Among jams, heavenly plum jam stands out. It’s made from chopped fruit flesh, resulting in a tasty, spreadable delight with a rich bluish-brown hue. While other jams can mix various fruits, plum jam’s star ingredient is only plums—no other fruit truly belongs in it. True plum jam is made exclusively from purple plums.
The Wonderful Health Benefits of Plum Jam
Plums, delicious on their own or as jam, offer many health perks. They’re packed with vitamins A, C, and E, plus antioxidants that help fight free radicals—key players in cancer prevention.
Plums—and plum jam—are often recommended for those with anemia because they’re rich in iron. They also provide magnesium, potassium, and calcium. Thanks to their high fiber content, plums support digestion and promote a healthy gut.
Many folk tales praise plum’s natural laxative effect, which remains popular today for easing constipation, bloating, and other digestive issues.
Plums also boost brain function and stimulate the nervous system. Regularly enjoying plum jam can help prevent heart and vascular problems by normalizing heart rhythm and supporting healthy blood sugar levels. Plus, it’s a powerful immune booster.
Here’s the Heavenly Sugar- and Preservative-Free Plum Jam Recipe
Before you start, make sure you have enough jars—don’t realize you’re short when it’s time to store your jam. Always pick healthy, large, ripe plums without any damage for the best results. Whether you’re making the sugar-free or sweetened version, watch closely to avoid burning—the jam can stick quickly. Stir often and keep an eye on it throughout cooking.
Cooking usually takes about 4 to 6 hours, depending on the quantity.
- Remove pits from about 800–1000 grams (28–35 oz) of plums and cut them into smaller pieces or quarters.
- Cook them in a tall, thick-walled pot for around 4–5 hours.
- Use low to medium heat and stir regularly! Sprinkle cinnamon to taste.
Sugar-free plum jam doesn’t need extra sweeteners because plums naturally contain plenty of sugar, making the jam deliciously sweet. If you want a little extra sweetness without adding sugar, try birch sugar (xylitol). You’ll know the jam is ready when a spoon dragged along the pot’s bottom leaves a clear line without the jam running back together.
Once done, pour the jam into well-sealing jars, put on the lids, and turn them upside down to ensure no air remains inside. Then, flip them back and let them cool in a dry, warm place. Enjoy plum jam with anything you like—it’s a versatile treat perfect for many desserts and baked goods.
Opening photo: Secha6271/istockphoto.com
