Cinnamon Spiced Plum Jam

dollop it on your morning yogurt bowl or serve it with breakfast buns

Here is a simple recipe for cinnamon-spiced plum jam. Originally, I thought I was making marmalade, but I technically couldn’t call it that, as marmalade is mostly made with citrus peel (think orange or lemon marmalade). So, we’re calling it something between a jam and a preserve. It’s simple to make; just skim off the foam from the surface as you go to help improve shelf life and appearance.

Tips:

• Even though this jam won’t be properly canned, it will stay good for about 1 month in the fridge.

• I used black plums for the final version of this recipe, which led to a more purple and intensely plum-flavored sweet jam. You can use red plums instead, which lead to a brighter red, more tart jam. Both are delicious; it just depends on your preference. (See photos below for visual comparison.)

• This makes a little more than a standard 13-ounce jar, so if you want to make extra to have on hand or to give away, you can easily double the recipe. If so, cook in a large pot.

Black plum jam vs red plum jam