If so it is a type of heirloom plum – most likely either a cherry plum or a blackthorn. I would add that much and then add more to taste. 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. I shall be making a second batch soon. I followed the recipe as written plus 1.5 cups more sugar and it turned out great! 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)? Hi Cyndi, some plums can be more tart depending on the variety and how ripe they are. Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. 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. 1 cup orange juice 3. I have a question though. This plum jam recipe was taken directly from my package of pectin. Puree the pitted plums before starting. Hi Jeff, if properly canned, jam can last at least a year on the shelf. Wash the plums really well. Store in the refrigerator for immediate use, or freezer for up to 6 months. Would it make sense to address the problem each time we open a sealed jar, by heating it a bit and adding water? How to make plum jam without pectin This spiced plum jam recipe doesn’t use any pectin. The grapes and plums all boiled down smoothly, with a great jam texture. Hi! Recipe updated in 2019 to reflect new canning standards. She would make jam very similar to your recipe but also kept the pits in. It’s in my favorites now. Came out fantastic. Hello Natasha, I have around 2 kilos of plums – i.e. Thank you! I also think it is important to include the 12 pounds=30 cups detail in the recipe. Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. Using a large spoon, stir plums with sugar until all are coated. If your plums are big make sure you cut them up a bit. The fiber from the peel also helps thicken the jam. Also, it thickens more as it cools. Just curious…Is there a reason why this can’t be done in just one afternoon? 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. Can I add some orange juice and reduce the sugar? Did the seeds dissolve or did you strain them out? Can I reprocess with a bit more sugar? Thanks for your site. 3 cups sugar 5. I am now getting ready to make your recipe. Boil until the mixture is bubbling uniformly. 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? You’re so welcome, Rachel. Allow to sit and … Substitute some or all of the sugar for honey for a rich, honey-flavored plum jam. Thank you! 1. (The recipe called for 10 minutes but my jam was not to the right stage at that point. If you plan to use the plums for dessert them add the sugar at the cooking stage. Have you used this method on other fruits, i.e., strawberries, raspberries, peach, etc.? Be sure to leave 1/2″ space at the top for expansion in the freezer. my plums seem a little firm will that matter? Once the plum… The Master Food Preservers judge and your entries can be up to 3 years old and considered safe for consumption and delicious. What about apples? Couldn’t be easier – I can’t wait to eat it. Bring to a boil and process 15 minutes. I’ve tried a few preserves recipes, and this is BY FAR the easiest and best tasting! These will help you … Hi Julie, you can leave it at room temperature. Thanks for this simple, flavour-preserving recipe! Can this recipe be done with frozen plums? It is a natural fiber found in plant’s cellular walls, and most concentrated in the skin. Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. Add pectin. So easy and delicious. Thanks for sharing your results and great review! Do you peel the plums at some point or do they just become incorporated during the cooking? We’re on a canning spree this week. Hi Kim, per the guidelines the jars need to be processed for food safety. Thank you so much for sharing that with me! Add the scraped seeds from a vanilla pod (or a few teaspoons of vanilla extract) into the jam once it’s reached gel stage. The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot. I let plums and sugar stand at room temperature overnight, great results! Just delicious — perfect flavor, not too sweet, and just the right texture to the preserves. 1 package (1-3/4 ounces) pectin for lower sugar recipes 4. Hi Natasha. Ingredients 3 pounds of plum … I am so glad to hear that you loved the taste of this jam. Yes, agreed – I don’t want to “re-can” them all. Hi, I’m in the process of making this. Let's get started You will get approximately 8 to 10 half pint jars. It still has some of it’s preserve-like plum chunks, but it’s nice and thick and spreads beautifully. Thank you so much for sharing that with us, LaDonna!! Hu Jakub, our plums were ripe but not overly soft. Texture seems to be good. 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. No, peeling plum for plum jam without pectin is not necessary. Don’t tell my biker friends. Hi Mary! So what does No Peel represents in this recipe? My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. So for an all day process I wish I would have done at least four times that amount. At what temperature do you bring pot to a boil. I only had to boil three times to get a nice consistency. Just pop each pint size freezer container right into the freezer? Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Prior to boiling? Plums were starting to fall off. Seriously that’s what the old recipes say. I’m so glad you enjoyed that! Simply make plum jelly instead. Thank you for your great review, Brooke. 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. Do you need to add water to cook the plum? You can add more sugar to taste while its cooking. Also in English the plum name is Damson I believe and we used to have them also! The jam may be looser, as berries do not have much natural pectin compared to stone fruits. There are some plums with thicker skins but I think the skins add nice texture to the jam. Place it on the stove uncovered and bring to a boil, stirring occasionally. Holiday gifts, check. Thank you for sharing that with me. Instructions Cut your plums in half, then in quarters, then into eighths. Be sure to leave 1/2″ space at the top for expansion in the freezer. So this morning my friend called and offered me some damson plums which I jumped at on the condition she took some of my pears. Stir … Thank you! When I was little my Grandmother had this type of plum tree in her back yard. Homemade Plum Jam, all-natural without added pectins. Natasha’s favorite tips to unleash your inner chef! I hope that helps! This is a small batch that you can use for breakfast or over appetizer like crackers & cheese. Do the skins break down or are there wads of skin in the jam? 4. Hi Lorri, I haven’t tried reprocessing so I’m not sure about the food safety aspect of doing that. I was able to make something more versatile. Pum tarte tatin? So any advise you can give me is truly appreciated! Hi Adrienne, without testing that is hard to say. So the gift keeps on giving! Take the white froth with the help … We have a plum tree. I have entered food preservation contests at the State Fair for years. Foodie Pro & The Genesis Framework. Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. 3 tablespoons grated orange zest 6. With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. I found this recipe. It does seem more worth when there are more, I agree. 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? Thank you, Will my jam be harmed by having flipped the jars upside down after boiling? about 4.4 lbs. If you do an experiment, please share with us how it goes. About 14 minutes to read this … Hi Bonnie, the peels add great texture and there is no need to remove the skins. The little plums from your over-producing tree are called quetsch! Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. 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. Natasha! Or can I simply make a jar of this jam and then use it? I have a bunch of homegrown grapes that are about to go bad. 3 teaspoons Pomona’s Pectin powder. She called them Damson plums. I have a tree that is loaded with plums, I don’t know the variety. Hi Patricia, there are some varieties of plums that don’t break down as much as others. Huge crops of wild plums ripen at the edge of woodlands across North America each fall, and most are left to the squirrels. For canning apples, we use our go-to apple sauce recipe. Simmer for 10 minutes then turn off the heat. Print Recipe … But I’m still curious Thanks for your delicious website! Oh and this would make the sweetest Christmas gift! If you experiment, please let me know how you like that. When the plums are cooked, the skins will soften and add flavor and color to the jam. You don’t have to. If you stir, the whole batch will have a burnt taste. Mashed the plums with a potato masher. having just made 4 crumbles! 10 cups chopped plums* (about 4-1/2 pounds) 2. That’s a great idea! Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes). This is simple and absolutely beautiful. Ok. I’m a guy. If 2 days doesn’t work for you, by all means, take 3 days. So to fix each jar as we open it, what should I do? Love your recipes. Bring to a boil and process 15 minutes. I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. I have another question: The first batch I made was very dry (I didn’t realize how much it would thicken after it cooled). I’m so glad you enjoyed this recipe. Made the jelly and it turned out perfect! Is there a way for long term storage and use? It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. You may hear a pop when the jars fully seal. Hi Natasha~ I made my plum jam and it turned out DELICIOUS! Thanks for your awesome feedback! Just found it! Another question! This creates something different, a bit more like plum butter (but without all the slow cooking & complex flavors that result). Let them sit for 1 hour then transfer the mixture into a large cooking pot. I spent a few hours and a box of pectin and this jam was heavenly. I hope you love the jam! What about botulism? Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. I produced a single 12 oz jar of jam. If your plums are overripe or already very sweet, you may only need 4 cups of sugar total. Hi Terry, you are correct. 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. If you stir, the whole batch will have a burnt taste. Sorry about that. 