My dad came home with a big bag of these tiny yellow plums. Home grown by one of his friends who, as a hobby, has many different fruit trees at his home. At first sight I thought that they were yellow cherries but no, sure enough they were plums. Small, sweet and perfectly ripe.
I looked up a few jam recipes and all of them called for the same amount of sugar as fruit. The plums that I used were perfectly ripe and oh so sweet so I decided to use dramatically less sugar. From past experience, I find that cooked jams that use so much sugar are too thick to my liking. I put less than half of the sugar that was called for and the results came out perfectly. Just thick and sweet enough!
- 4 lbs of plums
- 2 cups of water
- 3 cups of sugar
- Wash, cut in half and remove the pits form the plums.
- Place the halved plums in a pot with the water.
- Cook on low heat until the plums are nice and soft, about 40 minutes.
- Add the sugar and cook until the liquid thickens, about 1 hour.