Inspired by my recent travels through Italy and David Lebovitz’s Mirabelle Jam, I decided to whip up a batch of homemade plum jam. When the Mr. and I went apple picking a few weeks ago, we stumbled upon an Italian Plum tree, Susine plums to be exact (a variety that is grown in Montepulciano). The owners offered for us to pick as many as we like (they are probably regretting that now), and so we went to town! After having so many great treats made from the Susine plums in Montepulciano, I knew that they would not go to waste.
start yourself off with a nice big bowl of washed plums
slice them in half and pull the pits out
pop the plums into a pot with a splash of water and let them cook over medium heat until they start to break down, then add your sugar (i used less than the d.l. recipe, just personal preference) and lemon juice – now let these babies simmer until they get thick and jammy
mine took a good 30-40 minutes to cook down, but it was so worth it
jar it up to save for later, or enjoy right away!