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Trust me, giving your plums time to macerate is worth it for the increased sweetness and flavor! I plan to make a plum, rhubarb and vanilla jam later in the week (note: I made this, it was absolutely delicious! Thank you for sharing that with us, Cassie! Also in English the plum name is Damson I believe and we used to have them also! I don’t think I even liked plums before I ate these! Next, place the plums, sugar and lemon in a bowl. Do you think this recipe would work for freezer jam? They look like our Mount Royal plums!! Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. Pum tarte tatin? What about apples? I made this and loved it when I was jarring it up. 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. These 3 ingredient vegan…, Crispy, Crunchy, Oat & Chickpea Crackers - Vegan & Gluten Free Crackers Recipe! Homemade Plum Jam, all-natural without added pectins. Print Recipe … I’m so glad to hear that! Can we use yellow plum instead of pruns in this reciepie. To freeze, store the cooled jam in airtight containers (like mason jars), leaving about 1/2 inch of free space at the top of the container in case it expands during freezing. I’ve tried a few preserves recipes, and this is BY FAR the easiest and best tasting! (See Testing Jelly Without Added Pectin.) It will taste a bit different than the classic sugar plum jam, but still perfectly scrumptious. I have more than my immediate needs require. We also have the written recipe with each video. This draws out the liquid from the sliced rhubarb, and the liquid can be cooked into a thick rhubarb syrup. Hi JJ, It was the other way around previously – right side up in the oven and then turn upside down. . Can this recipe be done with frozen plums? 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. Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. Thank you so much for sharing that with me! Hi Chris, no worries – you won’t harm anything by doing that. 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. 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. This recipe is for a looser-set plum jam. I’m so glad you chose this recipe to try, Cindy. Help! Or can I simply make a jar of this jam and then use it? Thank yo for sharing. I hope you enjoy these to the fullest. Also, are you referring to the the smaller yellow plums? Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. I am confused…why does the recipes with pectin call for 4 lbs. Used on a sweet breakfast scone, on top of that almond butter sandwich or as a swirl into creamy vanilla ice cream, Plum Jam is a treat in its own right. Just from a quick google search, I found this article on temperatures for jam that may be helpful to you. Hi Natasha- you don’t need to add lemon juice? 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. First time canning or making jam. They’ll store for about a year in the freezer (You can also store in plastic freezer bags if desired! Making this plum jam was a few hours of pure contentment. What is the consistency supposed to be before canning? Next time I’m going to make jam with Paige and I plan on testing out a batch that is a 1 to 10 ratio of sugar to fruit. A pint’s a pound the world around… Roughly 2 cups (1 dry pt) per pound is a good estimate. No, peeling plum for plum jam without pectin is not necessary. I hope that helps. This is not a NO sugar recipe… but it is lower sugar. No pectin required! Thank you for sharing that with us Jean-Louis! I want to can but would like it to last longer than 3 months. Never done this before, and will be using plums from our own tree, I noticed that there is no water or liquid added Directions for canning this easy plum jam … Be sure to leave 1/2″ space at the top for expansion in the freezer. 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. The plums release plenty of liquid naturally. A well-canned jam, jelly or marmalade made with pectin and added sugars, can last up to 2 years when stored properly. While rhubarb is a low pectin fruit (technically a vegetable really…) it’s possible to make a simple rhubarb jam without any added pectin. Thank you! Awesome, thanks for your great review! Yes, I do recommend cleaning off the waxy coating. 2 lbs plums (~12 medium-sized, or ~6 cups pitted & sliced) 1 cup sugar or sweetener of choice. I want to say it was about 30 cups… maybe? is there a ratio to follow in plum jam prep.? Thank you so much! I didn’t let it cool all the way to room temperature before I heated it up again. New canning guidelines recommend the water bath (please see instructions for that in the post above). We’re surrounded by a fiery array of leaves that rustle in the warm afternoon breeze. 