Plum jam with cinnamon
No preservatives or artificial colorants, this is my all-natural plum jam made with fruits straight from the garden.
- 9 lbs (around 4 kg) plums
- 6 lbs 9 oz (around 3 kg) sugar
- 3 cinnamon sticks
- a little bit less than 1 cup (around 2 dl) water
- ground cinnamon
I love plum jam. The only downside is that you have to get rid of so many pits of course. It takes a while and makes a mess. Just the kind of job I don't feel like doing with four energetic kids running around the house. I have been experimenting with different methods here at home and I finally found a way to make plum jam without removing the pits first. So convenient!
I prefer to use plums that aren't completely ripe yet, to keep the jam from becoming too watery. I add a minimal amount of water to my jam for that same reason.
Rinse the plums and remove the little stalk.
Put plums, water, cinnamon, and sugar in a large pot and bring to a boil.
Boil for close to an hour.
Remove the foam as you go along.
Pour the jam into a sieve placed over a large bowl.
Push the jam through the sieve and remove the pits afterward.
Stir and pour into clean glass jars.
Add a little cinnamon powder on top and put the lids on.
This jam tastes so great with oatmeal or pancakes!
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth