When life gives you plums, make some jam!
Here we are in the plum season – my parents’ trees are full of plums this year! So as always, we keep some to eat fresh, some to freeze (for cakes in the later months) and some to make our jam!
This is real “slow food”; picking the fruits from the tree to eat or cook with… It is also precious, quality family time. I’ve always picked fruits with my mom and these delightful memories will be with me forever. Both of us having fun, talking about everything, laughing…
Now it is time to stone the plums, one by one. It is the perfect pretext to talk during this tedious task!
I’m not only talking about plums, but any fruit you have can be turned into jam…
As always, I am a huge fan of the “homemade lifestyle”! The proud feeling of making something by yourself and the delicious taste compared to commercial products, less sugar, no additive or preservatives!
I am tired of seeing products labelled “fruit flavor”! They do not even put any real fruits in it… Instead, you eat “chemical” flavor! Then, they justify themselves saying the preservatives are always necessary … Actually, they are wrong! With jam, sugar is a natural preservative, and the way you make the jam will also help to keep it for a few years.
Are you ready to make delicious homemade jam?
Oh, by the way – the recipe comes from my Abuela!
What do we need? All we need is love and:
For 1 kilo of plums
400 gr to 500 gr of cane sugar
1 lemon juice
½ sachet of vanilla sugar
+ TIPS: Do not hesitate to taste the fruits first. If the plums are sweet, 400 gr of sugar will be enough, but if your plums are sour, you may need 500 gr of sugar. I do recommend using cane sugar instead of regular white sugar. Cane sugar is better for your health (if you wish to learn more about sugar vs health, click here).
Let’s make the jam!
Wash and stone the plums.
In a big pan, mix up all the ingredients together (plums, sugar, vanilla sugar, lemon juice).
Cover and marinate the raw fruits all night at room temperature.
After a good night in the pan, it is time to cook the fruits.
Take off the cover and cook the fruits on low heat for 30 minutes
+ TIPS: with the help of a slotted spoon, regularly remove the froth that surfaces.
Let it rest for 30 minutes at room temperature.
Cook it again on low heat for an additional 20 minutes.
+ TIPS: The more you cook it, the sweeter it will be and the longer it will preserve. I prefer not to overcook it, but it depends on your taste…
In the meantime, boil some water in a separated pan. Once it has boiled, carefully submerge the glass jars in the water for a few minutes, to sterilize them before filling them up.
Fill the jars with the jam, close the lid and leave them upside down for 4 hours. Your jam is now ready and can be kept in your pantry for up to 3 years. Once the jar is open, preserve it in the fridge.
A good slice of bread with the Jam, and your breakfast is served (easy bread recipe here).
+ TIPS: You can also enjoy the Jam with some goat cheese.
Last thing to do: BE PROUD OF YOURSELF!
Et bon appétit!