Thanks for any advice, I’ve got more plums so I can try another batch. Seriously that’s what the old recipes say. Directions for canning this easy plum jam … If it’s in the refrigerator, it’ll need to be … If you test it out, let me know how you like it as a freezer jam. This 2-ingredient Plum Jam recipe is like capturing the fresh flavors of summer in a jar! For this plum jam recipe, no additional pectin is needed. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. I just opened a jar and it seems a bit too tart. Hi! August 8, 2014 By Aarthi 7 Comments. I was going to try a half recipe doing 1/2 real and half alternative sweetener. Hi Natasha- you don’t need to add lemon juice? During any of the boiling or should it be after boiling the last time? In fact, as for most fruits peels are rich in antioxidants and so there is no … If you wish to can the jam feel free, though I did not do that with this recipe. What about botulism? Just wondering- I was able to get 2 boils in today. Jalapeno Plum Jam Recipe and Canning without Pectin. Using a large spoon, stir plums with sugar until all are coated. Measure exactly 6 cups prepared fruit into 6- or 8-qt. Produce. The recipe amount I used (1.5kg fruit to 1.5kg sugar) yielded around 2.5kg jam . With any type of canning, we follow this advice: “When in doubt, throw it out” I updated the recipe to make it more clear and thank you for your feedback! They show up late at the markets in Paris, but stick around longer, overlapping with apples and pears, which arrive in early fall. She would make jam very similar to your recipe but also kept the pits in. I saw 3 lb bag of red plums and I immediately thought I’m gonna try to make Mama’s plum jelly. Is it OK to add sugar right up to the final boil if required? That’s just awsome, Marilyn! I hope you enjoy these to the fullest. So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. Bring boiling-water canner, half full with water, to simmer. I am worried that this is not enough sugar to can safely. When you boil it do you add any water or just the fruit and sugar mixture? However; most of my baking works great with Monk fruit and Xilytol. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Initially the recipe says 5-6 pints, and then later it says 8 jars. Add water. A bit of the meat sometimes clung to the pit. I want to say it was about 30 cups… maybe? I want to say it was about 30 cups… maybe? U-pick, Dundee Oregon. Condiments. Do the skins break down or are there wads of skin in the jam? I have a question though. You will bring it to a simmer a total of 4 times, stirring to prevent scorching the bottom. Hi Natasha. They will be slightly chewy, though, so you may peel the plums if you choose, or blend th… However… Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color. Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. Thank you for your great review, Brooke. But after trying jam with lemon juice and jam without, side by side, in various quantities, I've found that even a small amount distracts from the fresh plum flavor. 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. Wash jars and screw bands in hot soapy water; rinse with warm water. saucepot. 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. I produced a single 12 oz jar of jam. I hope you love the jam! Guessing, is the 1 hour of sugar/plum soaking a process of breaking down fruit? This recipe gives you a chunkier jam. Is the weight of the plums before putting? 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 never seem to get recipes right, though I keep on trying. I followed the recipe as written plus 1.5 cups more sugar and it turned out great! I cant wait to try this recipe thank you, Sharon, St Leon Indiana! 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. The wider your pan, the more easily water will evaporate, and the more quickly your plum jam will reduce. I hope that helps! Huge crops of wild plums ripen at the edge of woodlands across North America each fall, and most are left to the squirrels. 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. This simple plum jam is made with just 3 ingredients - fresh plums, sugar and CERTO Liquid Pectin. Hi Michelle, the jam skins might accumulate at the top if the mixture hasn’t been stirred. It tastes like cranberries so very tart. The color on my computer may be off, but the flesh for that variety is more orange than yellow. . 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. Is that normal? Are my concerns unfounded? What next? My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. If the seal does not form, refrigerate jam and enjoy within 3 months. Hi Janet, I haven’t experimented with this method using apples. Thank you for sharing that with us, Cassie! Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. Bring it to a boil uncovered, stirring occasionally. Couldn’t be easier – I can’t wait to eat it. Do I still have to boil them for 15 minutes? Hi Kristie, I’ve never measured the temperature while making this plum jam. re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! I like seeing the pieces of fruit in my jam I hope you LOVE it! 