Description
Keep this jam on hand for breakfast, brunch, and dessert!
Ingredients
Scale
- 3 lb plums
- 2 pink grapefruits
- 1 lb 5 oz granulated cane sugar (approximate)
- Pinch of kosher salt
- 4–5 x 8 oz Ball Jars
Instructions
- Preheat oven to 350 degrees.
- Wash the plums and remove any stems.
- Place the plums, stem side down, in a baking pan.
- Cook in the preheated oven until the plums are softened and the skin puckers – about 20-25 minutes.
- Remove and allow to cool until you can handle the plums. Remove the stone and chop the flesh into small chunks. Don’t worry about the skin – it’s fine to remove it if it peels off easily, or leave it if not.
- Weigh the plums, any juices, and add half the total weight in sugar. Place in a preserving pan or large pot. Finely grate the grapefruit rind over the fruit and sugar mixture, avoiding the white pitch. Add the pinch of salt.
- Cover and leave to macerate for an hour or two.
- Place the pot with the fruit on the stove and bring to a boil and then reduce the heat to a bubbling simmer. Foam may form but that’s okay – it will cook off. Continue cooking for about 25-30 minutes until the jam starts to thicken and turn glossy. When you stir it along the outer edge of the pan the mixture will pull away.
- Decant into your sterilized jars, removing any spills. Place the lid and ring on top of the jar and turn to close. Repeat with the rest of the jars. Go back and tighten the lids fully so you have a secure seal.
- If you don’t have enough to fully fill the last jar, that’s okay – place it in the fridge and eat it first!