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
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).