from The Plums Next Door, Purple Viking Potatoes, and What to Do with Kohlrabi
It’s nice to know that you can make jam without embarking on the whole canning process. Simply cut the plums in half to remove the pits, cook with a little sugar, and you’ve got jam. Keep the jam in the refrigerator and enjoy a spoonful on your toast or a dollop in your yogurt; as October turns to November, finish off the jar by enriching a pan sauce for venison or pork.
Makes 1 (8-ounce) jar to keep in the refrigerator
1 pound plums, halved and pitted
⅔ cup sugar
1 teaspoon fresh lemon juice
Water
Combine the plums, sugar, and lemon juice in a medium saucepan or copper jam pot and add water to about ¼-inch depth. Cook over medium heat, stirring frequently, until thickened. This jam keeps in the refrigerator for at least 2 weeks, and can also be made with figs, strawberries, sour cherries, or other fruits in season. (If you want, you could always add a splash of balsamic vinegar or liqueur after cooking.)
