Make plum jam yourself, recipe with step by step pictures

zwetschgenmarmelade

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In this recipe plum jam I would like to introduce you to my popular version of plum on bread.

Plums are also called plums or damsons. It is a subspecies of the plum and in contrast to its other plum-like conspecifics rather oval. One of its advantages is the easy detachability of its flesh from its stone.

You probably already know the commercially available method of sweet spread processing as a finely spicy plum jam. My variant as jam is a bit lighter and can even be used as a cheese supplement, for cakes or warm dishes like game.

During the processing of the fruits I had quite a lot to eat. They are simply too delicious…

Okay, you want to get started?! Then let’s put the fun into the glass. I wish you a lot of cooking fun and good luck!

Johannisbeermarmelade Rezept Bild
Cooking currant jam I will show you in another post. © food photographer Thomas Sixt

1. Jam from fresh plums

Fine jam made from firm plums – that’s how we like the fruit. As always, I tend to refine and have added a honey rum to underline the great aroma.

Brown rum harmonizes wonderfully with the plum!

Chef Thomas Sixt tells you
schöne Zwetschen im Korb
Sweet, ripe and aromatic plums are sensational!

I prepare the jam from fresh fruit. You can get it seasonally in Europe in July, August and September in the garden, at the weekly market or in the supermarket.

Hands off cans, glass and frozen goods!
Fresh fruit in jam gives the best aroma. Season is July – September.

Tipp from Chef Thomas Sixt

As with every jam, I make a gelling test: I add one or two tablespoons of the boiling jam from the pot to cool it for about 3 minutes on a flat plate. With my finger I pull through the fruit mirror and see how suitable the consistency is.

Zwetschgen Marmelade bei der Gelierprobe
The gelling test for our plum jam has been passed. Our test wasp finds the result excellent 🙂

In summary, I would like to give you these three tips for full enjoyment:

  1. Complete your jam with rum.
  2. Mince your cooked fruit with the blender.
  3. Let the gelation test decide whether the jam contains the right amount of gelling sugar.

2. Hygiene is important for durability!

A long shelf life of more than half a year is only guaranteed if the production of the jam and the filling of the jars is done hygienically. Good jars with intact lids and closures are a must. Beautiful people like me even buy particularly pretty jars for this.

Zwetschgenmarmelade im Glas
Here is a “before and after” picture of plums. Hmm, I don’t know what I like better.

How I avoid mold growth:

  1. I clean my jam jars very carefully before filling.
  2. Some citric acid or vinegar essence is added to the empty jars. Then close the lid, shake and tip the stuff into the next jar to repeat the procedure.
  3. To avoid spilling, I like to use a jug to fill the jars.

3. Recipe plum marmalade

zwetschgenmarmelade
Print Recipe
5 from 23 votes
Plum Jam
A professional cooking guide for preserving, photographed and written down by Thomas Sixt.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Breakfast, Desserts and Sweets
Cuisine: German Recipes
Keyword: glutenfree
Servings: 10
Calories: 72kcal
Author: Thomas Sixt
Ingredients
  • 1 kg Plums
  • 500 g Gelling sugar Gelling sugar 2:1
  • 150 ml brown rum I like to use honey rum.
Instructions
Cooking jam
  • Pick the plums fresh from the tree or buy them at the market or in the supermarket.
    schöne Zwetschen im Korb
  • Wash the plums well under running water.
    Zwetschgen waschen
  • Remove the small stems, cut the fruit in half with a sharp little knife.
    Zwetschgen halbieren
  • Remove plum seeds from the fruit.
    Zwetschgenkerne aus der Frucht entfernt
  • Weigh the pitted plums to determine the correct amount of gelling sugar.
    entkernte Zwetschgen
  • Use gelling sugar 2:1.
    Gelierzucker 2 zu 1
  • Put the plums and jam sugar in a sufficiently high pot and heat up.
    Zwetschgen und Gelierzucker
  • Boil the plums with the jam sugar. Add the brown rum!
    Zwetschgen mit Gelierzucker aufkochen
  • Bring the ingredients to the boil, stirring constantly at the bottom with a spatula so that the jam does not burn. Let it cook for about 5 minutes.
    Zwetschgenmarmelade kochen
  • Perform the gelation test. Put some jam on a small plate and let it cool down. Spoon it through the fruit preparation with a spoon or with your finger, when the jam "stands still" the firmness is good. Otherwise add more jam sugar, boil and test again.
    Zwetschgen Marmelade bei der Gelierprobe
  • Taste the jam. Everything fine? Then it's time for bottling.
    Zwetschgenmarmelade probieren
Filling
  • Wash screw glasses and lids under running hot water. Fill glass by glass with vinegar essence, shake and thereby disinfect. You can continue to pour the vinegar from glass to glass!
    Gläser mit Essig ausspülen
  • Fill all jars hot and close them quickly. The heat creates a vacuum and the jam is preserved!
    Zwetschgenmarmelade im Glas
  • Enjoy plum jam fresh. Bon appetite!
    zwetschgenmarmelade

4. Calories and nutritional values

Nutrition Facts
Plum Jam
Amount Per Serving
Calories 72 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 29mg1%
Potassium 1099mg31%
Carbohydrates 49g16%
Fiber 7g29%
Sugar 95g106%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

5. Other fine fruit spreads

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!