Ever wish you could taste a memory?
I remembered a jam my grandma used to make every Christmas. It was deep red, full of warm spices like cinnamon, allspice, and cloves. She sealed it with wax on top—we had to pry it open just to get a spoonful. It was perfect on toast or pancakes dripping with butter.
Grandma forgot she ever made it. But I couldn’t forget how it tasted.
So I found some red plums at the market and thought… why not try to bring it back?
This spiced plum jam is sweet, tangy, and full of cozy fall flavor. It’s my first attempt, and it came out amazing—even if the plum skins gave me some trouble. Got a tip for that? Let me know! You can’t buy this jam in stores—but now you can make it at home.
Try it and tell me what you think! #shorts #SpicedPlumJam #HomemadeJam #FallRecipes #FoodMemories #EasyJamRecipe #PlumJam #DIYJam #JamMaking #VintageRecipes #GrandmasKitchen #PreserveSeason #SmallBatchJam #CozyFallFood #0ver50women
Easy Refrigerator Spiced Plum Jam (No Pectin)
4 cups of fresh plums, Italian, Santa Rosa or Red Plums
2 cups granulated sugar
1 tablespoon lemon juice
1/4 teaspoon each cinnamon and allspice
1/8 teaspoon ground cloves
Wash the plums and remove the pits. I left the skins on for color and flavor but I should have left them in halves so I could pick the skins out easier. Add to a large sauce and stir in sugar and lemon juice. Cook over medium high heat while stirring until boiling. Turn down heat to medium and add spices. Continue stirring until plums are soft and have broken down this will take a while. This batch took 40 minutes. Check the thickness of your jam by placing a teaspoon full on a cold plate. It will cool quickly, and if it’s thick enough for your liking, remove from the heat. Strain(or keep it chunky and only remove the skins) into a sealable jar and let cool slightly before placing the lid on. Store in the fridge for 2 weeks or longer in the freezer. Enjoy!
