What Is Plum Jam?

It refines the morning bread, the yeast dumplings at lunchtime, or the plum jam on Saturdays – plum jam enhances German cuisine in various ways and is also available all year round. Find out everything you need to know about the versatile puree here.

Worth knowing about plum jam

Cooking plums at leisure, then seasoning them – depending on the recipe, of course – and then serving a fruity spread as an alternative to jam or a spicy-fruity filling for yeast dumplings is particularly popular in Germany. In this country, plum jam is part of the kitchen tradition – and yet it goes back much further. Excavations of ancient clay jugs revealed that the Romans were only too happy to eat one or two portions of plum jam sweetened with sugar cane – which is more than understandable given the fruity-sweet aroma that is still present today. For a spicier taste, serve plum jam with cloves, cinnamon and maybe some vanilla. In principle, you can make the versatile specialty yourself or buy it ready-made in a jar. Variant number two ensures that you get plum jam all year round – and with consistent quality.

Shopping and cooking tips for plum jam

After shopping, it is best to store plum jam in a dark and dry place. If it is not too warm, it will last for several years. This is due to the low water content after the fruit has been boiled and the high sugar content. Once opened, storage in the refrigerator is necessary. So you can either use it as a base for plum datchi, as a spread or filling for fresh crêpes – or you can prepare our sweet plum pizza. You can just as easily make the mush yourself. First you buy fresh plums. With a bit of luck, you can get regional products between mid-July and mid-August. If you choose plums, you can cook even fruitier, spicier mush thanks to their more intense aroma. Our plum jam recipe tells you exactly how to do this.