What next? That’s correct! Oh so nice to know that! Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. Hi Barb, that is correct, add water and bring back to a light boil. Great recipe! If you plan to make jam with them later, then cook without sugar and add the sugar at the jam-making stage. Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. If so did you add a certain amount of lemon juice or what was your strategy? Hi Mary! First time canning or making jam. Another question! It’s awesome paired with breakfast pancakes or crepes. So to fix each jar as we open it, what should I do? Should I let them ripen some more? Thank you Natasha. Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? 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. Thank you for your great feedback, Iness. Freeze Spoons. I LOVE this recipe. I am pitting the plums tonight and hope to start tomorrow. 2 Ingredient No Pectin Plum Jam Recipe with Step by Step Photos Step 1 Wash the Plums. I’m so glad you enjoyed that! Store in the refrigerator for immediate use, or freezer for up to 6 months. That’s just awsome, Marilyn! Hi Carissa, we did not add water to the plums. This is why it takes 2 days to make. Love it! Foodie Pro & The Genesis Framework. Thank you so much for sharing that with me Todd! My jam is not getting thicker,after a couple days of boiling.What am i doung wrong???? 2. Hello, thanks for the personal response. I cooked mine 4 times over two days….. didn’t jam up. 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. Hi there. The grapes and plums all boiled down smoothly, with a great jam texture. I am making this now, so far so good! Hi Kristie, I’ve never measured the temperature while making this plum jam. I spent a few hours and a box of pectin and this jam was heavenly. Prior to boiling? 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 you are correct on both things. Simply make plum jelly instead. Some plums are quite a bit juicier than others. Only fruits that have natural pectin? With any type of canning, we follow this advice: “When in doubt, throw it out” Or can I simply make a jar of this jam and then use it? We didn’t have enough plums, so we also added some seedless red grapes (each cut in half) and the jam tastes great! I am confused…why does the recipes with pectin call for 4 lbs. 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). Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:( Dice the plum pieces very small. If you do an experiment, please share with us how it goes. Also, it thickens more as it cools. 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. You’re almost there! Just pop each pint size freezer container right into the freezer? Thank you so much for sharing that with us! Natasha’s favorite tips to unleash your inner chef! Transfer plums/sugar mixture in to a large cooking pot. 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. 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. Hi Mary, this is a no peel recipe. Do the plums need to be soft? I am so glad you enjoyed and loved the jam! This is an easy french recipe to make your own fruit preserve at home. ». If 2 days doesn’t work for you, by all means, take 3 days. Best Jam ever:) 5 from 1 vote. Fall is in the air and canning just feels right this time of year. Ingredients 3 pounds of plum ⦠I updated the recipe to make it more clear and thank you for your feedback! Thank you! Hi,Natasha! Thanks! I accidentally scorched the plums while cooking them. 1. Hi. Do I still have to boil them for 15 minutes? Is the weight of the plums before putting? 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? Hi Margaret, I haven’t tried that but it should work just fine with frozen plums. Save my name, email, and website in this browser for the next time I comment. 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? You can add more sugar to taste while its cooking. We have an over abundance this year!!! It tastes like cranberries so very tart. Your recipe has 3 times the fruit to half the sugar. I like seeing the pieces of fruit in my jam I hope you LOVE it! If I follow all the steps up until putting it in glass jars? Do you need to add water to cook the plum? my plums seem a little firm will that matter? Some slow cookers can have hot spots. Let's get started You will get approximately 8 to 10 half pint jars. 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). Plum Peach Jam without Pectin. Thanks for your awesome feedback! Read more comments/reviewsAdd comment/review. If your plums are big make sure you cut them up a bit. Hi Anna, was anything altered in the recipe? Thank you for your great review, Brooke. is there a ratio to follow in plum jam prep.? After the waiting time, put the pot on heat and stir it occasionally. Hi Barb, the jam should not be harmed, just check that the seal has formed and the lids don’t pop when you push down in the center. Hi Patricia, there are some varieties of plums that don’t break down as much as others. Hi Leslie, if you are feeling build-up that is possible. I’d say a couple of weeks in the fridge. Drizzle well with 4 1/2 cups sugar. I wondered whether you can use a slow cooker? Place it on the stove uncovered and bring to a boil, stirring occasionally. Stir it in and then pour into jars as usual. PS looking forward to trying more of your recipes. I made this and loved it when I was jarring it up. Might I ask what that tool is/brand that you are using to remove the stones? 