Pantry / RICETTI
Maltese farmhouse plum jam
Plums cooked with their skins for colour and flavour.
◷ 65 min / 20 servings
Method
- Wash and halve plums and check stones are removed. Leave skins on.
- Cook with water for 15 minutes until softened.
- Add sugar and lemon and dissolve gently. Boil 15–25 minutes until a cold-plate drop wrinkles.
- Cool and portion into clean containers. Refrigerate up to 2 weeks or freeze.
✳ From the kitchen
A rural family preserve documented in a Maltese farmshop, not a shelf-stable canning process.
Tradition reference
Diar il-Bniet · Farm-family preserves ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.