Plum jam with mint

Name: Plum jam with mint
Ingredients: 3 kg pitted plums; 600 g granulated sugar; 1/2 teaspoon home-dried mint

Jam - Plum jam with mint by Dafina K. - Recipia

The plums release a lot of juice at first, and plum jam with mint simmers slowly until it thickens. With 600 g of sugar for 3 kg of fruit, the plums stay front and center, while the dried mint leaves a subtle note once the jar has cooled. I spread a thin layer over pancakes. Preparation: 30 minutes. Cooking: 2 hours and 30 minutes. Resting: 6 hours. Total time: 9 hours. Servings: 60. About 62 kcal and 0.4 g of protein per serving.

Ingredients

3 kg pitted plums
600 g granulated sugar
1/2 teaspoon home-dried mint

Preparation

1. Wash the plums and remove the stones. This takes about 30 minutes. 2. Put the plums in a large, heavy-bottomed pot and add the sugar. Start over high heat, then turn the heat down low and simmer for about 2 hours and 25 minutes, stirring often, until the jam is a little looser than you want it to be. 3. Add the dried mint and simmer for another 5 minutes, stirring, until it thickens to the desired consistency. 4. Pour the hot jam into washed and sterilized jars, seal them and wrap them in a blanket. Leave them to cool completely, about 6 hours.

Notes

Very ripe, juicy plums may mean the jam needs nearly the full cooking time, while firmer ones keep their pieces more distinct at first. For an even texture, you can mash the fruit with a spoon once it softens, before adding the mint. I serve it with fresh cheese on bread, where the mint is still easy to taste. The jam seems looser while hot than it does once cooled, so you won't see its final texture until it has cooled. Keep the opened jar in the fridge and use it within 3 days.