Hi Natasha, I love that I don’t have to peel or add pectin. Have I cooked it too long? 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. Thanks for stopping by! When done, it's a pretty rosey color. This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). Hi Jacqueline, this is a no peel recipe and no need to remove the skins. 3 tablespoons grated orange zest 6. Wild plums are naturally high in pectin, so there’s no need to add purchased pectin to this wild-plum jelly recipe. It is now my go-to for preserves. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. I want to say it was about 30 cups… maybe? This recipe for plum jam has no pectin and very little sugar. I purchased them at Walmart. I’m so glad you enjoyed that! 6 … My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. When plum season's here and they're ready, this plum jam recipe is the one to make. Boil the lids 5 min. Most of the plums that you see in Paris markets aren't the tart varieties that are eaten out Highly toxic to dogs!! Is there any way to “fix” those jars of jam? Hi! Just pop each pint size freezer container right into the freezer? Natasha ~ I just finished and it worked and probably saved me a good bit of time. Thank you so much for sharing that with us! Did the seeds dissolve or did you strain them out? Is the heating/cooling process a way of thickening? If you experiment, please let me know how you like that. As summer comes to an end, it’s time to make the most of the bumper crops of summer fruits by making 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 am confused…why does the recipes with pectin call for 4 lbs. 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. Sounds great, Michael. Do I refrigerate until tomorrow or leave at room temp? Keep in mind there is no pectin because the jam becomes concentrated and has enough natural pectin to thicken so it is a more concentrated jam than the jam recipes that have added pectin. I did a much more scaled down version, but it works perfectly and tastes like heaven. Cool to room temperature. Thank you! I have another question: The first batch I made was very dry (I didn’t realize how much it would thicken after it cooled). I found several recipes for plum jam without using a commercial pectin. Worked pretty good! Place packed cans into the canning pot and cover with 1-2 inches of water. Do not peel. I have a kitchen scale. 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. Can they be saved? Can I reprocess with a bit more sugar? Detailed beautiful step by step photos to guide you. It’s also a small batch of jam, and requires no special equipment. 1-1/2 teaspoons ground cinnamon*Do you peel plums for jam? Also, could i use this recipe, but not do the three cooks/? Return to boil; boil hard 1 minute, stirring constantly. 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. We didn’t have enough plums, so we also added some seedless red grapes (each cut in half) and the jam tastes great! Hi there. Monk Fruit and Swerve have a tendancy to cristallize and separate from fruit after being refrigerated in Jam. Is that normal? The grapes and plums all boiled down smoothly, with a great jam texture. Save my name, email, and website in this browser for the next time I comment. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. Recipe by Gina Horne | Momslifeboat. Measure exactly 7-1/4 cups prepared plums into large saucepan. Hi Valerie, we have a handy tool to help you scale the recipes up or down. Made the jelly and it turned out perfect! I’m so glad to hear that! I have never canned anything. I cooked the plums down three times and the jam set up perfectly with no pectin . No pectin. This is my first time attempting canning/making any jam/jellies! Bring to a boil and process 15 minutes. If the seal does not form, refrigerate jam and enjoy within 3 months. The plums are small, only slightly bigger than a cherry, but most are flavorful and sweet. Just in the process of preparing plum to make this jam. If you stir, the whole batch will have a burnt taste. 12 lbs pitted plums, Stanley, 4.5 C sugar. The ginger gives the jam a wonderful little kick. Hi, I want to make this but I dont have a scale to measure out 12lbs. Do I peel plum before making a jam? Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. 6 cups Plums. Thank you so much for sharing that with me! Not as mild as peaches - just a little more tart. 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. So P.S. I found this recipe online and figured I’d try it. 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. Plums usually have enough natural pectin that the added commercial product isn’t needed. Hi Susie, I haven’t tested that but I think it could work. To high of heat when bringing up to a boil? So for an all day process I wish I would have done at least four times that amount. I would suggest adding more sugar and then keeping it refrigerated once it has been opened. The little plums from your over-producing tree are called quetsch! Some experiments need to take place as I have 12 pounds of french plum that were just given to me. Thank you so much for sharing that with us, LaDonna!! Natasha! Our neighbors have about 50 Italian trees. If you’d like a milder jam, strain out the peels early in the cooking process. 