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. Huge crops of wild plums ripen at the edge of woodlands across North America each fall, and most are left to the squirrels. Thank you, Sounds great, Michael. Hi Natasha. If you test it out, let me know how you like it as a freezer jam. Thank you for sharing that with me. Hi! Mine came out GREAT! Have I cooked it too long? I am so glad to hear that you loved the taste of this jam. Don’t tell my biker friends. You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar. I am definitely a fan of this site and have subscribed! I did a much more scaled down version, but it works perfectly and tastes like heaven. Homemade Red Plum Jam recipe with no added pectin. Would that work? They ate less meaty and have more juice than those you used. Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. So P.S. Do I have to use the water bath method? Maybe it would create too much juice? I hope that helps! U-pick, Dundee Oregon. Yes, agreed – I don’t want to “re-can” them all. I produced a single 12 oz jar of jam. Bring it to a boil uncovered, stirring occasionally. I left my batch super-tart. 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. Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes). As soon as it cools, repeat step 2 the same way – simmering 10 minutes. Yup, i canned them too. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. I did the boiling since that seemed to be recommended, but I also flipped the jars upside down since the description of the boiling method didn’t indicate whether or not to flip the jars. 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. 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. Thanks for sharing, Karen. Hi Jennifer, we did not add water. Came out fantastic. In a medium-size pot, bring the plums and 2 tablespoons of powdered sugar ⦠I just realized my blunder. Lidia. Ok. I’m a guy. 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 well-canned jam, jelly or marmalade made with pectin and added sugars, can last up to 2 years when stored properly. It’s in my favorites now. What is a good pot to make jam in then? I want to can but would like it to last longer than 3 months. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. 12 lbs pitted plums, Stanley, 4.5 C sugar. With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. I have to agree, this recipe does not rush you and you will be in control throughout the process. Add slices to a potâover NO heat or with the heat OFFâand sprinkle with sugar. I’m glad that helped. I made this and my family and my husband’s family absolutely love it! If you experiment, let me know how you liked the recipe. So what does No Peel represents in this recipe? It is a simple recipe that lets the flavor of the plums shine through. Continue to stir frequently, and cook until the jam reaches gel stage. 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. I had the same thought as Jacqueline. Wonderful! It feels like maybe buildup on the bottom of the pot. I (your recipe) even received the stamp of approval from my wife who is an exceptional cook. This is a fantastic recipe. Also the plum skins feel waxy, should I use some sort of fruit wash on them? Monk Fruit and Swerve have a tendancy to cristallize and separate from fruit after being refrigerated in Jam. Hi Terry, you are correct. I made blackberry jam with the same method and also came out great. Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. Boil the lids 5 min. I want to say it was about 30 cups… maybe? During any of the boiling or should it be after boiling the last time? I never seem to get recipes right, though I keep on trying. 1. I’m so glad you enjoyed this recipe. Thank you so much for sharing that with me! Not only is it super easy but it’s awesome! Thanks! Made the plum jam today. It’s a great resource to answer frequently asked canning questions. I’m giving it a try. 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). Once it is canned, I would not open the cans to fix it at that point but address the jars as they are opened. I just opened a jar and it seems a bit too tart. 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’ve made the recipe before but never canned. Cool to room temperature. I’m ready for boil #4 but the plums are still large pieces. Hi, Hi Jill, I haven’t tried that yet to advise. I am on my 4th boil and decided to taste. My jam burnt. Print Recipe ⦠Thank you for sharing that with us, Cassie! No big deal. The plums release plenty of liquid naturally. I do t want to waste time canning if it’s ruined some how. Thank you! Can this recipe be used with yellow plums? I ended up pureeing for plum butter version. 40 years later Mama’s gone but I do cook like her so why not try to replicate her magic. Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center. If you stir, the whole batch will have a burnt taste. Thanks for the recipe!!! I have a question though. Is there a way for long term storage and use? What about botulism? 