Plum Jam

Jam is by far the easiest thing to make and you can involve your kids too in this. My toddler was super happy when she was allowed to shake shake the plum mixture and then stir stir later with lovely colors. “I’m helping Mumma” she beamed with pride. Such is the fun of colorful plum jam.

Preparation time- 3 hours
Cooking time- 30 min


Plums- 500 gm
Ginger – 1 tbsp grated
cinnamon sticks small- 2
juice of 1 lemon
Sugar- 500 gm


Wash, cut and remove the pit of the plums. In a big mixing pan add plums and 4-5 spoons of sugar. Coat and cover with tea towel. Let this sit overnight..or minimum 2 hours. Sugar will release the juice from plums.

In a heavy pan, add the plum and sugar mixture along with rest of sugar, ginger, cinnamon stick and lemon juice. ON low flame, keep on stirring slowly. 5-7 minutes later the color would start turning light purple, let it cook. Skim off the froth with spoon, and keep on stirring slowly. Meanwhile place a plate and spoon in fridge for test later. After 20 minutes, the mixture would start turning thick. pour a bit on the spoon and plate. If the mixture is runny..cook for few more minutes and repeat test. Keep 2 sterilized jars handy. Remove the jam from flame, allow it to cool a bit and then transfer slowly to the jars. Seal the jars and turn them upside down if storing for later usage.
My daughter kept on smiling and shouting “I made Jam..i helped Mumma” while eating.. licking away the spoon and one jar later.
As its really hot in India right now..i avoid storing and use the jam straight away.

Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw

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