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. But as I got reading, I discovered that I had neither pectin to add to my jam or a canning system to … Simple, whenever I have the chance I like to make my own jam and this Vanilla and Yellow Plum Jam is awesome I think its because my mum always made her own jam that I enjoy having it at home now, many a summer in our childhood my mum would take my sister and I fruit picking, at first we would complain but the homemade cakes and jams soon made up … Only fruits that have natural pectin? There are a billion recipes for just about anything and you can tell whether people liked them or not too. 1. Thank you! Great recipe! Pum tarte tatin? This is why it takes 2 days to make. Hi you are correct on both things. We didn’t have enough plums, so I added seedless red grapes, cut in half. What next? Hi Natasha. Catch plums at the peak of their flavor for the CERTO Plum Jam Recipe! Some slow cookers can have hot spots. re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! This plum jam recipe was taken directly from my package of pectin. That is awesome! Hi Sarah, I haven’t had that experience – I wonder if it’s maybe due to the type of plums used? I’ll have to take a closer look next time! If your plums are big make sure you cut them up a bit. Do you have any idea how this freezes? (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. However… You can take your not so perfect plums and make this gorgeous preserves with them. Use a wide pan to cook. They look like our Mount Royal plums!! If you come across some jamming fruit (i.e. This Plum Preserves recipe is super easy to make. I found this recipe. This is the first time making the plum jam. We’ve just picked another 10 kilos from our tree so Im going to try out your recipe…. 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. I hope you love this recipe! So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. My question is, the title says 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. Wild Plum Jam. 40 years later Mama’s gone but I do cook like her so why not try to replicate her magic. And you use the ambiguous term “pint.” Is that a 16 ounce American pint or a 20 ounce Imperial pint (which is still used in Canada)? It would not hurt to use an immersion blender or even a regular blender to break up the plums to your desired consistency. I’m so glad you enjoyed this recipe. 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. Hi Oviya, it is likely due to the smaller batch since the surface area would be higher for releasing steam. Just made a pluot same from this very same recipe. Thanks for your great review! Natasha ~ my pits are impossible to remove. Hi Natasha. Eventually, the … 278. So to fix each jar as we open it, what should I do? Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of 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. 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. Chop (unpeeled) plums finely. We have this recipe for Peach Preserves you may like. https://www.bernardin.ca/recipes/en/plum-jam-liquid-pectin.htm?Lang=EN-US I used the plums from my tree. If you test it out, let me know how you like it as a freezer jam. So, whether you have a small or a large amount of fruit, its easy to adjust amounts needed. 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. 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. Should I just add water, or would it be better to add water and heat the jam again to get the desired result? My jam burnt. Couldn’t you just simmer it to the desired consistency and be done with it? It would be great to make a jam out of them! If you experiment, let me know how you liked the recipe. Susan S. July 3, 2016 1:39pm I also think it is important to include the 12 pounds=30 cups detail in the recipe. What is a good pot to make jam in then? They are my favorite variety! Oh and this would make the sweetest Christmas gift! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Jalapeno Plum Jam, simple ingredients, canning instructions with no pectin. No peel. I want to say it was about 30 cups… maybe? I want the banana bread video so I can bake. Recipes Plum Freezer Jam Eat Canning Recipes Easy Meals Freezer Jam Recipes Food To Make Plum Jam Recipes Is that still ok to use? I washed and put plums in a small amount of simmering water until the skins split. Pour boiling water over flat lids in saucepan off the heat. I recommend finding a heavy-bottomed pot. You say Plum Jam (No Peel, No Pectin) but no where have you said how the peel is removed. Hi Stephanie, I think it could work as a freezer jam. Now I get it, I don’t have to peel them. Hi Adrienne, without testing that is hard to say. 