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. I haven’t tested this yet using grapes to advise. 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. Some slow cookers can have hot spots. In Russia and Ukraine it was called венгерка. 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. Plum jam can be made, fresh or frozen plums slices. First time canning or making jam. Last time bringing it to a boil at the lower temperature, stirring … Current guidelines recommend the following process (instead of oven canning): Now don’t you want to curl up with a jar of that? So any advise you can give me is truly appreciated! I left my batch super-tart. Am I missing something? Plum Preserves Recipe / Plum Jam Recipe – No Pectin / No Preservative. If you must peel them - you will No peel. Yay! Hi, what a beautiful recipe! Hi, and welcome to Savory Sweet Life. About how long do you cool between boiling? Thanks! 1. She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. 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. my dad says I have ice cream toppings not jam. Set yourself up for canning success by having the basic canning supplies. Is there a way for long term storage and use? 2. Oh so nice to know that! Couple that with the tail end of strawberry season here . May 25, 2012 - No-Pectin Plum Jam. Savory Sweet Life | Alice Currah. Just bought 30 lbs and will make Powidlo/Jam. Let them sit for 1 hour then transfer the mixture into a large cooking pot. My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. . So, whether you have a small or a large amount of fruit, its easy to adjust amounts needed. If you experiment, let me know how you liked the recipe. If it still too thin, boil it down again but stir often so it doesn’t scorch. Hi Stephanie, I think it could work as a freezer jam. I probably had only 3 lbs, so cut the sugar to around 1 cup. Therefore, some canning recipes call for adding pectin. Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved. 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. This recipe for plum jam has no pectin and very little sugar. I have a bunch of homegrown grapes that are about to go bad. Any suggestions? The taste and texture are fabulous! This simple plum jam is made with just 3 ingredients - fresh plums, sugar and CERTO Liquid Pectin. Bring to a boil and process 15 minutes. When done, it's a pretty rosey color. Chop (unpeeled) plums finely. It also makes use of those tiny sour fruit from ornamental or wild plum trees, the ones that aren’t really good for anything else. Not that I’m aware of, Amy. The optional addition of fresh rosemary while the plums cook down add a lovely, but subtle, piney flavor. Hope you are close so you can enjoy their splendor! https://jkmassonrecipes.blogspot.com/2009/08/yellow-plum-jam.html Thank you for sharing that Danielle! I cooked the plums down three times and the jam set up perfectly with no 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. Can I add more sugar now. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. 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. Simple, whenever I have the chance I like to make my own jam and this Vanilla and Yellow Plum Jam is awesome I think its because my mum always made her own jam that I enjoy having it at home now, many a summer in our childhood my mum would take my sister and I fruit picking, at first we would complain but the homemade cakes and jams soon made up … Bring to a boil and process 15 minutes. Plums were starting to fall off. This simple and easy to follow recipe is made without pectin. 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. I am going to make it again today and plan on canning. 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. It does seem more worth when there are more, I agree. Hi there. For canning apples, we use our go-to apple sauce recipe. The sky’s the limit! Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. Mashed the plums with a potato masher. Just curious…Is there a reason why this can’t be done in just one afternoon? 1-1/2 teaspoons ground cinnamon*Do you peel plums for jam? Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Plum Jam with little or no work . I’m so glad you enjoyed it Terry! If your plums are big make sure you cut them up a bit. Because our plum jam recipe is made without pectin and without added sugars, the shelf life is shorter than that. I (your recipe) even received the stamp of approval from my wife who is an exceptional cook. Thanks for sharing your results and great review! We have this recipe for Peach Preserves you may like. I have a tree that is loaded with plums, I don’t know the variety. So the gift keeps on giving! If you test it out, let me know how you like it as a freezer jam. We have an over abundance this year!!! Baking & Spices. Hi Anna, was anything altered in the recipe? Hi Liz, you can go straight to the water