Alucha Jam (Plum Jam)
This traditional preserve captures the vibrant flavor of fresh Alucha plums, known for their deep red or purple hue and firm texture. The fruit is carefully peeled and sliced to create a smooth yet textured jam, cooked slowly with sugar to achieve a perfect gel. Ideal for spreading on warm buttered toast or serving as a sweet accompaniment to savory dishes.
Ingredients
- 1 1/2 pounds Plums (Alucha) (Select ripe, firm plums that are deep red or purple (like tomatoes or jamun).)
- 3 cups Granulated sugar (Quantity estimated based on standard 1:1 fruit-to-sugar ratio for jam (approx 1.5 lbs sugar). Original text cuts off at sugar addition.)
More recipes using Plums
Plum Jam
This traditional Parsi preserve transforms tart plums into a rich, glossy jam with a perfect balance of sweetness and acidity. The fruit is macerated in sugar for a full day to extract natural juices before being slow-cooked to a jewel-like consistency. While the original 1900 recipe calls for plum kernels, this modern version uses slivered almonds to provide a safe, nutty crunch that complements the soft fruit texture.
Plum Jelly
A clear, ruby-red jelly made from ripe plums simmered to extract their tart, pectin-rich juices. This traditional recipe balances the natural acidity of the fruit with sugar to create a firm, translucent preserve that is perfect for spreading on toast or scones. The inclusion of plum stones during the initial boiling adds depth of flavor and helps the jelly set naturally.
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A simple and delicious plum jam recipe.
Plum Jelly
A classic plum jelly recipe.
Instructions
- 1Select firm, ripe plums. Peel the skin off entirely by hand. Using a knife, cut the flesh away from the stones in slices. Squeeze the stones to extract any remaining juice or pulp, then discard the stones and skins.
- 2Place the plum slices and extracted juice into a heavy-bottomed enamel or stainless steel pot (originally specified as a tinned or enamel vessel). Add the sugar and cook over medium heat, stirring frequently, until the sugar dissolves and the mixture thickens to a jam consistency (approx. 220°F / 105°C).
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This traditional Parsi preserve transforms tart plums into a rich, glossy jam with a perfect balance of sweetness and acidity. The fruit is macerated in sugar for a full day to extract natural juices before being slow-cooked to a jewel-like consistency. While the original 1900 recipe calls for plum kernels, this modern version uses slivered almonds to provide a safe, nutty crunch that complements the soft fruit texture.
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Plum Jelly
A clear, ruby-red jelly made from ripe plums simmered to extract their tart, pectin-rich juices. This traditional recipe balances the natural acidity of the fruit with sugar to create a firm, translucent preserve that is perfect for spreading on toast or scones. The inclusion of plum stones during the initial boiling adds depth of flavor and helps the jelly set naturally.
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