I’ve never been fond of plums, at least the ones that we get here. They are never sweet, rather quite sour. Plump and running shades of red, plums always manage to entice you in the market. Like every year, I get wooed by the beauties in red, come back home and end up making plum jam or chutney. What else to do with them? Too sour, aren’t they?
This year was no different. I went to buy mangoes and bought half a kilo of plums. However, this year, I thought, we could photograph them really well. Everything went as per plan. Got some gorgeous shots out of the plums. And then I decided to make a reel for plum jam. Hence the blog post.
Things to remember while making plum jam
- When you are buying plums, make sure they are the deep red ones. A little overripe is not a problem at all while making jam
- Check the sour quotient. If you are health conscious, this one is not for you. For the kind of plums we get in Kolkata, we need sugar of almost equal quantity of the plums
- While making a jam, do not move away. There can be several disasters. The jam might thicken more than needed. The sugar might burn. Any number of things can happen. The best is to stay put.
- You have to stop cooking while the jam is still a bit runny.
- Let it cool down and then pour into glass jars
- And never ever try to touch hot jam with your fingers or stick your finger in while it is cooking. It is super hot and will burn your skin
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The test to check when the jam is ready
When the fruit has dissolved and you think it looks like the right consistency, take a small amount and pour on a cold plate. Keep the plate in the refrigerator for a couple of minutes. Take it out and run your finger across. If there is a clear line and it feels like jelly, then your jam is ready, even if it looks a bit runny on the stovetop.
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Storing and serving plum jam
Store plum jam in glass jars and keep them refrigerated. They stay good for a month. As for serving, you can have it as it is spread on a crusty slice of bread. You can also have a plum jam and cream cheese sandwich or make a plum cobbler. My son also likes to have plum jam as a chutney with his lunch.
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Plum Jam with 2 ingredients
- 500 gms plums
- 2 cups sugar
- Cut the plums and discard the seeds
- Chop them into halves or smaller pieces if you like
- Take a heavy-bottomed saucepan and add the plums to it
- Add sugar and turn on the heat.
- Give it a stir and let the sugar melt. Keep it covered while the sugar is melting.
- Once the sugar melts, uncover and give it a stir.
- The plums will release a lot of water/ juice and it will cook in its own juice.
- You can now keep the temperature high and let it boil. Every now and then, give it a stir.
- Once the plums have softened, they will dissolve and thicken. The skin remains, which is fine and it helps in spreading the jam well. Gives it a nice texture.
- When it has become syrupy, take a spoon and pick some jam and pour on a cold plate.
- Pop the plate in the refrigerator for 2 minutes. Take it out and run your finger in the center to see if there is a clear line and it feels like jelly. That is your indication that the jam is ready.
- Take it off the heat and let it cool down. As it cools down, it thickens further. Once cooled, store in glass containers.