Grandma's Plum and Almond Skillet Jam

Save a bit of summer with this super-simple jam recipe that is best made with very ripe fruit. We've used plums, but you may substitute any smooth-skinned stone fruit, such as nectarines, apricots or pluots.
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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 3 cups
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Ingredients

2 pounds ripe plums (about 8 to 10)

3/4 cup sugar

1/2 teaspoon almond extract or Amaretto

2 tablespoons fresh lemon juice

Directions

  1. Halve the plums, remove the pits and coarsely chop into 1/2-inch pieces (leave unpeeled). Combine the plums, sugar, almond extract and lemon juice in a medium nonstick skillet over medium-high heat. Bring the mixture to a boil, then reduce to a low simmer and cook, stirring frequently to prevent scorching, until the plums are thick and jammy, about 15 to 20 minutes. (Sugar content of fresh fruit varies, so taste your preserves after 10 minutes and add a touch more sugar if necessary.) Remove from heat and mash the fruit with a potato masher until is it mostly smooth with some texture still remaining. Cool the jam and store in clean jars in the refrigerator for up to 1 month.

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