Slather it on ricotta toast, spoon it over pancakes or stir it into oatmeal—this jam will keep for 2 weeks in the fridge!

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Credit: Photography by Sarah Anne Ward

Recipe Summary test

Yield:
Makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice a shallow X into bottom of each plum. Blanch in boiling water 1 minute; transfer to ice water. Peel, pit and chop. In saucepan, bring all ingredients to a boil over medium-high. Cook, mashing with potato masher, until jammy, about 8 minutes. Let cool; refrigerate overnight to thicken. 

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