Plum jam like grandma used to make: Don't stir too soon or it will burn
Created: 10/15/2022, 5:00 p.m
By: Ines Alms
You need some time for a traditional plum or damson jam - but you can save hours of stirring with a trick.
The typical dark violet color alone makes it tempting for plum jam fans to dip a spoonful into a freshly opened glass.
If you have a few kilograms of plums left over, this is also a wonderful way to preserve the fruit.
A classic preparation is in the oven.
But the production on the stove is also impressive, without you getting a tennis elbow from the constant stirring.
Plum jam like grandma used to make: Don't stir too soon or it will burn
Homemade plum jam brings back childhood memories.
© Shotshop/Imago
Anyone who has ever made a plum jam that tastes as good as grandmother's probably knows how much time is involved: first the plums have to steep for a very long time, preferably overnight, in order to then, after hours of gentle simmering and regular stirring, acquire their viscous consistency to get.
The fact that this is a real feat of strength is made clear by descriptions of entire village communities, who used to take turns stirring the mush in a large vat so that it did not burn when the water evaporated - this was not possible for one person alone.
Preparing in the oven saves you from stirring - but the result may become lumpy faster.
With a simple trick, stirring on the stove is no longer necessary.
Either way, the ingredients for a plum jam are very manageable, you basically only need plums, sugar and a few more spices if you like.
For a plum jam according to the old recipe (for five glasses of 220 ml each),
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proceeds as follows:
1. The day before, wash 2 kg of plums, rub dry, stone them and cut into small cubes of about 1 cm.
Place the fruit in a large saucepan, mix with 200 g raw cane sugar, cover and leave overnight.
2. The next day, bring the pot to a bubbling boil on the stove, do not stir!
Simmer on the lowest level for about 2.5 hours.
3. Season to taste with 1 pinch of ground cloves, 1/2 teaspoon of ground cinnamon and 2 pinches of vanilla.
Heat the mush and from now on bring it to the boil while stirring with a flat wooden spatula and let it simmer for 5 minutes.
4. Divide the mush between sterilized jars, close immediately and allow to cool.
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If you have worked properly, turning the glasses over is not necessary.
Stored in a cool place, the plum jam will keep for about two years.
If you like traditional preparations, you can try your hand at homemade rosehip jam based on grandma's recipe.