Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching. I love your recipes. Thank you so much for sharing that with me. This plum jam recipe was taken directly from my package of pectin. I used a melon baller to get my pits out. Thanks for the recipe!!! Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Did I definitely scorch it? Make jam, of course. Hi Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution. What about apples? Reduce heat; cover and simmer 5 min. Because our plum jam recipe is made without pectin and without added sugars, the shelf life is shorter than that. Hi Natasha, i remember plum jam that my Hungarian mom used to make for kiflis. How much sugar do you think I should use? Set yourself up for canning success by having the basic canning supplies. 2 hours on high covered, 1 hour on low uncovered, 2 hours on high covered, and finished with 1 hour on low uncovered. Ingredients 2 pounds Victoria plums (or another plump variety, ripe and juicy) If your plums are big make sure you cut them up a bit. Do the plums need to be soft? I live in NE France and Luxembourg, they come from this region! 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. Love your recipes. Hi Adrienne, without testing that is hard to say. Wild plum skins tend to contain most of the “character” and have more bitter flavor. It’s a great resource to answer frequently asked canning questions. I am so glad to hear that you loved the taste of this jam. Didn’t your oven canning method (previously described here) call for starting the jars in the oven upside down, then turning them right side up after removing from the oven? Just fruit and lemon juice, stevia optoinal! 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 think this recipe would be greatly improved if the “oven” method (and any associated photos) were removed completely so it is clear. Can we use yellow plum instead of pruns in this reciepie. That’s just awsome, Marilyn! Thank you! This is the most amazing recipe! So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. About how long do you cool between boiling? How many cups of plums cut up equals 12lb? Can I reprocess with a bit more sugar? Hi Janet, I haven’t experimented with this method using apples. Just curious…Is there a reason why this can’t be done in just one afternoon? Hi lee! The wider your pan, the more easily water will evaporate, and the more quickly your plum jam will reduce. You’re so welcome! This simple plum jam is made with just 3 ingredients - fresh plums, sugar and CERTO Liquid Pectin. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. Monk Fruit and Swerve have a tendancy to cristallize and separate from fruit after being refrigerated in Jam. 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. 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. I have a tree that is loaded with plums, I don’t know the variety. If it still too thin, boil it down again but stir often so it doesn’t scorch. It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. Do you peel the plums at some point or do they just become incorporated during the cooking? It is a simple recipe that lets the flavor of the plums shine through. We have this recipe for Peach Preserves you may like. Is the heating/cooling process a way of thickening? It is such an unusual approach, so curious about it and if its done with other fruits as well (the heating/cooling/heating approach). I ended up pureeing for plum butter version. Just wondering is color stays the same after canning yellow plums jam as your receipe. Thanks for your good feedback! 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. If not, continue to boil on high heat. Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. Return to boil; boil hard 1 minute, stirring constantly. Savory Sweet Life | Alice Currah. So, to make plum jam without pectin, Thank you for your great review, Brooke. Hi Selina, we have made several in the past we enjoyed fresh by keeping it in the fridge. I hope you love this recipe! This plum jam is delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires! The little plums from your over-producing tree are called quetsch! is there a ratio to follow in plum jam prep.? Hope this is helpful! Drizzle well with 4 1/2 cups sugar. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Just wondering. Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. This is why it takes 2 days to make. yellow plums sugar with pectin added jars and lids Sterilizing jars: Wash jars and lids well. Perfect amount of tart and sweet balance. I can almost taste it and see the gorgeous rub purple colour of the finished product. 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. Do you think this recipe would work for freezer jam? Plums are a fruit considered to have a medium amount of pectin. If so it is a type of heirloom plum – most likely either a cherry plum or a blackthorn. Thank you! I tried this plum recipe and it was delicious. 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. 6 … Huge crops of wild plums ripen at the edge of woodlands across North America each fall, and most are left to the squirrels. 4. This Plum Preserves recipe is super easy to make. 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? Easy Sugar-Free Plum Jam recipe. Hi Natasha. 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. The first time is was very dry, the second time I only did two boils but the second was much longer – that one was good, and the third I just finished (four boils) finished so we’ll see. It would not hurt to use an immersion blender or even a regular blender to break up the plums to your desired consistency. 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! Hi. Love it! Have I cooked it too long? Get up to date on the most recent canning guidelines here. In a large, heavy stock pot, combine plums, lemon juice, and pectin; stir until pectin is dissolved. Hi you are correct on both things. Detailed beautiful step by step photos to guide you. Just in the process of preparing plum to make this jam. Measure exactly 6 cups prepared fruit into 6- or 8-qt. You’re so welcome, Rachel. If you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. I wondered whether you can use a slow cooker? 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. Mine came out GREAT! Finely chop or grind fruit; place in saucepan. 3 cups sugar 5. I cant wait to try this recipe thank you, Sharon, St Leon Indiana! Thank you. Directions for canning this easy plum jam … Repeat step 2 a total of FOUR times. So easy and delicious. I’d say a couple of weeks in the fridge. I made this using a slow cooker! Some slow cookers can have hot spots. 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. Thank you so much! Thank you for sharing that great review! Hi Bonnie, the peels add great texture and there is no need to remove the skins. Serve this delicious jam stirred into yogurt, or spread onto toast slices or split English muffins. I only had to boil three times to get a nice consistency. Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? If you test it out, let me know how you like it as a freezer jam. I have a kitchen scale. The optional addition of fresh rosemary while the plums cook down add a lovely, but subtle, piney flavor. No peel. The taste and texture are fabulous! I am going to make it again today and plan on canning. Do the skins break down or are there wads of skin in the jam? This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). Repeat step 2 a total of FOUR times. Place packed cans into the canning pot and cover with 1-2 inches of water. HI Laurie, it will keep at least a year and usually longer, just like any jam if it is processed in a water bath correctly. Just one interesting method that takes time but no effort (trust me on this). Stir plums until all coated with sugar. Read our complete guide to stone fruits before you start. What fruits can this process be done with? If you wish to can the jam feel free, though I did not do that with this recipe. So question is, should I use my hand blender to smash them up a bit. As summer comes to an end, it’s time to make the most of the bumper crops of summer fruits by making Thank you! 3. You can also step on a scale and then pick up the fruit and calculate the difference. Simmer for 10 minutes then turn off the heat. Thinking of maybe using 250ml jars instead of pint size. Making your own jam is a great way to preserve any in-season fruits that you may have lying around the house. Only fruits that have natural pectin? If you do an experiment, please share with us how it goes. Use your plums! This black plum and ginger jam is so easy and is made without pectin. Catch plums at the peak of their flavor for the CERTO Plum Jam Recipe! I’m so happy you enjoyed this Rich! Then put it in the jars. Hi, I’m in the process of making this. That’s just awesome!! Thank you! That’s a great idea! Hi Lisa, it really depends on the variety of plums. With any type of canning, we follow this advice: “When in doubt, throw it out” If you do an experiment, please share with us how it goes. Worked pretty good! Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. Fish Tacos Recipe with Best Fish Taco Sauce! 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)? You’re so welcome, Carol. I used a cherry pitter to remove the pits. Do I refrigerate until tomorrow or leave at room temp? Hi, since we boil down the mixture several times, the flavors will be concentrated, and there is no need to add that much sugar. Hi Marcia, I think it could work as a freezer jam. Hi there. I love jam recipes that don’t require pectin, as I find it hard to work with without it getting lumpy. 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