French Plum Jam
Molly from Fresh Approach brought these amazing plums for us to enjoy at the office. We loved them so much that we decided to make jam with the extras.
A big THANK YOU goes to Molly's dad!
This recipe is a non-canning recipe and the jam is for quick consumption. It will keep in the refrigerator for two weeks.
This recipe makes two cups
French Plums by Molly's Dad
Photo by Mario Ishii Hernandez
Recipe has been adapted from Davidlebovitz.com
READY IN 60 MIN
1 lb. French plums
2/3 cup of sugar
2 teaspoons freshly squeezed lemon juice
Pit the mirabelles (plums).
Put the pitted fruit in a non-reactive pan. Add enough water so it’s about 1/4-inch (a scant 1cm) deep in the pan. Cover and cook over medium heat, until the mirabelles are cooked through, about 8 to 10 minutes. (You should have about 2 cups of cooked plums.)
Add sugar and lemon juice and continue to cook the mirabelles over medium heat, stirring frequently, until the liquid looks syrupy and thick. If you want to check for doneness, you can turn it off and put a generous dab on a chilled plate in the freezer and check it in a few minutes when it’s cold: if it wrinkles when you nudge it, it’s done. If using a candy thermometer, the jam will set at around 218-220ºF (103-104ºC).
Remove from heat. Balance the flavor with a little bit more lemon juice, if desired. (When cool enough to taste.) Scrape the jam into a sterilized jar and cover. Refrigerate until ready to eat.