Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Plum Cinnamon Jam

By Caroline Cummins, from the Culinate Kitchen collection

Yield

2½ pt.

Introduction

You can make plum jam with just the basics — plums, lemon juice, water, and sugar — but the cinnamon and almond extract in this recipe make for a subtly complex spread.

Ingredients

	3	lb. fresh plums (preferably Italian prune plums), washed, dried, pitted, and quartered
	3 to 4	cups sugar, depending on taste
	¼	cup lemon juice
	¾	cup water
	¼	tsp. ground cinnamon
	⅛	tsp. almond extract

Steps

Combine all the ingredients in a large pot. Stirring frequently, bring the jam to a boil, then lower the heat to a simmer. Cook, stirring frequently, until the jam is dark and thick, about 1 hour.
Meanwhile, bring a large pot of water to a boil. Sterilize 5 to 6 half-pint canning jars in the boiling water for 10 minutes; soak the jar lids and ring bands in hot water. Fill each jar with hot jam, wipe the rims clean, place the lids on the jars, and screw on the ring bands. Submerge the filled jars in the pot of water, turned down to a gentle boil, for 10 minutes. Transfer the jars to a dishtowel and place at least 1 inch apart; let cool for 24 hours.

This content is from the Culinate Kitchen collection.

Persimmon-Spice Butter

Slow-Cooked Apple Butter

Rose Petal Jam

Rothozahari

Upside-Down Polenta Plum Cake

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.