@homebody.eats: If you've been following along with all of my jam recipes lately, you might be wondering...how many different kinds of jam does this girl need?! 😂 I know, I know, I can't help myself with all this summer produce that's in season! What I really love is teaching you the technique behind making jam. Once you understand the basics, you can make jam with SO many different fruits. I've made blackberry, raspberry, cherry, nectarine, and now plum! And while the fruit changes, the basic technique stays pretty similar. So if you have a bunch of plums sitting on your counter (even if they're a little past their prime), this is a great way to turn them into something delicious. And yes, homemade jam is WAY easier to make than you probably think! Save this recipe and give it a try! 4 (265 grams) ripe plums 1/2 cup (99 grams) granulated sugar 1/4 cup (56 grams) water 1 tablespoon (14 grams) lemon juice 1. Cut a small at the base of each plum with a paring knife. Boil plums for 90 seconds, then place them in an ice bath until cool to the touch. Using a paring knife, peel off the outer peach skin. Roughly chop the plum flesh to a medium (1/2 inch or 1cm) dice. 2. Heat chopped plums, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling. 3. Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dolop of jam on the chilled plate. If the jam stiffens, it's fully cooked. If liquid runs from the jam, it needs to continue cooking. 4. Transfer jam to a small bowl and refrigerate for 1 hour until fully cooled. 5. Store in an airtight container in the refrigerator for up to 1 -2 weeks.

Jessica Mode

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Tuesday 18 August 2026 21:32:50 GMT