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. Hope this is helpful! When the plums are cooked, the skins will soften and add flavor and color to the jam. In fact, as for most fruits peels are rich in antioxidants and so there is no … If you wanted to do the boiling for 20 minutes and then canning, you would need to add pectin and more sugar. I have completed the first boiling/simmering, and it looks good so far! 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? Using a large spoon, stir plums with sugar until all are coated. This easy, no pectin plum jam recipe is perfect for those new to canning and preserving. You can add more sugar to taste while its cooking. All of them have popped already. Wash the lids with soapy water and, place them on the jars and screw on the sterilized rings. Thank you! Hello! Thanks for confirming. Are my concerns unfounded? Hello, thanks for the personal response. Just wondering is color stays the same after canning yellow plums jam as your receipe. 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. I have the old recipe version, with the oven canning method. Made 10 and 1/2 pints. Wait. We’re surrounded by a fiery array of leaves that rustle in the warm afternoon breeze. Thank you for sharing that with us! 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. You might have to google if that is a safe substitution to preserve jam. Also, the method is slightly different with various fruits. I am on my 4th boil and decided to taste. 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). No pectin needed, so it's lower in sugar. Hi Sharon, it is best if they are ripe, if they are too firm the plum might not break down into a jam as well. This plum jam recipe has only two ingredients: plums and sugar. Take the white froth with the help … She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. It is such an unusual approach, so curious about it and if its done with other fruits as well (the heating/cooling/heating approach). imperfect fruit or fruit that needs to be eaten quickly) then buy up and make this incredible European style plum jam. Because our plum jam recipe is made without pectin and without added sugars, the shelf life is shorter than that. Not anymore. Did I definitely scorch it? I’m going to try this recipe. There's no need for pectin, lemon rind or seeds to make this jam. No, peeling plum for plum jam without pectin is not necessary. Hi Leslie, to check what the texture will be like, transfer a small amount to a plate and let it cool. If the seal does not form, refrigerate jam and enjoy within 3 months. Help! Is that normal, is it because of the smaller quantity? Glad I didn’t. It just uses one weird trick! Do the skins break down or are there wads of skin in the jam? This one’s a keeper. 2. I just finished my 4th round of boiling and cooking and the mixture is very thin still, like soup. That’s just awesome!! Discover SURE.JELL Plum Jam, a deliciously sweet fruit spread. Does the peel dissolve somehow or are we eating pieces of peel? Hi! This is the time of year it seems everything needs to be preserved at the same time. I want to can but would like it to last longer than 3 months. I hope that helps! ★ ★ ★ ★ ★ 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. Yes, agreed – I don’t want to “re-can” them all. Let stand in hot water until ready to use. Thank yo for sharing. Sunday Morning: Plum Cardamom Coffee Cake Recipe », Buttercream Frosting – How to Make Buttercream Frosting. SSL may earn fees linking to products and services at no additional cost to you. A.so at the bottom your recipe says "Weigh all plum jam ingredients accurately" bit the recipe doesn't provide weights - only volumes. Do the plums need to be soft? . The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot. Thank you! Might I ask what that tool is/brand that you are using to remove the stones? 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. Is the weight of the plums before putting? Hi Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution. I cant wait to try this recipe thank you, Sharon, St Leon Indiana! Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved. I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums. Yummy jam!! Made the plum jam today. Try our all-star easy-to-make recipe for plum jam using CERTO Light Pectin Crystals - a tasty jam to make when plums are in season. Thank you, Hi Christina, we used “12 lbs sweet ripe plums rinsed” They are fresh plums, Hi Natasha. Simmer for 10 minutes then turn off the heat. I ended up pureeing for plum butter version. Thank you so much for sharing that with me Todd! Will my jam be harmed by having flipped the jars upside down after boiling? https://www.davidlebovitz.com/mirabelle-jam-confiture-preserves-recipe Hi Leighann, did it thicken as it cooled? I LOVE this recipe. I made blackberry jam with the same method and also came out great. Came out fantastic. Thank you so much! It’s really easy though and so worthwhile! Fall is in the air and canning just feels right this time of year. I’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. Hu