Make Plum Jam Yourself – That’s How it Works

Plums are as much a part of autumn as colorful leaves and are often enjoyed as jam. You can easily do this yourself. Best of all: the sugar content is also up to you. Here we explain how to do this.

Make plum jam yourself: utensils and ingredients

Making plum jam is easier than you think. What you need for this are the following utensils and ingredients:

• 1 kg fresh plums, which should be ripe but not overripe. Fruits from the health food store or picked directly from your own plum trees are best suited for this. Incidentally, if the plums are not ripe, they will have a bitter aftertaste, which you should definitely avoid.
• Preserving sugar: The amount of preserving sugar depends on the type of product. You have the choice between the mixing ratios 1:1, 2:1, or 3:1. If you want less sugar in your jam, choose the 3:1 variant, which corresponds to around 330 grams of sugar per 1 kg of fruit. For the 2:1 variant, the classic jam, use 500 grams of preserving sugar. If you want a particularly sweet plum jam, use 1 kg of jam sugar.
• 1 lemon
• A large saucepan
• Glasses: Clamping or screw-on glasses are best suited for this. These can be closed airtight and can be used without any problems. Make sure you clean them well before use to prevent mold from forming.
• Knife, hand blender, or blender
• cooking spoon

Cooking Plum Jam – Instructions

After gathering all the ingredients and supplies, follow these instructions to make fruity plum jam:

• Wash and core the plums.
• Now chop the fruit thoroughly with a knife or a blender. You can decide for yourself how big the pieces should be because this has a significant effect on the taste.
• Then fill the pot with the fruit and a little water and let it boil on high. When the fruit is cooked, turn off the stove.
• Now add the jam sugar and the juice of one lemon. Give everything a good stir so that the sugar is evenly distributed and turn the stove back on.
• Allow the mass to cook for a period of 5 to 10 minutes. You have to stir constantly so that nothing burns.
• To check if the plum jam is done, put a teaspoon on a ceramic plate and let it cool. Now tilt the plate: If the jam runs, it has to continue cooking. If it stays firm, it’s done and won’t run on the bread at the end.
• Then pour the hot jam into the jars, close the lid and turn them upside down. As a result, the lid is sucked, which extends the shelf life. Wear gloves when doing this as the glasses can be very hot.
• Then let the jam cool down. After some time, you can turn the jars upside down again and put them in the fridge after they have cooled completely.
• Finally, write labels on the jars on which you can record the date and the contents.