Plum jam is another great way to turn those wonderfully plump, flavorful, and juicy plums into something delicious that you can enjoy all year long. You can add the plum jam to your morning breakfast and can be used in cake, dessert, and many more dishes. Once you taste home-made you’ll never buy store-bought again!
Try simple and easy homemade recipe for plum jam.
- Ripe Plum – 1250 g
- Sugar – 500 g
- Lemon Juice – 3 tbs
- Spice Reduction – ½ cup water and whole spices
Method of Preparation
- Wash properly and blanch the plum, making a cross in the plum and tossing it into boiling water for 2-3 minutes once the skin starts coming off remove them to cold ice water. This process allows the plum to peel easily, and also kills impurities from the fruits.
- Heat a saucepan, add water, whole spices in it and let it simmer to release the flavor. (choose your spices; cloves, star anise and cardamom)
- Deseed the plum, you can blend it, if you are looking for smooth jam or directly add them in the spice reduction and later on mash them with a potato masher well.
- Once the plum mixture has been added, now keep sugar and let it simmer until it thickens and comes to jello consistency. This can be observed by keeping in a small amount of it in a plate to the refrigerator, and see if it has set well or not.
- The final and the important step to consider during preparing jam is canning it properly. Make sure to boil the bottle and cap before and clean properly and once the jam is poured in the bottle let it cool, then keep the lid, now again submerged the bottle in the jam warm water and let it sit for 10 minutes. This process guarantees the longer shelf life of a jam.
Note : Refrigerate it once opened. This is the homemade version without adding pectin or any reservations therefore it may last up to 1 month in the chiller and if kept frozen then for six months.
Chef Diamond Gurung
Chef Instructor at Gate College
Former Sous Chef at रैथाने । Raithaane
Co-Founder of Nyaulosa at Le Sherpa Market
Chef Diamond has completed his education from GATE College. He started his internship at the Royal Singi Hotel, Kathmandu. Followed by an Italian restaurant at Thamel, it was his first job as a Chef, adapting Italian Cuisine. After years of work he started to adopt his native cuisine, so he can learn and explore about the Nepalese local cuisine. Then he started to work at Raithaane Restaurant, Lalitpur. Where he learned and explore more about authentic food from different cultures of Nepal and began cooking with local and seasonal produces. After getting to know more about Nepali Cuisine, Chef Diamond and his partner established Nyaulosa’s small space as a vendor at Farmers Market at Le Sherpa. Where he sells Nepali foods and homemade products such as breads, jam, cookies, and many more. Along with running of his business, Chef Diamond is engaged at GATE College as Chef Instructor.
Pic – Nyaulosa Market