Chilean mermelada de ciruelas is a homemade plum jam made by softening halved plums in water with a cinnamon stick, then cooking them with sugar until thick and jarring the jam hot in sterilized jars. It takes 30 minutes of preparation plus 40 minutes of cooking and makes 8 servings.
It is a pantry essential for anyone who loves homemade preserves made with natural fruit and no artificial preservatives.
How to Make Chilean Plum Jam?
Plum jam is very easy to make, and you can use any variety available, purple, yellow, or red, adjusting the sweetness to your taste. The fruit is softened first, the sugar is added, and the jam is cooked uncovered until it sets.
Nutritional Information
Each serving of plum jam contains approximately 45 kcal, 0.1 g of protein, 0 g of total fat, 11 g of carbohydrates (10 g of sugars), and 1 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Mermelada de Ciruelas Recipe
Preparation: 30 minutes
Cooking: 40 minutes
Servings: 8
Ingredients
- 1.5 kg (3.3 lb) of plums
- 900 g (4 1/2 cups) of sugar
- 450 ml (15 fl oz) of water
- 1 cinnamon stick
Instructions
- Wash the plums well in cold water, using a very soft brush if you like, and trim any damaged or bruised spots. Halve them, remove the pits, and place the fruit in a medium pot, ideally stainless steel or heavy bottomed copper. Add the water and the cinnamon stick, cover, and bring to a boil over high heat.
- Lower the heat and simmer for about 20 minutes, until the fruit is soft enough to break with a wooden spoon. Add the sugar and stir well. Raise the heat again, uncovered, until it returns to a boil, then cook over medium heat for 15 to 20 minutes, stirring now and then, until the jam reaches the consistency you want, remembering it thickens as it cools.
- Depending on the variety, the plums will have broken down completely or left some pieces. For a smoother jam, remove the cinnamon and blend or pass it through a food mill. Pour it hot into clean, sterilized glass jars, close them, and turn them upside down until completely cool. Store in a cool, dry place and refrigerate once opened.
Additional Tips
Do not cover after boiling
Once the jam returns to a boil, leave the pot uncovered so excess liquid evaporates and the jam thickens.
Discard damaged fruit
Even a small bruised or damaged piece can affect the flavor and keeping quality. Use only fresh plums in good condition.
Test on a cold plate
Drop a teaspoon of jam on a cold plate and draw a finger through it; if the line stays open, the jam is ready.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Sugar | Stevia or erythritol plus pectin | Per package | Less sweet, shorter shelf life |
| Purple plums | Yellow plums | 1:1 | Milder, golden color |
| Cinnamon stick | Star anise | 1:1 | More aromatic |
| Stovetop | Thermomix, 35 min at 100 C | Speed 1 | Hands off |
Frequently Asked Questions (FAQs)
1. Can I make jam without sugar?
You can replace the sugar with natural sweeteners such as stevia, erythritol, or xylitol, but the texture will change, and it is best to add lemon juice or pectin for good keeping.
2. How do I know the jam is ready?
Drop a teaspoon on a cold plate and run your finger through the middle: if the trail stays open, the jam has the right consistency.
3. Can I make it in a Thermomix?
Yes. Program 35 minutes at 100 C on speed 1, without the measuring cup so the excess liquid can evaporate.
4. How long does it keep once opened?
In a well closed jar in the refrigerator it keeps for 2 to 3 weeks. Always check for signs of fermentation or mold.
What Is Mermelada de Ciruelas?
Mermelada de ciruelas is a classic Chilean homemade jam, made in late summer when plums are plentiful and eaten on toast, with fresh cheese, or in kuchen and cookies.
Plums in Chile
Chile grows plums of many kinds in its central valleys, and families traditionally turn the summer surplus into jams and preserves to enjoy all year.
Did You Know?
Plums are thought to have originated in the Caucasus, in what are now Turkey and Iran. The Greeks considered them a wild fruit, while the Romans already knew several varieties.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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