Plum jam with a hint of cloves

Plum Jam with Clove Flavor

If you are looking for a jam recipe that will bring a smile to anyone's face, the plum jam with clove flavor is the ideal choice. This recipe is not only simple but also offers a sweet and tangy taste, perfect for spreading on toast, pancakes, or even as a filling for cakes. I invite you to discover a natural recipe, free of preservatives, that will fill your pantry with autumn aromas!

Total time: 3 hours (preparation 1 hour, boiling 2 hours)
Number of servings: Approximately 16 jars of 375 g

Ingredients:
- 6 kg plums (make sure they are only half ripe for a balanced taste)
- 4 kg sugar
- 500 ml water
- 18 cloves

Preparing the Plum Jam:

1. Preparing the plums: Start by washing the plums under a stream of cold water. This will not only clean them of impurities but also help remove some microorganisms. Then, carefully remove the stems. This step is essential as the stems can influence the final taste of the jam.

2. Boiling the plums: Place the plums in a large pot or saucepan. Add the sugar, cloves, and water. Cover the pot and place it over medium heat. Stir occasionally to prevent sticking. After about an hour, the plums will begin to soften and change color.

3. Straining: Once the plums are boiled, it’s time to mash them. Use a sieve over a clean pot. With a slotted ladle, scoop the plums from the pot and place them in the sieve. Using a wooden spoon, start mixing and pressing the pulp. This way, the juice and pulp will flow into the pot, leaving the seeds and cloves in the sieve. This step is crucial for obtaining a fine and tasty jam.

4. Final boiling: Place the obtained pulp back on low heat. It is important to remove the foam that forms on the surface; this will help you achieve a clear and appealing jam. Let it boil for about 2 hours. To check if the jam is ready, do the drop test: put a drop of jam on a cold plate. If it doesn’t spread, it’s ready.

5. Bottling: In the meantime, prepare the jars. Wash them well and dry them. Once the jam has thickened, fill the jars to the top, then screw on the lids. Wrap the jars in blankets to cool slowly, a traditional technique that helps preserve the flavors.

6. Storing: The next day, take the jars, wipe off any traces of jam, label them with the date and product name, then store them in the pantry. From this quantity, you will obtain approximately 16 jars of 375 g, perfect for gifting or indulging yourself and your family.

Useful tips:
- Choosing the plums: Use plums that are half ripe. This will ensure a balanced taste between sweet and sour. Fully ripe plums will yield a sweeter jam, but the flavor will be different.
- Using cloves: Cloves add a note of warmth and depth to the jam. If you are a fan of more intense flavors, you can leave them in the jam longer, but remember to remove them before sealing the jars.
- Final taste: You can adjust the amount of sugar according to personal preferences, but keep in mind that sugar also helps preserve the jam.

Nutritional benefits:
Plums are rich in vitamin C, fiber, and antioxidants, having a beneficial effect on the immune and digestive systems. Plum jam can be a delicious and healthy addition to your daily diet.

Delicious pairings:
Plum jam pairs perfectly with toast, pancakes, or even as a filling for tarts. Try it alongside goat cheese for a sophisticated snack or add it to your morning yogurt for an energizing start to the day.

Frequently asked questions:
1. Can I use other types of fruit?
Yes, you can experiment with other fruits, but the taste will vary significantly. For example, prune jam is a popular alternative.

2. How can I keep the jam longer?
Make sure the jars are properly sterilized and that the jam is poured hot. Store the jam in a cool, dark place.

3. What can I do with plum jam?
Besides direct consumption, the jam can be used as a filling for cakes, as an ingredient in sauces, or even in marinades.

So, bring joy to your kitchen with this recipe for plum jam with clove flavor! Experiment, adapt, and most importantly, savor every spoonful of this sweet and tangy delicacy. Enjoy!

We wash the cornelian cherries and remove the stems, then we put them in a larger pot and add the sugar, cloves, and water. We bring it to a boil, stirring occasionally. After about an hour, we will notice how they have changed color and softened from boiling. Now is the time to strain them to remove the seeds, and at this point, we also take out the cloves. We place the strainer over another pot and, using a slotted ladle, scoop out the cornelian cherries, place them in the strainer, and with a wooden spoon, we start to mash/mix until the pulp drains into the pot, leaving only the nearly clean seeds in the strainer (which we throw in the trash along with the pieces of cloves). We put the jam back on the heat and make sure to remove the foam that forms. We leave it for another 2 hours on low heat, but to be sure it’s ready, we do the drop test on a plate. In the meantime, we prepare the jars with lids (we wash and dry them). When the jam is thick enough, we fill the jars, screw on the lids, and wrap them in blankets until the next day, when we take each jar, wipe it, label it, and then store them in the pantry. From this quantity, I got 16 jars of 375g. P.S.: To achieve the sweet-sour taste, you must use cornelian cherries that are only half ripe; if they are fully ripe, the flavor will be completely different. Enjoy!

 Ingredients: 6kg greengages 4kg sugar 500ml water 18 pieces/cloves

 Tags:  gem cornel cherries