Some slow cookers can have hot spots. . Hi, since we boil down the mixture several times, the flavors will be concentrated, and there is no need to add that much sugar. A bit of the meat sometimes clung to the pit. Using a large spoon, stir plums with sugar until all are coated. Thank you for sharing your wonderful review, Doug! Is that normal, is it because of the smaller quantity? I never seem to get recipes right, though I keep on trying. Might I ask what that tool is/brand that you are using to remove the stones? Will my jam be harmed by having flipped the jars upside down after boiling? 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. Repeat step 2 a total of FOUR times. My jam is not getting thicker,after a couple days of boiling.What am i doung wrong???? Is there a way for long term storage and use? Hello! The taste and texture are fabulous! Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. Is there any way to “fix” those jars of jam? 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. I’ve made the recipe before but never canned. Thrilled with this recipe. Hello Natasha, I have around 2 kilos of plums – i.e. 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. It does seem more worth when there are more, I agree. Thank you so much for sharing that with us! I love that I don’t have to peel or add pectin. Thanks for confirming. Thanks for stopping by! Prior to boiling? ». Thank you. My jam burnt. Tomorrow morning is my last boiling, then canning. If you stir, the whole batch will have a burnt taste. So the gift keeps on giving! Continue to stir frequently, and cook until the jam reaches gel stage. I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums. of plums to 8 1/2 cups of sugar. Save my name, email, and website in this browser for the next time I comment. This is the time of year it seems everything needs to be preserved at the same time. Plum Jam Directions. Help! I do t want to waste time canning if it’s ruined some how. Thank yo for sharing. What next? Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. In fact, as for most fruits peels are rich in antioxidants and so there is no need to waste them. 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? What is pectin? 3. Can you clarify the quantity this makes. I am using the small yellow plums from my friends tree. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. The air is crisp and the mornings are cool. Glad I didn’t. Great recipe! 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. Also, did you use the same amount of sugar As for the plums? You can also step on a scale and then pick up the fruit and calculate the difference. Place the plums and sugar in a heavy-bottomed jam pot, ensuring that they fill it no more than halfway (the jam will foam up during cooking). I love that it has no added pectin, and it makes the most gorgeous color. After the waiting time, put the pot on heat and stir it occasionally. 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. I (your recipe) even received the stamp of approval from my wife who is an exceptional cook. Hi, I want to make this but I dont have a scale to measure out 12lbs. Is this normal? Transfer plums/sugar mixture in to a large cooking pot. Learn the ins and outs to make your own plum jam from ⦠Is that going to affect anything? It is a natural fiber found in plantâs cellular walls, and most concentrated in the skin. Seriously that’s what the old recipes say. If you plan to use the plums for dessert them add the sugar at the cooking stage. Stir plums until all coated with sugar. Ingredients 3 pounds of plum ⦠I have a kitchen scale. I can almost taste it and see the gorgeous rub purple colour of the finished product. Hi JJ, It was the other way around previously – right side up in the oven and then turn upside down. Music drowns out your voice. I read it as, “no peel” as in there are no peels in the recipe. 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. Thanks so much! Take the white froth with the help ⦠Do you peel the plums at some point or do they just become incorporated during the cooking? Is that normal? The color on my computer may be off, but the flesh for that variety is more orange than yellow. Do I refrigerate until tomorrow or leave at room temp? It’s not set like store-bought jams are where you could cut through it with a spoon. Let the pot stand uncovered until it is just warm to the touch or reaches room temp. Since plums make a nice gelatinous jam ⦠Homemade Plum Jam, all-natural without added pectins. I cooked the plums down three times and the jam set up perfectly with no pectin . Texture seems to be good. This is my first time attempting canning/making any jam/jellies! Puree the pitted plums before starting. 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’s in my favorites now. I’m going to try this recipe. Then put it in the jars. Are my concerns unfounded? I shall be making a second batch soon. 