I hope that helps! That’s a great idea! Do I still have to boil them for 15 minutes? I didn’t let it cool all the way to room temperature before I heated it up again. of plums to 8 1/2 cups of sugar. I just filled all of the jars with jam and sealed with the lid. I’m so glad you enjoyed this recipe. I tried this plum recipe and it was delicious. I also think it is important to include the 12 pounds=30 cups detail in the recipe. Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. It’s really easy though and so worthwhile! Just wondering. Thank you! 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. Hi Natasha, Many thanks for your helpful reply. 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. 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 ended up pureeing for plum butter version. Help! New canning guidelines recommend the water bath (please see instructions for that in the post above). The recipe is called no peel no pectin but it doesn’t state what to do with the peels. I have a bunch of homegrown grapes that are about to go bad. I’m so happy you enjoyed this Rich! I hope you enjoy these to the fullest. 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? Just wondering why you have to boil it, cool it, boil it, cool it, etc. That is awesome! How to make Plum Jam without pectin. This is the time of year it seems everything needs to be preserved at the same time. Have I cooked it too long? Hi Kristie, I’ve never measured the temperature while making this plum jam. Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. â¦ This easy, no pectin plum jam recipe is perfect for those new to canning and preserving. Great recipe! Thank you for sharing your wonderful review, Valerie. We have a plum tree. Hello! It is not near sweet enough. Plum Peach Jam without Pectin. 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. You’re so welcome, Carol. It’s in my favorites now. Is this normal? A great recipe. A well-canned jam, jelly or marmalade made with pectin and added sugars, can last up to 2 years when stored properly. I’m so glad to hear that! Do you peel the plums at some point or do they just become incorporated during the cooking? If you do an experiment, please share with us how it goes. Is there any hope for them? Thank you for sharing your wonderful review, Doug! They will be slightly chewy, though, so you may peel the plums if you choose, or blend tâ¦ The color on my computer may be off, but the flesh for that variety is more orange than yellow. Let's get started You will get approximately 8 to 10 half pint jars. I am using the small yellow plums from my friends tree. I just finished my 4th round of boiling and cooking and the mixture is very thin still, like soup. Just delicious — perfect flavor, not too sweet, and just the right texture to the preserves. I updated the recipe to make it more clear and thank you for your feedback! We also have the written recipe with each video. So the gift keeps on giving! Hi Nicole, The method is slightly different with various fruits. Also, could i use this recipe, but not do the three cooks/? small, almost black with sweet meat but bitter skins. Perfect amount of tart and sweet balance. Thanks. Not that I’m aware of, Amy. Lidia. It is now my go-to for preserves. I donât â¦ Or water bath can for long term storage. I have completed the first boiling/simmering, and it looks good so far! Hi Cyndi, some plums can be more tart depending on the variety and how ripe they are. I just opened a jar and it seems a bit too tart. Hi Stephanie, I think it could work as a freezer jam. She said that helped to thicken it. Thank you! I was able to modify this and get about a 14oz jar of jam. Hi Jill, I haven’t tried that yet to advise. 12 lbs pitted plums, Stanley, 4.5 C sugar. Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. I am pitting the plums tonight and hope to start tomorrow. 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 got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Plum Jam Directions. Place your plums in a bowl of water and scrub each one. I hope you love this recipe. At which stage can you add spices? Natasha ~ I just finished and it worked and probably saved me a good bit of time. No peel No pectin! In a medium-size pot, bring the plums and 2 tablespoons of powdered sugar â¦ Hi Susie, I haven’t tested that but I think it could work. We’ve just picked another 10 kilos from our tree so Im going to try out your recipe…. I am so glad to hear that you loved the taste of this jam. I am going to make it again today and plan on canning. It still has some of it’s preserve-like plum chunks, but it’s nice and thick and spreads beautifully. Natasha ~ my pits are impossible to remove. Hello, thanks for the personal response. Store in the refrigerator for immediate use, or freezer for up to 6 months. 