Allow the plums to refrigerate overnight or at least 8 hours for best results. Once combined, cover the bowl with plastic wrap, and place in the refrigerator.
You will need a total of 2 pounds of plums for this small batch recipe, so get cutting! The insides of the plums are a brilliant golden hue (before cooking).Īdd granulated sugar and the juice of a lemon to the plums, and stir well, to combine these ingredients. Place the quartered, pitted plums into a large bowl. To prepare the plums for jam, begin by cutting each one into quarters, and removing and discarding the seeds. NOTE: Plan ahead to make this jam, because the prepared plums need to be refrigerated overnight! But let me tell you… they taste wonderful! Black/grey in color, oblong shaped, and typically harvested in late August, they’re very unassuming, as far as fruit goes. Scroll Down For A Printable Recipe Card At The Bottom Of The Page Prepare The Italian “Prune” Plumsīehold… the humble Italian prune plum. It is so very good! This small batch recipe is convenient, especially if you don’t eat lots of jam! This way, you can just try it, and you won’t be overwhelmed with prep work or make “too many to eat” jars of jam! It is a pectin-free jam made with only THREE ingredients! I’ve also included the instructions to safely can this jam, if you don’t plan on eating it right away, or want to make a few jars for storage in your pantry.
I’ve made literally HUNDREDS of jars of jam over the years, but had never tried making plum jam until I tried this recipe. So… he blessed us with them! We ate some, and I made several jars of this delicious jam AND used the rest to bake an incredible Italian Plum Shortbread Tart! He had been given so many by one of his neighbors there was no way he could eat them all. Make yummy, pectin-free Italian Plum Jam with prune plums! Small batch recipe makes about 3 half pints, and canning directions are included.Ī good friend of our family brought us an incredibly HUGE amount of Italian plums last summer.
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