Three pounds plums to three pounds sugar.
The original recipe calls for an equal amount of plums to table sugar. But then there it was, on an old index card with my young handwriting from 20 or 25 years ago.
A bit like finding a needle in a haystack. Yes, plural - over the years I've collected recipes in various folders, fill-in-the-blank cookbooks, and on recipe cards. I decided to dig again through my recipe collections. My mother had made it so consistently throughout my childhood that I'd always just thought of it as her recipe, perhaps handed down from her grandmother. She said she had gotten it out of a newspaper or something but couldn't recall which one, it had been so long ago. I asked my mom if she still had the recipe. I hadn't tasted these plums in years, and wanted to taste them as I remembered them. Recently, I purchased a load of Italian plums at the farmers market and started dreaming about that childhood jam. This keeps the jam fresh-tasting and helps it last a long time without the hassle of sterilizing and sealing jars.Īs are all my recipes, this jam recipe is vegan, plant-based, and focuses on whole foods. I also wanted to keep this recipe easier than the typical canning jam, so I opted for cooking and then freezing. The color of the jam is naturally a plum-amber, and these sweeteners bring out more amber color. Additional maple syrup or coconut sugar can be added to further sweeten, if desired. Considering the flavor profile, I found date syrup to work well with the plums. I really wanted to make this jam refined sugar-free. Usually, there is a lot of refined white sugar in jam. Ground chia seeds do the job of thickening the jam while also adding nutrition. This is not your average jam, not a classic strawberry or raspberry. I am very excited to offer you an updated version of my childhood fave: Spiced Italian Plum Jam. It seemed there were a hundred prune plums to every apple, and every single one was delicious. Maybe because I couldn't reach very many so my haul was nothing by comparison. It was kind of a drag to pick the apples. For some reason, our apple tree was not so exciting, even though it was grafted with different varieties. Growing up, we had a big Italian plum (aka prune plum) tree in our backyard, and I remember the excitement at the end of summer when it was time to pick them. Peanut butter and spicy prune plum jam sandwiches were enjoyed daily. I remember the holiday-spice scent filling the house and trying to break through the wax that sealed the jam jar, impatient to get to the goods. I've updated my favorite Italian plum jam from childhood, making it really easy with no pectin, sugar, or canning process required!Įach year, as summer shifted into autumn, I couldn't wait for my mom to make her Spicy Prune Plum Jam.
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