I love making jam in the summer. We don’t bother canning it since we tend to finish it off pretty quickly. That’s why I love this recipe, because you can make any amount you need. This week we used red plums, last week it was tropical plums, next week we will see what is on sale.
Our Weekly Jam
- fruit, one or more types
- granulated sugar
- extra jam jars with lids, you can reuse store-bought jam jars
*Use a 1 cup fruit to 1 cup sugar ratio. I like to use a little less sugar, around 3/4 cup, but if you like sweeter jam then use a whole cup or more. I used 2 pounds of plums for 1 1/2 jars of jam.
1. Peel apples, pears, plums, citrus, peaches and nectarines. Basically anything with a thicker skin. Berries do not need to be skinned. Peel fruits by boiling in water for 1-2 minutes. Then plunge into cold water. The skins should slip off easily. Don’t worry about getting every scrap of skin. Just most of it.
2. Cut up the fruit into little pieces and toss with 1 cup of sugar in a bowl. Transfer to a saucepan and simmer gently on low heat until the liquid thickens and coats the back of a spoon. You can also do the plate test.
3. Pour into jars and store in the refrigerator. Use within 3 weeks.
Shoots and Roots 
I have 3lbs of plums! Yay. Thanks so much!
I’ll be copying this 🙂 ……what a great idea to make the jam for eating right now, instead of preserving. Beautiful photos, too!