This is an easy-to-make jam with only three ingredients and no additives. I call it Grandma-Style Jam. 🙂 It reminds me of my childhood and the warm days of late summer when I helped my grandmother can all the veggies and fruit of the harvest.
This old fashioned jam is made with Stanley Plums, those oval, pretty, deep bluish-purple ones. Jam takes some time to bake, but there is no artificial ingredients and the jam keeps very very well for a year and without refrigeration.
I’ve used this jam for breakfast with bread and butter, with pancakes and waffles, in crumble/coffee cakes, sweet yeasted buns or buchteln. I am sure you will find a way to use this fragrant, sweet tasting goodness!
3 kg (about 6 1/2 lbs) Stanley Plums
1 kg (about 2 lbs) sugar
1.5 dl (2/3 cup) rum
1 roasting pan with lid (I use an oval turkey roasting pan)
A wooden spoon
Jars and canning supplies
- Wash your plums thoroughly (I wash them three times), place on kitchen towel and dry lightly, pit them and half them. All fruit need to be absolutely healthy, discard any that have rotten parts.
- Preheat your oven to 200 C (400 F).
- Place the plums into a deep roasting pan. Do not over fill because jam maybe be boiling over and messing up your oven.
- Pour sugar over plums and stir until well incorporated.
- Place the lid on the pan and put in the middle of the oven.
- Keep the lid for the first 30 minutes of baking.
- After the first 30 minutes, take off the lid and stir the plums.
- Bake for another 2 – 2 ½ hours, stirring every 30 minutes.
- When you notice jam is thickening, add rum and bake for another 10 minutes.
- Fill into clean, sterilized and hot jars and follow your usual canning procedure.
Somewhere in the middle of baking
I love going to the Farmer’s Market this time of the year. I love the colors, variety of goods and just the whole atmosphere and busyness of the place. This time I bought some baby potatoes, blueberries, kale and and a huge basket of peaches. I decided to use some peaches to make jam, the way my Grandma used to make it. The rest we will eat and I might just make a peach tart or a cake.
So, here’s the recipe for Peach Jam:
Peaches for jam should be ripe and somewhat soft, but not too soft. This is an old fashioned way of preparing jam and doesn’t require pectin.
- 8.8 lbs (4 kg) peaches (peeled and pitted)
- 3.3 lbs (1.5 kg) sugar
- 2 lemons (juice)
- 1 tbsp vanilla (optional)
- small jars (about 12)
- a large roasting dish with lid (something like this)
- a stock pot
- a colander
- canning utensils
1. Fill a stock pot with water and let it boil. Cut a small cross on the top and bottom of each peach and immerse them into boiling water for about 30-45 seconds. Take them out and place in colander. This hot water ‘bath’ will really help with peeling!
2. Peel each peach and cut into quarters and place them into the roasting dish. Mash peaches with a potatoe masher (I always leave some bigger pieces in too), add sugar, vanilla and mix well.
3. Pre-heat oven to 400 F (200 C) and place the roaster with the lid onto the 2nd lowest rack in the oven.
4. After 30 minutes steer well and uncover. Leave it uncovered and steer a little every 30 minutes.
5. Cook for another 1.5 to 2 hours. When you notice that jam is getting thicker, add juice of two lemons. Mix well and cook for another 15 minutes.
6. Now use your usual canning procedure.
I don’t have a canner, so I improvise with what I have in my kitchen and my jam always turns out perfect. So if you’re just a beginner and don’t can a lot or don’t want to spend a lot of money on canning supplies, here
you can find some helpful tips.
See how it turned out for me:
And stored in jars: