Confession – I’ve never actually made traditional homemade jam. You know, like with the whole hot water canning process and such. But, I have done freezer jam. And, even easier is a fruit compote or what I like to call “jam sauce”. It’s not quite a viscous as a jam or jelly (no pectin), but it’s not really runny like a syrup. I love making it with all kinds of different fruit. In fact, I’ve shared a few here on the blog before! Our peach jam sauce it SOOoooo good! And the strawberry sauce is SO good too (a favorite for waffles/pancakes)!! But, as you can see from today’s post…you can’t go wrong with plums either. YUM! Plum jam is SOoooo good! But, making it this way is definitely easier! Just 3 ingredients! Doesn’t get much simpler than that!
Plum Jam Sauce
- 2 lbs plums approx 6-8 large ones
- 1/3 cup sugar
- 1 Tbsp of fresh lemon juice
- Wash, quarter, and pit plums.
- In a medium bowl, combine cut plums, sugar, and lemon juice. Toss to mix. Let sit for about 1 hour.
- Pour bowl contents in an non-reactive pot. Bring to boil. Reduce heat.
- Simmer for 2 hours, making sure to stir it every 15 minutes (to avoid burning and allowing it to cook evenly).
- Remove from heat and let cool, then transfer contents into clean mason jars.
Mmmm! Doesn’t it look good?! Perfect as we head into the spring and summer! These “jam sauces”/compote go great on toast, waffles, pancakes…or even ice-cream. It’s also delicious mixed in with greek yogurt!!
What’s your favorite homemade jam?
The plum and peach jam sauces look great. I do make regular jams and jellies. It really is not too hard and keeps in the cabinet no need for freezer or refrigerator space. My favorite I Apricot. We do have a large patch of wild black berries and unless I sieve out a lot of seeds it is CRUNCHY … LOL . We have red raspberries, grapes and strawberries growing also. So far not enough for a batch of jam or jelly. Last summer I did not get more tan one r two strawberries. Thanks to the birds and Papa letting Grandsons pick and eat when they came out to help Papa in the Garden! 😉
I NEED to figure out how to can this! Even though I THINK the lemon juice should add enough acid to the recipe to keep it shelf stable I’m too new to canning to know whether or not it will work. I’ll keep hunting…
I think you could safely can it, water bath for 10 minutes if using 8 oz jars, maybe 25 for pints
wonderful jam sauce