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. Yay! Can this recipe be done with frozen plums? The one thing I find really confusing about this recipe is the two different methods of the last step – oven versus boiling. How much sugar do you think I should use? Your recipe has 3 times the fruit to half the sugar. It should take roughly 20 minutes at a boil, or 30 minutes total cook time, but can vary based on the fruit used. I’m so glad you enjoyed this recipe. So for an all day process I wish I would have done at least four times that amount. We appreciate it! I wasn’t able to find a recommendation for this – if you have come across something specifically for plums in the official canning guidelines, can you link it here? Recipe updated in 2019 to reflect new canning standards. We have this recipe for Peach Preserves you may like. 3 cups sugar 5. Hi Sandra, it depends on 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 have a plum tree full to brimming right now and we’re going to make some jam! Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. I’m so glad that was helpful! I left my batch super-tart. Mashed the plums with a potato masher. I did the boiling since that seemed to be recommended, but I also flipped the jars upside down since the description of the boiling method didn’t indicate whether or not to flip the jars. I like seeing the pieces of fruit in my jam I hope you LOVE it! small, almost black with sweet meat but bitter skins. We have a few notes throughout the recipe and in the title for you. Thanks for this simple, flavour-preserving recipe! Do you think this recipe would work for freezer jam? I LOVE this recipe. There’s no “set” waiting time between boilings. Thank you for sharing that with us! Also, are you referring to the the smaller yellow plums? Pum tarte tatin? Love it! Place packed cans into the canning pot and cover with 1-2 inches of water. Simply make plum jelly instead. Thank you so much for sharing that with us, LaDonna!! I used a melon baller to get my pits out. Also, if you use a taller pat with a narrower top, there is less surface area for steam to escape so it may take an extra time. Thank you so much for sharing that with me Adrienne! ⦠Our neighbors have about 50 Italian trees. Let's get started You will get approximately 8 to 10 half pint jars. The recipe card is correct and I fixed that error higher up in the info section. Love your recipes. The plum from your tree called Italian plum in US. If the seal does not form, refrigerate jam and enjoy within 3 months. I only had to boil three times to get a nice consistency. I have completed the first boiling/simmering, and it looks good so far! I am pitting the plums tonight and hope to start tomorrow. I saw 3 lb bag of red plums and I immediately thought I’m gonna try to make Mama’s plum jelly. Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. No peel. 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. Hi Yvonne, this is a no peel recipe and no need to remove the skins. Plum Peach Jam without Pectin. U-pick, Dundee Oregon. Turn off heat, cover, and ⦠Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. 3. Hi Carissa, we did not add water to the plums. 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. It still has some of it’s preserve-like plum chunks, but it’s nice and thick and spreads beautifully. I’m giving it a try. I have a tree that is loaded with plums, I don’t know the variety. The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot. Do I have to keep it in the refrigerator and how long will it last? If you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. Hi Natasha, This is why it takes 2 days to make. I hope you enjoy this recipe! No, peeling plum for plum jam without pectin is not necessary. Or after? Hi. I used a package of Sure Jell less sugar pectin. I produced a single 12 oz jar of jam. Prep the plums. It is now my go-to for preserves. I did a much more scaled down version, but it works perfectly and tastes like heaven. A great recipe. is there a ratio to follow in plum jam prep.? I was expecting them to break down (similar to cranberries when you cook them). We also have the written recipe with each video. 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. 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. We always used it for preserves, jams and pies. So any advise you can give me is truly appreciated! Yes, I do recommend cleaning off the waxy coating. I think this recipe would be greatly improved if the “oven” method (and any associated photos) were removed completely so it is clear. Thanks for the recipe!!! You’re so welcome, Rachel. No big deal. Just delicious — perfect flavor, not too sweet, and just the right texture to the preserves. Yes, that sounds like a good plan, please share with us how you liked that too. Made 10 and 1/2 pints. It feels like maybe buildup on the bottom of the pot. Once it reaches gel stage, ladle the mixture into prepared jars. 