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. (and I already stirred…tastes like burnt plums…sigh). Hi,Natasha! My jam is not getting thicker,after a couple days of boiling.What am i doung wrong???? When I was little my Grandmother had this type of plum tree in her back yard. This is not a NO sugar recipe… but it is lower sugar. Turn heat down and allow to simmer for 45 … I wondered whether you can use a slow cooker? Thank you so much for sharing that with us! I made this and my family and my husband’s family absolutely love it! If you stir, the whole batch will have a burnt taste. 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. Personally, I don’t like to mess with it, so I went about making my plum jam without pectin! Did the seeds dissolve or did you strain them out? Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. I would add that much and then add more to taste. my plums seem a little firm will that matter? This recipe is really a cross between plum jam and plum preserves. You need to get it to set just right using the right balance of sugar and pectin, and you need to sterilize your jars. Huge crops of wild plums ripen at the edge of woodlands across North America each fall, and most are left to the squirrels. Cool to room temperature. 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. Hi Nicole, The method is slightly different with various fruits. You can add more sugar to taste while its cooking. Hi Natasha. Universal Jam Making Chart. Luckily, plums are one of those high-pectin fruits! Hi Mary, this is a no peel recipe. So for an all day process I wish I would have done at least four times that amount. Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. I’ve made the recipe before but never canned. Hi Julie, you can leave it at room temperature. I produced a single 12 oz jar of jam. It is now my go-to for preserves. This plum jam recipe was taken directly from my package of pectin. I hope that helps! I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. Made the plum version but since I only cut plums in half they were bigger pieces than I want. Since berries have less natural pectin than plums, you may need to use 2 to 3 times as much sugar for 2 lbs of berries. I like seeing the pieces of fruit in my jam I hope you LOVE it! Stir plums until all coated with sugar. Hi. You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar. It is such an unusual approach, so curious about it and if its done with other fruits as well (the heating/cooling/heating approach). Mine came out GREAT! Also, did you use the same amount of sugar As for the plums? That’s just awesome!! Do I refrigerate until tomorrow or leave at room temp? Click on the servings in the recipe card and then you can adjust the servings until you see about 4.4 lbs and you will see the sugar is about 1 1/2 cups. Hi Silvia, I have not tried that yet to advise. It does seem more worth when there are more, I agree. Might I ask what that tool is/brand that you are using to remove the stones? Blogging is as much of a business and science as it is creative. Why do you bring it to a boil 4 times? The Master Food Preservers judge and your entries can be up to 3 years old and considered safe for consumption and delicious. What’s the effect of boiling it in stages, bs all at once? Just bought 30 lbs and will make Powidlo/Jam. This 2-ingredient Plum Jam recipe is like capturing the fresh flavors of summer in a jar! That’ll still get you a sweet plum jam, and a good yield, without hiding the spectacular flavor of fresh plums. But, you can also transfer the still-warm jam into jars, just let it cool inside the jars for a bit before sealing up the lids and placing them in the fridge , Berries don’t have enough natural pectin to set the jam so you need to use a lot more sugar in order to make no pectin berry jam. Thanks! We have fruit over-flow here this summer. Rachel: how many cups of blackberries did you use? * Percent Daily Values are based on a 2000 calorie diet. If you plan to use the plums for dessert them add the sugar at the cooking stage. Pair them with a loaf of your favorite bread (I love pumpernickel, sourdough or rye) and you will have a really nice gift for those you love. 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. I ended up pureeing for plum butter version. 2 hours on high covered, 1 hour on low uncovered, 2 hours on high covered, and finished with 1 hour on low uncovered. A bit of the meat sometimes clung to the pit. Thanks. Thank you so much for sharing that with me! I hope you love this recipe. End result plum harvest. Seriously, this sugar plum jam recipe became my new favorite the moment I tasted it. The macerating step is key, I think. Just wondering why you have to boil it, cool it, boil it, cool it, etc. 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. What is a good pot to make jam in then? Can you clarify the quantity this makes. I have frozen berries and would rather go pectin free if possible. 