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Easy Prune Plum Jam


With a slight tang and less juice than other plums, they're great fresh or cooked down, the heat concentrating their flavor. Try these simple, fast recipes to give summer a sweet send-off.

  • Yield: Makes 3 cups

Source: Martha Stewart Living, August 2011


  • 2 pounds halved, pitted prune plums
  • 2 cups sugar
  • 1 teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • Salt


  1. Bring plums, sugar, lime zest, lime juice, and a pinch of salt to a boil in a pot, mashing plums with a potato masher. Cook, stirring often, until mixture has the consistency of thick honey. Remove skins using a fork. Let cool. Refrigerate until ready to use (up to 1 month).

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