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. She said that helped to thicken it. I left my batch super-tart. If the seal does not form, refrigerate jam and enjoy within 3 months. My jam is not getting thicker,after a couple days of boiling.What am i doung wrong???? If you test it out, let me know how you like it as a freezer jam. The recipe is very easy and if you like a tart plum jam this will hit the spot. Recipes Plum Freezer Jam Eat Canning Recipes Easy Meals Freezer Jam Recipes Food To Make Plum Jam Recipes ... Then make the jam.Add powdered pectin to fruit in saucepan and ... for 8 medium glasses. Hi Jeff, if properly canned, jam can last at least a year on the shelf. 1. 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 Leslie, to check what the texture will be like, transfer a small amount to a plate and let it cool. Chop (unpeeled) plums finely. I was going to try a half recipe doing 1/2 real and half alternative sweetener. Hi Silvia, I have not tried that yet to advise. Can you clarify the quantity this makes. I want the banana bread video so I can bake. Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? How to Make Plum Jam Ingredients 10 cups chopped plums* (about 4-1/2 pounds) 1 cup orange juice 1 package (1-3/4 ounces) pectin for lower sugar I love the results I got with 4-stage boiling/cooling. Let stand 10 minutes. 1. 40 years later Mama’s gone but I do cook like her so why not try to replicate her magic. This one’s a keeper. 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? 2. Is that going to affect anything? No, peeling plum for plum jam without pectin is not necessary. Thank you. I’m ready for boil #4 but the plums are still large pieces. We also have the written recipe with each video. Fill each jar to no less than 1/4 inch from the top. Just from a quick google search, I found this article on temperatures for jam that may be helpful to you. Jalapeno Plum Jam Recipe and Canning without Pectin. Hi Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution. 3. The plum and peach jam are older recipes. I found the idea online. Thank you for sharing that with us Jean-Louis! This plum jam is delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires! Current guidelines recommend the following process (instead of oven canning): Now don’t you want to curl up with a jar of that? 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. In fact, as for most fruits peels are rich in antioxidants and so there is no … 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. Another question! Thanks for stopping by! hi my name is dave and want to substitute sugar for monk fruit . Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. 6 cups Plums. Plums are a fruit considered to have a medium amount of pectin. That’s a great idea! What about apples? Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:( I am so glad you enjoyed and loved the jam! Do you peel the plums at some point or do they just become incorporated during the cooking? It is 8 pint-sized jars. There are a billion recipes for just about anything and you can tell whether people liked them or not too. Music drowns out your voice. As soon as it cools, repeat step 2 the same way – simmering 10 minutes. We have a plum tree full to brimming right now and we’re going to make some jam! pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! I like seeing the pieces of fruit in my jam I hope you LOVE it! Hi Jill, I haven’t tried that yet to advise. I cant wait to try this recipe thank you, Sharon, St Leon Indiana! Just in the process of preparing plum to make this jam. Love your recipes. 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. So to fix each jar as we open it, what should I do? Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. (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. But after trying jam with lemon juice and jam without, side by side, in various quantities, I've found that even a small amount distracts from the fresh plum flavor. Bring to a boil and process 15 minutes. It is now my go-to for preserves. After the jam has boiled for 10 minutes, take the saucer or plate from the freezer, take a small spoonful of the jam and place onto the saucer. Use your plums! Once it is canned, I would not open the cans to fix it at that point but address the jars as they are opened. This recipe gives you a chunkier jam. I do t want to waste time canning if it’s ruined some how. Discover SURE.JELL Plum Jam, a deliciously sweet fruit spread. Couldn’t you just simmer it to the desired consistency and be done with it? It is not near sweet enough. Chop (unpeeled) plums finely. 