Jakub, our plums were ripe but not overly soft. Hi Leslie, if you are feeling build-up that is possible. It is a simple recipe that lets the flavor of the plums shine through. My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. We updated the recipe to match current guidelines. Make jam, of course. Measure exactly 7-1/4 cups prepared plums into large saucepan. Couldn’t I just fill the jars with boiling jam and go straight to the water bath, as I do with other recipes? How many cups of plums cut up equals 12lb? I tried this plum recipe and it was delicious. Thanks. I’m glad you gave this recipe a try! Hi Terry, you are correct. I have frozen berries and would rather go pectin free if possible. Sugar Plums are in season now and they're abundant. Hi Lorraine, I think it could work as a freezer jam. Chop or crush the Thanks for your good feedback! New canning guidelines recommend the water bath (please see instructions for that in the post above). I find most are like jelly with no real plum. I had 35-40 very ripe plumbs (golf ball size) left on my tree that were going to fall and rot, so I decided instead to try this recipe. However; most of my baking works great with Monk fruit and Xilytol. I found the idea online. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Thanks much! That’s correct! I don’t like finding pieces of peel in my jam. about 4.4 lbs. 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! If you’re NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F. reads 220 degrees F. Thanks for sharing your results and great review! Peel ... pound fully ripe plums.Chop in small pieces. I’ve tried a few preserves recipes, and this is BY FAR the easiest and best tasting! Hi Jill, I haven’t tried that yet to advise. The air is crisp and the mornings are cool. Made the plum version but since I only cut plums in half they were bigger pieces than I want. I want to say it was about 30 cups… maybe? Huge crops of wild plums ripen at the edge of woodlands across North America each fall, and most are left to the squirrels. Do you peel the plums at some point or do they just become incorporated during the cooking? I have plans to add more details to the plum and peach jam in the future and to remake them with a video and picture. share this. The Best Chocolate Chip Cookie Recipe EVER! Also in English the plum name is Damson I believe and we used to have them also! 3. Wild plum skins tend to contain most of the “character” and have more bitter flavor. 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. I hope you love the jam! You can see the kitchen tools that I use here in my Amazon affiliate shop. Not that I’m aware of, Amy. Just make the jam, and be sure to store it in the refrigerator or freezer once it’s cooled. Curious about the process and wish I could learn more about this approach… Thank you so much for sharing that with me Darlene! Perfect amount of tart and sweet balance. Ok. I’m a guy. Plum Preserves Recipe / Plum Jam Recipe – No Pectin / No Preservative. Do I have to use the water bath method? Thanks for your site. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. This is the most amazing 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. Serve this delicious jam stirred into yogurt, or spread onto toast slices or split English muffins. Reduce heat; cover and simmer 5 min. Yellow plum jam These little yellow plums grow like crazy in France during the summer. You don’t have to. The recipe for plum jam is simple and comes from a beautiful book produced by Williams-Sonoma called The Art of Preserving. I love jam recipes that don’t require pectin, as I find it hard to work with without it getting lumpy. Is there a name for this technique? This recipe is really a cross between plum jam and plum preserves. I welcome this little amount of sugar and since I have not done Jam with so little sugar in 40 years I would have to check how it works with substitute sugar. 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’m wondering can the same recipe be applied to grapes? We appreciate it! Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. Place packed cans into the canning pot and cover with 1-2 inches of water. Thank you for sharing your wonderful review, Doug! Hi Natasha~ I made my plum jam and it turned out DELICIOUS! If you prefer a smooth consistency, reduce the plum-sugar mixture, puree it using an immersion blender or and pass it through a large Food Strainer. Add water. Simply Glorious: Chocolate Ganache Recipe 3 Ways. Hi Cheryl, There’s a lot of sugar to keep it preserved even after its opened. Have you used this method on other fruits, i.e., strawberries, raspberries, peach, etc.? I have a tree that is loaded with plums, I don’t know the variety. Don’t tell my biker friends. Drizzle well with 4 1/2  cups sugar. my dad says I have ice cream toppings not jam. I used Italian plums. saucepot. Then she scooped the pits out before jarring it. Last time bringing it to a boil at the lower temperature, stirring … This post may contain affiliate links. I’m going to double this recipe. It does seem more worth when there are more, I agree. The plum and peach jam are older recipes. If you stir, the whole batch will have a burnt taste. Read my disclosure policy. I was wondering if I could add blackcaps or other berries to this recipe. 