Deep Ruby Caramelized Plum Jam
🍑 Caramelized Plum Jam: Deeply Roasted & Irresistible
🌟 Rich, sweet-tart plum flavor with a glossy ruby finish and naturally thick caramelized texture — no pectin needed.
Ingredients
- 1.5 kg ripe plums (European or damson preferred)
- 600–750 g sugar (adjust to sweetness)
- Juice of ½ lemon
- Optional: 1 small plum stone for aroma
No pectin. No spices. Just fruit, sugar, and roasting magic.
Instructions
1. Roast the Plums
- Preheat oven to 180°C / 350°F
- Wash, halve, and remove stones (keep skins on)
- Place plums cut-side up in a large roasting pan
- Sprinkle with half the sugar
- Roast uncovered 45–60 minutes, stirring once or twice
👉 Plums should collapse, release juices, and caramelize at the edges.
2. Rest & Macerate
Remove from oven and cover. Let rest 1–2 hours (or overnight) to deepen flavor and thicken naturally.
3. Finish on the Stove
- Transfer roasted plums and juices to a wide pot
- Add remaining sugar
- Cook over medium heat 15–25 minutes, stirring gently
- Skim foam if needed
👉 Roasted jam thickens faster than raw-fruit jam.
4. Lemon & Plate Test
- Add lemon juice in the final 5 minutes
- Test on a cold plate: drop a bit, wait 10 sec, push gently — it should wrinkle
👉 Jam thickens as it cools; overcooking dulls flavor.
5. Traditional Finishing
- Rest jam 15 minutes off heat
- Stir gently to distribute fruit evenly
- Pour into hot, sterilized jars
- Seal and invert jars for 5 minutes
Tips & Tricks
- Use ripe but firm plums for best flavor and texture
- Wide roasting pan improves caramelization
- Skim foam for a glossy finish
- Jam will look slightly loose in the pot — it sets in jars
- Wooden spoon reduces scorching
FAQs
Do I need pectin?
No. The caramelized plums and lemon provide natural thickening.
Can I reduce the sugar?
You can slightly, but sugar ensures texture, preservation, and caramelization.
How long does it last?
Sealed jars can last up to 1 year in a cool, dark place. Refrigerate after opening.
Why is my jam runny?
It may need cooling time — jam firms up fully in jars.
🧡 “Roasting replaces hours of boiling. Jam sets in the jar, not the pot.”