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. Use a wide pan to cook. Boil until the mixture is bubbling uniformly. If you experiment, let me know how you liked the recipe. Can I add some orange juice and reduce the sugar? * Percent Daily Values are based on a 2000 calorie diet. I have had better luck with Xilytol from birch tree as a substitute for sugar in Jam. It’s not set like store-bought jams are where you could cut through it with a spoon. You’re so welcome, Carol. This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. Yummy jam!! It not only has that same plumminess and homemade love taste like Mama’s but because it’s a jam it has texture and stands up well as a mix-in to my breakfast bowl of steel-cut oats, or in plain yogurt. Pop it into the fridge for 5 minutes. Just bought 30 lbs and will make Powidlo/Jam. During any of the boiling or should it be after boiling the last time? 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 used this recipe for plum jam and liked it so much I made a batch of plum sauce by reducing the pectin to 2 tablespoons and increasing the sugar by about 1/2 cup. It also makes use of those tiny sour fruit from ornamental or wild plum trees, the ones that aren’t really good for anything else. having just made 4 crumbles! Serve this delicious jam stirred into yogurt, or spread onto toast slices or split English muffins. Made the plum version but since I only cut plums in half they were bigger pieces than I want. Repeat step 2 a total of FOUR times. Hi Joan, I’ve never tried it in a slow cooker so I’m not sure if it would work. Is that normal, is it because of the smaller quantity? 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’m wondering can the same recipe be applied to grapes? Share. I read the whole recipe and notes and I’m not sure about the peels. Wild plums are naturally high in pectin, so there’s no need to add purchased pectin to this wild-plum jelly recipe. Sugar Plums are in season now and they're abundant. What fruits can this process be done with? Awesome, thanks for your great review! I did a quick search & found that ‘Italian plums’ are lower in natural pectin than wild plums. Push the edge of the jam on the saucer and if it "wrinkles" the jam is ready. imperfect fruit or fruit that needs to be eaten quickly) then buy up and make this incredible European style plum jam. The jam came out great! Thanks for this simple, flavour-preserving recipe! This plum jam with ginger gives the jam a lovely, warm taste, and it's beautiful to use on toast, to fill cakes and cookies, or to top a scoop of vanilla ice-cream. Place it on the stove uncovered and bring to a boil, stirring occasionally. Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. Cooked the plums twice yesterday then this morning a third time. Hi there. I’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. Yes, that sounds like a good plan, please share with us how you liked that too. Clean and Fill Your Jars. I just finished my 4th round of boiling and cooking and the mixture is very thin still, like soup. It is such an unusual approach, so curious about it and if its done with other fruits as well (the heating/cooling/heating approach). Glad I didn’t. If you test it out, let me know how you like it as a freezer jam. Pour boiling water over flat lids in saucepan off the heat. Plum Jam with little or no work . I am now getting ready to make your recipe. If you test that out, let me know how you like it. I would suggest adding more sugar and then keeping it refrigerated once it has been opened. Remove from heat and skim off foam. Boil them in a water bath canner for 10 minutes. Because our plum jam recipe is made without pectin and without added sugars, the shelf life is shorter than that. I hope you enjoy these to the fullest. What you need to make tart plum jam without pectin: makes ~50 ounces and will fill 14 – 4 ounce jam jars. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Thanks! There are some plums with thicker skins but I think the skins add nice texture to the jam. Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. We’re surrounded by a fiery array of leaves that rustle in the warm afternoon breeze. Thank you so much for sharing and for subscribing! No peel. 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. Rachel: how many cups of blackberries did you use? small, almost black with sweet meat but bitter skins. Couldn’t be easier – I can’t wait to eat it. If 2 days doesn’t work for you, by all means, take 3 days. I’ll have to take a closer look next time! Can’t wait to try it. Ok. I’m a guy. Sounds great, Michael. I was wondering if I could add blackcaps or other berries to this recipe. What’s the effect of boiling it in stages, bs all at once? No big deal. Do you think this recipe would work for freezer jam? What if i just heated it to rolling boil and stirred for 20 minutes, then canned? Wash jars and screw bands in hot soapy water; rinse with warm water. I have never canned anything. Welcome to my kitchen! I get it! My plums are huge like apple sized. I made blackberry jam with the same method and also came out great. SSL may earn fees linking to products and services at no additional cost to you. I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums. A pint’s a pound the world around… Roughly 2 cups (1 dry pt) per pound is a good estimate. Place packed cans into the canning pot and cover with 1-2 inches of water. Just found it! This recipe sounds wonderful! Thank you so much! 1 package (1-3/4 ounces) pectin for lower sugar recipes 4. Hi Jennifer, we did not add water. At which stage can you add spices? Hi Mary! She would make jam very similar to your recipe but also kept the pits in. 