Description

A naturally sweet, rustic plum jam made with ripe fruit and minimal ingredients. Includes optional spices like vanilla, cinnamon, or cardamom for an aromatic twist. No peeling or pectin required.

Ingredients

Scale

2 lbs ripe plums (washed, pitted, not peeled)
1 to 1.5 cups sugar (adjust to taste)
Juice of 1 lemon
Optional Flavor Add-ins:
- 1 tsp vanilla extract
- ½ tsp cinnamon or ground ginger
- 1 star anise or a few crushed cardamom pods

Instructions

Prep the Plums: Wash, pit, and roughly chop the plums, leaving the skins on for color and texture.
Macerate: Combine chopped plums and sugar in a large bowl. Let sit for 1–2 hours at room temperature or overnight in the refrigerator to draw out juices.
Cook: Transfer the macerated plums and juice to a heavy-bottomed pot. Add lemon juice and any desired spices (vanilla, cinnamon, ginger, cardamom, etc.). Bring to a boil, then reduce to a simmer. Stir frequently and cook for 30–45 minutes until thickened. Mash with a potato masher for a chunky texture or use an immersion blender for smoother jam.
Test the Jam: Use the cold plate test—drop a spoonful of jam onto a chilled plate, wait 30 seconds, and push with your finger. If it wrinkles, it’s ready.
Store: Pour the hot jam into sterilized jars. Let cool completely before sealing. Refrigerate for up to 3–4 weeks, or process in a water bath for 10 minutes for long-term storage (up to 1 year).

Notes

Leaving the skin on adds color and body to the jam. Star anise or cardamom infuse lovely warmth—remove before jarring. Sugar amount can be adjusted based on plum sweetness.

Prep Time: 15 mins (+1–2 h maceration)
Cook Time: 40 mins
Category: Mermeladas / Conservas
Method: Cocción lenta / Conservación
Cuisine: Casera / Tradicional

Nutrition

Serving Size: 1 tablespoon
Calories: 40
Sugar: 9g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.5g
Protein: 0g
Cholesterol: 0mg

Keywords: plum jam, rustic jam, low sugar jam, spiced plum preserves, no pectin