With the end of summer quickly approaching it’s time to save its aromas and memories in a jar to remember later, while huddled between warm blankets and steaming mugs of tea. Thyme adds a very pleasant herbaceous aroma and makes this compote ideal for savoring, for example, with cheese. In fact, cheese and jam is one of those combinations that seem strange at first but, after experiencing, makes perfect sense. Feel free to double or triple the recipe. I never make jams in large quantities, because I like to vary. A few more months and it’s time to make quince cheese, pumpkin jam and “chila” (figleaf gourd) jam.
Greengage (Reine Claude) plum jam with Port wine and thyme
- 1 kg greengage plums ripe, stone removed and cut into small pieces (about 1,1kg before preparation) (see notes)
- 750 g sugar
- 45 ml Port wine
- 2 springs fresh thyme
- Place the plums and sugar in a large pan or casserole, combine well and leave to macerate for 1h30. Put two tablespoons into the freezer.
- After this time, add the thyme and let it boil over medium-high heat, stirring until the sugar dissolves completely. Reduce the intensity of the heat and let it simmer over low heat for 20 minutes, stirring occasionally.
- Crush the plums a little (with a potato masher, for example) and cook for another 10 minutes. If you like a thinner jam, without larger fruit pieces, you can use the immersion blender.
- Remove a spoon from the freezer and put some jam on the back of the spoon. If the jam holds its shape or drip very slightly, it is ready. Otherwise, let it cook 5 more minutes and repeat the test. Store the greengage plum jam still hot in sterilized jars and allow them to cool facing down (it will create a vacuum and prolong the shelf life of the jam).
- To pit the plums: With the plum upright, cut it lengthwise and turn the two halves in opposite directions, separating them. Remove the stone.
- Prefer a wide pan. It will increase the area of contact of the jam with the heat of the stove and will take less time to cook.
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