Every time I come across good plums at the market, I am reminded of the plum jam my grandmother used to make. The recipe below is what I always use when I miss that simple, sugar-free taste, just like I know it from home. It’s the kind of preparation that requires time and patience, but it doesn’t have complicated steps.
Quick Info
Total time: about 6-7 hours
Preparation time: 30-40 minutes (washing, peeling, cutting plums)
Cooking time: 5-6 hours
Servings: 6-8 small jars (depending on the size of the jars and how much the plums reduce)
Difficulty: medium (requires attention while stirring and patience, but the technique is simple)
Recipe type: seasonal preserve, traditional jam, sugar-free
Ingredients
4-5 kg of well-ripened plums
No sugar or other additives are needed. For the correct texture and authentic taste, it is important that the plums are very ripe and without any bruised parts.
Preparation method
1. Choose the plums. Remove the damaged or bruised ones, keeping only the healthy fruits.
2. Wash the plums carefully, in several waters.
3. Cut each plum in half and remove the pits. I then cut them into smaller pieces so they cook more evenly.
4. Place all the cut plums in a thick-walled pot or, if you have one, in a cauldron. Do not add water if the plums are juicy and ripe; if they seem drier or if you leave them whole, you can add a small cup of water, just enough to prevent sticking at the beginning.
5. Cook the plums over low heat. Stir often, especially after they start to reduce. Be particularly attentive to the bottom of the pot, as the jam tends to stick if you leave it too long without stirring.
6. Let the jam cook until the volume reduces to less than half and the color darkens. The plums become denser, and the texture gradually changes to a very thick one. In total, it takes about 5-6 hours, depending on how juicy the plums are.
7. Check if it’s done. I use the spoon test: when I insert a spoon into the jam and leave it upright, it should stand straight without falling.
8. Spread the hot jam into sterilized jars, filling them almost to the rim. Close immediately with clean lids.
9. Turn the jars upside down and leave them like that, wrapped in blankets, until the next day. This helps with complete sealing and slow cooling.
10. After cooling, move the jars to the pantry, away from light and heat.
Why I make this recipe often
I like having homemade jam because it keeps well over the winter, has no sugar, and works both on bread and in various pastries or pancakes. It’s one of the simplest preserves – the main ingredient is patience, nothing else.
Tips and Variations
Tips
- Frequent stirring is essential, especially towards the end; otherwise, it can quickly stick to the bottom of the pot.
- A thick pot or cauldron makes a difference; in a thin pot, you risk burning it.
- If you want to sterilize the jars, wash them well and put them in the oven or in boiling water for a few minutes before pouring in the hot jam.
Substitutions
- I haven’t used anything other than plums, but if you want to change the flavor, you can mix in a few dried plums at the beginning for a denser texture.
Variations
- Sometimes I mix the plums with sweeter or more aromatic varieties, depending on what I find. The differences aren’t very big, but the final taste varies slightly depending on the type of plum.
- For a thicker jam, it can be cooked even longer, over the lowest heat.
Serving Ideas
- On slices of fresh bread for breakfast.
- In pancakes or langos.
- For pastries with shortcrust pastry as a filling.
- As a simple topping next to natural yogurt.
Frequently Asked Questions
1. How long does sugar-free plum jam keep?
Stored in well-sterilized jars, in a cool, dark place, it lasts easily for 6-8 months, sometimes even a year. If you notice signs of fermentation or mold, do not consume.
2. Can sugar be added?
Yes, but the traditional recipe has none. Ripe plums provide enough sweetness.
3. Why did my jam turn out too liquid?
Most likely, it didn’t cook long enough. It may also depend on the type of plum – some release more water. Let it reduce well, don’t rush.
4. Can I use other fruits?
The classic recipe is only with plums. With other fruits, it’s no longer called jam, but similar combinations can be tried for preserves.
5. Is it necessary to turn the jars upside down?
It helps with better sealing, but if you work cleanly and the jam is hot, they can be closed directly. I prefer to turn them; it’s the old method.
Nutritional Values
Approximately, a tablespoon of jam (about 20g) has around 30-35 kcal. For 100g – about 150-170 kcal, depending on how sweet the plums are. Carbohydrates come almost exclusively from the natural sugars of the fruit, with no fats and few proteins (under 1g/100g). These are just estimates; actual values may vary depending on the type of plums and how much the composition has reduced.
Storage and Reheating
Plum jam keeps very well in the pantry, in well-sealed jars. No reheating is needed; it can be consumed directly from the jar. Once opened, it should be stored in the refrigerator and consumed within 2-3 weeks. If there are changes in smell, color, or taste, do not use it.
