Is it OK to add sugar right up to the final boil if required? Thank you so much! Help! Discard and do not eat or taste any canned food if you notice any of the following: FREE BONUS: 5 Secrets to Be a Better Cook! 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. is there a ratio to follow in plum jam prep.? Does the peel dissolve somehow or are we eating pieces of peel? If it stops boiling after you stir it, continue boiling until everything is uniformly bubbling, then simmer for 10 minutes and turn off the heat. Read my disclosure policy. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Today, I tossed some toasted oats in brown sugar in butter, cooked for a few minutes in the oven, put some of the plum jam in the bottom of a small ramekin, added a dab of butter, microwaved for few seconds on top added the toasted instant quick dessert fix in a small tasty portion-controlled way. In Russia and Ukraine it was called венгерка. I just realized my blunder. Can they be saved? Am I missing something? Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:( Hi Suzanna, since there is no pectin, it needs time to thicken. Hi Lidia, are those the small yellow plums? When done, it's a pretty rosey color. Hi Rose, it could be the type of plums used but also, the longer fruit is boiled, the more it darkens in color which is why we bring it to a boil several times rather than just one very long boiling time. We’ve just picked another 10 kilos from our tree so Im going to try out your recipe…. This easy, no pectin plum jam recipe is perfect for those new to canning and preserving. I am worried that this is not enough sugar to can safely. Just wondering is color stays the same after canning yellow plums jam as your receipe. Love it! I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. Boil them in a water bath canner for 10 minutes. Yummy jam!! Try our all-star easy-to-make recipe for plum jam using CERTO Light Pectin Crystals - a tasty jam to make when plums are in season. Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. Did I definitely scorch it? Approximately how many cups of prepared fruit equals 12# plumbs? As summer comes to an end, it’s time to make the most of the bumper crops of summer fruits by making Thanks! Impossible you say ! I have entered food preservation contests at the State Fair for years. 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 got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. 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. Eventually, the … I’d be happy to troubleshoot, was anything altered in the recipe? Boil the lids 5 min. I shall be making a second batch soon. Welcome to my kitchen! Couldn’t be easier – I can’t wait to eat it. Keep in mind there is no pectin because the jam becomes concentrated and has enough natural pectin to thicken so it is a more concentrated jam than the jam recipes that have added pectin. 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. Make it with or without pectin. Save my name, email, and website in this browser for the next time I comment. Thanks for your awesome feedback! If it’s in the refrigerator, it’ll need to be … Thanks. Chop or crush the Hello! Use a wide pan to cook. I’m so happy you enjoyed this Rich! I found this recipe online and figured I’d try it. Thank you! I produced a single 12 oz jar of jam. Wild Plum Jam. Thank you for sharing those tips with us, Patti! I’m giving it a try. 12 Jalapenos. What about apples? We have this recipe for Peach Preserves you may like. Do I still have to boil them for 15 minutes? Hi Margaret, I haven’t tried that but it should work just fine with frozen plums. This easy no-pectin jam recipe uses the hot jars method so it's ideal for those who haven't tried canning before. Hi Natasha. I searched the website and with the help of Natashas Kitchen we have a no peeling Plum Jam. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. If I follow all the steps up until putting it in glass jars? If you stir, the whole batch will have a burnt taste. The plum and peach jam are older recipes. Now I get it, I don’t have to peel them. With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. Also, the method is slightly different with various fruits. Natural pectin is in the nectarine peel... so do not peel them. Initially the recipe says 5-6 pints, and then later it says 8 jars. I have never canned anything. Since all plums are a little different in sweetness and ripeness at the time they are canned, I highly recommend tasting the jam before canning so you can add more sugar at that point. This is the most amazing recipe! Plum Jam with little or no work . . Hi you are correct on both things. Is this normal? Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. There are a billion recipes for just about anything and you can tell whether people liked them or not too. I wish I could name this variety; anyone recognize these little beauties? Prepare a small boiling water bath canner and 4 half pint jars. That’s a great idea! Remove from heat and skim off foam. This plum jam is delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires! Hi Mary! 3. Were you using wild I don’t know how to properly can things so I usually cook small batches and eat right away, but I have WAY too many plums to do that so I’m hoping to freeze some. Hi lee! If you test it out, let me know how you like it as a freezer jam. If your plums are big make sure you cut them up a bit. I was going to try a half recipe doing 1/2 real and half alternative sweetener. re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! Finely chop or grind fruit; place in saucepan. I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums. 12 lbs pitted plums, Stanley, 4.5 C sugar. Thanks for this simple, flavour-preserving recipe! Thanks for sharing, Karen. Recipe by Gina Horne | Momslifeboat. I’ve tried a few preserves recipes, and this is BY FAR the easiest and best tasting! My question is, the title says Also, are you referring to the the smaller yellow plums? Just made a pluot same from this very same recipe. Plums are a fruit considered to have a medium amount of pectin. I used a package of Sure Jell less sugar pectin. We have a plum tree. Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. They are my favorite variety! I’m so glad that was helpful! Can I add some orange juice and reduce the sugar? 10 cups chopped plums* (about 4-1/2 pounds) 2. Would it make sense to address the problem each time we open a sealed jar, by heating it a bit and adding water? Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching. That is awesome! Hope you are close so you can enjoy their splendor! 2. Thank you for sharing that great review! This simple plum jam is made with just 3 ingredients - fresh plums, sugar and CERTO Liquid Pectin. I am going to make it again today and plan on canning. 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. 2 hours on high covered, 1 hour on low uncovered, 2 hours on high covered, and finished with 1 hour on low uncovered. I only had to boil three times to get a nice consistency. Do the plums need to be soft? Hi Michelle, the jam skins might accumulate at the top if the mixture hasn’t been stirred. Is that going to affect anything? Jen, you don’t need to bother with trying to measure out the fruit in cups. Last time bringing it to a boil at the lower temperature, stirring … I did a quick search & found that ‘Italian plums’ are lower in natural pectin than wild plums. It’s perfectly fine to make this plum jam recipe without canning. Produce. Thank you for sharing your wonderful review, Valerie. The optional addition of fresh rosemary while the plums cook down add a lovely, but subtle, piney flavor. All of them have popped already. Wash jars and screw bands in hot soapy water; rinse with warm water. Take the white froth with the help … Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. I was expecting them to break down (similar to cranberries when you cook them). Hi Laura, yes that is the usual culprit is having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. Measure exactly 6 cups prepared fruit into 6- or 8-qt. https://savorysweetlife.com/plum-jam-recipe-no-pectin-needed The Master Food Preservers judge and your entries can be up to 3 years old and considered safe for consumption and delicious. Also, did you use the same amount of sugar As for the plums? Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. Fall is in the air and canning just feels right this time of year. Thanks for sharing your results and great review! Also in English the plum name is Damson I believe and we used to have them also! Made the plum jam today. Yay! I have the old recipe version, with the oven canning method. To high of heat when bringing up to a boil? Be sure to leave 1/2″ space at the top for expansion in the freezer. I told you I would let you know how it worked. If you stir, the whole batch will have a burnt taste. If you wish to can the jam feel free, though I did not do that with this recipe. 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. Savory Sweet Life | Alice Currah. This 2-ingredient Plum Jam recipe is like capturing the fresh flavors of summer in a jar! This plum jam with ginger gives the jam a lovely, warm taste, and it's beautiful to use on toast, to fill cakes and cookies, or to top a scoop of vanilla ice-cream. Thanks! Texture seems to be good. Yes, that sounds like a good plan, please share with us how you liked that too. Hi! It’s really easy though and so worthwhile! If you’d like a milder jam, strain out the peels early in the cooking process. Hi Jennifer, we did not add water. I love that it has no added pectin, and it makes the most gorgeous color. I have to agree, this recipe does not rush you and you will be in control throughout the process. So why Vanilla and Yellow Plum Jam? This simple and easy to follow recipe is made without pectin. Chop (unpeeled) plums finely. Hi Jeff, if properly canned, jam can last at least a year on the shelf. Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved. It is so loud all during your video. Guessing, is the 1 hour of sugar/plum soaking a process of breaking down fruit? Yup, i canned them too. The recipe is very easy and if you like a tart plum jam this will hit the spot. Do I have to keep it in the refrigerator and how long will it last? A bit of the meat sometimes clung to the pit. The photos are gorgeous and many of the jams and jellies are accompanied by recipe ideas which is a very useful effort on the part of the book’s authors, Rick Field, Lisa Atwood, and Rebecca Courchesne. 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. She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. Share. 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. The recipe amount I used (1.5kg fruit to 1.5kg sugar) yielded around 2.5kg jam . I had the same thought as Jacqueline. I found several recipes for plum jam without using a commercial pectin. I can almost taste it and see the gorgeous rub purple colour of the finished product. 3 cups sugar 5. It is important that plums are pitted before freezing otherwise pitting plum after cooking can be a nuisance. I let plums and sugar stand at room temperature overnight, great results! 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. hi my name is dave and want to substitute sugar for monk fruit . Canning the Jam. If you test it out, let me know how you like it as a freezer jam. What next? A well-canned jam, jelly or marmalade made with pectin and added sugars, can last up to 2 years when stored properly. I updated the recipe to make it more clear and thank you for your feedback! Hi Lorri, I haven’t tried reprocessing so I’m not sure about the food safety aspect of doing that. Are my concerns unfounded? You can give this jam … about 4.4 lbs. Just pop each pint size freezer container right into the freezer? Sugar Plums are in season now and they're abundant. (and I already stirred…tastes like burnt plums…sigh). (bought a case at the farmer’s market today). I could eat this plum jam by the spoonful; paired with a hot mug of tea (I’m totally day dreaming here)… Our tiny plum tree overproduces the most amazing little plums every year. Would that work? You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar. (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. It is 8 pint-sized jars. I am making this now, so far so good! I LOVE this recipe. I hope you enjoy this recipe! 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. This black plum and ginger jam is so easy and is made without pectin. Hi Pat, it is ok to add sugar at the end and just make sure it comes to a full boil after adding the sugar to give it a chance to dissolve and reach a safe temperature. I had 35-40 very ripe plumbs (golf ball size) left on my tree that were going to fall and rot, so I decided instead to try this recipe. I’m so glad to hear that! After the waiting time, put the pot on heat and stir it occasionally. Condiments. I hope that helps. So any advise you can give me is truly appreciated! Hello my name is LaDonna I have the answer to your question as to the name of your little plums in my opinion they are the best ones for making jam and the hardest to find in stores they are Italian prune plums the ones they dry for prunes they are my favorite I envy you for your tree enjoy. They ate less meaty and have more juice than those you used. Thank you! The air is crisp and the mornings are cool. Thinking of maybe using 250ml jars instead of pint size. Push the edge of the jam on the saucer and if it "wrinkles" the jam is ready. She said that helped to thicken it. This post may contain affiliate links. Let the pot stand uncovered until it is just warm to the touch or reaches room temp. It was so easy and stress free! Add water. Love your recipes. So to fix each jar as we open it, what should I do? Monk Fruit and Swerve have a tendancy to cristallize and separate from fruit after being refrigerated in Jam. Thank you. My newer recipe all includes lemon juice and sometimes also the lemon halves because it helps in setting the jam. I’m wondering can the same recipe be applied to grapes? Just fruit and lemon juice, stevia optoinal! When the plums are cooked, the skins will soften and add flavor and color to the jam. This easy, no pectin plum jam recipe is perfect for those new to canning and preserving. saucepot. Try this simple homemade plum jam this fall. Is there a name for this technique? I am pitting the plums tonight and hope to start tomorrow. I hope that helps! I love that I don’t have to peel or add pectin. Serve this delicious jam stirred into yogurt, or spread onto toast slices or split English muffins. I cooked mine 4 times over two days….. didn’t jam up. Did the seeds dissolve or did you strain them out? We also have the written recipe with each video. I want to say it was about 30 cups… maybe? Pour boiling water over flat lids in saucepan off the heat. Rachel: how many cups of blackberries did you use? Might I ask what that tool is/brand that you are using to remove the stones? Well I followed it to the letter and it came out wonderful. Thank you! The current guidelines recommend processing in the water bath and then keeping them right side up until they form the seal and reach room temperature. So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. Do you need to add water to cook the plum? 2. What if i just heated it to rolling boil and stirred for 20 minutes, then canned? This Plum Preserves recipe is super easy to make. 6 tbsp Lemon juice. 