This plum and lavender jam combines the rich, sweet-tart flavor of ripe plums with the subtle, floral notes of lavender, creating a unique and elegant preserve. Perfect for gifting, this jam balances fragrant herbs with fruit, offering a sophisticated twist on a classic homemade treat.
Ingredients
- 2 pounds ripe plums (about 6-8 medium), pitted and chopped
- 3 cups granulated sugar
- 1 tablespoon dried culinary lavender buds
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 teaspoon butter (optional, to reduce foaming)
- 1/2 cup water
Instructions
- Prepare the plums: Wash, pit, and chop the plums into small pieces. No need to peel them, as the skins add color and pectin.
- Infuse the lavender: In a small saucepan, combine the lavender buds and water. Bring to a gentle simmer over low heat and let steep for 10 minutes. Strain out the lavender buds, reserving the infused water.
- Combine fruit and sugar: In a large heavy-bottomed pot, mix the chopped plums, sugar, lemon juice, and lavender-infused water. Stir well to combine.
- Cook the jam: Let the mixture sit for 15-20 minutes to macerate, which helps the plums release their juices. Then, place the pot over medium heat and bring it to a boil, stirring frequently to prevent sticking.
- Simmer and test for set: Reduce heat to medium-low and simmer the jam, stirring occasionally, for 20-30 minutes. Skim off any foam with a spoon (or add butter to reduce foaming). To test for a set, place a small spoonful on a chilled plate and let it cool for a minute. If it wrinkles when pushed with your finger, it’s ready.
- Jar the jam: Sterilize your jars and lids by boiling them in water for 10 minutes. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes to ensure proper sealing.
- Cool and store: Remove jars from the water bath and let them cool completely on a kitchen towel. Check that lids have sealed by pressing the center—if it doesn’t pop back, the seal is good. Label and date your jars for gifting or storage.
Tips
- Lavender substitution: Use culinary-grade lavender only. If unavailable, substitute with 1 teaspoon dried rosemary or lemon thyme for a different herbal note.
- Fruit variations: For a chunkier jam, crush some plums lightly with a potato masher before cooking. If you prefer a smoother texture, pulse the plums briefly in a food processor.
- Prevent crystallization: Adding a tablespoon of lemon juice not only helps with setting but also reduces the risk of sugar crystallizing during storage.
- Storage safety: Always ensure jars are properly sterilized and sealed. Refrigerate any opened jars and consume within 3 weeks.
Serving Suggestions
Plum and lavender jam is incredibly versatile. Spread it on warm toast or freshly baked scones for a fragrant breakfast treat. It pairs beautifully with soft cheeses like brie or goat cheese on a charcuterie board. For a creative twist, spoon it over vanilla ice cream or swirl into yogurt for a floral dessert. It also makes a lovely glaze for roasted meats such as pork or duck, adding a subtle sweetness and complexity.
Variations
To customize this jam, you can experiment with different fruits and herbs. Try substituting half the plums with peaches or nectarines for a summer-inspired flavor. For a spiced version, add a cinnamon stick or a few cloves during cooking and remove before jarring. To make a lower-sugar option, reduce the sugar by 1/3 and add a pectin designed for low-sugar preserves, adjusting cooking time accordingly. Another variation is to infuse the lavender in honey and stir it into the jam after cooking for a richer floral sweetness.
Storage and Reheating
Unopened jam jars stored in a cool, dark place can last up to one year. Once opened, refrigerate the jam and use it within 3 weeks for best flavor and safety. If the jam thickens too much in the fridge, gently warm it in a saucepan over low heat, stirring frequently until it loosens to your desired consistency. Avoid reheating in the microwave to prevent uneven heating and potential scorching.
Frequently Asked Questions
Can I use fresh lavender instead of dried?
Yes, but fresh lavender is more delicate and less concentrated. Use about 2 tablespoons of fresh lavender buds and infuse gently, reducing steep time to 5-7 minutes to avoid bitterness.
How do I know when the jam has set properly?
The wrinkle test is the most reliable: place a small spoonful of jam on a chilled plate, let it cool for a minute, then push it with your finger. If the surface wrinkles and the jam holds its shape, it’s set. If it’s still runny, cook a few minutes longer and test again.
Is it necessary to process the jars in a water bath?
Yes, processing in a boiling water bath ensures the jam is safely sealed and shelf-stable. Without this step, the jam must be refrigerated and consumed quickly to avoid spoilage.
Can I make this jam with frozen plums?
You can use frozen plums, but thaw them completely and drain excess liquid before cooking. Frozen fruit often releases more juice, so you may need to adjust the cooking time to reach the right consistency.
Why is lemon juice important in jam making?
Lemon juice adds acidity, which helps the natural pectin in fruit gel properly and also acts as a preservative to prevent spoilage. It enhances flavor brightness and balances sweetness, too.
How do I avoid a bitter taste from lavender?
Use culinary-grade lavender specifically labeled for cooking, and avoid steeping the buds too long or boiling vigorously, which can release bitter compounds. A gentle infusion and straining before adding to the jam helps keep the flavor delicate.
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