A naturally sweetened and delicately spiced sweet/tart roasted plum jam that’s easily made in the oven.
It’s jam season, that wonderful time of year when the trees are heavy with the ripest, juiciest fruit. If you’re lucky enough to have a fruit tree you know that moment, the one when every fruit on the tree reaches its peak at once and it’s either eat them until you’re stuffed silly or make jam.
Even if you don’t have a fruit tree (or know someone who does) you can still enjoy the simple pleasure of a pot of homemade roasted plum jam.
A lot of people are put off by the idea of making their own jam at home, but it really doesn’t have to be a complicated affair. With even just a pound of fruit from the farmer’s market or grocery store you can make a jar of jam. There’s also no need to fuss with special jam equipment or sterilizing jars when you’re making a small batch, all you need is an oven and a pie plate. That’s right, you can make jam right in the oven, and it’s ever so simple.
I started mine with an armful of super ripe red plums I had sitting on the counter that needed to be put to good use. (I like the flavor and color of red plums the best for this jam but any variety you find will do, just make sure they’re nice and juicy.)You first macerate the fruit with your sweetener and any spices you’re using; I used maple syrup, cardamom and half a vanilla bean for a subtle but warm and spicy undertone.
Once the mixture is nice and syrupy you pop it in the oven for an hour and let it bubble away (just give it a quick stir every once in a while.) You’ll know it’s ready when the plums have slumped and softened into one another and the ruby red syrup surrounding them clings to a cold spoon. Once cooled the jam can go straight into the fridge where it will keep for several weeks (much longer than it will take for you to finish it.)
What you end up with is a sweet/tart, soft set roasted plum jam with hints of warm spice flavors from the cardamom and vanilla. It’s the perfect accompaniment to pancakes or waffles and delicious swirled into yogurt or chia pudding for breakfast.
Happy jam making!
Serves 13
Sylvie Shirazi
Yields One 13oz jam jar
A naturally sweetened and delicately spiced sweet/tart roasted plum jam that's easily made in the oven.
45 minPrep Time
1 hrCook Time
1 hr, 45 Total Time
Save RecipeIngredients
- Ingredients
- 1 lb/ 450g very ripe red plums, sliced (save the pits)
- ½ cup/120g light colored maple syrup
- 1 Tablespoon/15ml fresh lemon juice
- ½ a vanilla bean, split in two
- 4 whole cardamom pods
Instructions
- Preheat oven to 400 degrees F.
- Place plums evenly in a deep dish 9’inch pie plate. Add the maple syrup, lemon juice, and vanilla bean and stir well. Place reserved pits and cardamom pods together in a corner of the plate and let sit for at least 30 minutes (or covered overnight in the fridge).
- Put the pie plate on a baking sheet and place in the oven. Bake stirring the mixture occasionally for an hour.
- Prepare a glass jar and lid by washing in very hot water then placing upside down to dry on a clean kitchen towel.
- When the liquid is syrupy and has reduced and the plums have broken down to a jammy consistency, remove from the oven and fish out the pits and cardamom pods.
- Using a funnel, fill prepared jar with the jam, screw on top and let cool completely.
- Place jam in fridge and eat within one month for best flavor.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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