pan
- Wide-necked jug or pitcher for pouring
- Four 10-oz. jars with lids and seals, sterilized
- Place plums, juice and water in preserving jam pan. Bring to a simmer and simmer until plums begin to soften (about five minutes). Add sugar one cup at a time, stirring until dissolved between each addition, until all sugar is added and dissolved. Stir mixture, cover pan, and remove from heat. Let cool on stovetop (off heat) overnight.
- The next day, return pan to heat. Stir to break up any sugar clumps that may have formed and redistribute plums throughout the mixture. Lowly bring to a boil, then bring to a rapid boil until set point is reached (about ten minutes – a spoonful of jam left to sit on a cold plate for 30 seconds should “wrinkle” when stirred with a spoon). Remove from heat and let sit for five minutes (this will allow fruit to settle).
- Transfer jam to jug, then pour into jars. Seal immediately and store in a cool, dark place for up to one year.