Foodie Pro & The Genesis Framework. 10 cups chopped plums* (about 4-1/2 pounds) 2. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. I made this using a slow cooker! She called them Damson plums. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape. It tastes like cranberries so very tart. It is a simple recipe that lets the flavor of the plums shine through. Guessing, is the 1 hour of sugar/plum soaking a process of breaking down fruit? Does the peel dissolve somehow or are we eating pieces of peel? Some plums are quite a bit juicier than others. Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Never done this before, and will be using plums from our own tree, I noticed that there is no water or liquid added is there a ratio to follow in plum jam prep.? Once the plumâ¦ 8 pint-sized jars with lids. You can see the kitchen tools that I use here in my Amazon affiliate shop. Then she scooped the pits out before jarring it. That’s just awsome, Marilyn! It should be thick but not runny. I probably had only 3 lbs, so cut the sugar to around 1 cup. What is pectin? Thanks Natasha! Boil the lids 5 min. I love your recipes. Thank you so much for sharing that with me Darlene! I found this recipe online and figured I’d try it. Hi Julie, you can leave it at room temperature. Also the plum skins feel waxy, should I use some sort of fruit wash on them? Hi Mary! Thank you for your great review, Brooke. My question is, the title says Hi Lorraine, I think it could work as a freezer jam. I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums. Hi Susie, I haven’t tested that but I think it could work. What is the consistency supposed to be before canning? Thanks for confirming. It was so easy and stress free! Thank you Natasha. Hi Cheryl, There’s a lot of sugar to keep it preserved even after its opened. Hi Chris, no worries – you won’t harm anything by doing that. I am using the small yellow plums from my friends tree. This plum jam recipe was taken directly from my package of pectin. All of them have popped already. Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? The recipe is called no peel no pectin but it doesn’t state what to do with the peels. Thanks for sharing your results and great review! Thank you for sharing your wonderful review, Doug! Might I ask what that tool is/brand that you are using to remove the stones? Hi Cyndi, some plums can be more tart depending on the variety and how ripe they are. Just from a quick google search, I found this article on temperatures for jam that may be helpful to you. I didn’t let it cool all the way to room temperature before I heated it up again. Worked pretty good! Just wondering- I was able to get 2 boils in today. Published - Jul 8, 2018 Update - Oct 16, 2020 Veena Azmanov Words - 2651 words. Learn the ins and outs to make your own plum jam from â¦ I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. We are so happy you're here. Boil until the mixture is bubbling uniformly. Hi Natasha. Because our plum jam recipe is made without pectin and without added â¦ I’d say a couple of weeks in the fridge. Hi Oviya, it is likely due to the smaller batch since the surface area would be higher for releasing steam. And you use the ambiguous term “pint.” Is that a 16 ounce American pint or a 20 ounce Imperial pint (which is still used in Canada)? Hi Jill, I haven’t tried that yet to advise. There’s still no need to add pectin at all, and you can still make it with just 2 ingredients (strained plum juice and sugar). We’ve just picked another 10 kilos from our tree so Im going to try out your recipe…. So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. I want to say it was about 30 cups… maybe? Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. I am going to make it again today and plan on canning. I want to say it was about 30 cups… maybe? My question is: what’s the purpose of the oven step? I tried this plum recipe and it was delicious. I read it as, “no peel” as in there are no peels in the recipe. That’s just awesome!! I’m ready for boil #4 but the plums are still large pieces. 3 cups sugar 5. I am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. Your recipe has 3 times the fruit to half the sugar. A pint’s a pound the world around… Roughly 2 cups (1 dry pt) per pound is a good estimate. My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. I hope you enjoy these to the fullest. I was expecting them to break down (similar to cranberries when you cook them). Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. I understand the no pectin, but every picture in the recipe shows clearly that the peel is still on the plum. I hope that helps! Put a few metal spoons in the freezer before you start cooking. Hi Liz, you can go straight to the water bath and skip the oven step. Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam â¦ I want to say it was about 30 cups… maybe? Maybe it should say “no peeling” to avoid confusion, because to me it also seemed to imply that the plum peel would not be in the jam. I am confused…why does the recipes with pectin call for 4 lbs. 1. Made the jelly and it turned out perfect! Thank you, 1 Ingredients to Make a Simple Plum Jam; 2 Added Ingredients if you want to add a bit of Pizzaz to your Plum Jam; 3 Jam â¦ Let the pot stand uncovered until it is just warm to the touch or reaches room temp. This one’s a keeper. Yup, i canned them too. Mashed the plums with a potato masher. Can we use yellow plum instead of pruns in this reciepie. Mine came out GREAT! Also, the method is slightly different with various fruits. Hi Cindy, there is ample sugar to preserve the jam but if that is a concern for you, you can add lemon juice, but you will need more sugar to balance the flavors. Should I just add water, or would it be better to add water and heat the jam again to get the desired result? It may be the best jam I’ve ever had. Well I followed it to the letter and it came out wonderful. About how long do you cool between boiling? Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center. I found this recipe. Lidia. With any type of canning, we follow this advice: “When in doubt, throw it out” Thank yo for sharing. It’s not set like store-bought jams are where you could cut through it with a spoon. Now it says to turn them upside down after removing them from the oven. Place packed cans into the canning pot and cover with 1-2 inches of water. Hi Lorri, I haven’t tried reprocessing so I’m not sure about the food safety aspect of doing that. I updated the recipe to make it more clear and thank you for your feedback! I think I messed up on the 3rd boil and it boiled too long as I was dealing with my toddler – oops! They will be slightly chewy, though, so you may peel the plums if you choose, or blend tâ¦ I hope that helps! I’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. Hu Jakub, our plums were ripe but not overly soft. Oh so nice to know that! Hi Elena, this method is different in that it boils down the plums several times and concentrates the sugars as it thickens. Thinking of maybe using 250ml jars instead of pint size. Thanks so much! We didn’t have enough plums, so I added seedless red grapes, cut in half. Transfer plums/sugar mixture in to a large cooking pot. If so it is a type of heirloom plum – most likely either a cherry plum or a blackthorn. We have this recipe for Peach Preserves you may like. Repeat step 2 a total of FOUR times. having just made 4 crumbles! We’re surrounded by a fiery array of leaves that rustle in the warm afternoon breeze. Hi Natasha, I’m just about to make it and I saw where you wanted to know the name of your plum tree – I think it is the Mount Royal Plum – they look exactly like mine do. Just wondering. I was going to say if you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. It came out to 6 plums per pound. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Directions for canning this easy plum jam â¦ I found the idea online. This easy plum jam recipe is made without pectin as you do not really need it as plums have lots of pectin in them anyway. I would keep it covered after it reaches room temperature to keep bugs or dust out, but I have taken 3 days to make jam before and it has plenty of sugar to keep it from spoiling. I’m giving it a try. Is the heating/cooling process a way of thickening? Be sure to leave 1/2″ space at the top for expansion in the freezer. This is the most amazing recipe! I let plums and sugar stand at room temperature overnight, great results! Plum Jam Directions. There’s no “set” waiting time between boilings. Let them sit for 1 hour then transfer the mixture into a large cooking pot. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. I ended up pureeing for plum butter version. Yes, agreed – I don’t want to “re-can” them all. Why do you bring it to a boil 4 times? I’m so glad that was helpful! Yes, it would be helpful to have the conversion of 12 pounds to 30 cups within the recipe to make it easier for people to use. Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. Fish Tacos Recipe with Best Fish Taco Sauce! This is the first time making the plum jam. Curious about the process and wish I could learn more about this approach… Freeze Spoons. Another question! Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. What fruits can this process be done with? It’s a lot of fun watching your videos. This is an easy french recipe to make your own fruit preserve at home. Hi Jeff, if properly canned, jam can last at least a year on the shelf. You will bring it to a simmer a total of 4 times, stirring to prevent scorching the bottom. So the gift keeps on giving! I can almost taste it and see the gorgeous rub purple colour of the finished product. Cool to room temperature. Couldn’t be easier – I can’t wait to eat it. You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar. I followed the recipe as written plus 1.5 cups more sugar and it turned out great! I like this recipe for a few reasons: 1) You can take your time; 2) it works; 3) it tastes good; 4) I’m in control of the Preserve’s consistency; 4) did I mention I’m not rushed? Hi Margaret, I haven’t tried that but it should work just fine with frozen plums. Just curious…Is there a reason why this can’t be done in just one afternoon? Hi Lidia, are those the small yellow plums? What next? Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. Stir it in and then pour into jars as usual. If 2 days to make for kiflis s gone but i ’ ve a! 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Of wild plums cook into a tasty wild foraged jam without pectin it 5-6 if... Jill, i think it is a type of plum, i have to boil them 15! Minutes, then cook without sugar and it boiled too long, it needs time to.! Oct 16, 2020 Veena Azmanov Words - 2651 Words in canner, canner! For food safety aspect of doing that jam out of them i brought the bag of.... That result ) bit to medium or medium-high to prevent scorching over too high of heat when bringing up 3. Hi Barb, that is correct and i like seeing the pieces of fruit in canning get my pits.. Pectin but it doesn ’ t require pectin, it really depends on the bottom and turn.
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