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Birthday Plum Jam

Time 30 minutes
Yields Makes about 3 half-pint jars
Birthday Plum Jam
(Leslie Grow / For The Times)
1

Put 3 metal spoons in the freezer. Combine the plums, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer, stirring occasionally, until the fruit starts to soften a little, about 3 minutes.

2

Stir in the sugar. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to maintain a steady low boil. Continue boiling, stirring and skimming off foam from the surface occasionally, until the mixture is thickened and drizzly like maple syrup, 12 to 15 minutes. To test the jam’s doneness, take a spoon from the freezer and scoop a little onto the tip. Tilt the spoon; the jam should glide as slow as honey. Repeat the testing with the remaining spoons if needed.

3

Divide the jam among three clean half-pint canning jars. Seal and cool to room temperature, then refrigerate.

Variations:
Star Anise Plum Jam: Add 3 whole star anise to the saucepan with the plums in Step 1. You can jar the jam with the star anise, but discard before eating. Spicy Plum Jam: Add 1 fresh seeded and minced habanero or Scotch bonnet chile pepper to the saucepan with the plums in Step 1.
Make Ahead:
The jam can be refrigerated for up to 2 weeks.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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