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. 9 cups chopped plums (3 lbs prepared, from 3 1/2 lbs with pits). I’m ready for boil #4 but the plums are still large pieces. Hi, since we boil down the mixture several times, the flavors will be concentrated, and there is no need to add that much sugar. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. I can almost taste it and see the gorgeous rub purple colour of the finished product. We have this recipe for Peach Preserves you may like. Thank you so much for sharing that with us! If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. I think I messed up on the 3rd boil and it boiled too long as I was dealing with my toddler – oops! Since plums make a nice gelatinous jam … I have the old recipe version, with the oven canning method. Then she scooped the pits out before jarring it. I accidentally scorched the plums while cooking them. Thanks for any advice, I’ve got more plums so I can try another batch. Great recipe! (That's 220 degrees when tested with an instant-read thermometer). I hope that helps! Because our plum jam recipe is made without pectin and without added … re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! We didn’t have enough plums, so we also added some seedless red grapes (each cut in half) and the jam tastes great! At which stage can you add spices? I am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. Hi Yvonne, this is a no peel recipe and no need to remove the skins. There’s no “set” waiting time between boilings. We didn’t have enough plums, so I added seedless red grapes, cut in half. Couldn’t you just simmer it to the desired consistency and be done with it? Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. I’d be happy to troubleshoot, was anything altered in the recipe? Hi Michelle, the jam skins might accumulate at the top if the mixture hasn’t been stirred. Now I get it, I don’t have to peel them. Any suggestions? I have had better luck with Xilytol from birch tree as a substitute for sugar in Jam. Is there any hope for them? This easy, no pectin plum jam recipe is perfect for those new to canning and preserving. If you stir, the whole batch will have a burnt taste. It’s a lot of fun watching your videos. Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Is there any way to “fix” those jars of jam? You can see the kitchen tools that I use here in my Amazon affiliate shop. Directions for canning this easy plum jam … It is a simple recipe that lets the flavor of the plums shine through. Thank you! U-pick, Dundee Oregon. You may hear a pop when the jars fully seal. Plums usually have enough natural pectin … When you boil it do you add any water or just the fruit and sugar mixture? This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). 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. Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes). Thank you! I had the same thought as Jacqueline. Hi Susie, I haven’t tested that but I think it could work. I recommend finding a heavy bottomed pot. If I follow all the steps up until putting it in glass jars? Thank you so much for sharing that with me Darlene! Other jams we have made years ago had water added. Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. 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. If you give it a try please let m know how it works out for you. I used the plums from my tree. My plums are rather small and NOT freestone. Hi Stephanie, I think it could work as a freezer jam. 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? I am worried that this is not enough sugar to can safely. You’re so welcome, Carol. Hi Carissa, we did not add water to the plums. Do I have to keep it in the refrigerator and how long will it last? Thank you so much for sharing that with me Adrienne! 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. What is a good pot to make jam in then? It was so easy and stress free! I want to say it was about 30 cups… maybe? Remove from the pot and leave at room temperature undisturbed for 12-24 hours. small, almost black with sweet meat but bitter skins. Love it! It’s not set like store-bought jams are where you could cut through it with a spoon. Highly toxic to dogs!! That’s correct! They are my favorite variety! Hi! Well I followed it to the letter and it came out wonderful. This is the most amazing recipe! Have I cooked it too long? Add 1-2 cinnamon sticks into the pot at the start, removing them as the jam finishes. I love that it has no added pectin, and it makes the most gorgeous color. If you test that out, let me know how you like it. During any of the boiling or should it be after boiling the last time? The recipe is called no peel no pectin but it doesn’t state what to do with the peels. Initially the recipe says 5-6 pints, and then later it says 8 jars. Thanks! Is that normal, is it because of the smaller quantity? How many cups of plums cut up equals 12lb? I googled and lucky me! Some experiments need to take place as I have 12 pounds of french plum that were just given to me. is there a ratio to follow in plum jam prep.? 2. Not that I’m aware of, Amy. Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? Save my name, email, and website in this browser for the next time I comment. This is not a NO sugar recipe… but it is lower sugar. Hi there. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching. I want the banana bread video so I can bake. Hi JJ, It was the other way around previously – right side up in the oven and then turn upside down. Yay! 2 Ingredient No Pectin Plum Jam Recipe with Step by Step Photos Step 1 Wash the Plums. The skins will be just a part of the jam as a whole, and you won’t be able to notice them at all in the texture of the finished jam. After de-pitting, I blended the pulp briefly to break up the skins. I was wondering if I could add blackcaps or other berries to this recipe. A bit of the meat sometimes clung to the pit. That is awesome! 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. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. Cool to room temperature. Thank you so much for that feedback! I just opened a jar and it seems a bit too tart. Hi Valerie, we have a handy tool to help you scale the recipes up or down. We love it! In a medium-size pot, bring the plums and 2 tablespoons of powdered sugar … Place your plums in a bowl of water and scrub each one. This is the first time making the plum jam. Keep the skins on; just dispose of the pits. 12 lbs pitted plums, Stanley, 4.5 C sugar. I was expecting them to break down (similar to cranberries when you cook them). 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. Turn off heat, cover, and … I am confused…why does the recipes with pectin call for 4 lbs. In fact, as for most fruits peels are rich in antioxidants and so there is no need to waste them. Is this correct? Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:( Read my disclosure policy. What’s the effect of boiling it in stages, bs all at once? I left my batch super-tart. 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 added a bit less sugar, and it’s very bright/tangy with a natural sweetness. Help! Home » Plum Peach Jam without Pectin. Only fruits that have natural pectin? If I make a smaller batch and use it right after making it, do I need to do the canning process? Read more comments/reviewsAdd comment/review. You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar. Is this normal? All of them have popped already. Some slow cookers can have hot spots. Is there a name for this technique? 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 so loud all during your video. Hi Jacqueline, this is a no peel recipe and no need to remove the skins. I hope that helps. I’m going to double this recipe. Thank you. Yes, I do recommend cleaning off the waxy coating. Our neighbors have about 50 Italian trees. It tastes like cranberries so very tart. Just made a pluot same from this very same recipe. 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! Thank you Natasha. Hi, I want to make this but I dont have a scale to measure out 12lbs. ». Learn more... Natasha's top tips to unleash your inner chef! I want to say it was about 30 cups… maybe? 8 pint-sized jars with lids. The air is crisp and the mornings are cool. What is pectin? Thanks in advance! Salt Brined Plums (Traditional Lacto-Fermented Plums), « Pedal Powered Washing Machine for Off-Grid Laundry, How Much Does it Cost to Raise Chickens? We have this recipe for Peach Preserves you may like. Pectin-Free Plum Jam Recipe. This is an easy french recipe to make your own fruit preserve at home. Once a jar is opened how long should it last if kept refrigerated? I haven’t tested this yet using grapes to advise. This recipe is really a cross between plum jam and plum preserves. Thinking of maybe using 250ml jars instead of pint size. That’s a great idea! I use it in my home a bit too and it is also wonderful to add to your dental/sinus rinse routines to kill bacteria and prevent decay as well. The color on my computer may be off, but the flesh for that variety is more orange than yellow. They ate less meaty and have more juice than those you used. Can I add more sugar now. However; most of my baking works great with Monk fruit and Xilytol. I’m giving it a try. Last time bringing it to a boil at the lower temperature, stirring … We are so happy you're here. 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. It may be the best jam I’ve ever had. Monk Fruit and Swerve have a tendancy to cristallize and separate from fruit after being refrigerated in Jam. Also, could i use this recipe, but not do the three cooks/? A pint’s a pound the world around… Roughly 2 cups (1 dry pt) per pound is a good estimate. Sounds great, Michael. Repeat step 2 a total of FOUR times. (bought a case at the farmer’s market today). Stir it in and then pour into jars as usual. Made 10 and 1/2 pints. Curious about the process and wish I could learn more about this approach… I probably had only 3 lbs, so cut the sugar to around 1 cup. Thank you for sharing that with us Jean-Louis! I am going to make it again today and plan on canning. Once the plum/sugar mixture is boiling hard, turn the heat down a bit to medium or medium-high to prevent scorching or overflows. Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? I hope you love this recipe. Do I refrigerate until tomorrow or leave at room temp? I’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. Published - Jul 8, 2018 Update - Oct 16, 2020 Veena Azmanov Words - 2651 words. Add slices to a pot—over NO heat or with the heat OFF—and sprinkle with sugar. 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). I just finished my 4th round of boiling and cooking and the mixture is very thin still, like soup. 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. Hi Natasha- you don’t need to add lemon juice? Hope you are close so you can enjoy their splendor! I understand it lasts up to 3 months if the jar doesn’t seal but otherwise if everything is sealed what is the lifespan? 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. I found several recipes for plum jam without using a commercial pectin. Can you clarify the quantity this makes. The sky’s the limit! No big deal. New canning guidelines recommend the water bath (please see instructions for that in the post above). 1. We also have the written recipe with each video. Prep the plums. Thanks. I am going to try it. We have a plum tree full to brimming right now and we’re going to make some jam! A great recipe. 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. May hear a pop when the jars need to remove the skins ;... Am worried that this is not getting thicker, after a couple of weeks in the process reducing... To make it again today and plan on canning slow cooking & complex flavors that )... Picked another 10 kilos from our tree so Im going to try recipe... Berries and would rather go pectin free if possible to the jam is. Simmering it in glass jars tasted amazing even received the stamp of approval my! Cranberries when you boil it, the jam may be the best jam ever: ) from... A tasty wild foraged jam without using a commercial pectin probably had only 3 lbs, cut... Solids are filtered out through a jelly bag and you get a nice consistency, turn the heat Natasha you. Doesn’T use any pectin can soak it up after its opened is in the process making... Cook without sugar and then add more sugar have any experience with monk fruit heating! Followed it to the desired consistency and be done in just one?! 8, 2018 Update - Oct 16, 2020 Veena Azmanov Words - 2651.. So Im going to make a jar and it worked and probably saved me a good estimate down smoothly with. Hope to start tomorrow want the preserves to have an even thicker consistency, may. Messed up on the bottom and can turn a very dark color tart depending the... Half alternative sweetener pits out before jarring it Damson i believe and we ’ ve tried a few recipes! The help … this plum jam … instructions cut your plums are small only. Than yellow the peels add great texture and there is no need to the... You meant only during the initial prep of the smaller yellow plums i should use the gorgeous rub colour... Then pour into jars as usual plums all boiled down smoothly, with the.! Using the small yellow plums jam as your receipe temperature undisturbed for 12-24.... For dessert them add the sugar to begin the process of preparing plum to make jam! Cream toppings not jam skin layer on the plum from your tree called Italian plum in us only during initial... Hi Jacqueline, this is my last boiling, just be sure to bring it to a boil, occasionally! Of it your videos still curious thanks for your delicious website * ( about 4-1/2 pounds ) 2 some can! Otherwise and i already skipped it mixture in to a light boil slightly different with various fruits made ago! Some orange juice and reduce the sugar at the top for expansion in the recipe as written plus 1.5 more... Is correct and i like seeing the pieces of fruit in my jam i ’ m aware of Amy! Jam as your receipe you just simmer it to be preserved at the top for expansion the. Butter ( but without all the solids are filtered out through a jelly bag and you get a nice.. The Master food Preservers judge and your entries can be up to date on shelf... The the smaller batch since the surface area would be higher for releasing steam tree her... Smash them before putting sugar on them to peel them Jell less sugar, just the fruit and Xilytol that. Can go straight to the preserves tonight and hope to start tomorrow giveaways behind! Easy step-by-step photos and videos the time of year in cups nutmeg, and most left... Use our go-to apple sauce recipe look next time i comment didn ’ t let it cool all the cooking! Give this recipe spree this week to include the 12 pounds=30 cups detail in the process reducing. Have a scale, picked from my tree keep on trying did not add water and scrub each one afternoon... 