Velvet Plum Amaretto Spread

Homemade Plum and Amaretto Jam: A Delightful Preserve for Every Season

Summer is a season of abundance, a time when nature generously offers a vibrant bounty of fresh fruits. While the temptation to enjoy these delectable treasures in their raw, unadulterated form is undeniable, there’s an enduring charm in transforming them into something magical – a sweet reminder of summer’s warmth that can be savored all year long. Jam-making, often perceived as an intricate art, is in fact one of the most rewarding and surprisingly simple culinary endeavors. It’s the perfect solution for those beautiful plums that might be just a little past their peak, or those on sale that you simply can’t resist. Instead of letting them go to waste, preserve their fleeting sweetness and create something truly spectacular.

There’s a unique satisfaction that comes from opening a jar of homemade jam, knowing every ingredient that went into it and the love poured into its creation. It’s not just about saving fruit; it’s about capturing a moment, a flavor, and a season. This particular recipe elevates a simple plum jam to an extraordinary level, infusing it with the sophisticated, warm notes of amaretto. The blend of sweet, tart plums with the distinct almond essence of amaretto creates a flavor profile that is both comforting and deeply luxurious, making it an instant classic in any pantry.

My journey to creating this delightful plum and amaretto jam began with a generous bag of plums I found at an irresistible price. The idea of a plain plum jam felt, well, a little too plain. My mind immediately started wandering through various boozy additions – rum, brandy, perhaps even a hint of gin. But ultimately, it was the classic combination of plum and almond that called to me. The rich, slightly tart sweetness of plums finds a perfect partner in the sweet, nutty, slightly bitter undertones of amaretto. This pairing results in a jam that isn’t just sweet, but complex and deeply satisfying. And the outcome? Absolutely phenomenal! I confess, I devoured an entire jar within a couple of days of making it. Each slice of toast became a vehicle for another spoonful of this exquisite spread; it was practically all I lived on for those two days! (For those curious, the delicious bread pictured here is my homemade muesli bread, which proved to be an utterly fantastic companion to this jam).

Beyond its incredible taste, this plum and amaretto jam boasts a truly stunning, bright red hue. The color is so vivid and natural, you might almost suspect it’s artificially enhanced – but rest assured, it’s not! The exact shade will depend on the varieties of plums you use; my batch was made with a lovely mixture of purple and deep red plums, contributing to its vibrant appearance. Jam making can sometimes intimidate home cooks, conjuring images of elaborate equipment and complicated techniques. However, it’s actually an incredibly straightforward process. At its heart, a basic jam involves simply combining equal weights of fruit and sugar. Plums are wonderfully high in natural pectin, the substance responsible for giving jam its characteristic set, so there’s absolutely no need to add any extra. This simplifies the recipe significantly, requiring just four core ingredients, plus a splash of water, to create a beautifully set jam.

For my efforts, I ended up with a generous yield: three 370g jars and three 190g jars of this delightful preserve. A golden rule of jam-making is to always sterilize more jars than you think you’ll need. It’s better to have a few extra sparkling clean jars ready and waiting than to run out mid-process. Proper sterilization is crucial for ensuring your jam remains safe and has a long shelf life, preventing spoilage and allowing you to enjoy your homemade creation for months to come. It’s a small extra step that makes a world of difference in the longevity and quality of your finished product.

The beauty of homemade jam extends beyond its flavor; it’s also incredibly versatile. While a classic dollop on toast or a scone is undeniably delicious, don’t limit its potential. This plum and amaretto jam can elevate a simple yogurt parfait, swirl through oatmeal, or become a sophisticated filling for tarts and pastries. Imagine it warmed slightly and spooned over vanilla bean ice cream, or paired with a sharp cheddar cheese on a cracker for a surprisingly delightful savory-sweet combination. It also makes for a thoughtful and much-appreciated gift, packaged in a pretty jar with a custom label.

Mastering the “setting point” is perhaps the most crucial step in jam making, ensuring your jam is neither too runny nor too firm. The wrinkle test, detailed in the instructions below, is a time-honored method that relies on visual cues rather than special equipment. However, for those who prefer precision, a jam thermometer provides an exact reading, indicating when the jam has reached the optimal temperature for setting. Don’t be disheartened if your first test doesn’t quite wrinkle – simply return it to the boil for a few more minutes and test again. This process is part of the charm and learning curve of making jam, and with plums being naturally high in pectin, success is highly probable.

Plum and amaretto jam in jars with fresh plums

Print Recipe

Plum And Amaretto Jam

Author Domestic Gothess

Ingredients

  • 1 kg (35 oz) plums, washed, stoned and quartered
  • 250 ml (1 cup) water
  • 1 kg (35 oz) granulated or preserving sugar
  • juice of 1 lemon
  • 45 ml (3 tbsp) amaretto

Instructions

  • Prepare the plums by washing, stoning, and quartering them. Place the prepared plums into a deep, heavy-bottomed, non-reactive saucepan along with the water. Bring the mixture to a boil, then reduce the heat to a simmer and cook for approximately 15 minutes, or until the plums are beautifully soft and have begun to break down. This initial cooking helps release their juices and natural pectin.
  • While the plums are simmering, begin sterilizing your jars and lids. Preheat your oven to 140°C (275°F / Gas Mark 1). Thoroughly wash the jars and lids in hot, soapy water, then rinse them well. Lay a sheet of baking parchment on an oven shelf and carefully place the clean, wet jars and lids on top, ensuring they do not touch each other. Leave them in the oven to dry completely and stay hot until you are ready to fill them (always sterilize a few more jars than you anticipate needing). As an essential step for testing the jam’s set, place three saucers or small plates into your freezer.
  • Once the plums have softened, add the lemon juice and the granulated or preserving sugar to the saucepan. Heat the mixture gently, stirring continuously until all the sugar has completely dissolved. This is important to prevent crystallization. Once dissolved, bring the jam to a rapid, rolling boil. Boil vigorously for 10 minutes, then remove the pan from the heat. To check if the jam has reached its setting point, take one of your frozen plates and place a small blob of jam onto it. Return the plate to the fridge for one minute to cool the jam. After a minute, gently push at the jam with your fingertip. If the surface wrinkles, your jam is perfectly set and ready.
  • If the jam does not wrinkle, it needs more cooking time. Bring the mixture back to a rapid boil and cook for another five minutes. Remove from the heat and repeat the wrinkle test using another frozen plate. Continue this process of boiling and testing until the jam reaches the desired set. Alternatively, if you are using a jam thermometer, the jam is ready when it reaches 105°C (220°F), which is the standard setting point.
  • Allow the jam to cool slightly for about 10 minutes after it’s set. This resting period helps to distribute the fruit pieces evenly within the jam. Then, carefully stir in the amaretto. Divide the hot jam among your pre-sterilized, hot jars – it is crucial to add hot jam to hot jars to prevent the glass from shattering due to thermal shock. Securely place the lids on the jars. Store your freshly made plum and amaretto jam in a cool, dark place. Once a jar has been opened, always refrigerate it to maintain freshness.

There’s immense joy in creating something delicious from scratch, especially when it involves preserving the fresh flavors of the season. This Plum and Amaretto Jam is more than just a recipe; it’s an invitation to embrace the simple pleasures of homemade food and share that warmth with others. Whether spread on a morning croissant, stirred into a dessert, or gifted to a loved one, it’s a taste of summer’s finest, elevated by a touch of almond liqueur. Give this recipe a try, and prepare to be delighted by the vibrant flavor and beautiful color of your very own homemade jam!