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.
Ingredients
- 1 pound Plums (slightly tart/firm) (Choose plums that are slightly minty/tart as per original text.)
- 3/4 pound Granulated sugar (Approximately 1.5 to 1.75 cups.)
- 2 tablespoons Almonds (blanched and slivered) (Originally 'plum kernels' extracted from the stones. Substituted with almonds for safety, as plum kernels can contain amygdalin.)
- 4 cups Water (For blanching the plums (estimated quantity).)
Instructions
- 1Blanch the plums in boiling water briefly to loosen the skins, then peel them (similar to the method for peaches or tomatoes). Remove the stones (pits) from the fruit.
- 2Place the peeled, pitted plums in a bowl. Add the sugar and mix gently. Cover the bowl and let it stand for 24 hours to allow the sugar to dissolve and draw out the juices.
- 3While the fruit is macerating, prepare the almonds. Blanch, peel, wash, dry, and slice them into slivers or small pieces. (Note: The original recipe calls for extracting kernels from the plum stones, but almonds are used here as a safe substitute).
- 4Transfer the plum and sugar mixture into a heavy-bottomed preserving pan. Place over medium heat (originally charcoal fire). Add the prepared almonds. Cook slowly, stirring frequently with a wooden or silver spoon to prevent sticking or burning.
- 5Skim off any scum that rises to the surface. Continue cooking until the mixture thickens and reaches the setting point for jam. Remove from heat. Pour into sterilized jars or tins. Allow to cool completely before sealing.