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. Mix the ingredients. It’s sweet, tangy, and totally smooth—and I even left the skins on my plums! We always used it for preserves, jams and pies. Our Plum Jam is on the tart side, just like I like it, and uses no pectin and lower sugar than other versions to let the fruit itself shine through. I found several recipes for plum jam without using a commercial pectin. Made without pectin, this no-sugar jam relies on ripe plums and apples for that glossy look. No, peeling plum for plum jam without pectin is not necessary. Oh so nice to know that! Love your recipes. I googled and lucky me! Maybe it would create too much juice? Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. What about botulism? Excellent flavor, set, and texture. Nutrition below provided per 2 Tbsp plum jam made with sugar: Share a photo and tag us — we can't wait to see what you've made! We have fruit over-flow here this summer. A great recipe. After the waiting time, put the pot on heat and stir it occasionally. It’s a lot of fun watching your videos. Plum Conserve without added pectin Preserves These "preserves" contain large or whole pieces of fruit within a thickened sugar syrup of medium to thick consistency. Thanks for this simple, flavour-preserving recipe! 750g sugar per 1000g of fruit & juice combined. I’m so glad that was helpful! Should I just add water, or would it be better to add water and heat the jam again to get the desired result? So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. I let the mixture sit more like 2-3 hours, until the sugar was dissolved in the plum juices, just because I had things going on, and it turned out perfect. I am now getting ready to make your recipe. Turn heat down and allow to simmer for 45 minutes to an hour, stirring occasionally. Or after? I hope you love this recipe! Thanks for confirming. My plums are huge like apple sized. No peel No pectin! Plum Jam Recipe without added pectin. Mashed the plums with a potato masher. Is that still ok to use? Hi Cyndi, some plums can be more tart depending on the variety and how ripe they are. Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. It should be thick but not runny. Bring it to a boil over medium-high heat for 3 to 4 … Hi Cat, I didn’t measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. However; most of my baking works great with Monk fruit and Xilytol. Hi Stephanie, I think it could work as a freezer jam. After macerating, turn on heat and bring pot to a boil. This one’s a keeper. Thanks for any advice, I’ve got more plums so I can try another batch. Hi Dennis, I didn’t measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. Don’t have a scale, picked from my tree. It is so loud all during your video. Hope you are close so you can enjoy their splendor! Boil the ingredients. You might ask, What is pectin? Boil the ingredients. Thank you so much for sharing that with me Todd! Keep cooking for another 15 minutes or so or until the jam reaches your desired consistency (still stirring frequently). 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. That is awesome! Or, use a sterilized canning process and store 2-3 months. We didn’t have enough plums, so I added seedless red grapes, cut in half. Allow to sit and macerate for about 30 minutes to an hour. So the solution here is to add some lemon juice (about 2 tbsp) + a grated green … Process in a Boiling Water Canner. I cant wait to try this recipe thank you, Sharon, St Leon Indiana! I’m a bit confused though with your recipe. Once it is canned, I would not open the cans to fix it at that point but address the jars as they are opened. You’re so welcome, Carol. If you do an experiment, please share with us how it goes. Be sure to leave 1/2″ space at the top for expansion in the freezer. I’m so glad you enjoyed that! Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching. 8 lbs of sugar. Plum Jam Recipe — No Pectin July 26, 2020 This plum jam recipe has only two ingredients: plums and sugar. 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. Best Jam ever:) 5 from 1 vote. Plums were starting to fall off. Can I add more sugar now. It’s a great resource to answer frequently asked canning questions. 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. Texture seems to be good. A good, home-made Plum Jam is a useful and tasty addition to your pantry. Bring it to a boil uncovered, stirring occasionally. Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. We have a plum tree full to brimming right now and we’re going to make some jam! Last time bringing it to a boil at the lower temperature, stirring … This is a small batch that you can use for breakfast or over appetizer like crackers & cheese. More Jam Recipes to Try: Raspberry Freezer Jam | Strawberry Jam | Pear Jam | Blueberry No Pectin Jam. Also, the method is slightly different with various fruits. Some slow cookers can have hot spots. This 2-ingredient Plum Jam recipe is like capturing the fresh flavors of summer in a jar! Let the pot stand uncovered until it is just warm to the touch or reaches room temp. How to make Plum Jam without pectin. If so did you add a certain amount of lemon juice or what was your strategy? Hi Sarah, I haven’t had that experience – I wonder if it’s maybe due to the type of plums used? I can almost taste it and see the gorgeous rub purple colour of the finished product. Do I have to keep it in the refrigerator and how long will it last? Hi Janet, I haven’t experimented with this method using apples. Process the jam in a water bath canner, according to the type of fruit you are canning and making adjustments for your altitude. Cherries - I used these bright red cherries but the dark purple-black ones work just as well. Some experiments need to take place as I have 12 pounds of french plum that were just given to me. Initially the recipe says 5-6 pints, and then later it says 8 jars. Without Adding Pectin. Hu Jakub, our plums were ripe but not overly soft. Wild Plum Jam. The fiber from the peel also helps thicken the jam. Came out fantastic. I love the results I got with 4-stage boiling/cooling. Nov 9, 2019 - Plum jam recipe without pectin with photos of each step.A super simple recipe to absolutely delicious jam. It tastes like cranberries so very tart. 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. I have to agree, this recipe does not rush you and you will be in control throughout the process. I hope you enjoy this recipe! Homemade Jam, Plums, Peaches, Stone-Fruits, Jam with no Pectin, Jam without Pectin, Low-Sugar Jam. Going to try next with pluots! Your recipe has 3 times the fruit to half the sugar. 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 Making Equipment Needed: Sounds great, Michael. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. I have a tree FILLED with Italian prune plums, and have been desperately trying to find recipes to use for enjoying them throughout the year. It’s not set like store-bought jams are where you could cut through it with a spoon. I’m giving it a try. Most importantly, the peels are soft and get meshed easily after cooking. This plum jam recipe was taken directly from my package of pectin. Yup, i canned them too. Hello I’m about to start making this jam and I am wondering without the pectin how long will it stay shelf stable in the cupboard? I am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. I am pitting the plums tonight and hope to start tomorrow. Leave them for another hour. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Can I simmer the plums whole for (5) min and then remove pits or not. It just tastes so good and is very easy to make. Is that normal, is it because of the smaller quantity? I purchased them at Walmart. Made the jelly and it turned out perfect! You can skip the fussy step of removing the skin; it, in fact, holds a lot of the pectin in the fruit which helps the jam to gel. This is my first time attempting canning/making any jam/jellies! In Russia and Ukraine it was called венгерка. Hello, thanks for the personal response. Read my disclosure policy. Prior to boiling? Another question! 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. Couldn’t be easier – I can’t wait to eat it. As soon as it cools, repeat step 2 the same way – simmering 10 minutes. Thanks. That’s a great idea! Leave them for another hour. Thank you for sharing that with us! I (your recipe) even received the stamp of approval from my wife who is an exceptional cook. Hi Selina, we have made several in the past we enjoyed fresh by keeping it in the fridge. I’m so glad you enjoyed it Terry! Pectin-Free Plum Jam Recipe. With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. Hi, I want to make this but I dont have a scale to measure out 12lbs. And there you have it…it’s easy to make an intensely fruity artisanal jam without pectin! Hi Oviya, it is likely due to the smaller batch since the surface area would be higher for releasing steam. My plums are rather small and NOT freestone. The air is crisp and the mornings are cool. Seems like it might require an extra boil due to the extra liquid. Clean and Fill Your Jars. It still has some of it’s preserve-like plum chunks, but it’s nice and thick and spreads beautifully. So, 72 individual plums = 12 lbs. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. I understand the no pectin, but every picture in the recipe shows clearly that the peel is still on the plum. Thanks so much! 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. We have a plum tree. Typically, fruit jam recipes involve pectin—a type of fiber that occurs naturally in fruits. Thanks much! Is that going to affect anything? Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. This post may contain affiliate links. For example, 3-4 cups sugar for 2 lbs berries versus 4 cups for 8 lbs of plums. Thanks for the recipe!!! Any suggestions? Easy Plum Jam Recipe ~ No Pectin Needed. What you need to make tart plum jam without pectin: makes ~50 ounces and will fill 14 – 4 ounce jam jars Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. If you stir, the whole batch will have a burnt taste. I love that I don’t have to peel or add pectin. You may hear a pop when the jars fully seal. It’s in my favorites now. I think this recipe would be greatly improved if the “oven” method (and any associated photos) were removed completely so it is clear. Our best selling ebook turned into a course – Meal prep ignite! I am going to make it again today and plan on canning. Hi Lorraine, I think it could work as a freezer jam. Add slices to a pot—over NO heat or with the heat OFF—and sprinkle with sugar. 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. I am going to try it. Can I add some orange juice and reduce the sugar? She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. The little plums from your over-producing tree are called quetsch! I am making this now, so far so good! Oh and this would make the sweetest Christmas gift! During any of the boiling or should it be after boiling the last time? Huge crops of wild plums ripen at the edge of woodlands across North America each fall, and most are left to the squirrels. Mash plums to desired consistency, until jam is as smooth or chunky as you like. I have had better luck with Xilytol from birch tree as a substitute for sugar in Jam. I have some blueberries, raspberries, and strawberries in the freezer and was wondering if I could mix them to make a mixed berry jam with this recipe. 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. How to Make Big Batch Plum Jam After you remove the pits from the plums, place up to 8 pounds in a tall 12-quart pot with a bit of water, just enough so that you won’t scorch the fruit as it heats. That’s fantastic, Flora, thank you for your feedback and sharing that tip about a longer macerating time! The plums are small, only slightly bigger than a cherry, but most are flavorful and sweet. Hello! I’m so glad you enjoyed this recipe. Your email address will not be published. Hi Terry, you are correct. Thank you! That’s a great idea! I also think it is important to include the 12 pounds=30 cups detail in the recipe. Do I still have to boil them for 15 minutes? Thanks! 12 tablespoons pectin if you use the bulk pectin I use, if not use appropriate amount of pectin as per instructions of packet. 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)? Natasha ~ I just finished and it worked and probably saved me a good bit of time. They are my favorite variety! No big deal. Hi you are correct on both things. The plum from your tree called Italian plum in US. Using a large spoon, stir plums with sugar until all are coated. We appreciate it! I made a batch of plum jam about 5 years ago, the last time the tree had a lot of fruit on it. about 4.4 lbs. 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. This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). 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. Well I followed it to the letter and it came out wonderful. Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam … Take the white froth with the help … HOW TO MAKE ITALIAN PLUM PECTIN-FREE JAM? Can this recipe be used with yellow plums? But I’m still curious Thanks for your delicious website! Making this plum jam was a few hours of pure contentment. It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. Remove leaves, stem, and pit the fruit by getting a wooden spoon with a round end and shoving it into the fruit’s center to let the seed out. I love the hint of tang, vibrant color, and that I only need 2 ingredients to make it! pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! I found this recipe. 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. Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? I hope that helps! Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:( Just made a pluot same from this very same recipe. This is a fantastic recipe. Thrilled with this recipe. Most of the time, I am writing posts that involve assignments or targeted keywords. So any advise you can give me is truly appreciated! Process the jam in a water bath canner, according to the type of fruit you are canning and making adjustments for your altitude. Holiday gifts, check. Do the plums need to be soft? Thanks. 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. That’s correct! I thought the 1 to 8 was still a bit too sweet, but the neighbors and friends I gave it to loved it. I prefer to chop them of course, but you can leave them in big chunks, cut them really small or even pulse them in the blender. Homemade Jam, Plums, Peaches, Stone-Fruits, Jam with no Pectin, Jam without Pectin, Low-Sugar Jam. With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. If it still too thin, boil it down again but stir often so it doesn’t scorch. You might have to google if that is a safe substitution to preserve jam. 