Plum jam with walnut

Plum jam with walnut - An autumn delicacy

Preparation time: 30 minutes
Cooking time: 30-40 minutes
Total time: 1 hour
Number of servings: about 8 jars of 400g

Who doesn't love the sweet and rich aroma of plum jam? This plum jam with walnut is not just a delicacy, but also a memory of warm autumn days when seasonal fruits reveal their best flavors. Put on your apron and get ready to transform ripe plums into this delicious jam, perfect for morning toast or as a filling for pastries.

A brief history of plum jam

Plum jam has a long history, being a traditional method of preserving fruits used since ancient times. Plums, with their juicy and sweet flesh, are ideal for making jam, and the addition of walnuts adds a crunchy texture and a complex flavor that perfectly complements the sweetness of the fruit. This recipe is simple and accessible, perfect for those who want to take advantage of the season's bounty.

Ingredients needed

- 4 kg of ripe plums (preferably autumn-type plums)
- 1 kg of sugar
- 200 g of walnut (chopped or ground, as preferred)
- 1 lemon (freshly squeezed juice)

Necessary utensils

- A large stainless steel pot
- Hand blender
- Wooden spoon or spatula
- Clean glass jars (preferably sterilized)
- Jar lids

Step by step - How to make plum jam

1. Preparing the fruits
Start by washing the plums well under cold running water. Then, cut them in half and remove the pits. This step is essential for achieving a smooth jam without unpleasant textures.

2. Mixing with sugar
Place the cleaned plums in a large pot and add the sugar. Mix well to ensure the sugar is evenly distributed. Let the plums sit for 10-15 minutes so they release their juice. This juice will help dissolve the sugar and facilitate the cooking process.

3. Cooking the jam
Place the pot over medium heat and stir constantly to prevent sticking. After about 20 minutes, the plums will start to boil and become softer. This is the moment to enjoy the wonderful aroma that will fill your kitchen.

4. Pureeing the plums
Once the plums are cooked and have a soft consistency, turn off the heat and let the mixture cool slightly. Use a hand blender to puree the plums until you achieve a smooth paste. If you prefer a chunkier texture, you can leave some larger pieces.

5. Adding the walnuts
Add the chopped or ground walnuts to the plum paste. The walnuts not only add a delicious flavor but also a crunchy note that contrasts beautifully with the sweetness of the jam.

6. Final cooking
Put the mixture back on the heat, add the lemon juice, and boil for 20-30 minutes, stirring constantly. The lemon juice not only helps preserve the jam but also gives it a perfectly balanced tangy flavor.

7. Jarring the jam
Once the jam has reached the desired consistency, pour it hot into sterilized jars. Make sure the jars are well filled but leave a little space for expansion. Screw on the lids and place the jars upside down for about 20 minutes. This step will help create a vacuum that will preserve the jam better.

8. Storage
After they have cooled, store the jars in a cool, dark place, preferably in a pantry. Your jam will be ready to enjoy after a few weeks, but if you can resist, it will be even better after a few months!

Serving and combinations

Plum jam with walnut is delicious on a slice of toasted bread, paired with a cup of warm tea or coffee. It is also a perfect filling for tarts or cakes, adding a rustic and natural touch to your desserts. It can also be used as a topping for yogurts or ice cream, providing a pleasant contrast between warm and cold.

Useful tips

- Choosing plums: Choose ripe but firm plums to achieve a good texture for the jam. Overripe plums can lead to a runny jam.
- Nut variations: You can experiment with other types of nuts, such as almonds or hazelnuts, to give your jam a personal touch.
- Sweetness of the jam: Adjust the amount of sugar according to your preferences. If you prefer less sweet jams, you can reduce the sugar by 100-200g.
- Testing the consistency: To check if the jam is ready, you can do a simple test: place a teaspoon of jam on a cold plate and let it sit for a few minutes. If it doesn't run, the jam is ready.

Frequently asked questions

1. My jam is too thick, what can I do?
If the jam has become too thick, you can add a little water or lemon juice and boil it again to thin it out.

2. How long can the jam be stored?
If properly sterilized and stored under optimal conditions, the jam can be kept for 1-2 years.

3. Can I add other ingredients?
Absolutely! You can experiment with spices like cinnamon or other fruits like apples to give it a different flavor.

4. How can I tell if the jam is well cooked?
The jam is ready when, after cooling slightly, it sits on a plate without running.

Create your own autumn memories with this walnut plum jam recipe, and enjoy every spoonful full of flavor and nostalgia!