SSL may earn fees linking to products and services at no additional cost to you. Produce. https://jkmassonrecipes.blogspot.com/2009/08/yellow-plum-jam.html Wild plum skins tend to contain most of the “character” and have more bitter flavor. Hi Carissa, we did not add water to the plums. I just realized my blunder. I have mentioned this before itself, that i love love love making homemade jams and preserves..So far i have made orange jam, apple jam, tomato jam and pineapple jam..I have made amla preserves and amla in honey too. The lemon juice in this recipe provides additional acid which helps keep this jam fresh when stored in the refrigerator. It does thicken when it cools so it’s a good idea to chill a small amount to see how thick it will be and add some water if necessary before canning it. Hi Natasha, i remember plum jam that my Hungarian mom used to make for kiflis. Hi Selina, we have made several in the past we enjoyed fresh by keeping it in the fridge. Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. I was wondering if I could add blackcaps or other berries to this recipe. It is 8 pint-sized jars. I love that I don’t have to peel or add pectin. Hi Adrienne, without testing that is hard to say. Hi Sandra, I believe I had a reader write in about using something similar and they said the plums were very juicy and needed additional boil-downs to get to a thick enough consistency. Thank you so much! But as I got reading, I discovered that I had neither pectin to add to my jam or a canning system to … Natasha’s favorite tips to unleash your inner chef! Not only is it super easy but it’s awesome! Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. 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. The plums release plenty of liquid naturally. Read more comments/reviewsAdd comment/review. Highly toxic to dogs!! Jalapeno Plum Jam, simple ingredients, canning instructions with no pectin. 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? yellow plums sugar with pectin added jars and lids Sterilizing jars: Wash jars and lids well. Can I reprocess with a bit more sugar? Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil them in a water bath canner for 10 minutes. Can I add more sugar now. You can take your not so perfect plums and make this gorgeous preserves with them. If your plums are overripe or already very sweet, you may only need 4 cups of sugar total. Hi, I’m in the process of making this. If you come across some jamming fruit (i.e. We have this recipe for Peach Preserves you may like. Hi Liz, you can go straight to the water bath and skip the oven step. They are my favorite variety! That’s a great idea! It not only has that same plumminess and homemade love taste like Mama’s but because it’s a jam it has texture and stands up well as a mix-in to my breakfast bowl of steel-cut oats, or in plain yogurt. You can also step on a scale and then pick up the fruit and calculate the difference. Once it is canned, I would not open the cans to fix it at that point but address the jars as they are opened. Hi Natasha. This plum jam is delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires! Awesome, thanks for your great review! 5 pound plums or 12 cups plums- pits removed, skins left on (you will end up with around 4 pounds of fruit) 4 cups sugar; 1/4 cup water; 1/4 cup lemon juice ; Instructions . I used a little more sugar from the beginning and have just bottled the jam – which is delicious and really to my taste – not too sweet. Thanks for the recipe!!! I hope you love this recipe! Thanks for your site. the jar looks damaged, cracked, or abnormal, the jar spurts foam or liquid upon opening, the canned food is discolored, moldy, mushy, slimy, or smells bad. If you stir, the whole batch will have a burnt taste. I googled and lucky me! Hi Michelle, the jam skins might accumulate at the top if the mixture hasn’t been stirred. They cook on the stovetop without a lid so I’m not sure if they would scorch or how long it would take in a slow cooker. Hi Natasha, I’d be happy to troubleshoot, was anything altered in the recipe? Thanks! Hi Natasha. 1. If you test it out, let me know how you like it as a freezer jam. It’s not set yet so I think I need a fourth boil/simmer but the flavor has changed from that bright, sweet, fresh plum taste to stewed prunes. Couldn’t be easier – I can’t wait to eat it. I used this recipe for plum jam and liked it so much I made a batch of plum sauce by reducing the pectin to 2 tablespoons and increasing the sugar by about 1/2 cup. saucepot. I used this recipe for plum jam and liked it so much I made a batch of plum sauce by reducing the pectin to 2 tablespoons and increasing the sugar by about 1/2 cup. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. It would be hard to funnel it into the jars the way it is – likely was going to scoop it anyway though, but for jam I’d like the pieces smaller. Hello Natasha, I have around 2 kilos of plums – i.e. Thank you so much for sharing and for subscribing! This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). But I’m still curious Thanks for your delicious website! Easy Sugar-Free Plum Jam recipe. I recommend finding a heavy bottomed pot. Last time bringing it to a boil at the lower temperature, stirring … After de-pitting, I blended the pulp briefly to break up the skins. They ate less meaty and have more juice than those you used. I used a melon baller to get my pits out. Also, could i use this recipe, but not do the three cooks/? I cant wait to try this recipe thank you, Sharon, St Leon Indiana! and it was suggested to smash them before putting sugar on them so they can soak it up. First, prepare the fruit. We appreciate it! Reducing the amount of sugar proportionately means I would only use around one cup, which sounds hardly anything, given that most oother plum jam recipes call for almost equal amounts of fruit to sugar. Made the jelly and it turned out perfect! Natural pectin is in the nectarine peel... so do not peel them. So, 72 individual plums = 12 lbs. You can give this jam a good 4 months shelf life by properly canning it and storing it in a cool and dry place . Be sure to leave 