Plum jam

Name: Plum jam
Ingredients: 7 kg dark purple plums; pitted; 1 kg granulated sugar

Plum jam made with dark purple plums and sugar simmers over low heat until the purée has reduced by nearly a palm’s width. Once cooled, it stays smooth and thick, with the fruit’s flavor concentrated into a spread for bread that also works as a cake filling; in jars, it waits out the cold months and is easy to scoop out. I like to spread a thin layer in crêpes. Prep: 35 minutes. Cook: 150 minutes. Rest: 12 hours. Total time: 15 hours and 5 minutes. Servings: 350. About 20 kcal and 0.1 g protein per serving.

Ingredients

7 kg dark purple plums
pitted
1 kg granulated sugar

Preparation

1. Wash the plums and remove the pits. Blend them in a food processor until you have a smooth purée. 2. Put the purée in a cast-iron pot, add the sugar and stir. Simmer over low heat for 150 minutes, stirring from time to time, until the level has dropped by nearly a palm’s width and the jam has thickened. 3. Spoon the jam into jars, screw on the lids and wrap the jars in a blanket. Leave them to cool until the next day.

Notes

Fully ripe, soft dark purple plums are easier to purée; firmer ones can make a more tart purée and may take longer to cook. Very juicy plums need more time, while a wide cast-iron pot lets the steam escape without needing to turn up the heat. The texture is closer to a thick paste than a compote. You can spread it on a slice of bread with butter. For cakes, use it straight from the jar as a filling. Sealed jars keep in the pantry or cellar; once opened, store it in the fridge and use within 3 days. Otherwise, come winter, we’ll still be groaning, but from hunger.