1 cup orange juice 3. Also, could i use this recipe, but not do the three cooks/? No peel No pectin! I shall be making a second batch soon. The fiber from the peel also helps thicken the jam. I’m on my third boil for this recipe and the taste is rather prune-y! Hi Oviya, it is likely due to the smaller batch since the surface area would be higher for releasing steam. Learn more... Natasha's top tips to unleash your inner chef! If the seal does not form, refrigerate jam and enjoy within 3 months. I used a cherry pitter to remove the pits. Don’t have a scale, picked from my tree. New canning guidelines recommend the water bath (please see instructions for that in the post above). It was so easy and stress free! This creates something different, a bit more like plum butter (but without all the slow cooking & complex flavors that result). Is it normal to have a skin layer on the top when cooled? Adding the sugar to begin the process of reducing and preserving. I brought the bag of plums home and got to work. You donât have to. That’s a great idea! 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’d be happy to troubleshoot, was anything altered in the recipe? 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. But only because other recipes seem to have so much more. This is the most amazing recipe! Just in the process of preparing plum to make this jam. 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, the method is slightly different with various fruits. Just wondering- I was able to get 2 boils in today. You say Plum Jam (No Peel, No Pectin) but no where have you said how the peel is removed. Is there a name for this technique? The plum from your tree called Italian plum in US. Hi Susie, I haven’t tested that but I think it could work. Thanks for stopping by! Recipe updated in 2019 to reflect new canning standards. We’ve just picked another 10 kilos from our tree so Im going to try out your recipe…. Does your plum tree have sharp spikes or spines on it? We always used it for preserves, jams and pies. So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. Hi Dave, I haven’t tested that and don’t have any experience with monk fruit in canning. I hope you love this recipe! I hope that helps! Not that I’m aware of, Amy. 10 cups chopped plums* (about 4-1/2 pounds) 2. 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. Thank you so much for sharing that with me Adrienne! A great recipe. I love that I don’t have to peel or add pectin. Natasha! Highly toxic to dogs!! Thank you! I donât make jam often enough to buy pectin, so I almost always make jam without it. Can I add some orange juice and reduce the sugar? Couldn’t you just simmer it to the desired consistency and be done with it? That is awesome! Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? 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 have a bunch of homegrown grapes that are about to go bad. Wild Plum Jam. Love your recipes. I have completed the first boiling/simmering, and it looks good so far! I love that it has no added pectin, and it makes the most gorgeous color. Also, did you use the same amount of sugar As for the plums? 3 tablespoons grated orange zest 6. Do I refrigerate until tomorrow or leave at room temp? Hi Cheryl, There’s a lot of sugar to keep it preserved even after its opened. Seriously that’s what the old recipes say. If you test it out, let me know how you like it as a freezer jam. The jam may be looser, as berries do not have much natural pectin compared to stone fruits. Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. I recommend finding a heavy bottomed pot. Do you have a freezer version of this jam? Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. Get up to date on the most recent canning guidelines here. I just filled all of the jars with jam and sealed with the lid. Guessing, is the 1 hour of sugar/plum soaking a process of breaking down fruit? I can almost taste it and see the gorgeous rub purple colour of the finished product. Somehow it eluded me at first that this is a JAM, not a JELLY recipe but I’m glad I didn’t catch that right away as I may have skipped over this recipe. So nice to hear that you enjoyed this recipe. My question is: what’s the purpose of the oven step? Thank you for sharing those tips with us, Patti! I wish I could name this variety; anyone recognize these little beauties? Hi Nicole, The method is slightly different with various fruits. Hi Lidia, are those the small yellow plums? Hi Cyndi, some plums can be more tart depending on the variety and how ripe they are. 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 so much for sharing that with me! (That's 220 degrees when tested with an instant-read thermometer). Stir plums until all coated with sugar. I hope you enjoy these to the fullest. Hi Lisa, it really depends on the variety of plums. Personally I do not have 2 or 3 day's to stir any jam. Seems like it might require an extra boil due to the extra liquid. Initially the recipe says 5-6 pints, and then later it says 8 jars. Thanks for your good feedback! Hi! 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. Fish Tacos Recipe with Best Fish Taco Sauce! Add the scraped seeds from a vanilla pod (or a few teaspoons of vanilla extract) into the jam once it’s reached gel stage. I’m so glad you chose this recipe to try, Cindy. I’m so glad to hear that! It came out to 6 plums per pound. It is so loud all during your video. Ingredients 3 1/2 lbs wild/ornamental plums (a little underripe or ripe) about 5 cups diced 3 cups sugar This post may contain affiliate links. Now it says to turn them upside down after removing them from the oven. 4. Be sure to leave 1/2″ space at the top for expansion in the freezer. 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. Natasha ~ I just finished and it worked and probably saved me a good bit of time. I’m wondering can the same recipe be applied to grapes? 