A traditional jam prepared as ripe plums meet sugar and take on a deep, purple-tinged consistency. With its sweet-sour balance and soft texture, it's one of the beloved classics of breakfast tables.
Wash the plums, halve them, and remove the pits. Place them in a large pot with sugar and let sit for a few hours so the plums release their juice.
Simmer the plum and sugar mixture over low heat, stirring occasionally, skimming off the foam regularly.
Once the plums have broken down and the syrup has thickened, add the lemon juice and simmer for five more minutes. Important: if a drop leaves a trace on a plate, the jam has reached the right consistency.
Fill sterilized jars with the boiling jam and seal, turn upside down to cool, then store in a cool, dark place.
Important: Cook while continuously skimming the foam that forms once the plums separate from their pits; if the foam isn't skimmed, the jam may look cloudy. Contains no flour, milk, or egg; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
If you let the plums sit with sugar overnight, they release their juice sooner and the cooking time shortens; a handy method for those in a hurry.
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