Yellow Plum Jam
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 34
- Carbohydrates g 8.3
- of which sugars g 8.3
- Protein g 0.1
- Fiber g 0.3
- Sodium mg 2
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 45 min
- Serving: 25
- Cost: Low
- Note + 1 hour of maceration of the plums and the time for sanitizing the jars
PRESENTATION
Yellow plum jam brings a bit of Italian summer right into your kitchen, no matter the time of year. And listen, this yellow plum jam recipe is about keeping things super simple, like the home cooks in Italy have always done. Just three ingredients: juicy yellow plums, sugar, and a squeeze of lemon juice. Sometimes, a pinch of cinnamon for that cozy aroma. The goal? Capture the sweet, sun-ripened flavor of golden plums before they're gone with the season. Seriously, folks in Emilia-Romagna or the countryside around Tuscany make this kind of homemade yellow plum jam to stretch summer into the colder months. It's common in Italian kitchens—jars lining shelves, house filled with that warm, fruity smell as the jam thickens.
Everyone in the family loves spreading this yellow plum jam on thick slices of rustic bread. Breakfast or a nostalgic snack? Pretty much. It’s also a classic filling for crostata, giving any simple tart base a touch of homemade comfort and a burst of bright, tangy fruit flavor. And you know what? Italian home cooks often swap in different fruits—like that peach and lavender version that’s just as aromatic—or play around with mirabelle or golden plums for a twist. But here's the deal: the heart of the yellow plum jam recipe is about patience and care, letting the fruit macerate and bubble until it hits that glossy, spoonable texture. It's really really satisfying, the sort of preserve that makes even plain toast taste special.
Whether you call it yellow plum preserves, jelly, or something else, this jam is a little reminder of those summer days and the sunny feeling of homemade food made with love. It's like a taste of Italy’s countryside, lovingly captured in a jar to enjoy all year round. And the sauce? Seriously good.
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- INGREDIENTS
- Ingredients for 3 jars of 8 oz jam
- Plums 2.3 lbs (1050 g)
- Sugar 1 ½ cup (300 g)
- Lemon juice 2 ½ tbsp (40 g)
How to prepare Yellow Plum Jam
To prepare the yellow plum jam, start by preparing the fruit: wash the plums, cut them in half with a knife 1, remove the stone 2 and cut them into quarters 3. Once pitted, the total weight of the plums will be about 2.2 lbs.
Add the sugar 4 and mix well 5. Cover the bowl with plastic wrap or a plate 6 and let it macerate at room temperature for about an hour. While waiting for the fruit to macerate, you can proceed with the sterilization of jars and lids, as indicated in the Health Ministry guidelines at the end of the recipe.
After the maceration time, pour the plums with all their liquid into an aluminum pot with a double bottom and high sides and turn the heat to maximum 7. Once it reaches a boil, lower the heat to maintain a steady boil, but not too strong 8. Let it cook for about 45 minutes, stirring as little as possible until it reaches 226°F. Use a kitchen thermometer to measure the exact temperature 9.
After 45 minutes, remove from heat and add the juice of half a lemon 10 and mix 11. The jam should appear thick with some visible fruit pieces. At this point, you can start jarring in the sterilized jars, pouring the hot jam with a ladle 12.
Fill the jars leaving at least 0.4 inches of space from the lid 13; screw the sterilized lids on tightly but not excessively 14 and let cool 15. With the heat of the jam, a vacuum will be created, allowing the product to be preserved for a long time. Once the jars have cooled, check if the vacuum has occurred correctly: you can press the center of the lid, and if you don't hear the classic "click-clack," the vacuum will have occurred. Your yellow plum jam is ready to be enjoyed!