Plum Jam - Pilar Hernández's Chilean Kitchen
Plum jam is one of my favorites, especially for filling mille-feuille cakes. Its tartness provides a delicious contrast to the sweetness of the filling. I think it's a great addition to most cakes. I used yellow plums, but any type will do, even the tiny ones used for juicing.
Ingredients · Servings 1
- ripe plums
- granulated sugar
- pinch of salt
- jars for packaging
Method · PT-497396H57M42S
- Wash the jars with boiling water or put them in the dishwasher.
- Wash and dry the plums. Chop into small pieces, discarding the pits.
- Weigh the plums and add 800 grams of granulated sugar for every kilo of plums, stir and let it rest refrigerated overnight, or for two hours on the counter stirring every 15 minutes.
- The next day, cook it, or "make it ready," as it used to be called. In a large pot, place the plums with the sugar, the juice, and a pinch of salt. Cook over high heat until it starts to bubble, then reduce the heat to low and simmer gently. Once the foaming stops, cook for 5-10 minutes until it reaches the desired consistency.
- Try it out, take a teaspoonful onto a plate and refrigerate it for a few minutes, then try it cold.
- Carefully pack while hot, cover, let cool, and refrigerate or freeze.
It is important that the plums are ripe, but not so soft that they fall apart on their own.
Description
One of my favorite jams and it's delicious in cakes.
