Mount Royal plums are prized for their rich, deep purple skin and juicy, sweet-tart flesh, making them ideal for crafting a luscious, vibrant plum jam. This recipe captures the essence of these unique plums, balancing sweetness and acidity to create a jam that spreads beautifully and preserves the fruit’s natural flavor. Whether you’re a canning novice or an experienced jam maker, this step-by-step guide will help you produce a jar of Mount Royal plum jam that’s both delicious and shelf-stable.
Ingredients
- 3 pounds Mount Royal plums (about 1.4 kg), pitted and chopped
- 2 1/2 cups granulated sugar (500 g)
- 2 tablespoons fresh lemon juice (about 30 ml)
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon butter (optional, to reduce foaming)
- 1 packet (1.75 oz or 49 g) fruit pectin (powdered)
Instructions
- Prepare the plums: Wash the plums thoroughly. Pit and chop them into small pieces, leaving the skin on as it adds natural pectin and color.
- Cook the fruit: Place the chopped plums in a large, heavy-bottomed pot. Add the lemon juice and butter if using. Cook over medium heat, stirring occasionally, until the plums soften and release their juices, about 10-15 minutes.
- Mash the fruit: Using a potato masher or fork, crush the softened plums to your preferred jam consistency, whether chunky or smooth.
- Add pectin and sugar: Sprinkle the fruit pectin evenly over the plum mixture and stir well. Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat. Boil for 1 minute, then add the sugar all at once. Stir constantly to dissolve the sugar.
- Boil to set: Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly to prevent scorching. Remove from heat immediately.
- Test the jam: To check if the jam is set, place a small spoonful on a chilled plate and let it cool for 1-2 minutes. Push it with your finger; if it wrinkles and holds its shape, it’s ready. If not, boil for an additional minute and test again.
- Jar the jam: Sterilize your jars and lids by boiling them in water or running them through a dishwasher cycle. Carefully ladle the hot jam into the jars, leaving 1/4 inch headspace. Wipe the rims clean and seal tightly with lids.
- Process jars for safety: Process the filled jars in a boiling water bath for 10 minutes to ensure safe preservation. Adjust processing time if you live above 1,000 feet elevation (add 1 minute per 1,000 feet).
- Cool and store: Remove jars from the water bath and place them on a towel to cool undisturbed for 12-24 hours. Check seals before storing in a cool, dark place.
Tips
- Substitute other plums carefully: If Mount Royal plums aren’t available, use other high-pectin plums like Damson or Italian prune plums. Adjust sugar slightly as some varieties are sweeter.
- Prevent foaming: Adding a small amount of butter helps reduce foam during boiling, making the jam clearer and easier to jar.
- Use fresh lemon juice: Fresh lemon juice provides natural acidity that helps pectin set properly and preserves color better than bottled lemon juice.
- Don’t skip the water bath: Even though sugar preserves jam, boiling water bath processing is essential for long-term safety and shelf stability.
Serving Suggestions
Mount Royal plum jam is incredibly versatile. Spread it thickly on toasted sourdough or buttery croissants for a simple but elegant breakfast. It also pairs wonderfully with sharp cheeses like aged cheddar or goat cheese on a charcuterie board. For a creative twist, use it as a glaze for roasted pork or grilled chicken, or swirl it into yogurt or oatmeal for a fruity boost. The jam’s balance of sweet and tart notes makes it a perfect complement to both sweet and savory dishes.
Variations
Customize your Mount Royal plum jam by adding complementary flavors. Stir in a teaspoon of vanilla extract or a splash of brandy after removing the jam from heat for a richer profile. For a spiced version, add ground ginger or star anise during cooking. If you prefer a less sweet jam, reduce the sugar by up to 1/2 cup, but note this may affect the jam’s set and shelf life. Alternatively, add fresh herbs like rosemary or thyme for a sophisticated herbal note—add these during cooking and remove before jarring.
Storage and Reheating
Properly processed and sealed jars of Mount Royal plum jam can be stored unopened in a cool, dark pantry for up to 12 months. Once opened, refrigerate the jam and consume within 3 to 4 weeks for the best flavor and safety. Avoid cross-contamination by always using a clean spoon. If your jam crystallizes or thickens too much in the fridge, gently warm it in a microwave-safe container or a small saucepan over low heat, stirring until smooth again. Do not boil the jam during reheating, as this can degrade flavor and texture.
Frequently Asked Questions
Can I use frozen Mount Royal plums for jam?
Yes, you can use frozen plums, but thaw them completely and drain excess juice before cooking. Frozen fruit may yield a slightly different texture but will still produce a delicious jam.
What if my jam doesn’t set?
If your jam remains runny after cooling, it may be due to insufficient pectin, too much liquid, or undercooking. Try boiling it for an additional minute or two, and retest. You can also add commercial pectin following package instructions.
Is it okay to use less sugar?
Reducing sugar is possible, but sugar acts as a preservative and helps the jam set. Using less sugar may require added pectin and will shorten shelf life. For low-sugar jams, store them in the refrigerator and consume quickly.
How do I sterilize jars properly?
Sterilize jars by boiling them in water for 10 minutes or running them through a hot dishwasher cycle without detergent. Keep jars hot until filling to prevent breakage and ensure a good seal.
Can I make this jam without pectin?
Mount Royal plums contain some natural pectin, but for a reliable set, especially with this quantity of fruit, adding commercial pectin is recommended. Without pectin, the jam will be more like a fruit spread and may take longer to thicken.
How long does the jam take to cool before sealing?
Fill and seal jars immediately while the jam is hot to ensure proper vacuum sealing during processing. Do not wait for the jam to cool before jarring.
Why is lemon juice important in jam?
Lemon juice adds acidity which helps the pectin gel properly and prevents the jam from spoiling. It also brightens the flavor and preserves color over time.
Can I add chunks of plum to the jam?
Yes, if you prefer a chunkier texture, mash only part of the fruit and leave some pieces whole. Just ensure the jam reaches a full rolling boil for proper setting.
How do I know if my jars sealed correctly?
After cooling, press the center of each lid. If it doesn’t pop back, the jar is sealed. If the lid flexes, refrigerate and use the jam within a few weeks.
Is it safe to use plastic lids for canning?
For long-term storage, use metal lids designed for canning as they form a vacuum seal. Plastic lids are suitable only for short-term refrigerated storage.
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