Homemade Plum Jam (Compote) Recipe
2 lbs of plums (if you buy the large ones at Costco, it will be about 6 or 7 plums)
1/4 cup sugar
Freshly squeezed juice of 1/2 a lemon
2. Pour the plum, sugar, and juices that have collected in the bottom of the bowl in a large non-reactive pot*. Place over medium-high heat. Stir and bring to a slight boil. Reduce heat to medium-low, and allow to simmer for about two hours. Stir every 15 minutes to make sure plums are cooking evenly. The mixture will become thick and turn darker.
3. Allow the jam (compote) to cool in the pot and put into clean containers. It lasts in the refrigerator for about three to four weeks.
Goes well with toast, over vanilla ice cream, or with Greek yogurt.
*from MarthaStewart.com: A reactive pan is one that contains metals that might interact with certain foods. Aluminum, cast iron, and unlined copper are all examples of reactive metals. Pans made of these materials conduct heat very well and are ideal for cooking rice, melting sugar, and pan-browning meat. But you should avoid cooking acidic foods such as tomato sauce in pans like these, as the metal can alter the color and flavor of the dish.
Stainless steel and tin (including tin-lined copper) are examples of nonreactive metals. You can use these pans for all kinds of foods, though you may not get the heat conductivity of copper or cast iron.
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