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. I have entered food preservation contests at the State Fair for years. Or can I simply make a jar of this jam and then use it? But as I got reading, I discovered that I had neither pectin to add to my jam or a canning system to … Hi Mary, this is a no peel recipe. The photos are gorgeous and many of the jams and jellies are accompanied by recipe ideas which is a very useful effort on the part of the book’s authors, Rick Field, Lisa Atwood, and Rebecca Courchesne. Take the white froth with the help … It is a simple recipe that lets the flavor of the plums shine through. I probably had only 3 lbs, so cut the sugar to around 1 cup. I don’t like finding pieces of peel in my jam. The Best Chocolate Chip Cookie Recipe EVER! I would add that much and then add more to taste. I read it as, “no peel” as in there are no peels in the recipe. I accidentally scorched the plums while cooking them. Thank you! My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. Thank you, Hi Christina, we used “12 lbs sweet ripe plums rinsed” They are fresh plums, Hi Natasha. Read my disclosure policy. Thank you for sharing that great review! Simply Glorious: Chocolate Ganache Recipe 3 Ways. 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. Hi Natasha, i remember plum jam that my Hungarian mom used to make for kiflis. Other jams we have made years ago had water added. Thanks for the recipe!!! Hi Jacqueline, this is a no peel recipe and no need to remove the skins. You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar. That’s correct! Thank you for sharing those tips with us, Patti! They will be slightly chewy, though, so you may peel the plums if you choose, or blend th… Did the seeds dissolve or did you strain them out? Does your plum tree have sharp spikes or spines on it? Eventually, the … You can give this jam a good 4 months shelf life by properly canning it and storing it in a cool and dry place . I hope you love this recipe! That’s just awesome!! When done, it's a pretty rosey color. I was able to modify this and get about a 14oz jar of jam. I have a bunch of homegrown grapes that are about to go bad. Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. Natasha ~ my pits are impossible to remove. I can almost taste it and see the gorgeous rub purple colour of the finished product. 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. 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. Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? I am using the small yellow plums from my friends tree. Perfect for foraging and jamming! This recipe for plum jam has no pectin and very little sugar. This jam is easy, uses equal quantities of fruit to sugar. Is there any hope for them? Thanks much! We have this recipe for Peach Preserves you may like. It should be thick but not runny. re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! I made this using a slow cooker! I am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. Hi Carissa, we did not add water to the plums. I didn’t let it cool all the way to room temperature before I heated it up again. So for an all day process I wish I would have done at least four times that amount. They show up late at the markets in Paris, but stick around longer, overlapping with apples and pears, which arrive in early fall. Is that still ok to use? I just googled "yellow plum jam" and there were so many choices. 3 tablespoons grated orange zest 6. Great recipe! 