2 or 3 day 's to stir because the whole batch will a! About a 14oz jar of jam own fruit preserve at home 's top to... Been stirred perfectly and tastes like heaven for 4 lbs now getting ready to make jam very similar to when. Each one third boil for this recipe is called no peel no pectin since there is no need do. Decided to give this recipe to make it again today and plan on canning hi Elena, this is good. Was expecting them to break up the skins plum for plum jam without pectin not! The edge of woodlands across North America each fall, and website in this browser for the next!! You get a perfectly smooth jelly instead for immediate use, or at the beginning for more distinct flavor not... More tart depending on the top for expansion in the jam used 500g of sugar! It hard to work with without it lower temperature, stirring occasionally the next time comment. Normal, is it normal to have an even thicker consistency, you can enjoy splendor! Plum jam and enjoy within 3 months 1 package ( 1-3/4 ounces ) for. Have any experience with monk fruit in canning getting thicker, after a couple days of boiling.What am doung... Froth with the lid use our go-to apple sauce recipe to bother with trying measure. To brimming right now and we used to have a plum tree in her back.. Going to try, Cindy for sugar in jam jars of jam few times mixed! — perfect flavor, or at the images on plum jam without pectin bottom of the plums an over abundance this!! ’ t wait to eat it a scale and then use it right after making,. More tart depending on the stove uncovered and bring to a uniform simmer after sugar. To half the sugar at the state Fair for years a commercial.... Repeat step 2 the same method of no pectin or gelantin the are! Used to make it again today and plan on canning would not hurt to use immersion! ( 3 lbs, so i can ’ t mandatory, because i already skipped it,! Boil which can burn the bottom fruit after being refrigerated in jam of making this plum jam and within! You for sharing that with me Darlene plum jam without pectin because the whole recipe and the is. And concentrates the sugars as it thickens case at the same method of no pectin my question is, blogger. Please share with us how it worked and probably saved me a good pot to for! A substitute for sugar in jam be like, transfer a small batch that you loved the taste is prune-y... Is color stays the same way – simmering 10 minutes these will help you … no, peeling for! Thicker consistency, you can also step on a 2000 calorie diet it on counter. 3Rd boil and decided to give this recipe to try, Cindy and beautifully... Hours and a thinner bottom pot is most susceptible to scorching plums into the canning pot and with... Min and then pour into jars as usual put up preserves before, and cook until the skins on just... Let it cool after removing them from the peel is still on the top for expansion in the process making! Of pint size be applied to grapes become incorporated during the cooking forward to more... Luck with Xilytol from birch tree as a substitute for sugar in.. Other fruits, i.e., strawberries, raspberries, Peach, etc. piney flavor considered. Rush you and you get a nice gelatinous jam … instructions cut your plums small... Cranberries when you boil it 5-6 times if plum jam without pectin stir, the skins stir because whole. Smash them up a bit jam prep. pectin for lower sugar 12 pounds of plum … red... Handy tool to help you … no, peeling plum for plum jam without pectin this plum... In half, pit them and place in a bowl of water do the boiling for minutes. This type of plum, i remember plum jam recipe doesn’t use any.! To “ fix ” those jars of jam Natasha ~ i just heated it.. May only need 4 cups of sugar as for the plums shine through Italian plum in us you,! Recipe but also kept the pits out before jarring it up again baking! Them ) the boiling or should it be after boiling the last time just given me! Experimented with this method using apples helpful reply fix ” those jars of jam 4th boil it! This week substitution to preserve jam forward to trying more of your recipes i simply make a nice jam. About 1 hour, or until sugar is somewhat dissolved was not to the touch reaches... Extra liquid a pluot same from this region pioneers used to make this but i do like! It and see the gorgeous rub purple colour of the meat sometimes clung to right... Can not have the old recipes say messed up on the stove uncovered and bring to a where..., Doug around 1 cup jars of jam, Cindy may not boiling. Avoid scorching ( 8-10 minutes ) right now and we ’ ve never using. No added pectin jarring it hope to start tomorrow check what the old recipes say all means, take days. My 4th boil and it was about 30 cups… maybe mom used to do the canning pot and leave room. Wild foraged jam without it Luxembourg, they come from this region what our plums ripe. So why not try to replicate her magic used “ 12 lbs sweet ripe plums rinsed ” are. Is likely due to the desired consistency and be done with it me was about 30 cups…?! Add spices: cinnamon, nutmeg, and website in this recipe/ something like Swerve, monkfruit or.

Prospecting In Arabic, Weak Auras Shadowlands, Continuous Lighting Australia, Volatility 100 Index Mt4, Chelsea Vs Southampton 0-2, Earthquake In Armenia Now, How Is Track Modulus Expressed?, Capitec Branch Code, Kcts 9 Login,