Over ripe plums? No problem! A sweet & delicious plum jam that is so easy to make you’ll wonder why you never made it before now.
This is one of the easiest recipes for plum jam you’ll ever see! Read on & tell me if you agree!
Are you a Costco shopper? Well if you are you will probably relate. I love fruit, it’s probably what I would choose if they said you could have only one category of food ever again. I know, you’re saying are you crazy! What about desserts, hamburgers or juicy steaks – nope just fruit! Well, in any case, I usually pick up Costco’s giant containers of blueberries, strawberries, kiwi, mangos, raspberries and yes, plums. And sometimes, even with the help of Strawberry Smoothies, Coconut Shrimp with Mango Salsa and Chocolate Raspberry Roll, I just can’t seem to finish it before it starts to shrivel and rot. (Anybody else have that problem?)
So what’s a girl to do? I do freeze my berries and mangos which works out well for my smoothies and any baking I do but, when it came to the really really overripe plums, I just didn’t know what to do. But wait, I used to make my own jams and jellies back in my days in PA so why not just adapt one of those recipes. The only thing I googled was exactly what spices to add and cardamon and cinnamon seemed to be the odds on favorites.
So how did it turn out? Well, let me tell you, this was one of the easiest and most delicious jams I’ve ever made! I found that most recipes seemed to drag out the cooking time and have a much longer list of ingredients but you don’t need to do all that to get great tasting jam. Mine turned out so sweet and flavorful that I’m sure you’ll love it and want to make it again and again.
Now I’m off to get some more fruit! Enjoy!
- 3 1/2 lbs. very ripe or over ripe plums
- 1 cup water
- 1 1/4 cups sugar
- 3/4 teaspoon cardamom
- 1/2 teaspoon cinnamon
- Cut plums in half, remove pit and chop into 8ths then cut those in half.
- Place in a heavy-duty saucepan with water and sugar. Stir and bring to a boil. Lower heat and cook until fruit is soft, about 20 minutes. Remove from heat and let cool slightly.
- Place in blender and carefully puree. IMPORTANT: The heat from the jam can build up pressure inside the blender and spew out. Let the mixture cool slightly then just pulse in short spurts until mixture is smooth.
- Clean out saucepan and place pureed mixture back into pan. Add spices and cook over low heat for 2-3 hours or until it reaches a spreadable consistency. Stir often to prevent burning.
- Place in glass jars such as a mason jar and let cool. Place lid on top and store in refrigerator. Will keep about 1 month. If frozen, will keep about 6 months.