Alien's Day Out

Homemade Plum-Lemon Jam

| 4 Comments

I’ve been overloaded with plums these days because they are so plentiful and cheap, especially at my neighborhood open market. I like to get the ones that are a little damaged or are on the verge of going overripe because they are cheaper, around 2,000won for a basket with the amount in the picture below. Once I bring them home, I usually just chop them up and freeze them for smoothies, but since they are in such abundance these days, I decided to make jam!

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I found this recipe which seemed pretty straight forward, and indeed the whole process was really easy.

Plum-Lemon Jam (From this recipe)
Makes 3 (1/2-pint) jars (or in my case, several small jars of different sizes)

2 pounds plums, stones removed & chopped (around 900g)
2 to 2 1/4 cups organic cane sugar
Zest & juice from 1 lemon
1/2 tsp cinnamon (optional)

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As for the method, I just sliced up the plums, removing the stone pits, added the sugar, lemon zest, juice, and cinnamon into a pot and brought everything to a boil. The only problem I had was that I initially used a medium-sized pot and after a little while, I realized that it could start bubbling over and cause a huge mess, so I transferred everything into a larger pot and it was smooth sailing from there.

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Thick and bubblyyyy. Careful of spatter… it’s dangerously hot!

Anyhoo, once it was bubbling, I reduced the heat and kept simmering and stirring it until it was thickened and started to look like jam (Yea, very precise here). The original recipe said it would take around 20 minutes, but for me, it took about 50 mins to get the right consistency. To see whether it was done, I put a spoonful into a small bowl and stuck it in the freezer for a few minutes to cool. Then I checked the consistency of the cooled jam, before turning off the heat and eventually bottling everything up in sterilized jars etc etc.

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Almost done, but not quite there yet… simmer some more….

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Done! All in all, it was really easy and the jam came out perfectly. The plums and lemon juice make this tart & tangy yet sweet preserve, and it’s delicious on everything from scones, toast, or mixed with oatmeal. I also really love the deep red color!

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I’ve given a few of the jars away as gifts but I’ve been enjoying them myself and finding interesting ways of makin use of the jam:

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I made plum jam-filled muffins. I love muffins with surprise fillings! So delightful.

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On pancakes instead of maple syrup…

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Used it to make thumbprint cookies, which you can kind of see in this cookie box.

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These are crunchy plum jam bars with oatmeal. I got the recipe from a Williams Sonoma book and veganized it with non dairy butter. I threw on a heavy layer of oatmeal crunch topping so you can only see a bit of the jam peeking through the gaps.

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Anyway, I’m already almost done with all the jam so I’ll be making another batch soon. And I’ll probably double the recipe this time. Gotta capitalize on this awesome plum season!!

Feel free to leave a comment!

4 Comments

  1. Looks delicious! I’m really struggling to find cheap fruit and veg in Seoul… working here until the end of August and my company has put us up in Gangnam, lovely area but so expensive! Do you have any tips on easy places to get to on the metro where we can find big bowls of fruit like you did? Thank you!

    • Hi Mo, oh yea gangnam is pricey… actually I’m a bit spoiled because my neighborhood (Daerim) has some of the cheapest fruit and veggies ive seen around Seoul… My suggestion would be to find an open market in your neighborhood. Im not sure where the closest one is to you but I’m sure there is one somewhere…. Sorry not much help. I know there is a small open market near sinnonhyun station line 9. Come out exit 3. Walk straight about two blocks. Then turn right and you should see it somewhere near there… Best of luck!!^^

  2. Thanks so much for this! I am going to make it this weekend. Your food photos make my mouth water all the time!

  3. Hello there, You’ve done a fantastic job. I will

    definitely digg it and personally suggest to my friends. I’m
    confident they will be benefited from this site.

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