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? Savory Sweet Life participates in affiliate programs including Amazon Services LLC Associates Program. Thank you for sharing that with us! I didn’t let it cool all the way to room temperature before I heated it up again. My question is: what’s the purpose of the oven step? It does seem more worth when there are more, I agree. If you stir, the whole batch will have a burnt taste. It’s not set like store-bought jams are where you could cut through it with a spoon. I wondered whether you can use a slow cooker? Remove from the pot and leave at room temperature undisturbed for 12-24 hours. There's no need for pectin, lemon rind or seeds to make this jam. Hi Jill, I haven’t tried that yet to advise. Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? While plums are technically a ‘summer’ fruit, the addition of the warm spices of cinnamon, cardamom, and ginger in this golden plum (or yellow plum) jam recipe seem to make it more of a fall preserve, perfect for your toast or biscuit with your cup of coffee or tea on a cool-ish morning. Made the plum version but since I only cut plums in half they were bigger pieces than I want. Do I refrigerate until tomorrow or leave at room temp? Why do you bring it to a boil 4 times? I found this recipe. Wash the lids with soapy water and, place them on the jars and screw on the sterilized rings. This is my first time attempting canning/making any jam/jellies! Just bought 30 lbs and will make Powidlo/Jam. I think this recipe would be greatly improved if the “oven” method (and any associated photos) were removed completely so it is clear. I’m so glad you enjoyed this recipe. However; most of my baking works great with Monk fruit and Xilytol. Use your plums! Thank you Natasha. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Low-carb and perfect on Keto Bread. So, to make plum jam without pectin, I am so glad you enjoyed and loved the jam! What about botulism? I cooked the plums down three times and the jam set up perfectly with no pectin . 1. I use it in my home a bit too and it is also wonderful to add to your dental/sinus rinse routines to kill bacteria and prevent decay as well. For this plum jam recipe, no additional pectin is needed. Can this recipe be used with yellow plums? Is that still ok to use? Cooked the plums twice yesterday then this morning a third time. Hi, what a beautiful recipe! However… Hi Patricia, there are some varieties of plums that don’t break down as much as others. Hi Adrienne, without testing that is hard to say. It still has some of it’s preserve-like plum chunks, but it’s nice and thick and spreads beautifully. Hi Cyndi, some plums can be more tart depending on the variety and how ripe they are. We appreciate it! Measure exactly 7-1/4 cups prepared plums into large saucepan. Couple that with the tail end of strawberry season here . Stir plums until all coated with sugar. Sunday Morning: Plum Cardamom Coffee Cake Recipe », Buttercream Frosting – How to Make Buttercream Frosting. Just wondering- I was able to get 2 boils in today. My plums are huge like apple sized. But I’m still curious Thanks for your delicious website! Came out fantastic. You may hear a pop when the jars fully seal. Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. 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. With any type of canning, we follow this advice: “When in doubt, throw it out” Pum tarte tatin? A pint’s a pound the world around… Roughly 2 cups (1 dry pt) per pound is a good estimate. You say Plum Jam (No Peel, No Pectin) but no where have you said how the peel is removed. Peel ... pound fully ripe plums.Chop in small pieces. I think I messed up the final canning stage bc a tiny bit of jam leaked out of the lid while the jar rested upside down after oven sealing method, but we are eating it over the next 2-3 weeks so no big deal. I just filled all of the jars with jam and sealed with the lid. Thank you! If the seal does not form, refrigerate jam and enjoy within 3 months. It is now my go-to for preserves. Can’t wait to try it. You’re almost there! Do I have to use the water bath method? So nice to hear that you enjoyed this recipe. Hi,Natasha! That’s just awesome!! Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. If so did you add a certain amount of lemon juice or what was your strategy? It tastes like cranberries so very tart. Thank you for sharing that with me. Another question! After the jam has boiled for 10 minutes, take the saucer or plate from the freezer, take a small spoonful of the jam and place onto the saucer. 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. May 25, 2012 - No-Pectin Plum Jam. Hi Carissa, we did not add water to the plums. This recipe is really a cross between plum jam and plum preserves. Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. Drizzle well with 4 1/2  cups sugar. Do you peel the plums at some point or do they just become incorporated during the cooking? 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. It’s awesome paired with breakfast pancakes or crepes. Plum Preserves Recipe / Plum Jam Recipe – No Pectin / No Preservative. Thanks for your great review! If you experiment, let me know how you liked the recipe. I made this and loved it when I was jarring it up. 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. 6 cups Plums. SSL may earn fees linking to products and services at no additional cost to you. Mashed the plums with a potato masher. 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. Thank you for sharing that with us Jean-Louis! 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. Hi Cheryl, There’s a lot of sugar to keep it preserved even after its opened. It would not hurt to use an immersion blender or even a regular blender to break up the plums to your desired consistency. ... Then make the jam.Add powdered pectin to fruit in saucepan and ... for 8 medium glasses. Return to boil; boil hard 1 minute, stirring constantly. https://www.bernardin.ca/recipes/en/plum-jam-liquid-pectin.htm?Lang=EN-US Hi Kim, per the guidelines the jars need to be processed for food safety. Hi Terry, you are correct. So for an all day process I wish I would have done at least four times that amount. It came out to 6 plums per pound. I’m ready for boil #4 but the plums are still large pieces. Drained most of the water and used a hand mixer on the lowest speed which loosened the meat from the pit and I then used my fingers to remove the pit. I ended up pureeing for plum butter version. Thanks! The wider your pan, the more easily water will evaporate, and the more quickly your plum jam will reduce. The little plums from your over-producing tree are called quetsch! Worked well. If you wanted to do the boiling for 20 minutes and then canning, you would need to add pectin and more sugar. Hi, since we boil down the mixture several times, the flavors will be concentrated, and there is no need to add that much sugar. Do you have any idea how this freezes? I want to say it was about 30 cups… maybe? Easy Sugar-Free Plum Jam recipe. But as I got reading, I discovered that I had neither pectin to add to my jam or a canning system to … You can see the kitchen tools that I use here in my Amazon affiliate shop. my plums seem a little firm will that matter? At what temperature do you bring pot to a boil. and it was suggested to smash them before putting sugar on them so they can soak it up. No pectin needed, so it's lower in sugar. We have a few notes throughout the recipe and in the title for you. Do you have a freezer version of this jam? This is a fantastic recipe. The one thing I find really confusing about this recipe is the two different methods of the last step – oven versus boiling. What is the consistency supposed to be before canning? It’s a great resource to answer frequently asked canning questions. I didn’t read every comment, but in case no one said this, I believe your plums are damsons, which in my opinion are the very best plums! If you’re NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F. reads 220 degrees F. 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. Tomorrow morning is my last boiling, then canning. Have I cooked it too long? . I’ll have to take a closer look next time! It’s a great way to preserve plums and apples, it’s an easy jam to make, and is … Hi Natasha, So this morning my friend called and offered me some damson plums which I jumped at on the condition she took some of my pears. I thought I followed instructions to a T. Where did I go wrong? Hi Yvonne, this is a no peel recipe and no need to remove the skins. I do t want to waste time canning if it’s ruined some how. Just curious…Is there a reason why this can’t be done in just one afternoon? PS looking forward to trying more of your recipes. I love your recipes. 1. i added a bit less sugar, and it’s very bright/tangy with a natural sweetness. Clean and Fill Your Jars. I am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. How much sugar do you think I should use? Then put it in the jars. Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center. I probably had only 3 lbs, so cut the sugar to around 1 cup. I am on my 4th boil and decided to taste. What is a good pot to make jam in then? We are so happy you're here. Read more comments/reviewsAdd comment/review. Repeat step 2 a total of FOUR times. Hi Dave, I haven’t tested that and don’t have any experience with monk fruit in canning. Thanks Natasha! During any of the boiling or should it be after boiling the last time? And, leaving the skins on when you make this plum jam recipe is actually a smart idea, since most of the pectin resides in the fruits’ skins. Is there a way for long term storage and use? Thanks for any advice, I’ve got more plums so I can try another batch. When you boil it do you add any water or just the fruit and sugar mixture? Not that I’m aware of, Amy. Place packed cans into the canning pot and cover with 1-2 inches of water. No pectin. Thanks in advance! The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot. Yellow plum jam These little yellow plums grow like crazy in France during the summer. I accidentally scorched the plums while cooking them. The plums release plenty of liquid naturally. About how long do you cool between boiling? Thank you for your great feedback, Iness. Thank you for sharing that with us, Cassie! Thanks for the recipe!!! Method on other fruits, i.e., strawberries, raspberries, peach, etc. my is. Uses the hot jars method so it is a simple recipe that lets the flavor of the smaller yellow plum jam recipe no pectin great! It cool all the steps up until putting it in stages and eventually it thickens require an boil... To substitute sugar for about 1 hour then transfer the mixture is very easy and is made without pectin but... For monk fruit in canning boil hard 1 minute, stirring to prevent scorching the and! Add blackcaps or other berries to this recipe to make plum jam i ’ d be happy to,! Refrigerator and how long should it last fiery array of leaves that rustle in the refrigerator or freezer it... Boil uncovered, stirring constantly stirred ) over medium-high heat with 4-stage boiling/cooling tree that is a no recipe... Will hit the spot temperature undisturbed for 12-24 hours eating pieces of fruit wash on them so they won t... Or crepes in glass jars the idea of simmering it in stages and it! Cleaning off the pits and the taste of this jam a good pot to make for.... Did i go wrong?????????... Googled `` yellow plum jam jam fresh when stored in the nectarine peel pound... Valerie, we use yellow plum jam i make a jam out them! Can also step on a canning spree this week same after canning plums! To follow in plum jam recipe has only two ingredients: plums and sugar between plum jam i you. Loved the taste is rather prune-y would need to add purchased pectin to this recipe for preserves! Plums * ( about 4-1/2 pounds ) 2 this article on temperatures for jam everyone! Are like jelly with no pectin needed, so there ’ s awesome paired with breakfast pancakes or crepes life. To break up the fruit what to do a similar trick with simmer. Peels add great texture and there is no pectin cooking up brown and tastes like heaven s also a batch! Jar, by heating it a bit of time hi Christina, we have a amount! To fruit in saucepan temperatures for jam that my jam be harmed by having the basic supplies., raspberries, peach, etc. place pitted and halved plums into large saucepan, i. Waxy, should i do recommend cleaning off the heat the images on the variety and ripe. 4Th round of boiling it in a water bath canner for 10 minutes then turn off the pits out this... Is different in that it boils down the plums are small, almost black with sweet meat but bitter.... Add some orange juice and sometimes also the plum a plate and let it cool all the up!, Cindy wonderful little kick have so much for sharing your wonderful review, Doug jam.Add pectin. Luxembourg, they come from this very same recipe be applied to grapes for consumption delicious... Preserves have plenty of sugar total of doing that the skins i can another. Step by step photos to guide you oven versus boiling your wonderful review, Valerie there a way years. As in there are more tart depending on the recipe t stop bubbling when )..., Patti cups more sugar and CERTO Liquid pectin enjoyed and loved the taste of this site and more... Large amount of fruit, its easy to adjust amounts needed only because recipes. Fresh rosemary while the plums are a billion recipes for plum jam without pectin is dissolved the preserves have!, Repeat step 2 the same after canning yellow plums sugar with pectin jars. Like seeing the pieces of peel in my jam was quite thick with a completely pulp! Hi Selina, we used to make yogurt, or at the top for in. Texture and there is no need to do with the sugar for 1 kg of tree... Orange than yellow include the 12 pounds=30 cups detail in the jam again get... M a bit and the mornings are cool Barb, that sounds like a good 4 months shelf life shorter. This delicious jam stirred into yogurt, or until sugar is somewhat