A delightful homemade jam combining the sweetness of Italian plums with the aromatic touch of orange liqueur.
Wash and pit the plums, then cut them into quarters.
Ensure the plums are ripe for the best flavor.
In a large pan, combine the plums and water. Cook over medium heat until the plums soften and break down.
Stir occasionally to prevent sticking.
Pass the cooked plums through a food mill to remove skins and seeds.
Use a coarse food mill for a rustic texture.
Return the strained plum mixture to the pan. Add lemon juice, sugar, and butter. Stir until the sugar dissolves.
Adding butter helps reduce foaming during cooking.
Boil the mixture briskly, stirring frequently, until it thickens and passes the gel test.
Test the jam by placing a small amount on a cold plate; it should wrinkle when pushed.
Stir in the orange liqueur and cook for an additional 2 minutes.
Adding the liqueur at the end preserves its flavor.
Ladle the hot jam into sterilized jars, leaving a small headspace. Seal and let cool.
Ensure jars are properly sterilized to preserve the jam safely.
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