Italian Plum Jam

Italian Plum Jam is one of our absolute favorite jams! The perfect jam to spread on toast or drizzled on yogurt. Even better eaten straight out of the jar with a spoon!

We have been pretty busy the end of summer canning and pickling lots of different things. There actually is a slight indication of fall even for us. Canning and pickling this time of year just feels right. We had fun making our Watermelon Rind Jam.

The problem with this delightful plum jam is that everyone wants to eat it with a spoon right out of the jar. Seriously, it’s that good! This jam is so nice paired with pancakes, waffles and especially a simple toast. If you’re thinking ahead to the holidays, this would be the most lovely Christmas gift.

So you may be wondering what is an Italian Prune Plum. They are small and almost egg-shaped. They have the most gorgeous amethyst colored skin and the fruit is a greenish-yellow color. When you cook it, the flesh of the fruit turns a spectacular jewel colored red. You can find them in markets around mid-August. Moreover, these plums are perfect to use in plum gnocchi (gnocchi di susine).  Another favorite plum recipe is this Apple and Plum Cake...we make it every plum season!

Whenever I see Italian prune plums I remember a special moment in Italy. On a solo trip to Italy while taking a road trip with a a dear friend, we were trying to park our car in a lot in Urbino. Urbino is a spectacular medieval city and it’s quite tricky to park there. An older gentleman approached us and offered us to park in one of his spots and the sweetest thing was he offered us to come and see his wife’s albero delle susine (prune plum tree). He implored us, “Please come see my wife’s tree…it’s filled with fruit!” It’s one of those memories from my solo travel days in Italy that I can’t forget. So every time I make something with susine (Italian Prune Plums) I think of this lovely couple I met in Urbino and their beautiful and abundant tree .

It all starts out with these gorgeous Italian Plum Prunes. Yes, these are the plums that prunes are made with! Inspired by a recipe in a recent Saveur, we couldn’t wait to make this jam!

So all you need to make this jam is the Italian plums, sugar and lemon juice.

You place the sliced and pitted plums in a bowl with the sugar and lemon and let cover with plastic wrap. Secondly, place in the fridge for at least 8 hours (or overnight).

The next day they are ready to cook up! It is really not that difficult to make this jam. There is a method to check if it’s ready by placing a small plate in the freezer. You take a teaspoon of jam out and place it on the plate. If it sets within a minute, your jam is ready! But if it doesn’t seem ready, keep on stirring and slowly cooking.

HOW TO MAKE ITALIAN PLUM PECTIN-FREE JAM?

• The first step is to wash, slice in half and pit your plums.
• Next, place the plums, sugar and lemon in a bowl. Place the bowl in the fridge for at least 8 hours (or overnight).
• The next day, remove the bowl and place the plums in their sugar syrup in a large sauce pan.
• Slowly simmer the plums until it thickens up.
• It’s important to not leave the pan and to keep stirring it.  After that, when it seems thickened up you could check the temperature with a candy thermometer (should be 220 F).
• Another way to test for readiness is to have a small plate in the freezer. Remove a teaspoon portion of jam and place on the plate. After that small step, if it sets within a minute, your gorgeous jam is ready to go! In addition to being totally delicious, this is a pectin-free and no-fuss jam recipe.

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This is a totally pectin-free recipe! Some jam recipes call for 2:1 ratio of fruit to sugar. In this recipe there is 300 grams (1 1/2 cups)of granulated sugar used with the 2 lbs of fruit. It’s truly the perfect amount of sugar that really brings out the fruits natural sweetness. This jam is perfect to enjoy with sweet and savory dishes. Native to the Italian peninsula, they have even a slightly sour flavor that makes them so unique and simply addictive!

We give instructions on storing the jam in the fridge. For more detailed info on canning instructions or directions, follow the USDA guidelines.

This recipe Recipe makes about 700ml / 24 fl oz / 3 cups of jam.

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Italian Plum Jam

Italian Plum Jam is one of our absolute favorite jams and is totally pectin-free! The perfect jam to spread on toast or drizzled on yogurt. Even better eaten straight out of the jar with a spoon!

Prep Time5 mins

Cook Time35 mins

Course: Side Dish

Cuisine: Italian

Keyword: canning, jam, plums, preserves

Author: Lora

Ingredients

• 2 pounds Italian Prune plums quartered and pitted
• 1 1/2 cups granulated sugar
• Juice of one lemon

Instructions

• In a large bowl, toss the plums, sugar, and lemon juice.
• Cover with plastic wrap and place in the fridge overnight (or at least 8 hours).
• Place a small plate in the freezer right before cooking the plums (this is to use to check if plum jam is ready).
• Place the plum mixture in a medium sauce pan on high heat. Bring to a boil for a couple of minutes. Lower heat to a low simmer. Stir with a wooden spoon and loosen any pieces that may stick to the bottom.
• Be sure to keep stirring for about 15-20 minutes. You’ll know it’s ready when juices become thicken like a syrup. You could check temperature with a candy thermometer to make sure it’s never over 220 F. As it simmers, remove any white foam that could come to the surface.
• To make sure the jam is ready, remove the small plate from the freezer. Place a teaspoon of jam on the plate. If it sets within a minute, it is ready. If it still appears runny, return the plate to the freezer and continue to cook the plum mixture. Test again in a few minutes.
• Carefully spoon the jam into sterilized jars. Apply lids jars.
• Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
• Process in boiling water bath for 10 minutes.
• Carefully remove jars using tongs. Use potholders to tighten the lids. Place jars on a rack upside-down and let them cool. When they’ve cooled down, store them in the refrigerator. The jam should keep unopened for several months.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.

 

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