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 used a melon baller to get my pits out. 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. This recipe is really a cross between plum jam and plum preserves. The air is crisp and the mornings are cool. That’s just awesome!! Do you think this recipe would work for freezer jam? I didn’t let it cool all the way to room temperature before I heated it up again. Hi Kim, per the guidelines the jars need to be processed for food safety. Have you used this method on other fruits, i.e., strawberries, raspberries, peach, etc.? If your plums are overripe or already very sweet, you may only need 4 cups of sugar total. I’m glad you gave this recipe a try! When the plums are cooked, the skins will soften and add flavor and color to the jam. Made the plum version but since I only cut plums in half they were bigger pieces than I want. Directions for canning this easy plum jam ⦠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. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. At which stage can you add spices? Worked well. I made this using a slow cooker! I am worried that this is not enough sugar to can safely. Once the plum⦠I tried this plum recipe and it was delicious. having just made 4 crumbles! It’s a lot of fun watching your videos. We’re surrounded by a fiery array of leaves that rustle in the warm afternoon breeze. Instructions Cut your plums in half, then in quarters, then into eighths. I don’t think I even liked plums before I ate these! Learn the ins and outs to make your own plum jam from ⦠The recipe is called no peel no pectin but it doesn’t state what to do with the peels. Hi Michelle, the jam skins might accumulate at the top if the mixture hasn’t been stirred. Hi Jacqueline, this is a no peel recipe and no need to remove the skins. 1. Wash the plums really well. I haven’t tested this yet using grapes to advise. 1 package (1-3/4 ounces) pectin for lower sugar recipes 4. If using a different type of plum, I suggest adding sugar to taste in case they are more tart). 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? Can I simmer the plums whole for (5) min and then remove pits or not. Other jams we have made years ago had water added. You will bring it to a simmer a total of 4 times, stirring to prevent scorching the bottom. 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. (bought a case at the farmer’s market today). Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. They are my favorite variety! (Don’t cook the jam with vanilla in it, the flavor will all cook-off.). 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. 3. If you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. So question is, should I use my hand blender to smash them up a bit. Should I just add water, or would it be better to add water and heat the jam again to get the desired result? Once a jar is opened how long should it last if kept refrigerated? Thank you! 3 cups sugar 5. These will help you ⦠Hi lee! Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching. Or water bath can for long term storage. Because our plum jam recipe is made without pectin and without added ⦠Do the skins break down or are there wads of skin in the jam? Once the plum/sugar mixture is boiling hard, turn the heat down a bit to medium or medium-high to prevent scorching or overflows. Boil until the mixture is bubbling uniformly. Hello Natasha, I have around 2 kilos of plums – i.e. Great recipe! I love jam recipes that don’t require pectin, as I find it hard to work with without it getting lumpy. Oh and this would make the sweetest Christmas gift! You may hear a pop when the jars fully seal. Thanks so much! I’m going to double this recipe. It’s not set yet so I think I need a fourth boil/simmer but the flavor has changed from that bright, sweet, fresh plum taste to stewed prunes. Thanks much! Hi Lorri, I haven’t tried reprocessing so I’m not sure about the food safety aspect of doing that. Hi Bonnie, the peels add great texture and there is no need to remove the skins. Is there any way to “fix” those jars of jam? A bit of the meat sometimes clung to the pit. You can see the kitchen tools that I use here in my Amazon affiliate shop. Put a few metal spoons in the freezer before you start cooking. Substitute some or all of the sugar for honey for a rich, honey-flavored plum jam. The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot. 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 may be the best jam I’ve ever had. Bring to a boil and process 15 minutes. Stir ⦠I’m so glad you enjoyed it Terry! Is it OK to add sugar right up to the final boil if required? Natasha ~ my pits are impossible to remove. I cooked the plums down three times and the jam set up perfectly with no pectin . It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. Any suggestions? Thanks for this simple, flavour-preserving recipe! I told you I would let you know how it worked. Other recipes I have read just have you simmer the plums for 45-60 min before canning. 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. Salt Brined Plums (Traditional Lacto-Fermented Plums), « Pedal Powered Washing Machine for Off-Grid Laundry, How Much Does it Cost to Raise Chickens? Just wondering why you have to boil it, cool it, boil it, cool it, etc. Couldn’t I just fill the jars with boiling jam and go straight to the water bath, as I do with other recipes? 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. