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Plum Jam for Sweet-Milk Biscuits

This sweet-and-tart jam is easy to make and a perfect complement to our Sweet-Milk Biscuits.

  • Yield: Makes about 2 1/2 cups

Source: Martha Stewart Living, March 2006


  • 2 pounds plums (both red and black), pitted and cut into 2-inch chunks
  • 2 cups sugar
  • Pinch of coarse salt
  • 2 tablespoons fresh lemon juice


  1. Stir together plums, sugar, and salt in a large pot. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring frequently, until thickened to the consistency of very thick honey, about 15 minutes. Stir in lemon juice. Let cool to room temperature. Can be refrigerated in an airtight container up to 1 month.

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