This plum jam calls for honey – an alternative sweetener to sugar. It’s serve with brie and toasts for a delicious appetizer!
Grab your coffee or tea and get comfortable. This is a wordy one… Last month sometime, a lovely lady discovered my strawberry thyme jam recipe and whipped up the recipe using honey instead of sugar.
I’d never even considered using honey in jam, so my interests were immediately peaked when I read her comment. I asked her a few questions and decided that honey-sweetened jam was something I wanted to try.
When we went on the Fresno Fruit Trail (the second time – in July), the plums were big and beautiful. As I started picking out plums to take home, I started dreaming of a honey plum jam. It just sounded so good. I waited a few weeks for the plums to ripen and for me to get my act together to make jam (it’s still daunting to me even though it always ends up being fairly easy)…
Honey Plum Jam
Honey Plum JamI went to my local market to buy pectin. All they had was Pomona’s Universal Pectin, which at the time meant really nothing to me. So, I threw it in the cart and came home to do some recipe research.
The first google result for plum jam is this recipe from Serious Eats. I was surprised when it call specifically for the pectin brand I’d picked up. It was pure happenstance on my part, but as it turned out, it was a fortunate thing.
Pomona’s pectin is specifically for low sugar jams, jellies, and chutneys. So, it’s ideal for honey-sweetened jams! Other pectins are activated by the sugar in the recipe. This pectin is activated by calcium water (the calcium is included in the package and you just mix it with water). Perfect right?
This honey plum jam recipe makes a very small batch, which is perfect for my little family of 2. Really, it’s a good size for a family of 4 even. Unlike batches that make 6 pints of jam that I’m used to at home, this one is just right and manageable even in my small kitchen! The flavor is also everything delectably summer.
You know the debate between topping a biscuit with honey or jam? No need to have that debate anymore. This jam gives you everything you want. And while it’s delicious the standard way, slathered on top of brie cheese, it’s a fairly life-changing appetizer recipe!
More plum recipes
If you’re lucky enough to have spare plums on your hands (send some my way, please)! You can also make plum compote (delectable on ice cream). You can make it to enjoy now or can to enjoy later!
This pinot grigio plum sangria is also a delicious sip to enjoy the summer fruit.
HONEY PLUM JAM
Ingredients
- 2- 2 ½ cups mashed plums* approximately 4 medium plums
- ⅓ cup honey
- 1 ½ teaspoons Pomona's Universal Pectin
- 2 teaspoons calcium water
Instructions
- Combine mashed plums and pectin. Add honey and mix completely. Cover and refrigerate overnight - at least 8 hours (but no more than 24 hours).
- In a wide pan, mix fruit and calcium water. Cook over medium heat, stirring occasionally. Continue to cook until mixture starts to foam (20-30 minutes). Using a metal spoon, gently scoop the foam off of the jam. Continue to cook, stirring occasionally, until no amount of stirring can slow boiling. Boil mixture for 2 minutes. Remove from heat. Carefully scoop into cleaned jars. Let cool. Refrigerate.
Notes
- *To mash plums, cut into small pieces. Use potato masher (or pulse in food processor) to release juices and mash fruit.
- Recipe adapted from Serious Eats
Sharon Barr says
Please help ASAP. I tried to make your plum jam with honey for my granddaughter. She has Crohn’s disease. I unfortunately put the calcium water into the batch before putting it into the frig for 8 to 24 hours. I got up this morning to cook it down and noticed the mistake. Is the batch spoiled or is it okay to go ahead and can the current batch? What’s the purpose of the calcium water please respond ASAP as I’m nearing the 24 hr mark. Thank you
Luci Petlack says
Hi Sharon! The 24 hour mark isn’t hard fast, so you can breathe a little easier. I did some online research and I’m thinking you’re fine with the current batch. The calcium water activates the pectin, so as long as it’s present, I think you’d be fine. If anything, it just might not solidify as much, but it would still taste good! Let me know how it goes. Good luck!