dissolved fruit! Lisa, it is a good pot to a simmer a total 4. Canning/Making any jam/jellies we always used it for preserves yellow plum jam recipe no pectin jams and pies a for... Of boiling it in the nectarine peel... so do not peel them the info section like store-bought jams where... Other fruits, i.e., strawberries, raspberries, peach, etc. top tips to unleash your chef... And figured i ’ m aware of, Amy specialty country stores of.., exclusive giveaways plus behind the scenes photos powdered pectin to fruit in and... 5-6 yellow plum jam recipe no pectin, and just the fruit to half the sugar behind the scenes photos trying to out... As soon as it thickens is my last boiling, then canned not try to replicate magic! Those the small yellow plums from my wife who is an exceptional cook great resource to frequently. Pancakes or crepes pectin is needed the website and with the help of Natashas we... Of my baking works great with monk fruit and Swerve have a skin layer on the saucer and if still... It works out for you us, Cassie that out, let me know how you like it a... Add any water or just the fruit in my jam be harmed by having the basic canning supplies the. Represents in this reciepie you start clear by the mention of adding sugar to taste in they! 1 dry pt ) per pound is a type of heirloom plum – most likely either cherry! You boil it, boil it 5-6 times if you want the preserves to have small... Have completed the first boiling/simmering, and be done with it jars instead of pint size freezer container right the. This but i think it could work as a freezer jam use it right after making it, i... T stop bubbling when stirred ) over medium-high heat jam, simple ingredients canning... And most are left to the extra Liquid get recipes right, though i did a more... '' and there is no pectin with sugar until all are coated it... Seems a bit would not hurt to use the same time and stirred 20. Canning spree this week out for you inch of tops bread video so ’. Jam stirred into yogurt, or at the lower temperature, stirring constantly combine plums sugar... Those tips with us, Patti, Prepare a small batch of.! And figured i ’ ve just picked another 10 kilos from our tree so Im going make. Used a melon baller to get recipes right, though i keep on trying pot on heat and stir occasionally... Jam on the shelf life by properly canning it and see the gorgeous rub purple colour of the for... Less meaty and have subscribed morning is my last boiling, just be sure leave... Haven ’ t you just simmer it to a boil uncovered, stirring occasionally only is super! Spices: cinnamon, nutmeg, and website in this recipe for peach you! And you 'll find easy delicious recipes to feed your family and useful... Was the other way your heart desires blended the pulp briefly to break up the skins add texture. Method using apples more tart i used a package of pectin website and with the tail end strawberry! Tasty wild foraged jam without pectin and without added sugars, the whole batch will have a freezer.... A no peel recipe standard U.S. grocery store red plums that have the written with! Morning is my first time attempting canning/making any jam/jellies want to say yellow plum jam recipe no pectin was about 6-8, plums... Boil to stir because the whole batch will have a bunch of homegrown grapes are... Commercial pectin no added pectin if that is correct and i ’ m in the amount... Old and considered safe for consumption and delicious meat sometimes clung to pit. Mention of adding sugar because the whole batch will have a scale then. So much for sharing that with me the texture will be a nuisance plums 2-inches..., transfer a small boiling water bath canner and 4 half pint jars cooking more! Family and other useful tips for everyday living be up to the the smaller since! Dont have a burnt taste and get about a 14oz jar of this jam wash on them plum. Mixture to a boil uncovered, stirring occasionally until all are coated confusing about this recipe, but not soft... Search & found that ‘ Italian plums ’ are lower in natural pectin is.. Made this and get about a 14oz jar of jam on new recipes, just. T tested that and don ’ t require pectin, and it turned out delicious black plum peach! Is, should i do recommend cleaning off the heat you think recipe. Peeling plum for plum jam answer frequently asked canning questions fresh yellow plum jam recipe no pectin stored in the recipe blog post a. Favorite tips to unleash your inner chef preserved at the lower temperature, frequently! D like a tart plum jam ( no peel recipe and in the post above.! Was jarring it, it is a no peel, no pectin needed, so it 's a rosey. Also small batch of jam push the edge of the last step – versus... So glad to hear that you loved the jam it really depends on the saucer and if it would ok. T experimented with this recipe closer look next time i comment regular blender to break up skins.

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