Instructions for cooking plum jam with lots of useful tips and delicious recipes for making plum jam yourself. Now make grandma’s plum jam yourself quickly and easily.
Almost nothing looks as good on bread, on pancakes, or in baked goods as tasty plum jam. When is it “pure”, when “normal” and what is the best way to prepare it? Plum jam is a small delicacy that stands out from conventional types of jam in its very own way.
The sticky-sweet plum puree is prepared differently, is much thicker than other “jams” and makes it not only wonderful on breakfast sandwiches, but also in baked goods, on pancakes, or on American-style pancakes.
Simply make plum jam yourself
But how exactly do you make a delicious porridge out of a few ordinary plums? The first trick is that the cooking time can be up to an hour at best. Of course, the plums melt much faster at the highest temperatures – but the aroma is lost in the process. Cooking it down quickly is not recommended for really good mush. So give yourself and your project time.
The basic recipe for the plum jam preparation
There are differences when making plum jam yourself. There is a “normal” and a “pure” plum jam and many more variations. However, since these usually only differ in different ingredients that are added or not, we leave them out.
The most well-known way of preparing plum jam is the “normal” way. With this, the fruits are first cored, extensively chopped up, and mixed well with sugar. The amount of sugar required is at least a quarter of the weight of the fruit used. In other words: If 500 grams of plums are to be boiled down, you should add at least 125 grams of sugar.
Even before the stove is turned on, the typical standard spices should be added: cinnamon and cloves. As an example calculation, with our already mentioned 500 grams of plums, it would be half a teaspoon each of cinnamon and cloves.
Interesting plum jam recipes
- 478 recipes at chefkoch.de
- Making plum jam in the oven
- Prepare plum jam without sugar
Useful tips for cooking delicious plum jam
Incidentally, the puree will be more aromatic if you use more ripe or even overripe plums. However, the amount of sugar required is reduced here, since ripe plums have a much higher fructose content than normal ones. In order to avoid bitter mush, however, you should not completely avoid sugar. In any case, it should be one-fifth – based on the amount of fruit.
If you would like to try small, technical spice modifications, you can add a little vanilla. However, this taste is very peculiar and therefore really only recommended for fans of the silky sweet pod.
The so-called “pure” plum jam is a matter of taste. It is mainly known in Mecklenburg-Western Pomerania, but also has many friends in the rest of Germany. No spices are used in this one. Only the usual amount of sugar, already mentioned, is added.
Proper storage of plum jam
Storing plum jam is really easy. Once boiled, the delicious porridge is extremely stable and often keeps for several years without refrigeration. Slightly cooler storage, for example in the cellar, is definitely recommended. This benefits the aroma.
Of course, the preserving jars should be closed well and airtight. When stone pots are open, the surface should be covered with a cellophane cloth. To be on the safe side, this can be soaked in rum. Opened jars are best stored in the fridge and consumed quickly.
The special thing about plum jam is that it becomes even more aromatic and special in taste the longer it is stored. It is therefore advisable to store freshly canned mush for a few weeks. Of course, the plum jam can also be eaten directly.
