I use a pairing knife to remove the pits from the plums. And overripe? Even better! The natural sweetness and flavor of plums will be at their peak when nice and ripe. I prefer black plum, but the Italian plum variety is known to be sweeter. But you can use any type of plum you like.
I used a mixture of black and Italian plum. So this plum jam recipe is a no pectin, no peel, plum jam that’s so easy to make and super delicious! How to make spiced plum jam Choosing plum So the solution here is to add some lemon juice (about 2 tbsp) + a grated green apple (lemon juice and green apple have natural pectin). I don’t make jam often enough to buy pectin, so I almost always make jam without it. This spiced plum jam recipe doesn’t use any pectin.
It’s the perfect treat for the colder months of autumn. In fact, the spices complement the fruity sweetness of the jam. The jam isn’t cloyingly sweet, and the spices add a lovely warmth. Plum jam on its own is fantastic, but this spiced version is irresistible. So when they go on sale, I buy them in bulk and make this delicious Spiced Plum Jam! Living in Ottawa, I now have access to so many types of plum – blue plum, Italian plum and my favorite black plum. I love autumn, and the glorious stone fruits that come with it. How to make spiced plum jam from fresh plums. Great way to use up extra and/or overripe plums. Super easy, delicious Spiced Plum Jam, made without pectin.
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