Homemade Hungarian Plum Jam

Ingredients

• 2 kg (4.4 lbs) ripe plums, pitted and chopped 2 kg (4.4 lbs) ripe plums, pitted and chopped
• 1 kg (2.2 lbs) granulated sugar 1 kg (2.2 lbs) granulated sugar
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 50 kcal / 209 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 13g, 12g
• Protein: 0g
• Fiber: 1g
• Salt: 0g

Preparation

1. 1.
   In a large pot, combine the chopped plums, sugar, and lemon juice.
2. 2.
   Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally.
3. 3.
   Reduce the heat to low and simmer the jam for about 1 hour, or until it thickens and reaches the desired consistency. Skim off any foam that forms on the surface.
4. 4.
   Remove the pot from the heat and let the jam cool for a few minutes.
5. 5.
   Transfer the jam to sterilized jars and seal tightly.
6. 6.
   Allow the jam to cool completely before storing it in a cool, dark place.

Treat your ingredients with care...

• Plums — Choose ripe plums that are slightly soft to the touch for the best flavor and texture.
• Lemon juice — Freshly squeezed lemon juice adds a bright and tangy flavor to the jam. Adjust the amount according to your taste preference.

Tips & Tricks

• To test the jam's consistency, place a small amount on a chilled plate and tilt it. If the jam wrinkles and doesn't flow, it is ready.
• For a spiced variation, add a pinch of cinnamon or a few cloves to the jam while it simmers.
• If you prefer a smoother texture, you can blend the cooked plums before simmering the jam.

Serving advice

Serve this homemade Hungarian Plum Jam on warm toast, freshly baked scones, or as a filling for pastries. It also pairs wonderfully with cheese and makes a delightful addition to yogurt or ice cream.

Presentation advice

Transfer the jam into small, decorative jars and label them with handwritten tags for a charming homemade touch. Tie a ribbon around the jar lids for an extra festive presentation.