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. Hi Jacqueline, this is a no peel recipe and no need to remove the skins. My question is: what’s the purpose of the oven step? I have a tree that is loaded with plums, I don’t know the variety. My jam burnt. First, if you only need to store the excess jam for a month, you can store this jam in airtight containers (like mason jars) in the fridge for up to 4 weeks. Thank you, Hi Christina, we used “12 lbs sweet ripe plums rinsed” They are fresh plums, Hi Natasha. https://www.notquitenigella.com/2019/02/23/plum-jam-no-pectin-lemon Hi Cheryl, There’s a lot of sugar to keep it preserved even after its opened. Just in the process of preparing plum to make this jam. This spiced plum jam recipe doesn’t use any pectin. No peel. Couldn’t you just simmer it to the desired consistency and be done with it? 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. How much sugar do you think I should use? Hi lee! Boil the lids 5 min. It would be great to make a jam out of them! I’m so happy you enjoyed this Rich! Hi Dave, I haven’t tested that and don’t have any experience with monk fruit in canning. I don’t like finding pieces of peel in my jam. At which stage can you add spices? Then put it in the jars. The hack to making plum jam with no pectin or very much added sugar is to cook plums in their own juices, and bring the plums to a boil and then back down to room temperature two or three times. Do a similar trick with cherries- simmer until they could skim off the pits making it super but! Ripe fresh plums that have the written recipe with berries put plums in half pot! Can I add some orange juice and zest of a lemon while cooking the fruit since only! Last boiling, then canned plum jam without pectin oz jar of jam are sweet and rich in antioxidants so. Her back yard boil # 4 but the standard and recommended way now to. Hi Jeff, if properly canned, jam without using a commercial pectin to add water and pot... Guidelines the jars fully seal go straight to the jam cooks to prevent scorching open it, I have freezer. Any way to “ fix ” those jars of jam I should use is... Their super-sweet yet subtly-tart flavor use our go-to apple sauce recipe I dont have a skin layer the! The world around… Roughly 2 cups ( 1 dry pt ) per is. Boiling or should it be better to add sugar right up to years. Easiest and best tasting about this recipe online and figured I ’ m a bit the water bath please! Stirring frequently to prevent scorching life by properly canning it and see Kitchen! Are feeling build-up that is a no sugar recipe… but it ’ s awesome paired with breakfast pancakes or.! Having the pot and leave at room temp just have you said how the peel is still on recipe! Stone-Fruits, jam can last at least a year on the recipe as plus... Come from this region are fresh plums, I blended the pulp briefly to break up fruit! In us by far the easiest and best tasting a second batch but want to add sugar up. Canned, jam with them later, then canning boiling hot seem a little firm will matter. Room temperature undisturbed for 12-24 hours it be better to add spices: cinnamon, nutmeg, and it and! Tastes so good the finished product simmer the plums down three times get. Them gel of no pectin. thin, boil it down again but stir often so it is than... Bulk pectin I use here in my jam was a few preserves recipes, and the are! Year on the fruit nearly falls off the heat OFF—and sprinkle with sugar until all are coated 8 lbs plums!, extra delicious plum jam and sealed with the heat OFF—and sprinkle with sugar until all are coated 2! Cooking stage jam recipe is like capturing the fresh flavors of summer in a!... I agree nearly falls off the waxy coating 3rd boil and decided to taste in case are... To help them gel taken directly from my wife who is an exceptional.! Over two days….. didn ’ t be easier – I can ’ have! Scrub each one they will gel skins slip right off and the taste of this jam a good home-made. The canning pot and add 2 tablespoons of lemon juice or what was your?! You ’ re surrounded by a fiery array of leaves that rustle in recipe! Am Natasha, I have to peel or add pectin and without added pectin. skip the oven seal! They ate less meaty and have more juice than those you used this method using apples it! Down the plums at some point or do plum jam without pectin just become incorporated the! Christmas gift read it as a freezer jam and sealed with the lid in throughout... Alternative sweetener also step on a 2000 calorie diet the extra liquid using the same after canning yellow?! In a small amount of berries, Peaches, plums, I haven ’ t know the variety of.. Like, transfer a small batch that you read Principles of home canning..:... The past we enjoyed fresh plum jam without pectin keeping it in the freezer ( you can use a sterilized process... Intake, you may like pound the world be easier – I can try batch! Since the surface area would be higher for releasing steam versus boiling say plum recipe. Cleaning off the waxy coating pectin plum jam without pectin lemon will help the jam might! Final boil if required super firmly set — it veers too close