A couple posts back, I made some delicious Plum Glazed Cake Donuts. What you didn’t see was that I was left with a ridiculous amount of plums. I kept procrastinating on what else I could try and make with them. I mean…. I blame Pokémon, really.
After a week or so of waiting around, I felt like the end for the plums was near. Having fruit that is leftover or starting to to reach its last few days immediately takes my mind to jam/jelly/preserves. I prefer to make jam with fruit that is a bit more mature in the kitchen. It gives it a deeper, more rich flavor. Sorta like making banana bread with those old spotted ‘nanners. It’s just so much better. Pack it all away in some little jars, and you are set for the rest of the year.
I give you my super-simple Blackberry Roasted Plum Jam recipe (no pectin!). The sweetness of the plums, combined with the somewhat tart blackberries, perfectly balances with a bit of sugar, lemon zest, and time to give you a preserve that is worthy of that extra pantry space that you’ve been saving.
I talked a bit about these mysterious sugar plums already. They look like plump cherries, but taste like much more tame, sweetened plums. Plums are a seriously underrated fruit. I can remember growing up with a couple of plum trees on the front corners of our house. I think they only thing I ever did with them was watch some weird webworm things run around… until my neighbor and I burned them off. Thankfully, we didn’t melt down the house.
Looking back, I wonder if we could have actually eaten the plums. To me back then, plums were basically the equivalent to a prune. I knew prunes were just something old people drank to umm… help the day flow by faster. Now that I’m old and in bed by 9pm, fresh plums are a treat. Sugar plums, especially.Although, as I said before…. I’m not sure if that’s just a marketing ploy by the local farmers. Maybe they are just regular plums with some fancy words attached. Either way, they’re delicious!
Mixing some of your favorite currently-in-season fruits for jams can give amazing results. Toss together whatever you have around. Maybe even some of the bags o’ frozen slices that are taking up valuable space in the freezer that could be better utilized by some homemade ice cream, bottles of vodka, or something else that is similarly critical to keep chilled.
Making jam (or technically preserves in this case — because there is a difference) isn’t all that complicated, really. If you haven’t made any before, this is a great one to start with. Blackberries contain a ton of natural pectin, so you don’t have to battle with adding any to this recipe. I know that for myself, I was terrified of that process before I tried a few first batches. Once you’ve mastered this simple sugar and fruit jam, you can move onto some other recipes with pectin (like this Strawberry Limoncello Jam from Love & Olive Oil).
Don’t be too jelly, y’all. This jam can be all yours with just a little bit of shaking in the kitchen.
Enjoy!
- 4 cups blackberries
- 2 cups plums, halved, pitted (I used sugar plums)
- 4 cups sugar
- 1 lemon, zested and juiced
- Heat oven to 400 F.
- Place halved, pitted plums on baking sheet.
- Sprinkle with a tablespoons or two of sugar and roast for 10-15 minutes. This just gives the jam a nice toasted flavor.
- Place blackberries, plums, sugar, lemon juice and zest in a large saucepan or dutch oven.
- Cook on high heat to a boil. Boil for 2-3 minute and reduce to medium/medium-low heat to cook for an additional 15 minutes or so.
- Use a candy thermometer to heat to 220F before removing from heat.
- You can test the jam by placing a small amount onto a plate that has been in the freezer for 5+ minutes. It should gel after a couple minutes to the preferred consistency.
- Can per canner instructions, if desired.
- Cool and enjoy!
- Find more recipes on SouthernFatty.com.
I had blackberry juice already for (boring) jelly, but also had lots of plums so I made a seedless variety using your instructions. To yield 4 jars (250 ml/ 1 cup,each approx) I measured out 2 cups blackberry juice, 2 cups of the toasted, strained plums,(I used slotted spoon as a lot of juice on tray), the 4 cups of sugar & juice & zest of the lemon (about 1/2 c of juice). Turned out perfectly! Beautiful colour! As my plums were a larger variety I cut into 1/4’s & 1/6th’s so more fruit pieces in jam. Also noted that stirring during the first 2-3 minute boil to dissolve sugar is required, plus stirring regularly during the15 minute simmer. Once tested for jell stage (thermometer a good idea!) I allowed to cool a few minutes so the fruit wouldn’t settle to bottom of jars. I have gas stove; an electric may work differently. Processed at my altitude for 5 minutes boiling bath.
Thank you for the recipe.
This sounds delicious! So glad that it turned out well for you.
This jam is so so good!roasting really brings out the flavor
So glad you liked it!
I read your instructions but don’t see where you actually put the roasted plums into the blackberry mixture.
Hi Terressa —
You will find the plums in Step #4. Hope you enjoy it!
Southern Fatty strikes again! These preserves are glorious! I just wish I knew where you got the jars in your photograph – I used old jelly jars but it still looks beautiful and tastes so good on homemade bread with lots of butter! Thanks for sharing this recipe!
Thanks! I’m so glad you enjoyed it. The jars I used in these photos can be found here. I’ve used several varieties from this same supplier, and they have always been great! — Thanks for sharing with us 🙂
This would be great on those biscuits!
Sure would!
Our neighborhood wild plums and berries have crossed over early. Thanks for the recipe. It turned out GREAT! I admit i added a lil pectin because I’m old school – but it was less than usual 🙂 Gobbled it down and gifted happily. – jennifer
Glad you enjoyed it!