The Romanian sugar free plum jam was an essential winter staple in our household. My mom would make it every autumn, using trays and trays of plums that our family would receive from friends living in the countryside. We would eat it all winter, from breakfast or lunch sandwiches, spread on buttered bread, to cake filling or rice pudding topping.
Whilst the sugar free plum jam is straightforward to make, it does require time and patience. Time – because it needs to boil for a few hours, and patience because it needs supervision and constant mixing. Centuries ago, as that’s how old this recipe is, the plum jam would be made in cauldrons, over an open fire, using plums from the orchard. These days the tradition is only maintained by very few people, in the villages in the countryside of Romania, but as modern life replaced the rustic one, more and more families are making it in the kitchen, in pots, over gas fires. The one original element that remains are the plums themselves, which often come from the family’s own orchard.
Preserving fruits and making jam is a family affair in Romania because most of the time they are made in huge quantities, to last for the entire winter. The “jam day” is always a nice reason for families to gather and work together to make the perfect jam. And the magiun is a very special one because it has such deep roots in Romanian cuisine.
The Ingredients for the Romanian Sugar Free Plum Jam Recipe
The Romanian sugar free plum jam recipes require only one ingredient: plums! Yes, you won’t need anything else besides plums and a good pot with a thick bottom, to prevent sticking. I will not give you an exact quantity of how many plums you will need to make this recipe, as there isn’t one. Make as much jam as you desire, with as many plums as you want.
Even if the magiun doesn’t require any sugar, which is unusual for jams as the sugar is the preservative, it will still last for a long time. It’s like ancestor magic!
How to Make Romanian Sugar Free Plum Jam
This is one of those recipes that doesn’t have exact measurements or timings. It all depends on the water content in the plums. So bear this in mind when you start making the recipe.
First, remove the pit from the plums and cut them either in half or quarters. It doesn’t really matter as they will disintegrate during the boiling process. The final result will look like a thick paste.
Start by boiling the plums over medium heat, until they release the water and rise to the surface. Mix from time to time, so they don’t stick to the bottom of the pan. After this step, reduce the heat to low, and boil them until they reduce their volume by half. You will notice that instead of plums you will now have a past that will become thicker and thicker. Mix very often, as the sugar free jam will stick to the pot. The jam is ready when the volume is reduced by half. Turn the heat off and let the jam rest until you sterilise the jars.
Sterilising the jars is an easy process. There are several ways to do this and I will teach you the one that never fails me. Wash the jars and their lids very well, with warm water and dish soap. Rinse them properly. Place them on a metal tray and put them in the oven. Turn the heat on to 150 degrees and leave the jars inside for 12-15 minutes, until they are completely dry. Be careful when you take them out as they will be very hot. Place each jar on a metal surface (knife blades if you don’t have anything else), and start filling them with the jam to the line. Wrap the jars in kitchen towels and let them cool down slowly, until the next day. Store in your pantry and enjoy all winter.
Notes And Tips:
- Use a pot with a thick bottom, that will distribute the heat better and it will prevent the jam from sticking so often.
- The jam will thicken as it cools, so don’t worry if it seems a bit runny when hot.
- Stir the jam frequently during cooking to prevent burning and sticking.
- Always use your jam wooden spoon or a new one when making jam. You don’t want meat flavour in your plum jam!
Romanian Sugar Free Plum Jam Recipe
Ingredients
- Plums
Instructions
- Wash the plums thoroughly.
- Start by removing the pit from the plums.
- Cut the plums into halves or quarters. Don't worry about uniformity, as they'll break down during cooking.
- Place the cut plums in a large pot.
- Heat the pot over medium heat.
- Stir occasionally as the plums begin to release their juices and rise to the surface.
- Once the plums are bubbling, reduce the heat to low.
- Continue cooking, stirring frequently to prevent sticking.
- Cook until the volume has reduced by half and the mixture has a thick, paste-like consistency.
- Remove from heat and let the jam cool while you prepare the jars.
- Wash the jars and lids thoroughly with warm, soapy water.
- Rinse the jars and lids well to remove all soap residue.
- Place the clean jars and lids on a metal tray.
- Put the tray in the oven and set the temperature to 150°C (300°F).
- Leave the jars in the oven for 12-15 minutes, or until completely dry.
- Carefully remove the hot jars from the oven using oven mitts.
- Place each jar on a heat-resistant surface (the back of a knife works in a pinch).
- Fill each jar with the warm jam, leaving a small space at the top.
- Securely put the lids on the jars.
- Wrap the filled jar tea towels and allow the jars to cool slowly at room temperature overnight.
- Once cooled, store the jars in your pantry.
FAQ:
Why didn’t my jam thicken?
Plums naturally contain pectin, which helps the jam set. If your jam is too runny, you may need to cook it longer to reduce more liquid. Remember, the jam will continue to thicken as it cools.
Can I make a smaller batch?
This recipe is easily scalable. Just maintain the same cooking process, adjusting the time as needed for smaller quantities.
How long does this sugar free plum jam last?
When properly sealed and stored in a cool, dark place, this jam can last up to 6-12 months. Once opened, store in the refrigerator and consume within 2-3 weeks.
For more traditional Romanian jam recipes, check my recommendations below:
- Romanian sour cherry jam recipe
- Romanian pear and lavender jam recipe
- Romanian apricot jam recipe
- Romanian strawberry jam recipe
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