Small Batch Plum Jam - no pectin and lower sugar

I know I'm supposed to eat fruits and veggies year round, but it's really these gorgeous, juicy, ripe summer fruits that steal my heart.  And living where I do, I not only enjoy a plethora of farmer's markets, but I also have Dad and Capt. Greg.  While Dad keeps my bowls filled with peaches, lemons (no limes anymore... he cut down the tree... but we are back on speaking terms ;), tomatoes and fresh scallions, it's my neighbor, Capt. Greg, who brings these beautifully plump and brilliantly purple plums that we simply can't get our fill of (you may remember Catp. Greg's Plum Perfect Gelato).

For about two weeks in mid-July our neighborhood is filled with more plums than we know what to do with and everyone fervently works on inventive recipes incorporating the fruits.  I've seen tarts, breads, stewed plums for ice cream, salad dressings and even a plum chicken marinade.  My use, Plum Jam, may not be the most inventive, but I've been loving it for weeks in the early afternoons on almond butter sandwiches or stirred into Greek yogurt with granola.

Our Plum Jam is on the tart side, just like I like it, and uses no pectin and lower sugar than other versions to let the fruit itself shine through.  Used on a sweet breakfast scone, on top of that almond butter sandwich or as a swirl into creamy vanilla ice cream, Plum Jam is a treat in its own right.  Next season can't come fast enough.

Plum Jam
Tart and bursting with the flavors of summer, this jam makes my heart sing.
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2 lbs red plums
Scant 2 to 2 1/4 cups sugar
2 Tbs freshly squeezed lemon juice

Cut washed plums in half and remove pits.  Further cut plum halves in half and place in a large bowl.  Add the sugar and lemon juice and mix well.  Set aside for about an hour, stirring once.

Place a small plate in the freezer (for later - to test if jam is ready to be jarred).

Pour the plum and sugar mixture into a large non-reactive pot and place over medium-high heat on the stove.  Bring to a simmer.  Reduce heat to a medium-low/medium heat and simmer for about an hour or until the mixture becomes dark and thickened.

When jam appears thickened, remove the plate from the freezer and place a small dollop of jam in the center.  Return the plate to the freezer for about 2 minutes then remove again.  Touch the edge of the jam with your finger, it should wrinkle up a bit and feel thick.  If it's still runny, then it is not ready and you should continue simmering for another 5 - 10 minutes.  Repeat test until jam is thickened to desired consistency.

Pour jam into clean containers and allow to cool on the counter.  Cover and refrigerate for up to 4 weeks.

Liv Life Note:  I am not an expert on canning as my one attempt did not turn out well.  Follow the directions of a proven canning site for proper canning procedures.