It’s nice to know that you can make jam without embarking on the whole canning process. Simply cut the plums in half to remove the pits, cook with a little sugar, and you’ve got jam. Keep the jam in the refrigerator and enjoy a spoonful on your toast or a dollop in your yogurt; as October turns to November, finish off the jar by enriching a pan sauce for venison or pork.
Makes 1 (8-ounce) jar to keep in the refrigerator
1 pound plums, halved and pitted
⅔ cup sugar
1 teaspoon fresh lemon juice
Combine the plums, sugar, and lemon juice in a medium saucepan or copper jam pot and add water to about ¼-inch depth. Cook over medium heat, stirring frequently, until thickened. This jam keeps in the refrigerator for at least 2 weeks, and can also be made with figs, strawberries, sour cherries, or other fruits in season. (If you want, you could always add a splash of balsamic vinegar or liqueur after cooking.)