The recipe is simple and practical for anyone who wants a natural preserve with a clean fruit taste.
Quick Info
Total time: about 6-7 hours
Preparation time: 30-40 minutes (washing, peeling, cutting plums)
Cooking time: 5-6 hours
Servings: 6-8 small jars (depending on the size of the jars and how much the plums reduce)
Difficulty: medium (requires attention while stirring and patience, but the technique is simple)
Recipe type: seasonal preserve, traditional jam, sugar-free
Ingredients
4-5 kg of well-ripened plums
No sugar or other additives are needed. For the correct texture and authentic taste, it is important that the plums are very ripe and without any bruised parts.
Preparation method
1. Choose the plums. Remove the damaged or bruised ones, keeping only the healthy fruits.
2. Wash the plums carefully, in several waters.
3. Cut each plum in half and remove the pits. I then cut them into smaller pieces so they cook more evenly.
4. Place all the cut plums in a thick-walled pot or, if you have one, in a cauldron. Do not add water if the plums are juicy and ripe; if they seem drier or if you leave them whole, you can add a small cup of water, just enough to prevent sticking at the beginning.
5. Cook the plums over low heat. Stir often, especially after they start to reduce. Be particularly attentive to the bottom of the pot, as the jam tends to stick if you leave it too long without stirring.
6. Let the jam cook until the volume reduces to less than half and the color darkens. The plums become denser, and the texture gradually changes to a very thick one. In total, it takes about 5-6 hours, depending on how juicy the plums are.
7. Check if it’s done. I use the spoon test: when I insert a spoon into the jam and leave it upright, it should stand straight without falling.
8. Spread the hot jam into sterilized jars, filling them almost to the rim. Close immediately with clean lids.
9. Turn the jars upside down and leave them like that, wrapped in blankets, until the next day. This helps with complete sealing and slow cooling.
10. After cooling, move the jars to the pantry, away from light and heat.
Why I make this recipe often
I like having homemade jam because it keeps well over the winter, has no sugar, and works both on bread and in various pastries or pancakes. It’s one of the simplest preserves – the main ingredient is patience, nothing else.
Tips and Variations
Tips
- Frequent stirring is essential, especially towards the end; otherwise, it can quickly stick to the bottom of the pot.
- A thick pot or cauldron makes a difference; in a thin pot, you risk burning it.
- If you want to sterilize the jars, wash them well and put them in the oven or in boiling water for a few minutes before pouring in the hot jam.
Substitutions
- I haven’t used anything other than plums, but if you want to change the flavor, you can mix in a few dried plums at the beginning for a denser texture.
Variations
- Sometimes I mix the plums with sweeter or more aromatic varieties, depending on what I find. The differences aren’t very big, but the final taste varies slightly depending on the type of plum.
- For a thicker jam, it can be cooked even longer, over the lowest heat.
Serving Ideas
- On slices of fresh bread for breakfast.
- In pancakes or langos.
- For pastries with shortcrust pastry as a filling.
- As a simple topping next to natural yogurt.
Frequently Asked Questions
1. How long does sugar-free plum jam keep?
Stored in well-sterilized jars, in a cool, dark place, it lasts easily for 6-8 months, sometimes even a year. If you notice signs of fermentation or mold, do not consume.
2. Can sugar be added?
Yes, but the traditional recipe has none. Ripe plums provide enough sweetness.
3. Why did my jam turn out too liquid?
Most likely, it didn’t cook long enough. It may also depend on the type of plum – some release more water. Let it reduce well, don’t rush.
4. Can I use other fruits?
The classic recipe is only with plums. With other fruits, it’s no longer called jam, but similar combinations can be tried for preserves.
5. Is it necessary to turn the jars upside down?
It helps with better sealing, but if you work cleanly and the jam is hot, they can be closed directly. I prefer to turn them; it’s the old method.
Nutritional Values
Approximately, a tablespoon of jam (about 20g) has around 30-35 kcal. For 100g – about 150-170 kcal, depending on how sweet the plums are. Carbohydrates come almost exclusively from the natural sugars of the fruit, with no fats and few proteins (under 1g/100g). These are just estimates; actual values may vary depending on the type of plums and how much the composition has reduced.
Storage and Reheating
Plum jam keeps very well in the pantry, in well-sealed jars. No reheating is needed; it can be consumed directly from the jar. Once opened, it should be stored in the refrigerator and consumed within 2-3 weeks. If there are changes in smell, color, or taste, do not use it.
The recipe is simple and practical for anyone who wants a natural preserve with a clean fruit taste.