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In Croatia, preserving the harvest for winter is a cherished tradition. Generations of homemakers would spend late summer days turning ripe fruits into džem (jam) and kompot (stewed fruit), filling rows of glass jars with vibrant preserves. Common flavors include plum, apricot, cherry, fig, and pear. When winter’s short days arrive, these sweet jars are like little pieces of summer ready to brighten breakfast or dessert. A spoonful of homemade plum jam on buttered bread, or warm apple compote spooned over vanilla pudding, are comforts that evoke grandparents’ kitchens.
Fruit jams in Croatia are often thick and glossy. The basic method is simple: cook fruit with sugar (and sometimes a bit of lemon juice or pectin) until it achieves a spreadable consistency. Compotes are looser: whole or sliced fruit simmered in a syrup, sometimes flavored with spices like cinnamon or vanilla. Both preserve the flavor and fragrance of the fruit, but compote is served more as a dessert or garnish, while jam is commonly a breakfast spread or pastry filling.
Historically, making jam was a communal affair. Families gathered to chop and wash fruit, stoke outdoor stoves, and stir giant kettles for hours. Elderly cooks would keep an eye on the bubbling pot so the jam wouldn’t burn. Once done, the jam was ladled into sterilized jars, which were sealed and stored in a dark pantry or cellar. These preserves saw the family through winter, offered on everything from porridge and pancakes to layered cakes. Even today, many Croatians prize a closet full of homemade preserves, a colorful cache of flavors.
What makes Croatian jams and compotes special is the emphasis on pure fruit flavor and tradition. Ripe, local fruits are the star; sugar is used to preserve rather than overwhelm. Often a touch of spice—cinnamon stick, vanilla pod or a splash of rum—adds depth, harkening to old Austro-Hungarian recipes. The result is a spread or stew that tastes of sun-ripened fruit and home.
Below is a straightforward recipe for Croatian plum jam, a classic choice. It is easy enough for a beginner and yields a rich, flavorful preserve. Instructions note how to adjust the same process for other fruits and for making a compote instead of jam.
25
Tbsp20
minutes120
minutes45
kcalThis recipe makes a classic Croatian plum jam, which can be used as an all-purpose fruit spread. It starts with pitted plums and sugar, cooked slowly until thick, then jarred hot. The ingredients include cinnamon and lemon for traditional flavor. The jam has a deep purple color and a balance of sweet-tart taste. As an alternative, the same recipe steps can yield a fruit compote: simply add a bit of water or juice at the start and cook the fruit pieces just until soft, without reducing to a thick consistency. The result is tender fruit in syrup, served warm or chilled over desserts. This jam can be enjoyed year-round, preserving summer fruits for holidays and everyday breakfasts.
4 cups (about 1.2 kg) ripe plums, pitted and roughly chopped – The main fruit. (Other stone fruits like apricots or cherries can be used similarly.)
2 cups (400 g) granulated sugar – The sweetener for preserving. Adjust to taste.
Juice of 1 lemon – Adds acidity to help the jam set and brighten flavor. (Substitute ¼ cup apple juice or a pinch of powdered pectin as needed.)
1 cinnamon stick (optional) – Infuses warm spice. Remove before jarring. (For compote, replace with 1–2 whole cloves or a slice of ginger for variety.)
1 vanilla bean or 1 tsp vanilla extract (optional) – For aromatic richness.
Sterilized glass jars and lids – For safely storing the jam.
Prepare jars: Thoroughly wash and sterilize your glass jars and lids by boiling them in water or running through a hot dishwasher. Keep them hot until use to prevent cracking when filled with hot jam.
Prep the fruit: Wash the plums, remove pits, and roughly chop the flesh. Smaller pieces cook down faster. (For other fruits: apricots halve and pit; berries can be left whole.)
Combine ingredients: In a large, heavy-bottomed pot, combine the chopped plums, sugar, lemon juice, cinnamon stick, and vanilla (if using). Stir well to coat the fruit. Let the mixture sit for 30 minutes (optional) so the fruit juices begin to release.
Cook the jam: Place the pot over medium heat and bring to a simmer. Cook, stirring frequently, to prevent sticking. Once it starts bubbling, reduce heat to medium-low. For jam: Stir often and gently mash the fruit as it softens. Cook for 1–2 hours, until the mixture thickens and reduces (it should coat the back of a spoon). Remove any foam that forms on top with a spoon. For compote: Add 1/2 cup water at the start and simmer more gently for 30–45 minutes, so the fruit becomes tender but the sauce remains syrupy and slightly runny.
Test doneness: To test jam set, place a small plate in the freezer while cooking. Spoon a bit of hot jam onto the cold plate and let it cool for a minute. If it wrinkles when pushed with a finger, it’s ready. If not, cook a bit longer and test again.
Jar the jam: Remove the pot from heat. Discard the cinnamon stick and vanilla bean (if used). Pour the hot jam carefully into the warm sterilized jars, leaving about 1/4 inch headspace at the top. Wipe rims clean and seal tightly with lids. Invert the jars for 5 minutes (optional) to ensure a good seal, then turn them upright. Let cool completely at room temperature. You may process the jars in a boiling water bath for 10 minutes to extend shelf life (optional).
Cool and label: Once cool, check seals. Label jars with the date and contents. Store unopened in a cool, dark place. Refrigerate after opening.
Calories | Carbohydrates | Protein | Fat | Fiber | Sodium | Allergens |
45 | 11 g | 0 g | 0 g | 0.5 g | 0 mg | None (fruit only) |
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