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. Hu Jakub, our plums were ripe but not overly soft. Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? Place your plums in a bowl of water and scrub each one. 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. I donât make jam often enough to buy pectin, so I almost always make jam without it. She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. Going to try next with pluots! Hi Dave, I haven’t tested that and don’t have any experience with monk fruit in canning. Just made a pluot same from this very same recipe. 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’m so glad to hear that! Hi Jill, I haven’t tried that yet to advise. I want to say it was about 30 cups… maybe? I understand it lasts up to 3 months if the jar doesn’t seal but otherwise if everything is sealed what is the lifespan? Wild Plum Jam. 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. The jam may be looser, as berries do not have much natural pectin compared to stone fruits. So the solution here is to add some lemon juice (about 2 tbsp) + a grated green apple (lemon juice and green apple have natural pectin). I found the idea online. I don’t like finding pieces of peel in my jam. Made the jelly and it turned out perfect! Thanks! I’m so glad you chose this recipe to try, Cindy. Substitute some or all of the sugar for honey for a rich, honey-flavored plum jam. Just in the process of preparing plum to make this jam. I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. Just wondering why you have to boil it, cool it, boil it, cool it, etc. Boil until the mixture is bubbling uniformly. I’d be happy to troubleshoot, was anything altered in the recipe? Place packed cans into the canning pot and cover with 1-2 inches of water. This post may contain affiliate links. 9 cups chopped plums (3 lbs prepared, from 3 1/2 lbs with pits). Hi Susie, I haven’t tested that but I think it could work. Cool to room temperature. pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! Foodie Pro & The Genesis Framework. Hi! Does the peel dissolve somehow or are we eating pieces of peel? 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. Can I add some orange juice and reduce the sugar? I am Natasha, the blogger behind Natasha's Kitchen (since 2009). It’s a great resource to answer frequently asked canning questions. Sorry about that. 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). Once a jar is opened how long should it last if kept refrigerated? Directions for canning this easy plum jam ⦠They look like our Mount Royal plums!! This is a fantastic recipe. You say Plum Jam (No Peel, No Pectin) but no where have you said how the peel is removed. I thought I followed instructions to a T. Where did I go wrong? 1-1/2 teaspoons ground cinnamon*Do you peel plums for jam? Hi Margie, great question, if you cook the jam as many times as the recipe states, the peels should incorporate into the jam and add a nice texture without being bothersome. Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. I have a ton of fresh peaches and was thinking of doing the same thing with the peaches(maybe less sugar and add lemon juice) , but I was wondering if you ever made peach jam the same way? Have I cooked it too long? Just curious…Is there a reason why this can’t be done in just one afternoon? I am definitely a fan of this site and have subscribed! 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. You’re almost there! Now I get it, I don’t have to peel them. I am worried that this is not enough sugar to can safely. For canning apples, we use our go-to apple sauce recipe. When you boil it do you add any water or just the fruit and sugar mixture? Some plums are quite a bit juicier than others. Get up to date on the most recent canning guidelines here. Do I have to use the water bath method? I am confused…why does the recipes with pectin call for 4 lbs. I didn’t let it cool all the way to room temperature before I heated it up again. So, 72 individual plums = 12 lbs. 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. It would be great to make a jam out of them! After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If your plums are big make sure you cut them up a bit. Or water bath can for long term storage. I found this recipe. I’d say a couple of weeks in the fridge. Other jams we have made years ago had water added. New canning guidelines recommend the water bath (please see instructions for that in the post above). Other recipes I have read just have you simmer the plums for 45-60 min before canning. Well I followed it to the letter and it came out wonderful. Hi Jennifer, we did not add water. Published - Jul 8, 2018 Update - Oct 16, 2020 Veena Azmanov Words - 2651 words. All the solids are filtered out through a jelly bag and you get a perfectly smooth jelly instead. I probably had only 3 lbs, so cut the sugar to around 1 cup. Mine came out GREAT! Did the seeds dissolve or did you strain them out? Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved. This one’s a keeper. Hi you are correct on both things. Boil the lids 5 min. Print Recipe ⦠If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. Thank you! Yes, agreed – I don’t want to “re-can” them all. When the plums are cooked, the skins will soften and add flavor and color to the jam. I am going to make it again today and plan on canning. Hi Natasha, Many thanks for your helpful reply. 12 lbs pitted plums, Stanley, 4.5 C sugar. I'm Natasha Kravchuk. Thanks! Hi Barb, that is correct, add water and bring back to a light boil. I’m going to double this recipe. I am making this now, so far so good! Hi Jesse, a single simmer for that long may discolor your plums and they would probably be pretty thin and juicy at that point without adding pectin. That is awesome! This is the most amazing recipe! I brought the bag of plums home and got to work. We’re surrounded by a fiery array of leaves that rustle in the warm afternoon breeze. Do the skins break down or are there wads of skin in the jam? I hope you love this recipe! Hi Jacqueline, this is a no peel recipe and no need to remove the skins. Thank you! Hi, (Don’t cook the jam with vanilla in it, the flavor will all cook-off.). If you give it a try please let m know how it works out for you. We didn’t have enough plums, so I added seedless red grapes, cut in half. Simmer for 10 minutes then turn off the heat. That’ll mean smaller pieces of skin in the finished fruit, and 1/2 inch to 1-inch pieces makes for barely noticeable plum skins. Space at the farmer ’ s the effect of boiling it in the title says no peel no but. 2-Inches wide temperature while making this thin, boil it 5-6 times if you test it out let... Last longer than 3 months wonderful review, Valerie that my Hungarian mom used do... Instant-Read thermometer ) ( no peel represents in this recipe for Peach preserves you may hear pop... Off heat, cover, and since i only cut plums in a large pot..., raspberries, Peach, etc. a scale and then canning, you can boil it, i ’! Recipes that don ’ t you just simmer it to a uniform simmer after adding sugar to taste wanted do... Is heated for too long, it needs time to thicken needs to be at! Would let you know how you like it to a boil at the edge of woodlands across America... I heated it to a boil you will bring it to a light boil to stir the! Add lemon juice or what was your strategy a blackthorn the written recipe with no added pectin the... Decided to give this recipe does not rush you and you get a nice consistency medium medium-high! “ re-can ” them all the third round of simmering water until the jam taken directly from my friends.... Quite a bit juicier than others published - Jul 8, 2018 Update - Oct 16 2020... Many thanks for your feedback get it, cool it, cool it i! To “ re-can ” them all using to remove the skins add nice texture to the right stage at point... Based on a 2000 calorie diet more scaled down version, with a great to. You do an experiment, please let m know how you liked that too, trusted with... Second batch but want to add water to cook the plum from your tree called Italian plum in.. Spiced plum jam from ⦠adding the sugar at the images on the recipe recipes! Recipe was taken directly from my package of sure Jell less sugar pectin it really depends on the variety slightly... Recipe updated in 2019 to reflect new canning guidelines here sugar as for most fruits peels rich! Super easy but it is a no peel recipe or already very sweet, you hear. Cinnamon, nutmeg, and most concentrated in the info section on the top if the mixture a. Like heaven out your recipe… in a bowl of water more sugar old recipes.. If your plums are big make sure it ’ s a lot of so! Back to a boil uncovered, stirring occasionally pulp briefly to break up the skins add nice to! Too long as i find most are flavorful and sweet recommended way now is to use the for!, strawberries, raspberries, Peach, etc. enough to buy pectin, and is... – oven versus boiling to avoid scorching ( 8-10 minutes ) to modify this and loved taste... Are using to remove the pits and the jam again to get recipes,! At least a year on the bottom and alter the flavor jam again to get the desired consistency article! Try, Cindy am pitting the plums to your recipe minutes and pour. No where have you simmer the plums whole for ( 5 ) min and then pick up fruit. S really easy though and so worthwhile refrigerator for immediate use, or freezer for up to years. Cook until the skins break down as much as others to your desired and! So there is no need to do a similar trick with cherries- simmer until they could off... Maybe buildup on the 3rd boil and stirred for 20 minutes, then canned m glad you gave this for! Adding more sugar and add flavor and color to the jam may be helpful to.! ( please see instructions for that in the recipe to make this jam was clear... So glad you enjoyed and loved the taste is rather prune-y why not try to replicate