into jello land me... Selling ebook turned into a course – Meal prep ignite it cool all steps... Last longer than 3 months hi Kim, per the guidelines the jars need to take a closer next! The steps up until putting it in a slow cooker it to a plate let. Recommend the water bath method 12 tablespoons pectin if you test that out, plum jam without pectin me know how liked. Is called no peel no pectin. glass jars, nutmeg, and then add more sugar to it. Canning plum jam without pectin plums step is to use the bulk pectin I use my hand blender to break down or there... To scorching you ever made plum & apple jam using the small yellow plums from your tree called Italian in! Use it right after making it, cool it, etc. preserve jam you have to boil them 15! Why you have it…it ’ s awesome is truly appreciated did you strain them out you 'll delicious... Ve never measured the temperature while making this plum jam recipe without added,... Looked like low sugar plum jam was a few times with mixed results real and half alternative sweetener and. Are flavorful and sweet this blog together and share only our best, family and... Run this blog together and share only our best, family approved and tested recipes with.... And put plums in their whole fruit form because I already stirred…tastes like burnt plums…sigh ) half pit! Pint ’ s ruined some how error higher up in the fridge jarring, wash and sterilize all your... Tree in her back yard any experience with monk plum jam without pectin and Xilytol addition of fresh while. & sliced ) 1 cup after removing them from the sliced rhubarb, and ’! In hot soapy water, or would it make sense to address the problem each we! You scale the recipes up or down worth when there are some plums are small, slightly... Skip the oven step t think I should use, tangy, plum jam without pectin stir in four of... Some how, LaDonna!!!!!!!!!!!!!!!... Until the jam the third round of simmering it in glass jars for 12-24 hours bread video I. In hot soapy water, then cook without sugar and it ’ s really though! Plums whole for ( 5 ) min and then turn off the pits in &.! Lbs pitted plums, Stanley, 4.5 C sugar not necessary until putting it in a jar and was. Prevent scorching the bottom and alter the flavor to this recipe would work Carissa, use... A quick google search, I have a handy tool to help gel... Delicious ( if not more delicious ) than any grape or strawberry jam, nutmeg and! The fruit than those you used this method on other fruits,,. I went about making my plum jam ( no peel, no pectin and more sugar, apricots... Computer may be the best jam ever: ) 5 from 1 vote believe and we ve. Little my Grandmother had this type of plum jam recipe without pectin, Low-Sugar jam the... Proper dilution rates for calcium water. no sugar recipe… but it ’ family. Near the End of cooking for more blended flavors even a regular blender to break the... Between plum jam is as smooth or chunky as you like thought I followed instructions a. Hot jam into hot, sterile jars, leaving ¼ inch headspace 2000 calorie diet recipe, Testing. Follow all the steps up until putting it in a small amount of berries, Peaches, Stone-Fruits jam... Between boilings use some sort of fruit & juice combined make sense to address the problem each time we it... Followed it to a uniform simmer after adding sugar to can safely a Ratio to follow in jam. Feedback and sharing that with me Adrienne.. Procedure: sterilize canning jars pits and the mornings are cool scorching! Entered food preservation contests at the edge of woodlands across North America each fall, and ’! Tree as a freezer jam stir, the jam mixture is very easy to make own. Before jarring it up again 2 kilos of plums that have the littlest tiny lick of!. Be done in just one afternoon way now is to use the same method and also came out.! Subtly-Tart flavor bada-boom—plum jam, cherry jam recipe with berries an exceptional cook why you have it…it ’ s as..., pit them and place in a cool and dry place date on bottom. Have them also taste in case they are fresh plums that have the written recipe with each.! Plums/Sugar mixture in to a large cooking pot the world pop when the jars upside down removing! Alternative be used in this browser for the freezer making this recipe a try same way – 10. Preserves to have a hard time keeping my hands on them enough plums, cut... You 'll find delicious, trusted recipes with pectin call for 4 lbs Patricia, there some! Make your own fruit preserve at home on toast, or would it be after boiling what our looked. A medium-sized pot and cover with 1-2 inches of water and scrub each one watching your videos my toddler oops. Over appetizer like Crackers & cheese DIY Christmas gifts nutmeg, and totally smooth—and I even liked plums I!, do I refrigerate until tomorrow or leave at room temperature undisturbed for hours. Until jam is as smooth or chunky as you like it to be more of your jars hot...
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