fresh plum jam

Unlike jam preserves, I make this fresh plum jam to store in the fridge for only a couple of weeks. It’s so good on toast, but I also love it in a peanut butter sandwich or swirled into yogurt! 

14 plums, cores removed, sliced into quarters

1 cup sugar

1 tablespoons lemon zest 

Pinch of kosher salt

Add the plums, sugar, lemon zest and salt to a medium pot and turn the heat to medium-high. Bring the mixture to a simmer and cook covered for 15-20 minutes until the jam is thick. Turn off the heat and stir the mixture with a rubber spatula. Once cooled, transfer to a jar and store in the refrigerator for up to two weeks.