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!
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)
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.
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.
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!
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.