A traditional jam made by cooking ripe plums with sugar until thick and deep purple. Its sweet-tart balance and soft texture make it a breakfast favorite.
Wash and halve the plums, then remove the pits. Put them in a wide pot with the sugar and let them rest for a few hours so they release their juices.
Bring the plums and sugar to a simmer over low heat, stirring occasionally. Skim off the foam regularly.
When the plums have broken down and the syrup has thickened, add the lemon juice and boil for 5 more minutes. To check the consistency, drop a little jam onto a plate; if it leaves a trail, it is ready.
Ladle the boiling jam into sterilized jars and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
As the plums cook, skim off the foam that forms after they are pitted; leaving it in can make the jam look cloudy. Contains no flour, milk, or egg; it is plant-based and gluten-free. Ladle the boiling jam into sterilized jars and store in a cool, dark place.
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