Homemade Plum Jam (Compote)
Ingredients
- 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
- Make sure your plums are washed. Cut in half and remove pits. You may want to cut them in half once more.
Instructions
- Put plums in a bowl, add the sugar, and juice of 1/2 a lemon. Mix well. Let it sit for about one hour. Check at 30 minutes, and mix once more.
- 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 not only the middle of your pot is cooking. It will become thick and turn into a beautiful dark color.
- 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.
Notes
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.
