Plum Jam

How to

1. Remove the seeds from the plums and cut them into 2 or 4 pieces.
2. Sprinkle them with the sugar and refrigerate for 6 - 7 hours.
3. In a wide, low - sided pot over medium heat, boil the plums for about 20 min, removing the foam and stirring frequently.
4. At this stage, allow the jam to cool and blend or mash it to the desired consistency degree or leave it as it is, in which case do not interrupt the boiling.
   
5. Boil for another 5 - 10 minutes or until the jam thickens. Before the final boil, add the lemon juice.
6. Canning: Pour immediately into hot sterile jars, turn upside down and store in a cool, dark, dry place when cool. Once opened, store in the refrigerator. Without canning: Transfer to sterile jars and store in the refrigerator when cool.

Note from Greek jar:

If you prefer your jam too sweet, you can increase the amount of sugar a little. If you want to subtract, reduce the amount of sugar to at least 1/3 of the amount of fruits, not less. Let's not forget that sugar also acts as a preservative.

For fruits that are not so juicy, in order to reduce the addition of water as much as possible so that it doesn't boil too much and the jam retains its aroma, color and taste, leave it in the fridge with the sugar for 6 hours or even overnight to allow the fruit to release its liquids.

I blended a small portion, because plum jam is one of those jams that I like to have pieces of this wonderful fruit in it. If you don't blend it at all or blend it partially, it's a good idea to cut the plum into 4 pieces rather than 2.

If you want you can add a herb or extract of your choice. Personally I find it unnecessary, since plum jam has a unique taste and aroma.

Homemade jams and marmalades do not contain preservatives and they should ideally be consumed within a year or even earlier for the best quality and safety.