4 1/2 cups chopped ripe red plums (about 8 medium)
1 cup sugar
1 cup water
How to Make It
Combine plums, sugar, and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 50 minutes or until mixture begins to thicken, skimming foam from surface of mixture occasionally. Cool; pour into an airtight container. (Mixture will thicken as it cools.) Cover and chill.
Note: Refrigerate jam in an airtight container for up to three weeks.
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This jam was super easy to make and delicious! I didn't think I'd like it that well, as I've never been a big fan of plums, but it was wonderful! I only made a half batch, but used the same timing and directions, and it was great on its own, separate from the Plum Galette!
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