SAEDNEWS: Black plum jam is a delicious classic found on Iranian dining tables. This beautifully colored and flavorful jam makes breakfast more enjoyable and is also a perfect companion for afternoon tea.
According to Saednews, Black plum jam is a beautifully colored, incredibly delicious preserve. If you enjoy a sweet-and-tangy flavor, you will definitely love it. This recipe shows you how to make a homemade, professional-quality black plum jam using a simple method with long shelf life.
Pitted black plums: 1 kg
Sugar: 500 g
Water: 1/2 cup
Vinegar: 2 tablespoons (or fresh lemon juice)
Start by washing the plums thoroughly. Once dry, cut them in half, remove the pits, and weigh them.
There is no need to worry too much about the skins, as they will naturally separate during cooking and can be removed easily if desired.
Next, weigh the sugar and place it in a pot. Add the water and heat over medium flame until it comes to a boil. Stir well so the sugar dissolves completely.
Once the mixture starts boiling, let it simmer for about 10 minutes over medium heat until the syrup slightly thickens.
Now add the plums to the syrup. Cook over medium to low heat for about 15 minutes. During this time, continuously skim off any foam that forms on the surface.
Gradually, the jam will turn a rich red color. The fruit skins will loosen and can be removed if you prefer a smoother texture.
You can cook it longer—around 30 minutes total—if you prefer a thicker jam. The cooking time depends on your desired consistency. When the bubbles become larger and slower, it indicates the jam is ready. Overcooking may cause crystallization.
Just before turning off the heat, add vinegar or lemon juice. This helps balance the flavor and improves preservation.
Let the jam cool completely, then transfer it into sterilized jars and store it in the refrigerator. No artificial flavoring is needed—the jam is naturally fragrant, colorful, and delicious.