1/2″ space at the top for expansion in the freezer. It’s also a small batch of jam, and requires no special equipment. No pectin needed, so it's lower in sugar. The taste and texture are fabulous! Remove from heat and skim off foam. We updated the recipe to match current guidelines. If you prefer a smooth consistency, reduce the plum-sugar mixture, puree it using an immersion blender or and pass it through a large Food Strainer. If so did you add a certain amount of lemon juice or what was your strategy? Cook fresh plums, sugar and fruit pectin for a scrumptious homemade jam that everyone will love! A bit of the meat sometimes clung to the pit. Thinking of maybe using 250ml jars instead of pint size. Thank you! Previously we used the oven method: 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 and place in the oven at 350˚F for 15 min then carefully remove from oven, flip upside down and let cool to room temperature. I’m so glad you enjoyed this recipe. Is there any hope for them? Can I add some orange juice and reduce the sugar? Now I get it, I don’t have to peel them. I have plans to add more details to the plum and peach jam in the future and to remake them with a video and picture. Hi Suzanna, since there is no pectin, it needs time to thicken. Somehow it eluded me at first that this is a JAM, not a JELLY recipe but I’m glad I didn’t catch that right away as I may have skipped over this recipe. Have you used this method on other fruits, i.e., strawberries, raspberries, peach, etc.? I understand it lasts up to 3 months if the jar doesn’t seal but otherwise if everything is sealed what is the lifespan? The jam came out great! The ginger gives the jam a wonderful little kick. (and I already stirred…tastes like burnt plums…sigh). I wondered whether you can use a slow cooker? Take the white froth with the help … This recipe for plum jam has no pectin and very little sugar - it's also small batch and requires no special equipment. 2 hours on high covered, 1 hour on low uncovered, 2 hours on high covered, and finished with 1 hour on low uncovered. Thank you so much for sharing that with me Todd! I just googled "yellow plum jam" and there were so many choices. There's no need for pectin, lemon rind or seeds to make this jam. The little plums from your over-producing tree are called quetsch! What’s the effect of boiling it in stages, bs all at once? Let them sit for 1 hour then transfer the mixture into a large cooking pot. Make it with or without pectin. This recipe for plum jam has no pectin and very little sugar. I am confused…why does the recipes with pectin call for 4 lbs. I love jam recipes that don’t require pectin, as I find it hard to work with without it getting lumpy. What you need to make tart plum jam without pectin: makes ~50 ounces and will fill 14 – 4 ounce jam jars. My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. Pop it into the fridge for 5 minutes. i added a bit less sugar, and it’s very bright/tangy with a natural sweetness. Hello, thanks for the personal response. Savory Sweet Life participates in affiliate programs including Amazon Services LLC Associates Program. Is there a name for this technique? I’m going to try this recipe. What is the consistency supposed to be before canning? I probably had only 3 lbs, so cut the sugar to around 1 cup. Measure exactly 7-1/4 cups prepared plums into large saucepan. If the seal does not form, refrigerate jam and enjoy within 3 months. Hi Lorraine, I think it could work as a freezer jam. Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. Using sterilized jars, ladle the hot jam into the jars and wipe off the rims with a moist towel to make sure no jam is on the rims. Our neighbors have about 50 Italian trees. Glad I didn’t. The plum and peach jam are older recipes. Music drowns out your voice. This black plum and ginger jam is so easy and is made without pectin. Thank you so much for sharing that with me! Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color. The plums are small, only slightly bigger than a cherry, but most are flavorful and sweet. Detailed beautiful step by step photos to guide you. Thank you for sharing your wonderful review, Doug! (Note: the fourth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Hello! I welcome this little amount of sugar and since I have not done Jam with so little sugar in 40 years I would have to check how it works with substitute sugar. At which stage can you add spices? The sky’s the limit! Thrilled with this recipe. I think this recipe would be greatly improved if the “oven” method (and any associated photos) were removed completely so it is clear. We didn’t have enough plums, so we also added some seedless red grapes (each cut in half) and the jam tastes great! Ok. I’m a guy. Bring to a boil and process 15 minutes. Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. . 6 cups Plums. I am so glad you enjoyed and loved the jam! This Plum Preserves recipe is super easy to make. Jen, you don’t need to bother with trying to measure out the fruit in cups. What next? We have a plum tree full to brimming right now and we’re going to make some jam! Thank you so much for sharing that with us! Seems like it might require an extra boil due to the extra liquid. my plums seem a little firm will that matter? There are a billion recipes for just about anything and you can tell whether people liked them or not too. Response: Hi, thanks for pointing out but it is not a typo - this recipe uses "1 and 2/3 cups chopped Plums" (so using large 2 plums). U-pick, Dundee Oregon. I want to say it was about 30 cups… maybe? Return to boil; boil hard 1 minute, stirring constantly. Hi, Let the pot stand uncovered until it is just warm to the touch or reaches room temp. Carissa, we use yellow plum jam recipe is really a cross between plum jam will reduce email and! Currah and you 'll find delicious, trusted recipes with you tried canning before read our complete guide stone! Or fruit that needs to be preserved at the lower temperature, stirring frequently to scorching. Letter and it turned out delicious out wonderful to measure out the add! 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