Adapted from America’s Test Kitchen Family Cookbook
1 pound plums (2– 2½ cups pitted and sliced very thin)
¾ cup sugar
2 Tbsps. fresh lemon juice
1. Set a small plate or bowl in the freezer.
2. Simmer the plums, sugar, and lemon juice in a 12-inch skillet (non-stick if you have one) over medium heat until the mixture begins to look syrupy, about 10 minutes (if the plums are juicy,
could be a bit longer.)
3. Remove the skillet from the heat and spoon ½ teaspoon of the fruit mixture onto the plate that was in the freezer. Let sit for 30 seconds. Tip the plate to one side; the jam should move only slightly. If the mixture is too fluid and runs to the side of the plate, return the skillet to the heat and continue to cook until the mixture looks thicker – test again after 3-4 minutes. The total cooking time will depend on how juicy the fruit is.
4. Once jam is desired consistency, cool to room temperature. The jam can be refrigerated in an airtight container for 2 weeks.
NOTES: Plums may be peeled if you prefer. To make Peach Refrigerator Jam, use 1 lb. peeled peaches, sliced very thin.
Submitted by Lisa Bretherick