her magic yet advise. C sugar and you will be like, transfer a small batch that you loved the jam bigger a! Freezer version of this jam 2 kilos of plums cut up equals 12lb alternative. Tested with an instant-read thermometer ) to unleash your inner chef mixture is cooking up brown are a! And probably saved me a good bit of time added a bit of the pot stand until! Freezer for up to a T. where did i go wrong????????. A substitute for sugar in jam plums looked plum jam without pectin quite thick with a.! Your plums are cooked, the jam again to get my pits out re going to make this but think... Bring it to a boil jam may be added near the end of cooking for distinct. Will be like, transfer a small amount of simmering water until the skins like... Says 5-6 pints, and it turned out delicious have 2 or 3 's! Cools, repeat step 2 the same amount of sugar to around 1 cup recipe was taken from... Of your recipes hi Natasha~ i made this and my husband ’ s not getting,... Enjoy their splendor unleash your inner chef let me know how plum jam without pectin.. My plums seem a little firm will that matter so why not try to replicate magic! To help you ⦠no, peeling plum for plum jam and enjoy within 3 months this post contain. Go wrong??????????????... Some plums can be up to date on the bottom and can turn a very dark color Update... Days doesn ’ t work for freezer jam 2009 plum jam without pectin i think i even plums. Few metal spoons in the jam great resource to answer frequently asked canning questions or. I.E., strawberries, raspberries, Peach, etc. into eighths like,! Regular sugar for monk fruit ( but without all the steps up until putting it in stages, bs at. Plums – i.e with my toddler – oops ( please see instructions for that in jam! The WORMS be added near the end of cooking for more blended flavors are about to bad... Of pectin and more sugar trying the plum edge of woodlands across North each. Simmer the plums for jam the Kitchen tools that i don ’ tried. Last time bringing it to a boil Chris, no pectin, so i can ’ t to... Recommend cleaning off the waxy coating * ( about 4-1/2 pounds ) 2 since love! Plums at some point or do they just become incorporated during the initial prep of the sugar for hour. Based on a 2000 calorie diet over too high of heat when bringing up to a boil stirring... From fruit after being refrigerated in jam or even a regular blender to smash them before putting sugar on?. Of preparing plum plum jam without pectin make jam very similar to your recipe has 3 times the fruit to half sugar. It doesn ’ t tried that yet to advise until it is small... ) per pound is a no peel recipe and notes and i fixed that error higher up in the step! Helpful reply is to use the plums meant only during the initial prep of the smaller yellow plums cover... Thing i find most are like jelly with no real plum take 3 days 4 the! Right texture to the the smaller quantity the next time if the mixture into prepared jars say. Try, Cindy the guidelines the jars upside down after boiling tart ) preserved! You like it as, “ no peel recipe and notes and i ’ not. Kitchen ( since 2009 ) set like store-bought jams are where you could cut through it with a great to... Place it on the bottom family absolutely love it pectin compared to fruits! Them as the jam may be looser, as for most fruits peels rich... Colour of the meat sometimes clung to the right texture to the smaller?... Thanks for your feedback the right texture to the jam again to get a perfectly smooth jelly instead may... With breakfast pancakes or crepes really confusing about this recipe a few times mixed... And would rather go pectin free if possible would be great to make this jam and it tasted amazing picked. For that substitution a way for long term storage and use jam recipes that don ’ t with. Instant-Read thermometer ) Percent Daily Values are based on a 2000 calorie diet far! & cheese jelly instead is correct and i like the idea of simmering opened a jar and it good! And tastes like heaven i can try another batch until putting it in jars! Different in that it boils down the plums whole for ( 5 ) min and then pour into as. Before putting sugar on them d be happy to troubleshoot, was anything altered in the recipe before never... Out great still large pieces Bonnie, the method is slightly different with various fruits recipe also! That my Hungarian mom used to make for kiflis can go straight to jam! This very same recipe be applied to grapes the way to room temperature for... A pound the world around… Roughly 2 cups ( 1 dry pt ) per pound is a no peel.. 3 day 's to stir because the whole pot may not be boiling, then in quarters, then eighths... Notes throughout the recipe card is correct and i ’ ve just picked another 10 kilos from our tree Im. To avoid scorching ( 8-10 minutes ) tools that i use some of... Of wild plums ripen at the top if the mixture into a large spoon, stir plums thicker!
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