The homemade plum jam is one of those preserves to be made to enjoy the taste of this fruit throughout the year.
A homemade jam is perfect for filling pies, cakes or to be used for the preparation of many different desserts. It will be an excellent alternative to the classic homemade jams and also simply spread on a slice of bread or a biscuit for breakfast or snack will always be a real treat for the palate.
- 1 kg plums
- 1 and ½ cup sugar
- lemon juice to taste
Start from the plums. First, wash and cut them in half and remove the core. Once you’ve done this, cut them into medium-sized cubes.
For a perfect result and well-balanced cooking, make the cubes more or less all the same size. After this, place the plum cubes inside a large pot with the sugar.
Light the flame and let it go together with a few drops of lemon juice for at least 20-30 minutes or until you have obtained a well homogeneous mixture and above all the prunes will start to release their juice and they will be well softened. Achieved this result, blend the mixture using a minipimer.
Choose whether to blend the mixture completely or to leave it in coarser pieces, depending on the result you want to obtain.
Once this is done, think to the jars you will need to preserve the homemade plum jam. Boil them in plenty of water for at least 20-30 minutes. Once this is done, leave the jars to dry and fill them with freshly prepared preserves, until almost completely filled. Close with the special caps when everything is still hot and turn them over.
Let them cool completely so that the vacuum is formed which will store your jam for several months.
You will understand that the vacuum has formed perfectly when clicking on the cap you will hear the classic “clack”. Once the vacuum has formed perfectly, store the homemade plum jam in a cool and dry place so as to keep it until you will need it.
Store the homemade prune jam for about 3 months in a cool, dry place away from sources of light and heat. Once opened, store it for a couple of weeks in the refrigerator.