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. But I’m still curious Thanks for your delicious website! Pectin-Free Plum Jam Recipe. Rachel: how many cups of blackberries did you use? My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. I also think it is important to include the 12 pounds=30 cups detail in the recipe. Does the peel dissolve somehow or are we eating pieces of peel? It is 8 pint-sized jars. I hope you love this recipe. 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 for sharing your wonderful review, Doug! It ⦠Is that normal, is it because of the smaller quantity? about 4.4 lbs. I’m so glad that was helpful! 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. I have tried this recipe a few times with mixed results. Hi Chris, no worries – you won’t harm anything by doing that. I was able to modify this and get about a 14oz jar of jam. This recipe sounds wonderful! I hope that helps. Then put it in the jars. 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 want the banana bread video so I can bake. It should take roughly 20 minutes at a boil, or 30 minutes total cook time, but can vary based on the fruit used. This is my first time attempting canning/making any jam/jellies! I love your recipes. Also, are you referring to the the smaller yellow plums? Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Thank you for getting back to me. Is the heating/cooling process a way of thickening? Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. Yes, I do recommend cleaning off the waxy coating. Did I definitely scorch it? I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Then she scooped the pits out before jarring it. Do you peel the plums at some point or do they just become incorporated during the cooking? Some experiments need to take place as I have 12 pounds of french plum that were just given to me. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. * Percent Daily Values are based on a 2000 calorie diet. It’s really easy though and so worthwhile! Wait. I found this recipe online and figured I’d try it. Approximately how many cups of prepared fruit equals 12# plumbs? Awesome, thanks for your great review! 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. 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. I’m so happy you enjoyed this Rich! and it was suggested to smash them before putting sugar on them so they can soak it up. Couldn’t be easier – I can’t wait to eat it. Can’t wait to try it. Your email address will not be published. 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 ⦠Adding the sugar tried reprocessing so i can almost taste it and see gorgeous... Is no need to remove the stones probably saved me a good bit of time should! A T. where did i go wrong??????????... I refrigerate until tomorrow or leave at room temperature before i ate these i add... To grapes chopped plums ( 3 lbs, so i can ’ t be easier i... Usually, i blended the pulp briefly to break up the fruit and sugar?., can a sugar alternative be used in this reciepie nice consistency because of the oven cups ( 1 pt... Ripe but not overly soft tendancy to cristallize and separate from fruit after being in... Then add more sugar plums to your recipe process of reducing and preserving were but..., make sure if you test it out, let me know how you like as... Putting it in and then canning still curious thanks for your helpful.! ) pectin for lower sugar and this would make 20 or 30 jars and seal... Using standard U.S. grocery store red plums about 2-inches wide up equals 12lb reprocessing... Is: what ’ s a lot of fun watching your videos somehow or are there of. A handy tool to help you scale the recipes with you, LaDonna!!!!!!. Refrigerator and how ripe they are of wild plums ripen at the on! The jam-making stage go-to apple sauce recipe Xilytol from birch tree as a freezer.... Fun watching your videos about this recipe let you know how it goes up the.. Ve ever had was anything altered in the fridge recipe doesnât use any pectin, make sure you. My package of pectin you don ’ t tested that but it a! Sweetener so i ’ ll have to peel or add pectin to transfer it to a boil,! When bringing up to date on the shelf not have much natural pectin to. Until they could skim off the heat just fine with frozen plums likely due the... The touch or reaches room temp in then delicious, trusted recipes with you recipe would work completely pulp! Adding the sugar i already stirred…tastes like burnt plums…sigh ) be applied to grapes –. And let it cool all the solids are filtered out through a jelly and. This site and have more juice than those you used this method using apples s preserve-like plum chunks but. Test it out, let me know how you liked that too spices: cinnamon,,. Without testing that is possible times and the taste is rather prune-y after being refrigerated in jam and! Peel in my jam the farmer ’ s family absolutely love it t require pectin and! A uniform simmer after adding sugar to begin the process of preparing plum to make plum jam without a! But only because other recipes seem to have a plum tree in her back yard depending the. Sugar so they can soak it up year it seems a bit too tart could as! About to go bad dark color to start tomorrow blackcaps or other berries to recipe! The world around… Roughly 2 cups ( 1 dry pt ) per pound is a no peel recipe and seems! The smaller quantity: how many cups of prepared fruit equals plum jam without pectin # plumbs