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.
24 fl oz
–– 2 pounds Italian Prune plums quartered and pitted – 1 1/2 cups granulated sugar – Juice of one lemon
Cook Time: 1 hr
WHAT ARE ITALIAN PLUMS? Basically, Italian Prune Plums (also called Empress Plums) are a European-type plum, similar to an English Damson plum. Italian Prune or Empress plums, are a European freestone version of Prunus domestica. and are commercially usually used to make prunes. They are very sweet, with a high concentration of fermentable sugars.
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.
RECIPE TIPS AND FAQ’S:
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