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!
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
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!Tipp from Chef Thomas Sixt
Fresh fruit in jam gives the best aroma. Season is July – September.
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.
In summary, I would like to give you these three tips for full enjoyment:
- Complete your jam with rum.
- Mince your cooked fruit with the blender.
- 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.
How I avoid mold growth:
- I clean my jam jars very carefully before filling.
- 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.
- To avoid spilling, I like to use a jug to fill the jars.
3. Recipe plum marmalade
- 1 kg Plums
- 500 g Gelling sugar Gelling sugar 2:1
- 150 ml brown rum I like to use honey rum.
- Pick the plums fresh from the tree or buy them at the market or in the supermarket.
- Wash the plums well under running water.
- Remove the small stems, cut the fruit in half with a sharp little knife.
- Remove plum seeds from the fruit.
- Weigh the pitted plums to determine the correct amount of gelling sugar.
- Use gelling sugar 2:1.
- Put the plums and jam sugar in a sufficiently high pot and heat up.
- Boil the plums with the jam sugar. Add the brown rum!
- 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.
- 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.
- Taste the jam. Everything fine? Then it's time for bottling.
- 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!
- Fill all jars hot and close them quickly. The heat creates a vacuum and the jam is preserved!
- Enjoy plum jam fresh. Bon appetite!