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 Carissa, we did not add water to the plums. Thanks for your site. Came out fantastic. Hi Michelle, the jam skins might accumulate at the top if the mixture hasn’t been stirred. Thank you, Hi Christina, we used “12 lbs sweet ripe plums rinsed” They are fresh plums, Hi Natasha. I probably had only 3 lbs, so cut the sugar to around 1 cup. I am going to try it. I think I messed up on the 3rd boil and it boiled too long as I was dealing with my toddler – oops! 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 found the idea online. 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 some orange juice and reduce the sugar? (Don’t cook the jam with vanilla in it, the flavor will all cook-off.). Thanks for your good feedback! If you test it out, let me know how you like it as a freezer jam. I recommend finding a heavy bottomed pot. my dad says I have ice cream toppings not jam. Thank you so much for sharing that with me Darlene! If you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. You say Plum Jam (No Peel, No Pectin) but no where have you said how the peel is removed. Do you think this recipe would work for freezer jam? Can’t wait to try it. I hope the oven step isn’t mandatory, because I already skipped it! Hi Pat, it is ok to add sugar at the end and just make sure it comes to a full boil after adding the sugar to give it a chance to dissolve and reach a safe temperature. Be sure to leave 1/2″ space at the top for expansion in the freezer. Thank you for sharing those tips with us, Patti! Cook rapidly to, or almost to, the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes). Keep the skins on; just dispose of the pits. When the plums are cooked, the skins will soften and add flavor and color to the jam. Highly toxic to dogs!! Is that going to affect anything? Do the plums need to be soft? Don’t have a scale, picked from my tree. My jam burnt. Directions for canning this easy plum jam â¦ This is not a NO sugar recipeâ¦ but it is lower sugar. This is the most amazing recipe! Thank you! I donât make jam often enough to buy pectin, so I almost always make jam without it. Thank you! If you do an experiment, please share with us how it goes. (Note: the fourth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. I have the old recipe version, with the oven canning method. 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. I LOVE this recipe. That’s just awesome!! They look like our Mount Royal plums!! I was able to make something more versatile. So nice to hear that you enjoyed this recipe. Oh so nice to know that! I’m so glad you chose this recipe to try, Cindy. Mashed the plums with a potato masher. The plums are small, only slightly bigger than a cherry, but most are flavorful and sweet. I used the plums from my tree. To high of heat when bringing up to a boil? Wash the plums really well. If you stir, the whole batch will have a burnt taste. If you stir, the whole batch will have a burnt taste. It â¦ Thanks. The grapes and plums all boiled down smoothly, with a great jam texture. Be sure to leave 1/2″ space at the top for expansion in the freezer. Only fruits that have natural pectin? Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. I’m so glad you enjoyed that! I don’t like finding pieces of peel in my jam. Is there any way to “fix” those jars of jam? I love that I don’t have to peel or add pectin. Since plums make a nice gelatinous jam â¦ Home » Plum Peach Jam without Pectin. Homemade Red Plum Jam recipe with no added pectin. My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. It would be great to make a jam out of them! 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. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. I made this and my family and my husband’s family absolutely love it! So question is, should I use my hand blender to smash them up a bit. Natasha! So any advise you can give me is truly appreciated! 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. This is why it takes 2 days to make. Have you used this method on other fruits, i.e., strawberries, raspberries, peach, etc.? 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. Well I followed it to the letter and it came out wonderful. Hi Jen, 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. Also, it thickens more as it cools. I want to say it was about 30 cups… maybe? Is this correct? There’s no “set” waiting time between boilings. If your plums are overripe or already very sweet, you may only need 4 cups of sugar total. Thinking of maybe using 250ml jars instead of pint size. 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. Thank you so much! is there a ratio to follow in plum jam prep.? Hi you are correct on both things. Repeat step 2 a total of FOUR times. (That's 220 degrees when tested with an instant-read thermometer). My jam is not getting thicker,after a couple days of boiling.What am i doung wrong???? It would not hurt to use an immersion blender or even a regular blender to break up the plums to your desired consistency. Let the pot stand uncovered until it is just warm to the touch or reaches room temp. Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:( 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. You’re so welcome, Rachel. Wait. Wonderful! Rachel: how many cups of blackberries did you use? Thanks for stopping by! Hi, since we boil down the mixture several times, the flavors will be concentrated, and there is no need to add that much sugar. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. I used a melon baller to get my pits out. So the solution here is to add some lemon juice (about 2 tbsp) + a grated green apple (lemon juice and green apple have natural pectin). Place the plums and sugar in a heavy-bottomed jam pot, ensuring that they fill it no more than halfway (the jam will foam up during cooking). I love your recipes. This creates something different, a bit more like plum butter (but without all the slow cooking & complex flavors that result). Would it make sense to address the problem each time we open a sealed jar, by heating it a bit and adding water? Hi Natasha, Thank you! (and I already stirred…tastes like burnt plums…sigh). Bring it to a boil uncovered, stirring occasionally. I like seeing the pieces of fruit in my jam I hope you LOVE it! I told you I would let you know how it worked. Hi, I want to make this but I dont have a scale to measure out 12lbs. Boil the lids 5 min. Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? Read my disclosure policy. Hi Leslie, to check what the texture will be like, transfer a small amount to a plate and let it cool. Thanks for your great review! Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. Thank you, If youâre NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F. Thatâs important in order for the jam to set and not be too runny. 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. Thank you. I was expecting them to break down (similar to cranberries when you cook them). But I’m still curious Thanks for your delicious website! I let plums and sugar stand at room temperature overnight, great results! Be sure to leave 1/2″ space at the top for expansion in the freezer. Bring to a boil and process 15 minutes. As soon as it cools, repeat step 2 the same way – simmering 10 minutes. Thank you so much for sharing that with us, LaDonna!! You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar. Cooked the plums twice yesterday then this morning a third time. Does the peel dissolve somehow or are we eating pieces of peel? Glad I didn’t. Can they be saved? It’s awesome paired with breakfast pancakes or crepes. I’ve made the recipe before but never canned. Your email address will not be published. Once the plumâ¦ Hi Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution. I have tried this recipe a few times with mixed results. Hi Oviya, it is likely due to the smaller batch since the surface area would be higher for releasing steam. I’d say a couple of weeks in the fridge. Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color. Once a jar is opened how long should it last if kept refrigerated? Published - Jul 8, 2018 Update - Oct 16, 2020 Veena Azmanov Words - 2651 words. I’m on my third boil for this recipe and the taste is rather prune-y! Is that normal? 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. I purchased them at Walmart. Hi lee! Hi. 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! I made this using a slow cooker! You can also step on a scale and then pick up the fruit and calculate the difference. Just in the process of preparing plum to make this jam. Stir plums until all coated with sugar. Can I reprocess with a bit more sugar? Sounds great, Michael. 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. I get it! Couldn’t you just simmer it to the desired consistency and be done with it? 1 package (1-3/4 ounces) pectin for lower sugar recipes 4. Hi Leighann, did it thicken as it cooled? 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 â¦ U-pick, Dundee Oregon. Can you clarify the quantity this makes. Hi Sarah, I haven’t had that experience – I wonder if it’s maybe due to the type of plums used? Hi Cheryl, There’s a lot of sugar to keep it preserved even after its opened. My question is, the title says Thank you for sharing that great review! You may hear a pop when the jars fully seal. You can see the kitchen tools that I use here in my Amazon affiliate shop. I saw 3 lb bag of red plums and I immediately thought I’m gonna try to make Mama’s plum jelly. I accidentally scorched the plums while cooking them. If you test it out, let me know how you like it as a freezer jam. They ate less meaty and have more juice than those you used. my plums seem a little firm will that matter? I hope that helps! Thanks for sharing your results and great review! But only because other recipes seem to have so much more. She called them Damson plums. I have frozen berries and would rather go pectin free if possible. Hi Joan, I’ve never tried it in a slow cooker so I’m not sure if it would work. Initially the recipe says 5-6 pints, and then later it says 8 jars. I cooked mine 4 times over two days….. didn’t jam up. Just pop each pint size freezer container right into the freezer? Hi Natasha, i remember plum jam that my Hungarian mom used to make for kiflis. They are my favorite variety! Also the plum skins feel waxy, should I use some sort of fruit wash on them? Holiday gifts, check. Thanks for sharing, Karen. Never done this before, and will be using plums from our own tree, I noticed that there is no water or liquid added Thank you so much for sharing that with me Todd! 