Make your own plum jam! It’s really quick with the sugar trick – and it tastes just like grandma’s

Plum jam is quick and easy to make with canning sugar – and tastes delicious for breakfast. imago/Westend61

Plum season is still in full swing – some varieties of the sweet purple fruit are still being harvested into October. But: How do you preserve the delicious taste of fruit for the cold season? Of course with plum jam! Normally, it takes a long time to produce the fruit spread: Real plum jam has to be cooked for several hours, usually in the oven – a difficult task. But: There is also a recipe with which plum jam is ready in a short time.

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Delicious plum jam recipe: Here’s how to make your own spread

And it’s very easy: With the sugar trick! Because: While there is no jam sugar in real plum jam, only regular sugar is used, you can of course also make a quick fruit spread from plum and jam sugar. Strictly speaking, this is not plum jam, but plum jam, but the taste is almost the same.

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Plum jam is refined with a little vanilla and cinnamon – if you want, you can give an extra foam to the concoction by adding some schnapps to the jam. Brown rum, for example, is ideal and delicious for this. Important: When preparing jam, alcohol should always be added at the end and just before filling, otherwise there is a risk of it evaporating. Here comes the recipe.

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Ingredients for Plum Jam: Here’s what you need

You need: 1.3 kilos of plums, 500 grams of preservative sugar 2:1, 1 level coffee spoon of cinnamon, pulp of a vanilla bean, glasses and a lid.

Plum season is in full swing - some varieties of the fruit are harvested by October.  Plum jam time!
Plum season is in full swing – some varieties of the fruit are harvested by October. Time for plum jam! imago/countrypixel

And this is how it works: you wash the plums carefully, halve them, quarter them and then cut them into small pieces. Put it in a large pot and add a glass of water. Bring to a boil and simmer for about 15 minutes or until the fruit is slightly softened and well mashed. Cinnamon and vanilla pulp are then added to the mixture. Mix well!

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We rinse the lukewarm glasses, put them in a pan or a tray and put them in the oven at 100 degrees for 10 minutes to sterilize them. Blanch the caps in boiling water and place on a tea towel to drain. Place a small plate in the fridge – this is for the gel test later.

Then add the jam sugar to the plums and stir well. Bring everything to a boil and cook according to package directions for canning sugar. After the cooking time, take the cold dish out of the freezer and put some jam on it. When it gels, it’s done. Then pour the jam into the prepared jars, cover them, close them well and let them cool. Prepared in this way, the jam can be stored for a year if stored in a cool, dark place.

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