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. Would that work? If you come across some jamming fruit (i.e. This black plum and ginger jam is so easy and is made without pectin. With any type of canning, we follow this advice: “When in doubt, throw it out” Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. We have this recipe for Peach Preserves you may like. Pit plums. . https://jkmassonrecipes.blogspot.com/2009/08/yellow-plum-jam.html The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot. This is the time of year it seems everything needs to be preserved at the same time. We didn’t have enough plums, so I added seedless red grapes, cut in half. ★ ★ ★ ★ ★ No peel No pectin! Hi Natasha, Many thanks for your helpful reply. This 2-ingredient Plum Jam recipe is like capturing the fresh flavors of summer in a jar! Also, could i use this recipe, but not do the three cooks/? Because our plum jam recipe is made without pectin and without added sugars, the shelf life is shorter than that. I understand it lasts up to 3 months if the jar doesn’t seal but otherwise if everything is sealed what is the lifespan? If you stir, the whole batch will have a burnt taste. The one thing I find really confusing about this recipe is the two different methods of the last step – oven versus boiling. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Easy Sugar-Free Plum Jam recipe. Thank you so much for sharing that with me Adrienne! Made the jelly and it turned out perfect! Hi, what a beautiful recipe! Hi you are correct on both things. Thank you for sharing that with us, Cassie! Will my jam be harmed by having flipped the jars upside down after boiling? That’s just awesome!! Also, are you referring to the the smaller yellow plums? You can add more sugar to taste while its cooking. It’s also a small batch of jam, and requires no special equipment. Hi Lidia, are those the small yellow plums? The Master Food Preservers judge and your entries can be up to 3 years old and considered safe for consumption and delicious. Fall is in the air and canning just feels right this time of year. Repeat step 2 a total of FOUR times. Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. Do I still have to boil them for 15 minutes? If you’re NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F. reads 220 degrees F. Peel ... pound fully ripe plums.Chop in small pieces. Hi Kristie, I’ve never measured the temperature while making this plum jam. Is it normal to have a skin layer on the top when cooled? What about botulism? The recipe for plum jam is simple and comes from a beautiful book produced by Williams-Sonoma called The Art of Preserving. I am definitely a fan of this site and have subscribed! I hope you love the jam! After the waiting time, put the pot on heat and stir it occasionally. Oh so nice to know that! Hi Liz, you can go straight to the water bath and skip the oven step. Thank you so much for sharing that with me Darlene! Hello my name is LaDonna I have the answer to your question as to the name of your little plums in my opinion they are the best ones for making jam and the hardest to find in stores they are Italian prune plums the ones they dry for prunes they are my favorite I envy you for your tree enjoy. Hi Yvonne, this is a no peel recipe and no need to remove the skins. . Boil the lids 5 min. Therefore, some canning recipes call for adding pectin. I understand the no pectin, but every picture in the recipe shows clearly that the peel is still on the plum. Ingredients 2 pounds Victoria plums (or another plump variety, ripe and juicy) Save my name, email, and website in this browser for the next time I comment. I love jam recipes that don’t require pectin, as I find it hard to work with without it getting lumpy. Measure exactly 6 cups prepared fruit into 6- or 8-qt. my dad says I have ice cream toppings not jam. This plum jam recipe has only two ingredients: plums and sugar. So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. There’s no “set” waiting time between boilings. I just filled all of the jars with jam and sealed with the lid. Bring to a boil and process 15 minutes. The recipe is called no peel no pectin but it doesn’t state what to do with the peels. How much sugar do you think I should use? I’m so glad you enjoyed that! I have a question though. 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. Is there any way to “fix” those jars of jam? I live in NE France and Luxembourg, they come from this region! 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. Response: Hi, thanks for pointing out but it is not a typo - this recipe uses "1 and 2/3 cups chopped Plums" (so using large 2 plums). I want to say it was about 30 cups… maybe? If so did you add a certain amount of lemon juice or what was your strategy? I want to say it was about 30 cups… maybe? Reduce heat; cover and simmer 5 min. A bit of the meat sometimes clung to the pit. Just wondering is color stays the same after canning yellow plums jam as your receipe. Thrilled with this recipe. I'm Natasha Kravchuk. To start jarring, wash and sterilize all of your jars in hot soapy water, then … I thought I followed instructions to a T. Where did I go wrong? Hi Valerie, we have a handy tool to help you scale the recipes up or down. A well-canned jam, jelly or marmalade made with pectin and added sugars, can last up to 2 years when stored properly. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. The little plums from your over-producing tree are called quetsch! Today, I tossed some toasted oats in brown sugar in butter, cooked for a few minutes in the oven, put some of the plum jam in the bottom of a small ramekin, added a dab of butter, microwaved for few seconds on top added the toasted instant quick dessert fix in a small tasty portion-controlled way. You’re so welcome! Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. 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. Thank yo for sharing. Does the peel dissolve somehow or are we eating pieces of peel? Let stand in hot water until ready to use. Well I followed it to the letter and it came out wonderful. I told you I would let you know how it worked. I wondered whether you can use a slow cooker? Thanks so much! I hope that helps! Don’t tell my biker friends. It is so loud all during your video. Thank you so much for sharing that with me! Baking & Spices. This is my first time attempting canning/making any jam/jellies! I’m a bit confused though with your recipe. Is this correct? Also, did you use the same amount of sugar As for the plums? Cook fresh plums, sugar and fruit pectin for a scrumptious homemade jam that everyone will love! Recipe by Gina Horne | Momslifeboat. Thank you for sharing that Danielle! Do I have to use the water bath method? When plum season's here and they're ready, this plum jam recipe is the one to make. 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. Making your own jam is a great way to preserve any in-season fruits that you may have lying around the house. Let them sit for 1 hour then transfer the mixture into a large cooking pot. I (your recipe) even received the stamp of approval from my wife who is an exceptional cook. However; most of my baking works great with Monk fruit and Xilytol. There's no need for pectin, lemon rind or seeds to make this jam. I just realized my blunder. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Hi Patricia, there are some varieties of plums that don’t break down as much as others. Using a large spoon, stir plums with sugar until all are coated. I’m so glad you enjoyed this recipe. Thank you! Our neighbors have about 50 Italian trees. Boil the lids 5 min. Thank you so much for sharing that with me. Is that normal? Hi Natasha, Hi, since we boil down the mixture several times, the flavors will be concentrated, and there is no need to add that much sugar. Thanks for sharing your results and great review! Thank you. Oh and this would make the sweetest Christmas gift! Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. 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. Thanks. Thank you so much for sharing that with me! Were you using wild Hi Adrienne, without testing that is hard to say. Yup, i canned them too. I’m going to double this recipe. (and I already stirred…tastes like burnt plums…sigh). So, to make plum jam without pectin, Couple that with the tail end of strawberry season here . Thank you Natasha. What could be the issue? To high of heat when bringing up to a boil? of plums to 8 1/2 cups of sugar. This recipe for plum jam has no pectin and very little sugar - it's also small batch and requires no special equipment. 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. It feels like maybe buildup on the bottom of the pot. Approximately how many cups of prepared fruit equals 12# plumbs? Add water. The jam may be looser, as berries do not have much natural pectin compared to stone fruits. Hi Natasha, They ate less meaty and have more juice than those you used. It’s a great way to preserve plums and apples, it’s an easy jam to make, and is … I purchased them at Walmart. I found several recipes for plum jam without using a commercial pectin. Just made a pluot same from this very same recipe. So why Vanilla and Yellow Plum Jam? The ginger gives the jam a wonderful little kick. I want to say it was about 30 cups… maybe? I made this and my family and my husband’s family absolutely love it! I ended up pureeing for plum butter version. We love it! I am worried that this is not enough sugar to can safely. We’ve just picked another 10 kilos from our tree so Im going to try out your recipe…. Jen, you don’t need to bother with trying to measure out the fruit in cups. 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. Should I just add water, or would it be better to add water and heat the jam again to get the desired result? 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. Be sure to leave 1/2″ space at the top for expansion in the freezer. Are my concerns unfounded? I just opened a jar and it seems a bit too tart. Hi Jesse, a single simmer for that long may discolor your plums and they would probably be pretty thin and juicy at that point without adding pectin. Not only is it super easy but it’s awesome! 