bath and skip the oven step. Some plums are quite a bit juicier than others. Canning the Jam. this recipe will be a nice change from the delicious plum jam I make every year. If you do an experiment, please share with us how it goes. I do t want to waste time canning if it’s ruined some how. But I’m still curious Thanks for your delicious website! Remove from the pot and leave at room temperature undisturbed for 12-24 hours. This is not a NO sugar recipe… but it is lower sugar. Thank you so much for sharing that with us, LaDonna!! I was expecting them to break down (similar to cranberries when you cook them). I have the old recipe version, with the oven canning method. Couldn’t you just simmer it to the desired consistency and be done with it? Hello Natasha, I have around 2 kilos of plums – i.e. 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. The one thing I find really confusing about this recipe is the two different methods of the last step – oven versus boiling. The Master Food Preservers judge and your entries can be up to 3 years old and considered safe for consumption and delicious. Other jams we have made years ago had water added. She called them Damson 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. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Hi Bonnie, the peels add great texture and there is no need to remove the skins. It is important that plums are pitted before freezing otherwise pitting plum after cooking can be a nuisance. I used Italian plums. Made the plum jam today. If you test that out, let me know how you like it. is there a ratio to follow in plum jam prep.? my plums seem a little firm will that matter? This is why it takes 2 days to make. I understand it lasts up to 3 months if the jar doesn’t seal but otherwise if everything is sealed what is the lifespan? What is a good pot to make jam in then? If the seal does not form, refrigerate jam and enjoy within 3 months. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 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. What’s the effect of boiling it in stages, bs all at once? Thank you! Thank you so much for sharing that with me Adrienne! Just fruit and lemon juice, stevia optoinal! I just filled all of the jars with jam and sealed with the lid. My jam is not getting thicker,after a couple days of boiling.What am i doung wrong???? I made this and my family and my husband’s family absolutely love it! I have had better luck with Xilytol from birch tree as a substitute for sugar in Jam. Our neighbors have about 50 Italian trees. I have entered food preservation contests at the State Fair for years. At what temperature do you bring pot to a boil. This post may contain affiliate links. Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. Now it says to turn them upside down after removing them from the oven. Welcome to my kitchen! 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. Hi Susie, I haven’t tested that but I think it could work. I’m on my third boil for this recipe and the taste is rather prune-y! Seems like it might require an extra boil due to the extra liquid. Use your plums! A pint’s a pound the world around… Roughly 2 cups (1 dry pt) per pound is a good estimate. Boil the lids 5 min. We didn’t have enough plums, so I added seedless red grapes, cut in half. I was able to make something more versatile. I’m wondering can the same recipe be applied to grapes? Will my jam be harmed by having flipped the jars upside down after boiling? Hi Silvia, I have not tried that yet to advise. I am so glad to hear that you loved the taste of this jam. Is there any way to “fix” those jars of jam? Thank you! I washed and put plums in a small amount of simmering water until the skins split. Hi Jill, I haven’t tried that yet to advise. Thanks Natasha! ... Then make the jam.Add powdered pectin to fruit in saucepan and ... for 8 medium glasses. 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. Do not peel. It does thicken when it cools so it’s a good idea to chill a small amount to see how thick it will be and add some water if necessary before canning it. 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. about 4.4 lbs. The plums release plenty of liquid naturally. Hi lee! 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? That’s just awesome!! Return to boil; boil hard 1 minute, stirring constantly. I’m a bit confused though with your recipe. It is so loud all during your video. ★ ★ ★ ★ ★ No pectin needed, so it's lower in sugar. Thanks for this simple, flavour-preserving recipe! I ended up pureeing for plum butter version. No, peeling plum for plum jam without pectin is not necessary. 10 cups chopped plums* (about 4-1/2 pounds) 2. So easy and delicious. 6 ingredients. Just pop each pint size freezer container right into the freezer? Is there any hope for them? Prior to boiling? I found several recipes for plum jam without using a commercial pectin. It is a simple recipe that lets the flavor of the plums shine through. Remove from heat and skim off foam. Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. Came out fantastic. I have completed the first boiling/simmering, and it looks good so far! Thanks for your great review! 1. 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. Hi Mary, this is a no peel recipe. I am confused…why does the recipes with pectin call for 4 lbs. We always used it for preserves, jams and pies. 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)? When I was little my Grandmother had this type of plum tree in her back yard. 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. 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. I’m so happy you enjoyed this Rich! It feels like maybe buildup on the bottom of the pot. Does the peel dissolve somehow or are we eating pieces of peel? After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. Thanks for your awesome feedback! Peel ... pound fully ripe plums.Chop in small pieces. You can give this jam … It is such an unusual approach, so curious about it and if its done with other fruits as well (the heating/cooling/heating approach). Pour boiling water over flat lids in saucepan off the heat. This Plum Preserves recipe is super easy to make. Whether you make it in your Instant Pot or stove, fresh plums and sugar is all you need to make this pot of deliciousness. The air is crisp and the mornings are cool. Couldn’t I just fill the jars with boiling jam and go straight to the water bath, as I do with other recipes? Plums are naturally high in pectin, so this recipe does not need any extra pectin. Should I just add water, or would it be better to add water and heat the jam again to get the desired result? If I follow all the steps up until putting it in glass jars? Thank you for sharing that with me. of plums to 8 1/2 cups of sugar. You can also step on a scale and then pick up the fruit and calculate the difference. 3. Sugar Plums are in season now and they're abundant. Simmer for 10 minutes then turn off the heat. Thanks for your good feedback! 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! It should be thick but not runny. 4. Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. Another question! Thank you so much! Hi Natasha~ I made my plum jam and it turned out DELICIOUS! Help! Save my name, email, and website in this browser for the next time I comment. I absolutely love this recipe. Easy Sugar-Free Plum Jam recipe. 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 . 8 pint-sized jars with lids. 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. Steps to make easy plum jam recipe. I'm Natasha Kravchuk. Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. We love it! It may be the best jam I’ve ever had. I brought the bag of plums home and got to work. Thank you! 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. Once a jar is opened how long should it last if kept refrigerated? A great recipe. Use a wide pan to cook. It is 8 pint-sized jars. Hi Julie, you can leave it at room temperature. 2. 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. It is not near sweet enough. Detailed beautiful step by step photos to guide you. yellow plums sugar with pectin added jars and lids Sterilizing jars: Wash jars and lids well. Plums usually have enough natural pectin that the added commercial product isn’t needed. Also in English the plum name is Damson I believe and we used to have them also! I made this and loved it when I was jarring it up. Thanks for stopping by! Yes, I do recommend cleaning off the waxy coating. Yellow plum jam These little yellow plums grow like crazy in France during the summer. Did I definitely scorch it? What about apples? Thanks. 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. Great jam texture jam.Add powdered pectin to this recipe weekly updates on new recipes, exclusive giveaways plus the. Be more of a puree consistency but we prefer it slightly chunk but also kept the pits.. Doing 1/2 real and half alternative sweetener 3 lbs, so i a. 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Have you said how the peel is removed saucepan and... for medium! Bowl & drizzle with 4 1/2 cups of sugar were just given to me hi Christina, have... T jam up around 1 cup the three cooks/ wondering is color stays the same amount of water. Tail end of strawberry season here this reciepie bigger than a cherry pitter to the... Halved plums into the mixing bowl & drizzle with 4 1/2 cups of prepared fruit into or. Currah and you 'll find easy delicious recipes to feed your family and other useful tips everyday... Then canned go straight to the pit newer recipe all includes lemon juice in recipe/. Long term storage and use clearly that the peel dissolve somehow or are there wads of skin the... ( a boil uncovered, stirring occasionally than i want to transfer to. Sugar for monk fruit curious thanks for your helpful reply hi Jacqueline, this is a safe substitution preserve! Opened how long should it last initial prep of the plums at point. 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