Plommonmarmelad

Q: How to pronounce Plommonmarmelad?

The way to pronounce in English is ‘plom-mun mar-meh-lahd’, with stress on ‘plom’ and ‘mar’.

Easy Plum Jam Recipe

Our Plommonmarmelad is inspired by my Swedish grandmother's cherished recipe!

In summertime, we enjoy making juicy, ripe plum jam. This Plommonmarmelad evokes memories of my childhood and especially my grandmother, and is therefore made with care and love. It's perfect for stocking jars to enjoy later on, for example during colder days and the holiday season. Then it's a humble reminder of the warmth of summer and precious family memories. It's a perfect blend of nostalgia and taste!

PUBLISHED: 11 Jun '24

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Why We Love It!

Nostalgia: Plommonmarmelad takes us back to the carefree days of childhood summers...
Quick & Easy: Four ingredients, a bit of cooking time and you have a batch of delicious homemade plum jam!
Budget Friendly: Seasonal fruit is fresh and abundant and so, very affordable!
No Food Waste: It's a great and tasty way to use up plums that are just a tad too ripe to eat as they are.
Meal Planning: This is a true little treasure in our pantry. We spread it on warm toast, swirl it into our morning oatmeal or use it as filling for cakes and pastries during Holiday season.

What Is Plommonmarmelad?

Plums have been cultivated for thousands of years in Eastern Europe and the Middle East, where preserving fruits through jam-making has long been a common practice. Plum jam’s popularity spread throughout Europe and beyond, becoming a beloved condiment with regional variations that incorporate local ingredients and flavors.

We chose for Victoria plums for our Plommonmarmelad, but you can use any plums you have on hand. So grab the juiciest, most delightful plums around. Add some jam sugar, lemon zest and star anise to give it that extra special touch. Enjoy your Plommonmarmelad immediately or save some for later, it will be a pantry treasure, invoking memories of warm, sunny days even in the chill of winter. Spread it on buttered toast, like we use to do in Sweden, or swirl it into yogurt… Get ready for this super easy fruitlicious delight!

Ingredients

Plommonmarmelad

left to right top to bottom – check ‘Recipe’ below for quantity info

Lemon: Lemon juice and zest give a nice zing to the sweet flavor of the plums.
Plums: These are Victoria plums, they are a little firmer, but any type of plum will do.
Jam Sugar: It contains added pectin, which helps the jam to set properly. We use a ratio of 1 part sugar to 2 parts fruit to keep it from being too sweet. This means 1 lb (500g) of jam sugar for 2 lbs (1000g) of fruit. Adjust to your taste.
Star Anise: Star anise is warm and slightly licorice-like and pairs really well with plums.

How To Make Plommonmarmelad

3 steps

Zest & Chop!

Zest the lemon. Cut the plums in half, remove the pit, then cut the halves into quarters.

Simmer

Plommonmarmelad victoria plumscut plums, sugar zest and star anise in skillet

Add the plums, zest, jam sugar and star anise to a skillet. Squeeze the zested lemon and add the lemon juice to the skillet. Stir all and heat over low heat. And once it starts boiling, let it cook for 10 more minutes. Stir occasionally and make sure the mixture doesn't boil over. Add a small amount of water if there isn't enough juice from the plums.

Jar It

Pour the Plommonmarmalad into the sterilized (cooked) glass jars and seal them tightly. Flip the jars upside down until cooled.

Serving Tips & Pairings

Bread: Spread Plommonmarmelad on freshly baked bread or toast.
Yogurt or Oatmeal: Swirl it into plain yogurt or oatmeal for a sweet and tangy twist. Top off with a dash of lemon cordial – check our Limonata recipe – and finish with fresh berries and nuts for a simple yet delicious breakfast!
Dessert: Serve a generous dollop of Greek yogurt and a good spoonful of Plommonmarmelad next to Mirabelle Clafoutis; not to be missed!
Cheese: Serve it with aged cheddar, brie or goat cheese. The sweet and tangy flavor of the jam complements the richness of the cheese.
Meat: Place a slice of pâté on a cracker or toast and top it with Plommonmarmelad for a delightful appetizer. Serve it with pork spareribs and chicken drumsticks for a funky side.
Drinks:
- Blend a ripe banana, some frozen berries, plain yogurt and a tablespoon of Plommonmarmelad for a delicious drink, with your plum jam toast!
- Serve Plommonmarmelad crackers with a glass of sweet white wine, such as Riesling.

Substitutions & Variations

Plums: We use Victoria plums for our recipe, but feel free to use any plums you have available. While the taste and texture may vary slightly, adjusting the amount of sugar and lemon juice accordingly will ensure a delicious result.
Stone Fruit: Use any type of stone fruit, such as apricots, white or yellow nectarines and peaches, or a mix of whatever you have on hand.
Spices: Add a pinch of vanilla seeds or cinnamon for extra flavor depth.
Citrus: Experiment with lime or orange for another twist.
Herbs: Allow to cook some thyme, rosemary or ginger for an extra herbal perfume.
Liquor: Adding a splash of your favorite liquor will give your jam a little party in the jar!

FAQs

The way to pronounce in English is ‘plom-mun mar-meh-lahd’, with stress on ‘plom’ and ‘mar’.

Certainly! Making jam is a great way to make use of overripe plums and still have them shine in the kitchen. It prevents you from wasting fruit. You might want to reduce the amount of sugar, as overripe plums contain more sugar.

Without sugar or pectin, making plum jam results in a different texture and taste and will remain less long. You can cook down the plums until they release their natural pectin and juices and thicken on their own. This process may take longer and require more attention to prevent burning or sticking. You can also add other natural sweeteners like honey or maple syrup.

Place the Plommonmarmelad in an airtight glass jar and it will remain fresh for 1 or 2 weeks. If plum jam is sealed in sterilized jars, it can last several months to a year.