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? Thank you for sharing that with us! Because our plum jam recipe is made without pectin and without added â¦ I’m wondering can the same recipe be applied to grapes? We updated the recipe to match current guidelines. She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. I have a tree that is loaded with plums, I don’t know the variety. Made the plum jam today. I’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. I would suggest adding more sugar and then keeping it refrigerated once it has been opened. about 4.4 lbs. I was going to try a half recipe doing 1/2 real and half alternative sweetener. Hi Yvonne, this is a no peel recipe and no need to remove the skins. If you give it a try please let m know how it works out for you. Is that normal, is it because of the smaller quantity? 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. We love it! 2 hours on high covered, 1 hour on low uncovered, 2 hours on high covered, and finished with 1 hour on low uncovered. 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. Love your recipes. That’ll mean smaller pieces of skin in the finished fruit, and 1/2 inch to 1-inch pieces makes for barely noticeable plum skins. * Percent Daily Values are based on a 2000 calorie diet. I washed and put plums in a small amount of simmering water until the skins split. If you do an experiment, please share with us how it goes. Guessing, is the 1 hour of sugar/plum soaking a process of breaking down fruit? It should take roughly 20 minutes at a boil, or 30 minutes total cook time, but can vary based on the fruit used. 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. If you test that out, let me know how you like it. I love the results I got with 4-stage boiling/cooling. I’m going to double this recipe. Seriously that’s what the old recipes say. I understand it lasts up to 3 months if the jar doesn’t seal but otherwise if everything is sealed what is the lifespan? 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! That’s correct! Wild Plum Jam. If so it is a type of heirloom plum – most likely either a cherry plum or a blackthorn. Itâs a great way to preserve plums and apples, itâs an easy jam â¦ My plums are huge like apple sized. I was wondering if I could add blackcaps or other berries to this recipe. It’s a lot of fun watching your videos. I’m so glad you enjoyed it Terry! 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. Yummy jam!! 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 made this and loved it when I was jarring it up. 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. Another question! I have a question though. 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 thought I followed instructions to a T. Where did I go wrong? I made blackberry jam with the same method and also came out great. Maybe it would create too much juice? 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. 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 love jam recipes that don’t require pectin, as I find it hard to work with without it getting lumpy. Some plums are quite a bit juicier than others. Should I let them ripen some more? It is such an unusual approach, so curious about it and if its done with other fruits as well (the heating/cooling/heating approach). Best Jam ever:) 5 from 1 vote. Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. I read it as, “no peel” as in there are no peels in the recipe. Hi Mary, this is a no peel recipe. Made the plum version but since I only cut plums in half they were bigger pieces than I want. Yes, agreed – I don’t want to “re-can” them all. Place packed cans into the canning pot and cover with 1-2 inches of water. If you love making preserves, be sure to check out the spiced apple jam for late fall canning, three fruit marmalade in winter, plum jam in the summer, and rhubarb jam without pectin in â¦ Hi Dave, I haven’t tested that and don’t have any experience with monk fruit in canning. If you test it out, let me know how you like it as a freezer jam. Oh and this would make the sweetest Christmas gift! Hope you are close so you can enjoy their splendor! This plum jam recipe was taken directly from my package of pectin. Have ice cream toppings not jam that 's 220 degrees when tested with an instant-read thermometer ) have the tiny... Why you have a bunch of homegrown grapes that are about to go bad plum jam without pectin minutes then... A potâover no heat or with the heat to high and bring back to a boil you be... 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This now, so i can try another batch worries – you won ’ t tried that but think.