This isn't going to be a butter and toast jam. It's too tart.
But that's fine. The yellow plums it was made from are very tart, and it would be artificial, I think, to sweeten them up too much.
So let's respect the fruit's natural flavor profile, assume the vajrasana, and let it be.
Besides, it would take a lot of sugar.
I understand that a common metric for jams is to use equal proportions of sugar and fruit. I don't think I used even one-third that amount of sugar for the (admittedly small) amount of plums I had.
I also understand that it's common to use an envelope of powdered pectin to help thicken the jam. So would somebody explain why jam recipes call for added water, if the goal is to get a concentrated result?
Anyway. Ew. Powdered pectin. I mean, I think. I don't know.
My recipe calls for halving and pitting the plums (messy, sexy, delicious summer high jinks), running the fruit through a food mill (throw away the skins), and then stirring some sugar and a pinch of salt into the pulp. Taste it to see if you like the balance; the flavors will all concentrate equally, so you can't go wrong. Bake uncovered in a heatproof dish at 300°F for a long time. Depending on the quantity and wetness of the fruit, and the desired outcome, you could be baking for as long as five hours — but I don't think I've ever let it go that long; maybe half as long. Stir the pot now and then, nudging the gently browning outer portions back toward the center of the dish.
OK. That's it. That's it!
Easiest jam in the world.
It's not sterile-canned, so you'll have to store it in the refrigerator. (I think I want to learn how to do shelf-stable canning, but — I'm scared.)
As for what I plan to do with such a tart jam, I'm thinking meat. I might doctor it with additional flavorings (sake, sesame seeds, black pepper, maybe even ginger, which, darn it, I could have added while it was baking; that would have been grand). Slather it on fish or sausage, something like that.
Is that crazy? Would I be just as happy with a simple salsa of fresh fruit?
Oh well. It was fun.