I picked the very last plum from the tree today. I feel kind of sad that I have to wait till next year to taste the sweet plums again. We truly enjoyed it very much. I picked lots of it 3 weeks ago as it all ripen at the same time. I decided to make homemade plum jam with it. I actually like homemade jam as I didn’t want to use a lot of sugar in it. I am happy with this pectin-free and low in sugar jam. It is tangy, sweet at the same time with great plum taste. I like it on toast, scones and Carlos like it over his plain yogurt. I still have a jar in my fridge and maybe I should make rugelach with it. Stay tune for it. I might bake it only when I am back from New York. I will be away from my blog for a while so I might not be able to reply to your comments but I will get to it as soon as possible.
6 cups chopped plums
1 ½ cups sugar
1 lemon juice
1. Place chopped plums, sugar and lemon juice in a heavy saucepan and turn heat on high. Bring it up to boil, and then reduce the heat to a simmer.
2. Allow to cook for about 30 minutes, stirring occasionally to break up any large chunks of the fruit (I used potato masher to mash it a little bit). As it cooks, the jam should become nice and thick. Without burning your tongue, taste a bit to make sure it is sweet enough for you. If not, add up to 1/4 cup more sugar.
3. When it is sufficiently thick and sweet to your liking, take your jam off the heat and allow it to cool before spooning into jar(s).