Confettura di Prugne {Plum Jam}

Confettura di Prugne {Plum Jam}
Spread this deliciously tart jam on toast or scones; or use it as a filling for a jam crostata. You can use any variety of plums that you like. In fall, I use the small purple Italian prune plums.

Makes 3 (1/2-pint) jars

2 pounds Santa Rosa or other red-fleshed plums
2 to 2 1/4 cups sugar
Peel from 1 small lemon, coarsely chopped
Freshly squeezed juice of 1 small lemon

Cut the plums in half and remove the pits. Cut each half into 4 pieces so that you have small chunks. Put the cut-up plums in a large bowl. Add the sugar, lemon peel, and lemon juice and mix well. Let the plums stand at room temperature for 1 to 2 hours.

Have ready 3 half-pint sterilized jars and their rings and lids. Place 2 or 3 small bowls or plates in the freezer (you will use these to test the jelling point of the jam).

Pour the plum mixture into a large, heavy-bottomed non-reactive pot. Bring to a boil over medium-high heat; reduce the heat to medium, and cook at a lively simmer for 15 to 20 minutes, until the mixture has darkened and begun to thicken. Remove one of the small bowls or plates from the freezer and spoon a small amount of jam onto it. Return the plate to the freezer for 2 minutes. To test if the jam is done, nudge the mound of jam gently with your finger; it should wrinkle slightly and feel thick. Tilt the plate. The jam should be thick enough that it moves slowly; if it seems runny, it is not quite ready and you should continue to cook the jam for another couple of minutes before testing once more.

Ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean if necessary with a clean, damp cloth, and screw the lids on the jars. Process the jars in a boiling water bath for 10 minutes. Remove the jars and set them upright on a clean kitchen towel. Within a couple of minutes you should hear the jar lids “ping” signifying that they have sealed properly.* Let the jars cool to room temperature before storing in a cool, dark place. They will keep for up to a year.

* If a jar has failed to seal properly, simply store it in the refrigerator, where it will last for at least 1 month.

Copyright 2012 Domenica Marchetti