Purple plum jam: step by step recipe

Purple plum jam: step by step recipe

Plum jam is one of the most genuine and traditional Italian sweets, loved for its sweet-tart flavor and velvety texture. Since ancient times, plums have been used both fresh and preserved, thanks to their natural sweetness and their ability to last through the long winter months once turned into jam.

Plums, belonging to the Prunus domestica species, originate from Western Asia, but their cultivation quickly spread across Europe thanks to the Romans, who enjoyed them both raw and cooked in desserts and preserves. In Italy, plum cultivation is widespread in many regions: Emilia-Romagna, Veneto, Trentino-Alto Adige, Lombardy, and Lazio are among the main areas, where the temperate climate and sunny days allow the fruit to ripen at its best.

Plums ripen between late July and early September, when the fruit reaches its peak sweetness and can be harvested fresh or turned into jams, preserves, or liqueurs. The tradition of making homemade plum jam goes back decades: every household had its own way of cooking the fruit with sugar and lemon, following small secrets handed down from generation to generation. 🍽️Serves: 2 jars x 440 ml and 3 jars x 250 ml ⏲️Time: 24 hours 🧺Ingredients:

• 2 kg ripe purple plums, pitted (about 1,700 g pulp)

• 1.25 kg sugar

• 80 ml lemon juice (about 2 lemons)

• 5 sterilized jars (2 × 440 ml and 3 × 250 ml)

🥣Instructions:

1. Prepare the plums Wash the plums thoroughly, dry them, and cut them into quarters. Place the fruit in a large pot with high sides. Add the sugar and lemon juice, stirring gently. Let the mixture rest for about 30 minutes so the plums release some juice.
   

2. First cooking Turn on medium heat and cook the plums for about 45 minutes, stirring occasionally. During cooking, foam will form on the surface: remove it with a clean spoon whenever it accumulates, as it may contain fruit impurities.

3. Rest and second cooking Once the cooking is finished, turn off the heat, cover the pot, and let the mixture cool. The following day, cook again over medium heat for about 30 minutes, still removing any foam if it forms. This second cooking helps concentrate the flavors and achieve the right consistency.
   

4. Fill the jars When cooking is complete, remove the pot from the heat. Pour the hot jam into sterilized jars, leaving about one finger of space from the rim. Let cool completely, then seal tightly and turn the jars upside down until the next day. This helps remove any air bubbles inside.
   

5. Storage The jars can be stored in a cool, dry, dark place for 8–10 months. Once opened, keep refrigerated.
   

Purple plum jam- foam during the first boiling

💡Tips:

• Always remove the foam that forms during cooking (especially the first boil), as it may contain impurities.

• Always use clean utensils when handling jam to prevent mold.

• Jars must always be sterilized before use.

• If you prefer a more liquid jam, skip the second cooking and cook for 60 minutes instead of 45.