Homemade Fresh Plum Jam.

"Homemade Fresh Plum Jam" ... Jam's stored in fridge are a blessing when at times hunger craves in ... Just apply on toast, bread, biscuits, roti and relish them to stop that grumbling tummy ... Here is a homemade fresh plum jam, easy and delicious ... plums are in season now, so try them and enjoy ... tummy khush, mummy khush, baccha party bhi khush ... 

The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet, some slightly more tart. All plums however have certain characteristics in common, with smooth, richly coloured skins and a hard central stone. Wonderfully delicious and juicy plums are the favorite of fruit lovers for their incredible nutritious profile and health promoting anti-oxidants. This stone fruit is a sweet, yet healthy way to satisfy your hunger. Plums vary in hue from deep purple to red, yellow and green. The cloudy bloom on their skin is natural and isn't an indication of poor quality. All sweet dessert plums can be used for cooking, too. Plum juice and jams are a hit with one and all. They taste great with poori, roti, bread etc. 

It’s the season of fresh plums now, so here is some freshly prepared plum jam, ready to be relished. Wash and cut of the stem portion of a dozen large sized juicy plums. Chop into 6 pieces each of the figs and discard the inner seed.

Put the cut pieces in mixer grinder with ¼ cup of water and grind to a smooth paste. Remove and strain through a fine sieve. 

Take a thick bottomed kadai, add in the plum puree and bring to boil on medium heat, when the puree comes to a boil add in 1.5 to 2 cups of sugar. Plus or minus depending upon how sweet you want the jam to be, but do not make it too much less or else you will not get the jam consistency. 

Add in 3 inch single piece of Cinnamon (do not add small pieces as it is to be removed after the jam is ready and cook on medium heat, once the jam starts to thicken add in Juice of 2 freshly squeezed lemons (see that there are no seeds in it) and mix well. Keep the heat on medium and keep stirring now and then. Once the jam starts to thicken a bit, lower the heat to minimum and cook further till the jam thickens. Keep stirring or the jam may get burnt. 

When it coats the back of a spoon evenly the jam is done. Remove from heat, cool a bit, remove the cinnamon piece and put pour the jam it into sterilized glass bottle when hot. Bottle and leave aside to cool. Serve with Toasted Bread / Roti / Poori / Dosa. 

Note: This Jam cannot be stored outside at room temperature, as preservative is not added to it. I make it in small batches as I prefer fresh one and it remains in the fridge well for a few weeks. Always use a clean dry spoon while removing the jam from the bottle.