Bonne Maman Plums Jam

Steps

1. Before you start : to ensure your jam keeps well, it is important to thoroughly clean and sterilize the jars and lids. Place them in a saucepan filled with water and bring to a boil for 5 to 15 minutes. Allow them to dry upside down on a clean cloth. You can also clean them in a dishwasher.
2. Choose 1 kg of beautiful, ripe, undamaged, and untreated plums, as their skins will be left on.
3. Wash the fruit whole. You may leave the stems attached during washing to prevent the fruit from absorbing too much water. Gently dry with a clean kitchen towel.
4. Cut the plums in half, remove the stones, and trim away any damaged parts. Tip: The stones can be reused in plant pots or as garden mulch. Any remaining scraps can go into the compost or be enjoyed by birds and chickens.
5. Place 1 kg of plums and 130 g of water or linden flower infusion into a large saucepan. Begin cooking over low heat.
6. When the fruit starts releasing its juice, slightly increase the heat and stir regularly to prevent sticking. Gradually add the remaining water or infusion if necessary.
7. Continue cooking until the mixture reaches a compote-like consistency and the fruit is very soft.
8. Reduce the heat slightly and gradually sprinkle in the 930 g of sugar to prevent lumps from forming. Increase the heat again and continue stirring regularly.
9. The jam is nearly ready when the fruit becomes slightly translucent and is evenly distributed throughout the mixture. Tip: If the fruit remains floating on the surface, continue cooking a little longer.
10. Add 10 teaspoons of lemon juice. It helps preserve the jam while enhancing the flavour of the plums. Bring back to a brief boil and stir gently.
11. Remove from the heat and skim off any foam if necessary. Tip: To check the setting point, place a drop of jam onto a chilled plate. Tilt the plate slightly. If the drop runs, continue cooking. If it sets, the jam is ready.
12. Immediately ladle the jam into the sterilized jars, filling them almost to the top. Seal tightly and turn the jars upside down on a clean towel.
13. Once cooled, turn the jars upright and add labels. Store in a cool, dry place for several months.
14. After opening, keep refrigerated and consume within one month.
15. Your homemade plums jam is ready! Enjoy it for breakfast on toasted bread, at afternoon tea with soft brioche or yogurt, or even as a delicious accompaniment to a cheese board.