Plum & Meyer Lemon in Madeira Jam

Plum-in-Madeira Pies: circular medallions of marzipan, with a plum and Madeira center, dipped in dark chocolate. If that doesn’t make your saliva flow, I am not sure what will! Those are the Danish treats from Anthon Berg, which inspired me to make the heavenly jam below. The jam can serve a number of purposes, and before you know it, you will be scraping the bottom of the empty Mason jar, wishing you would have made more! Try it on Greek yogurt, or chocolate chunk rolls (which I still need to make…), or a whole wheat English muffin, or in filled chocolates, or perhaps in a trifli or even in a cream cheese frosting. The possibilities are many!


Plum & Meyer Lemon in Madeira Jam


  • 1000g plums (2 lb), washed and cut into slices
  • 500g (1 lb) sugar
  • 1 Meyer lemon (a sweet lemon), juice and zest
  • 5 tbsp Madeira wine
  • Pectin (see package for amount)


  1. Combine the sliced plums with sugar, lemon juice, lemon zest and Madeira in a pot. Let it simmer for 10-20 minutes, until the plums have become soft and mushy.
  2. Pour the mixture in a food processor and pulse.
  3. Pour the mixture back in the pot and add the pectin while stirring. Cook another minute.
  4. Boil some water and pour into the Mason jars. Discard water. Store the jam in the Mason jars.