Ingredients:
- 1 kg fresh plums (Aloo Bukhara)
- 2 cups granulated sugar (adjust to taste)
- 1 tablespoon refined oil (for shine and preservation)
Instructions:
- Wash and chop plums into small pieces, removing the seeds.
- In a heavy-bottomed or non-stick pan, add chopped plums and cook on medium flame.
- Cook until the fruit softens, then mash it using a spatula or potato masher.
- Add sugar and mix well.
- Cook on low flame, stirring continuously until the mixture thickens and reaches a jam-like consistency.
- In a separate pan, heat 1 tbsp refined oil and pour it into the jam. Mix well.
- Let the jam cool completely.
- Transfer into a clean, sterilized, airtight glass jar and refrigerate.
- Serve with bread, toast, or paratha.
Nutritional Information (General):
- Calories: 50 kcal
- Carbohydrates: 13g
- Sugar: 11g
- Fat: 0.5g
- Fiber: 0.3g
- Vitamin C: 5% DV
- Iron: 1% DV
Cooking Tips & Variations:
- Oil Usage: Adding a spoon of refined oil enhances the shine and increases shelf life.
- Lemon Juice Option: You can add 1 tbsp of lemon juice for natural preservation and balanced sweetness.
- Spiced Twist: Add a pinch of cinnamon or clove powder for a warm flavor variation.
- Chunky or Smooth: Mash lightly for a chunky jam or blend for a smooth texture.
Common Mistakes & Fixes:
- Mistake: Jam too runny
Fix: Cook for a few more minutes until it thickens. Test by placing a drop on a cold plate; it should set slightly. - Mistake: Jam turns too thick after cooling
Fix: Add a few spoons of warm water and heat gently to adjust consistency. - Mistake: Jam spoils quickly
Fix: Always use sterilized jars and store in the refrigerator.
Chef’s Tips & Tricks:
- Always use ripe and juicy plums for maximum flavor and natural pectin.
- Stir frequently after adding sugar to prevent burning.
- A wooden spoon helps avoid metallic taste in fruit preserves.
- You can double the batch and store small portions in freezer-safe jars.
Brand Suggestions:
- Plums: Fresh plums from Tesco, M&S, or Sainsbury’s
- Sugar: Silver Spoon Granulated Sugar
- Refined Oil: Crisp ‘n Dry Sunflower Oil
- Glass Jars: IKEA KORKEN or Kilner Jars (available at Tesco, Wilko)
Equipment & Tools:
- Non-stick or heavy-bottomed saucepan
- Wooden spatula
- Potato masher or fork
- Clean glass jars with airtight lids
- Ladle and funnel (optional, for easy filling)
Pairing Suggestions:
- Spread on toast, crackers, or parathas
- Serve with yogurt or vanilla ice cream
- Use as a filling in cakes, tarts, or thumbprint cookies
Allergen Information:
- Nut-Free: Yes
- Gluten-Free: Yes
- Dairy-Free: Yes
- Vegan: Yes
- Contains Oil: Ensure the oil is allergy-safe if sensitive
Recipe Instructions Step by Step:
Step 1: Prep the Plums
Wash and chop 1 kg of plums, removing the seeds. You can finely chop or keep them slightly chunky depending on your texture preference.
Step 2: Cook the Plums
Add the chopped plums to a heavy-bottomed pan. Cook on medium flame until they become soft and juicy (about 10-15 minutes).
Step 3: Mash the Fruit
Once soft, mash the plums using a spoon or masher to break them down. You can keep it chunky or smooth.
Step 4: Add Sugar
Add 2 cups of sugar to the mashed fruit. Mix well and let it cook on low heat.
Step 5: Thicken the Jam
Continue stirring and cooking for 20–25 minutes, until the mixture thickens and reaches a jam-like texture. You can test its doneness by placing a small spoonful on a cold plate — if it wrinkles slightly when touched, it’s ready.
Step 6: Add Oil
Heat 1 tbsp of refined oil separately and stir it into the jam. This helps preserve the jam and adds a glossy finish.
Step 7: Store & Serve
Let the jam cool completely. Transfer into sterilized glass jars. Store in the fridge and use within 2-3 weeks.