Ukrainian Plum Jam
The Jam Saga Continues + New Drop Dates for Cheesecakes
TWO INGREDIENT UKRAINIAN PLUM JAM
THE LOW AND SLOW METHOD
I shared photos of my plum jam on stories and many of you wanted the recipe. So here it is! As you can tell, I am still going through my jam phase. I simply cannot stop making jam! My go to snack is a cup of plain full fat yogurt (Bulgarian, Greek, or Regular) with a generous dollop of homemade jam on top.
This recipe is similar to the apricot but the process is different. We will cook the jam over low heat and for a much longer period of time, this could take anywhere from 45 minutes to an hour and 15 minutes until the mixture is significantly thicker, it will continue to thicken as it cools as well. If you double or triple the recipe it will take you even longer to cook. You can use any types of plums you can get your hands on.
We call this thicker type of jam, Povydlo. Povydlo is a staple ingredient in Ukrainian cuisine and it’s an important ingredient in many Ukrainian recipes. It makes the perfect filling for piroshki (baked or fried buns), zavyvanets, pampushky, cookies, and so much more!
If you are new to jam making this is the recipe for you. It is impossible or let me say almost impossible to mess up. There is no need for the freezer spoon test since you will be cooking the jam for a long time and it will continue to get thicker and thicker. I can almost guarantee that you will not be left with a super runny fruity mess. If you do end up with a runny mess you can still use it as a sauce or just put it back on the stove and cook it a little longer. Give it a go and let me know if you have any questions. I am always here to help!
Plum Povydlo
Ingredients:
750 grams pitted and halved plums
375 grams sugar
1 tablespoon or 15 grams lemon juice (optional)
Pinch of citric acid (optional)
Process:
Place the plums and sugar in a heavy bottom pot, (if using add a pinch of citric acid and pour the lemon juice over the mixture). Using a wooden spatula mix until the sugar is fully hydrated. Let the mixture sit for about 5 to 10 minutes until some of the water begins to release from the plums. Give it a stir right before cooking.
Place the pot on the stove over medium to low heat and bring the mixture to a boil. Once the mixture is boiling lower the heat and continue to cook. You might need to periodically adjust the heat to avoid scorching the jam and mixing the jam periodically, continue to cook over low heat for about 1 hour or until the fruit is fully dissolved and the jam has taken on a very thick consistency. Transfer to a heat safe container, (I love these weck jars), let come to room temperature and store in the fridge.
The first video is about half way through the cooking process.
Almost there…..
Cheesecake News:
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