Easy Plum Jam Recipe | No Pectin & Oven-Baked
Click stars for rating!Useful kitchen helpers
Ingredients
- 1,5 kg plums
- 250 g granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Instructions
Stove top method
- Wash the plums, cut in half, remove the pits and place in a roasting pan or casserole.
- Sprinkle the plums with the sugar and leave to infuse for a few hours, preferably overnight.
- Add the spices and bring the mixture to boil. Cook over a low heat for approx. 2 hours to create a nice thick purée. Stir from time to time.
- If necessary, finely puree the plum puree in a blender or hand blender. Skip this step if you want your plum puree to be chunky.
- Fill the plum jam into clean jars and close tightly with the screw cap.
Oven method
- See stove top method step 1
- See stove top method step 2
- Add the spices and mix everything well. Then place the roasting tin in the oven (middle shelf) and cook at 160°C for approx. 2 to 3 hours until the mixture thickens. Stir every half hour. The oven door should be left ajar to allow the steam to escape (insert a wooden spoon into the oven door).
- See stove top method step 4
- See stove top method step 5
Notes
Your plum jam will keep for 1 to 2 years in a vacuumed and unopened jar. Once opened, you should keep it in the fridge and use up quickly.
Nutrition
Serving: 100 g | Calories: 202 kcal | Carbohydrates: 48 g | Protein: 0.9 g | Fat: 0.2 g
These figures are guidelines and were calculated using a recipe calculator.