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© Frances Janisch

Recipe Summary

active:
40 mins
total:
1 hr 40 mins
Yield:
Makes three 1/2-pint jars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, nonreactive saucepan, toss the plums with the sugar and let stand, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.

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  • Squeeze the lemon over the plums, add it to the saucepan and bring to a boil, stirring until the sugar is dissolved. Cook over moderate heat, stirring, until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.

  • Discard the lemon and spoon the plum jam into three 1/2-pint jars, leaving about 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.

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