Plommonmarmelad

Easy Plum Jam Recipe

Our Easy Plum Jam Recipe or Plommonmarmelad is inspired by my dear 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!

Prep Time 5

Cook Time 15

Total Time 20

100

Ingredients

▢ 1 piece lemon
▢ 1 kg plums
▢ 500 g jam sugar
▢ 2 pieces star anise

Instructions

Zest the lemon. Cut the plums in half, remove the pit, then cut the halves into quarters.
Add the plums, zest, jam sugar, and star anise to a skillet. Squeeze the zested lemon and add the lemon juice to the skillet. 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.
Pour the Plommonmarmalad into the sterilized (cooked) glass jars and seal them tightly. Flip the jars upside down until cooled.

Notes

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.

Nutrition