Plum Jam (Italian Prune Plums)

Cooking method

1. Step 1:

   

   How do you make plum jam? Gather everything you need — first and foremost, the plums. Use Italian prune plums (the oval, freestone variety often sold as "Italian plums" or "prune plums"); they're the best choice for jam. They hold their shape well, and the halves pull away cleanly from the pit. I used regular white sugar, but you can also use coconut or cane sugar, which will give the finished jam a coconut or caramel note.

2. Step 2:

   

   Wash and dry the plums, and pull off any stems or leaves.

3. Step 3:

   

   Cut the plums in half and remove the pits. If the plums are very large, or the pits don't come out easily (rare with this variety), cut them into smaller wedges.

4. Step 4:

   

   Put the cut plums in a pot suitable for making jam and cover them with the sugar. I recommend a heavy-bottomed pot so the jam doesn't scorch. Let it sit overnight so the fruit releases its juice — you can leave it as long as a full day.

5. Step 5:

   

   Here's how the fruit and sugar look after 12 hours. If you like a more spiced jam, this is the point to add a few spices before cooking: a cinnamon stick, a clove or two, a star anise pod (if you use whole spices, remember to fish them out of the finished jam later). You can also use ground spices instead.

6. Step 6:

   

   Set the jam over low heat and bring it to a boil. Simmer over the lowest heat for 10 minutes, skimming off the foam as it forms. Take it off the heat and let it cool completely.

7. Step 7:

   

   Bring it to a boil again, simmer over low heat for another 10 minutes, and take it off the heat once more. Let it cool completely. You can spoon the jam into jars while hot, but if you cool it first it will set up thicker.

8. Step 8:

   

   Sterilize the jars however you like. I pour a little water into each one and microwave them for 5-7 minutes. For the lids, 5 minutes of boiling is plenty.

9. Step 9:

   

   Spoon the jam into the jars and seal them tightly with lids, or close them with a canning tool. No water-bath processing is needed — this jam keeps fine at normal room temperature.

10. Step 10:

    

    The fragrant plum jam is ready. Enjoy!