Discover the delightful taste of homemade Mexican Plum jam with this easy-to-follow recipe. Mexican plums, also known as wild plums, are perfect for creating a unique and flavorful jam right in your kitchen. This guide will walk you through each step, ensuring you achieve a delicious and satisfying result.
Ingredients:
- 2 lbs wild Mexican plums
- 3 cups water
- 2-3 cups sugar (adjust to your sweetness preference)
Instructions:
- Prepare the Plums: Begin by washing the Mexican plums thoroughly. Sort through them to remove any stems or damaged fruit. Place the cleaned plums in a heavy-bottomed pot.
- Initial Boil: Add 3 cups of water to the pot with the plums. Bring the mixture to a boil over high heat and let it cook for about 8-10 minutes. This process softens the plums and prepares them for the next steps.
- Separate Pulp from Seeds: Turn off the heat and allow the plums to cool down until they are manageable to handle. Take a cupful of the cooked plums at a time and place them in a sieve set over a bowl. It’s important to keep the plum water in the pot, so don’t discard it.
- Extract Plum Pulp: Using a spoon or spatula, press the plums through the sieve to separate the pulp from the seeds. You want to extract as much pulp as possible, leaving the seeds and skins behind in the sieve. Repeat this process until all plums are processed.
- Combine and Refine: Return the plum pulp mixture back into the pot with the reserved plum water. For added texture and color, you can optionally pick out a few skins from the discarded seed and skin mixture and add them back to the pot. This step is not essential but can enhance the jam’s character.
- Add Sugar and Simmer: Place a small plate in your freezer to use for testing the jam’s consistency later. Add 2 cups of sugar to the plum mixture in the pot and stir well until the sugar is completely dissolved. Taste the mixture at this point and add more sugar if you prefer a sweeter jam, up to an additional cup.
- Achieve Jam Consistency: Bring the mixture to a boil again, then reduce the heat slightly to a simmer. Cook for approximately 20-30 minutes, making sure to frequently skim off any foam that forms on the surface. This skimming helps to create a clearer and more visually appealing jam.
- Test for Jam Set: To check if the jam has reached the desired consistency, take the cold plate from the freezer and place a teaspoon of jam onto it. Return the plate to the freezer for about a minute. If the jam wrinkles when you push it with your finger, it is set. If it’s still runny, continue to simmer the jam for a few more minutes and test again.
- Jarring and Preserving: Once the jam reaches the desired consistency, ladle it immediately into hot, sterilized jars. For immediate use within 4-6 weeks, simply cover the jars, let them cool, and store them in the refrigerator.
- Long-term Storage (Canning): If you wish to store your Mexican plum jam for a longer period, ensure you leave about 1/2 inch of headspace in each jar. Wipe the jar rims clean, cover with metal lids, and screw on the bands. Process the jars in a boiling water bath for 8 minutes. If your jars and lids were not pre-sterilized in boiling water, extend the processing time to 15 minutes. After processing, remove the jars from the water bath and allow them to cool completely on a kitchen towel. You should hear a popping sound as the jars seal.
Enjoy your delicious homemade Mexican plum jam! Perfect on toast, pastries, or as a sweet addition to your favorite desserts.
