Small Batch Plum Jam Recipe
Making a small batch plum jam (no pectin) recipe is really easy and crazydelicious. It’s my absolute favorite 3-ingredientsmall batch jam recipe to make when I go a little wild at the farmers market.
Servings: 32 Tablespoons or 1 pint
Ingredients
- 2 cups pitted black plums , plumcots or pluots unpeeled, cut into quarters (about 6 plums)
- 1 ¾ cup granulated sugar
- 1 freshly squeezed orange Juice and finely grated zest from 1 orange
- 1 whole star anise (optional)
Instructions
Day Before:
- Combine plums and sugar in a large bowl and toss. Cover and refrigerate for at least 8 and up to 24 hours.Place a few small plates in the freezer. Thoroughly wash 1 pint-sized glass jar(s)and lid(s).
Cook the Jam:
- Transfer plum mixture to a wide mouth pot. Add orange juice,zest and star anise. Cook over medium heat, stirring occasionally to prevent scorching. Simmer until plums are mostly softened, about 15 minutes. For a smoother jam, place a food mill over a bowl and ladle a few cups of the mixture into it. Mill the mixture into the bowl.Repeat until roughly half the plums have been milled, then stir the milled plums back into the pot.
- Continue to cook until mixture starts to foam. Scrape off and discard foam using a metal spoon. Continue to cook, stirring occasionally to prevent scorching, until foaming has subsided, about 15 minutes longer. Continue to cook, stirring more frequently, until jam is glossy, about 10 minutes longer.
Test for Doneness:
- The jam is ready if a candy or instant-read thermometer registers the jam at 210F/100C, which is the point at which jam is ready toset.There is also the frozen plate test: Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If, when you push your finger through it, the jam forms a crinkle and is gel-like then it’s ready. Otherwise boil for another couple of minutes and repeat process until ready.Transfer jam into prepared jar(s) and wipe any jam from the rims. To store in refrigerator, place lids on jars, screw on rings, and let cool completely at room temperature before refrigerating.
Video
Notes
Use jam within about 2 weeks (if it hasn’t already been eaten!) or freeze for up to 2-3 months.
Note: This jam is not a shelf stable jam and must be stored in the refrigerator or freezer.