Baked Plum Jam

Baked Plum Jam: A Flavorful Delicacy

Plum jam is a traditional recipe, full of flavor and nostalgia, reminding us of summers spent in the garden, with sun-ripened fruits. Carefully prepared, it becomes a true treasure in every housewife's pantry. Moreover, the fact that it is baked gives it a unique texture and flavor, making it much more special than regular jam. Paired with a slice of toasted bread or a fluffy muffin, baked plum jam becomes a perfect indulgence for breakfast or dessert.

Preparation time: 30 minutes
Baking time: 3-4 hours
Total time: 3-4 hours and 30 minutes
Number of servings: Approximately 10 jars

Ingredients:
- 5 kg ripe but firm plums
- 800 g - 1 kg sugar (depending on desired sweetness)
- 1 lemon (juice and grated zest)

Preparation:

1. Preparing the Plums: Start by washing the plums with cold water to remove any impurities. Make sure the plums are well-ripened to achieve a jam with a rich flavor. After washing, cut the plums in half and remove the pits. You can use a sharp knife or simply pierce them with your fingers.

2. Layering Ingredients: In a heavy-bottomed pot (ideal to avoid sticking), start by placing a layer of plums. Over this layer, add sugar. Continue alternating layers of plums and sugar until all ingredients are used. It is important to ensure that sugar reaches between each layer of plums to melt evenly.

3. Marinating: Cover the pot with a towel or lid and leave it in the refrigerator overnight. This step is essential as it allows the sugar to dissolve and extract juice from the plums, creating a delicious base for the jam.

4. Baking: The next day, preheat the oven to a medium temperature (about 160-180 °C). Place the pot with plums and sugar in the oven and let it bake for 3-4 hours. It is crucial to stir occasionally to prevent sticking to the bottom of the pot. Additionally, stirring will help to even out the consistency of the jam.

5. Adding Lemon: About 30 minutes before removing the jam from the oven, add the lemon juice and grated zest. The lemon will not only enhance the flavor but will also help preserve the jam due to its acidity.

6. Cooling and Jarring: Once the jam has thickened (check its consistency; it should be slightly viscous), remove the pot from the oven and let it cool slightly. Prepare sterilized jars (you can sterilize them by boiling or in the oven). Fill the jars with warm jam, making sure to seal them well.

7. Storage: After the jars have completely cooled, store them in a cool, dark place. Baked plum jam can be kept for several years if properly jarred.

Practical Tips:
- Choosing Plums: Choose ripe but not overly soft plums to achieve a jam with a pleasant texture. Smaller plums usually have a more concentrated flavor.
- Sugar: You can adjust the amount of sugar according to your preferences. If you want a less sweet jam, you can reduce the sugar to 800 g.
- Variations: You can add spices like cinnamon or cloves for extra flavor. Also, try adding some finely chopped nuts for an interesting texture.
- Serving: Baked plum jam is perfect on a slice of toasted bread, alongside cottage cheese or as a filling for cakes and pies.

Nutritional Benefits:
Baked plum jam is a good source of fiber, vitamins (especially vitamin C), and antioxidants. Plums help improve digestion and can contribute to heart health.

Frequently Asked Questions:
- Can I use frozen plums? Yes, you can use frozen plums, but make sure to thaw and drain them before use to avoid diluting the jam.
- How do I know if the jam is ready? You can test it by placing a drop on a cold plate; if it holds together and does not spread, it is ready.

Delicious Combinations:
Baked plum jam pairs excellently with cheeses, especially salty ones like goat cheese or feta. It also goes wonderfully with natural yogurt or as a filling for pancakes and pastries.

This baked plum jam recipe is not just a wonderful way to preserve seasonal fruits but also an opportunity to create unforgettable moments around the table. Try it and let yourself be carried away by its enticing aroma!