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I love fruit jams. I grew up with buttered toast with jam. Not that I have it everyday anymore, but from time to time, I do let myself enjoy the sweetness of jam, either lathered on a piece of brie, or on a slice of ezequiel bread in the good company of pastured butter or coconut oil.

My favorite is plum. I love the color, I love the smell when it’s cooking -yes, I make my own-, and I love it’s sweet, tart taste. The benefit of making your own fruit jam is that you know what’s in there. Commercial jams are seldom what they claim to be, you might buy apricot, or strawberry jam thinking it’s, well, apricot or strawberry, but it turns out they are made with carrots or other industrial byproduct, flavored with a little bit of fruit juice, and they have a ton of sugar and conservatives added. Another benefit of homemade jam is that it lets you take full responsibility of the amount of sugar in it. If you decide to make it ultra-sugary, then at least it was your decision, not somebody else’s -traditionally jam is made with the exact same volume of sugar than the volume of fruit you use, but that’s too sweet for me I like to cut the sugar amount to a third-. Finally, making your own jam gives you the possibility of adding something extra (e.g. basil or rosemary) to make it more special.

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When the plum season started in the summer, I bought a few kilos, we ate most of them fresh, but I saved one to make jam. One kilo of plums got me three jars, which is perfectly enough for about 5 months in our house. I made this batch with ginger. It added spiciness to the wonderful sweet tart of plums.

Plum Jam

1 kilo of ripe plums

300 grams of white sugar

2 tbsp lemon juice

1 inch piece of ginger, grated

Cut previously washed plums in half and pit them. Place them in a bowl and add the sugar, stirring them with a spoon so they all get sugar coated. Add the lemon juice and stir. Let the mixture sit for an hour. Transfer to a pot and start cooking them over medium heat. Add the grated ginger. Bring to a boil, reduce the heat and simmer until it reaches the consistency you like. For a thicker jam, let the mixture cool, and repeat the process a few times. Remove from heat and pour the jam in sterilized jars. If you think they’ll last longer than two months, freeze the extra jars, and keep one in the fridge to enjoy soon.

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