Tuesday, August 18, 2020

Plum Jam

The purple plum from my friend's garden is one thing that I would for. They are so sweet when they are ripe as if they are dipped in sugar or honey. This year too, I got a box full. After enjoying the fresh fruits for a few days, my mind was set on making the jam for two reasons. One, the vibrant purple color of the fruit was pushing me to make this jam. The second reason being, my interest in making jams or preserves with a nominal amount of sugar. I don't want the sugar-loaded jam. Also, there is no need to remove the skin of the plums. Actually, the skin helps in getting the perfect gel consistency of the jam.

The jam has a vibrant color that's inviting you to relish your meal with it. Look at the color!

It tastes great whether served with bread or with roti.

makes 1.25 cup

Plum - 3 cups, cut into eighths or so
sugar 3/4 cup


In a heavy-bottom pan, add the plums and sugar. Heat it on a medium flame stirring now and then.

Once it starts to thicken, stir often to prevent scorching at the bottom. In about 40-45 min, the jam would have reached the gelling consistency. Switch off the flame and let it cool.

Transfer to airtight containers and refrigerate.

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