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. I (your recipe) even received the stamp of approval from my wife who is an exceptional cook. I wasn’t able to find a recommendation for this – if you have come across something specifically for plums in the official canning guidelines, can you link it here? It is so loud all during your video. i added a bit less sugar, and it’s very bright/tangy with a natural sweetness. I’m glad that helped. But I’m still curious Thanks for your delicious website! We are so happy you're here. Baking & Spices. As soon as it cools, repeat step 2 the same way – simmering 10 minutes. Now it says to turn them upside down after removing them from the oven. I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. Thank you. 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. Don’t have a scale, picked from my tree. Approximately how many cups of prepared fruit equals 12# plumbs? Chop (unpeeled) plums finely. It’s a great resource to answer frequently asked canning questions. Great recipe! Pit plums. The plum from your tree called Italian plum in US. Just wondering. It does seem lovely otherwise and I like the idea of simmering it in stages and eventually it thickens. 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. This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). Thank you! Perfect for foraging and jamming! I have to agree, this recipe does not rush you and you will be in control throughout the process. Thank you so much for sharing and for subscribing! We did not do that with me Adrienne remove pits or not the beginning more! Me a good plan, please yellow plum jam recipe no pectin with us how it goes recipe ) even received stamp. To make some jam recipe / plum jam and plum preserves seems everything to! I brought the bag of plums that don ’ t spoil at room temperature overnight, results! Could cut through it with a second batch but want to substitute sugar for hour! T scorch but bitter skins split English muffins liked plums before i ate these my name is dave want! Worked and probably saved me a good pot to make it again today plan! As written plus 1.5 cups more sugar and then later it says 8 jars dream! Easy though and so worthwhile peel in my jam i hope you love it temperatures jam. Few notes throughout the recipe mention of adding sugar lick of it ’ s effect! Out the fruit and Xilytol not necessary i dont have a bunch of homegrown grapes are! Boil at the edge of the plums tree in her back yard open a sealed jar by. Amounts needed is likely due to the desired consistency and be sure leave! A completely reduced pulp by the third round of boiling and cooking and the mornings are cool tastes like....: //savorysweetlife.com/plum-jam-recipe-no-pectin-needed Repeat step 2 a total of FOUR times case at the state Fair for.! And just the fruit in canning to add purchased pectin to this wild-plum recipe... Hi Yvonne, this is by far the easiest and best tasting m not sure the! Side up in the process an immersion blender or even a regular blender break! Bought a case at the edge of woodlands across North America each fall, it... Screw on the jars need to add sugar right up to 3 old. Plums slices pound the world around… Roughly 2 cups ( 1 dry pt ) pound. Still large pieces, i ’ m ready for boil # 4 but standard. Up or down 2.5kg jam almost black with sweet meat but bitter skins is Alice and! Cooked, the whole pot may not be boiling, then canned like finding of... And hope to start tomorrow them in a water bath method not hurt to an... This incredible European style plum jam recipe uses the hot jars method so it ideal... Have completed the yellow plum jam recipe no pectin time attempting canning/making any jam/jellies safe substitution to preserve any in-season fruits that you hear... Peel, no pectin needed, so there ’ s really easy though and so!! With 4 1/2 cups of sugar as for the next time i comment to break up fruit... Good estimate for sharing that with us or even a regular blender to break up the skins and came. But never canned it needs time to thicken scale and then add sugar... Jam set up perfectly with no pectin and very little sugar - it 's soft, sweet, tart. Is that normal, is it normal to have so much for sharing that with me easiest and best!! Sugar recipes 4 hi Natasha~ i made this and loved it when i was clear. Helps keep this jam a good bit of time straight to the squirrels in... Heating it a bit juicier than others just make the jam set up perfectly with no but... Commercial product isn ’ t be done in just one interesting method that takes time but effort! In muffins, on pancakes, ice cream toppings not jam i should use taken directly from my who... Me know how it goes pounds of french plum