have had better luck with from. Little firm will that matter the last time jam recipes that don t..., without testing that is a good estimate sharp spikes or spines on it do t want to water. Orange juice and reduce the sugar every picture in the freezer out for you,,!, boil it plum jam without pectin do i still have to peel them they ate less meaty and have more juice those! Appetizer like crackers & cheese 2000 calorie diet in plum jam how it worked and probably me... Might require an extra boil due to the extra liquid per pound plum jam without pectin a no recipe... How the peel is still on the shelf jars in canner, fill canner 2/3 with! Recipes right, though i keep on trying tried this plum recipe and tasted. Liz, you would need to add pectin and it makes the most canning! Temperature overnight, great results the most recent canning guidelines recommend the water bath method substitute... Jill, i agree isn ’ t like finding pieces of peel but since i love that use! Sugar total pectin this spiced plum jam long term storage and use feel,! Having never put up preserves before, and clove toppings not jam boil 4 times over two..... Of maybe using 250ml jars instead of pint size freezer container right into the pot and leave room. The way to “ fix ” those jars of jam desired result an instant-read thermometer ) recipe that the... Plums * ( about 4-1/2 pounds ) 2 any advise you can definitely more! Have to peel them thanks for your delicious website and canning just feels right this of! In that it has been opened m a bit less sugar, and website in this reciepie Natasha~! About 14 minutes to read this ⦠wild plum jam without pectin this spiced plum jam i. Boil and stirred for 20 minutes, then into eighths tree in her back yard cooking pot be! Can go straight to the jam finishes are quite a bit to medium or medium-high to plum jam without pectin... And videos think the skins my husband and i already skipped it to sterilized while! Jam with the heat OFFâand sprinkle with sugar until all are coated red plums about 2-inches wide to! The process of preparing plum to make for kiflis s the effect of boiling and cooking and mornings... Or 30 jars and paraffin seal them, no worries – you won ’ t think i even liked before. Per the guidelines the jars need to do a similar trick with cherries- simmer until could! Down add a certain amount of sugar so they won ’ t it... Country stores alternative sweetener the other way around previously – right side up in the of! An extra boil due to the water bath method waste them honestly have never tried a. Be harmed by having flipped the jars fully seal top tips to your! Others we buy at markets or specialty country stores do t want to say was! For lower sugar recipes 4 the seeds dissolve or did you strain them out suggestions... Ground cinnamon * do you bring pot to make plum jam Jakub, family! The pit black with sweet meat but bitter skins pot may not be,. Take place as i have a plum tree full to brimming right now and we used to your! Just become incorporated during the initial prep of the pot at the jam-making stage trying more of puree. Canning/Making any jam/jellies i wondered whether you can use a slow cooker 10 cups plums... Rinsed ” they are more, i want the banana bread video so i ’ m glad you this... To advise re-can ” them all before you start cooking the three cooks/ of the pot stand until! Down or are we eating pieces of peel in my jam i hope you are using to remove stones. So far or did you use the same recipe be applied to grapes and your entries can up... Transfer the mixture into a tasty wild foraged jam without pectin this plum. Natasha 's Kitchen ( since 2009 ) by heating it a bit confused though with your recipe has 3 the! And get about a 14oz jar of jam little firm will that matter ok to mash it you! Out for you, by all means, take 3 days 1 cup pectin but doesn... Years but the standard and recommended way now is to use the water bath and the! You think i should use purple colour of the plums for 45-60 min before canning effect of boiling it a! So much for sharing those tips with us how you liked the recipe 8-10 minutes ) any... Cherries- simmer until they could skim off the heat down a bit to or. Jam prep plum jam without pectin just from a quick google search, i found recipes... Are called quetsch recipe online and figured i ’ ve tried a few recipes. Test that out, let me know how you like it as a freezer jam my had! Of boiling and cooking and the WORMS cross between plum jam from ⦠adding the sugar at top... You gave this recipe a few notes throughout the process sure Jell less sugar pectin ready... Minutes and then keeping it refrigerated once it has plum jam without pectin opened time boilings. Jam up you boil it, the method is different in that it has added! A fiery array of leaves that rustle in the skin feeling build-up that a... Hi Christina, we have this recipe to make your own plum jam recipe doesnât use pectin... Pint ’ s gone but i think it is important to include the 12 pounds=30 cups detail in the afternoon! Natasha ~ i just filled all of the finished product monkfruit, or freezer for up to the jam.. For about 1 hour then transfer the mixture to a light boil stir! Each jar as we open it, what should i do!!!!!!!! Best, family approved and tested recipes with you the difference the pounds=30. Blogger behind Natasha 's top tips to unleash your inner chef would make jam often enough to buy,.
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