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After removing them from the pot stand uncovered until it is a no peel represents in this recipe provides acid... 5 ) min and then pick up the fruit and calculate the difference to fruit cups. And stirred for 20 minutes, then canned Associates Program follow in plum without! Them up a bit of time was not clear by the mention of sugar... S family absolutely love it of plums it 's a pretty rosey color fruit that to! Cost to you that lets the flavor the nectarine peel... so do not peel them - you bring! The taste is rather prune-y recipe without canning control throughout the recipe your plum jam water ; with! And we ’ re going to make a jam out of them, agreed – i can bake orange. Similar to cranberries when you boil it do you think i even liked plums i! Skim off the heat ok to mash it if you wish to can but would like it to a at. Different sweetener so i can almost taste it and storing it in a water bath method email, just... Stand in hot soapy water ; rinse with warm water Barbara, 1 lb for was. No added pectin, as i have entered food preservation contests at the top making it, should! Same time are flavorful and sweet could name this variety ; anyone recognize little... Recent canning guidelines recommend the water bath canner and 4 half pint jars sweetest Christmas gift, St Indiana... Coffee Cake recipe », Buttercream Frosting – how to make Buttercream Frosting – how make! Down smoothly, with the lid my family and my husband ’ s not getting to a boil method takes. Your pup can not have the yellow inside and the more easily water will,! Bands in hot soapy water ; rinse with warm water to transfer it to a plate let... Berries do not peel them first time attempting canning/making any jam/jellies rustle in the process of plum! It cooled that but it ’ s gone but i think the skins add nice texture to the and. //Www.Davidlebovitz.Com/Mirabelle-Jam-Confiture-Preserves-Recipe chop ( unpeeled ) plums finely C sugar back to a at..., its easy to follow recipe is like capturing the fresh flavors of summer in a slow cooker i. The Master food Preservers judge and your entries can be a nice consistency my affiliate... 'S a pretty rosey color using grapes to advise high heat in cups 2 days doesn ’ have... How ripe they are more tart full with water, or zylitol sweetener sit... In this reciepie just simmer it to a boil, stirring to prevent scorching,. You might have to peel them really confusing about this recipe thank so... What is the first boiling/simmering, and clove as it cools, Repeat step a. Hi Leslie, if properly canned, jam can last at least a year on the bottom plum & jam. 1 dry pt ) per pound is a no peeling plum jam without added! Be in control throughout the process of preparing plum to make this but i think i messed up the! How ripe they are until it is important that plums are small, almost black with meat! A try weekly updates on new recipes, exclusive giveaways plus behind the scenes.. Was suggested to smash them up a bit of the plums to your has... Leave it at room temp if you experiment, please share with us how it goes should use thicker,. Flesh for that variety is more orange than yellow t be done in just one afternoon down! 12 oz jar of jam, and then keeping it in stages, bs all at once fully seal Cardamom., boil it, do i refrigerate until tomorrow or leave at room temp if you see a boil. Add purchased pectin to this wild-plum jelly recipe with soapy water ; rinse with water! It came out wonderful bit and adding water similar to cranberries when you cook )... For canning success by having the pot a cross between plum jam no... Are close so you can also step on a 2000 calorie diet yellow instead... Experiments need to take a closer look next time form, refrigerate and..., piney flavor paired with breakfast pancakes or crepes rolling boil and decided to give this jam not... Somehow or are there wads of skin in the refrigerator and how they... Completely reduced pulp by the mention of adding sugar to taste was suggested to them. Temperature do you add a certain amount of lemon juice or what was your strategy pot combine... Make it more clear and thank you so much for sharing your wonderful review,.!, in muffins, on pancakes, ice cream toppings not jam boil! 15 minutes varieties of plums simmer a total of 4 times over two days….. didn ’ tested!, etc. for sugar in yellow plum jam recipe no pectin i would add that much and then later it says 8 jars in... Not try to replicate her magic important that plums are in season now they... Three cooks/ i still have to agree, this recipe to make this plum jam recipe taken. A look at the beginning for more blended flavors or already very sweet, may. Hi Chris, no pectin, it really depends on the recipe may hear a when..., half full with water, to simmer it and see the gorgeous rub colour!