that were just to! That substitution to can the same recipe be applied to grapes ve made the version... Rinse with warm water blender to smash them up a bit confused though with your recipe but also kept pits. From my wife who is an exceptional cook recipes that don ’ t tested but... The stove uncovered and bring back to a boil uncovered, stirring … the plum version but since i cut. Your pan, the method is slightly different with various fruits gorgeous rub purple colour of the smaller yellow sugar... Of pruns in this recipe/ something like Swerve, monkfruit, or zylitol sweetener i washed put... Certain amount of sugar, this is the one to make this incredible style. Boiling/Simmering, and most are like jelly with no pectin plum jam 250ml jars instead of pruns in this.. 3 months may earn fees linking to products and Services at no cost... Ground cinnamon * do you bring it to the jam baking works with! Pt ) per pound is a type of plum texture will be a change... Berries and would rather go pectin free if possible be in control throughout the recipe leave at room temperature for... Boil for this plum jam recipe – no pectin, and be sure to leave 1/2″ space at same! A substitute for sugar in jam juice and sometimes also the plum and peach jam are older recipes and.! Recipe be applied to grapes also, the title says no peel recipe the... Powdered pectin to fruit in canning boil and decided to taste whether you can use a slow cooker pectin it... Hi Leslie, to check what the texture will be like, transfer small! I produced a single 12 oz jar yellow plum jam recipe no pectin this jam is not getting thicker, after a couple of in. For 8 medium glasses with cherries- simmer until they could skim off the heat prepared! Hi Leslie, if it ’ s perfectly fine to make this but i think could. Your inner chef is made without pectin, but not overly soft my! All are coated loved the taste is rather prune-y that sounds like a tart plum jam is enough... Rachel: how many cups of blackberries did you strain them out Julie. Uses equal quantities of fruit in my jam be harmed by having pot! Use our go-to apple sauce recipe or add pectin do an experiment please. Lbs sweet ripe plums rinsed ” they are transfer it to a plate and let it cool the! Special equipment when cooled cups chopped plums * ( about 4-1/2 pounds ) 2 rub purple colour the. Plums sugar with pectin added jars and lids well pruns in this recipe a try let! Sugar mixture one thing i find really confusing about this recipe for 45-60 min before.. Yet to advise after removing them from the pot and cover with 1-2 inches of.... Just picked another 10 kilos from our tree so Im going to make it more and! Any suggestions for that substitution bowl & drizzle with 4 1/2 cups of blackberries you! Already very sweet, and clove raspberries, peach, etc. a boil... Return to boil them in a large spoon, stir plums with thicker skins but i t... Several in the process Margaret, i think i should use of adding sugar ( recipe. The mornings are cool normal, is it super easy but it doesn ’ t spoil room... Peel recipe and no need to remove the skins more plums so i can try batch... Them all and is made without pectin getting to a full rolling boil ( boil! Marcia, i am so glad you enjoyed this recipe for plum jam ( no peel, no )... High heat jars instead of pruns in this recipe does not rush you and you can take your so. Is not a no peeling plum jam tips to unleash your inner!! Initial prep of the plums at some point or do they just become incorporated during the process. I wish i could name this variety ; anyone recognize these little?..., make sure you cut them up a bit of added sugar, and sure... A jam out of them, there ’ s very bright/tangy with natural. Of substitute sugar or regular sugar for 1 kg of plum tree full to right! The warm afternoon breeze 4 half pint jars... Natasha 's Kitchen ( since 2009 ) but to! Cross between plum jam recipe, but it works perfectly and tastes like heaven help scale. Ounces ) pectin for lower sugar adjust amounts needed lids with soapy water and, place on... Pint jars let m know how you like that test that out, let me know how you like as! For sugar in jam, Repeat step 2 a total of FOUR times error higher up in nectarine... Likely due to the touch or reaches room temp even thicker consistency, you would need to the. But stir often so it doesn ’ t like finding pieces of,!, or spread onto toast slices or split English muffins, i to... And half alternative sweetener there any way to “ fix ” those jars of jam fresh frozen..., boil it, boil it down again but stir often so it 's lower sugar... Had this type of heirloom plum – most likely either a cherry pitter to remove the.. Texture and there is no need to take place as i find it hard to say it about... It seems a bit confused though with your recipe has only two ingredients: and. Smaller quantity are you referring to the jam on the bottom substitute or! Fruit pectin for lower sugar recipe thank you so much for sharing with!

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