Also, it the jam not suppose to a little on the runny side? Proceed with the boiling water canning method, if desired. By definition jam is made from fresh (or frozen) fruit while jelly is made starting with fruit juice. Add 2 pouches of Certo, stirring constantly. Lower rack into canner. Method. 5. When the plums are cooked, the skins will soften and add flavor and color to the jam. Bring to boil and simmer for about 10 minutes, or until plums are soft. If you are looking for plum jelly, the differences are minimal. Now, this small batch plum quick jam recipe really makes a small batch, but it's big enough that you can enjoy the jam in many different . We've updated our Privacy Policy, which will go in to effect on September 1, 2022. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Bring boiling-water canner, half full with water, to simmer. Stir well for 3-minutes. Fill jars to 1/4" of top. Add water to chopped plums, turn heat on high. Since fresh plums are in-season half of the yearMay through Octoberyou can enjoy this sweet treat any time you want. Use red wild plums. Plus, a larger pot will cook this spiced plum jam faster (anything to get my hands on this kick ass jam sooner! Adding butter will help reduce any foaming. Gather the ingredients. Remove from heat. Prepare a small boiling water bath canner and 4 half pint jars. A classic and easy recipe that comes together with sweet and ripe plums. Drain well before filling. In large non-aluminum kettle, combine plums, water, and lemon juice. Once the sugar is dissolved, set the pan on the stove over high heat and bring to a boil. Place the plums and water into a large pot, and bring to a boil. Remove any bubbles you see in the jam with a toothpick. Directions. Read more about canning supplies in this post. My son loved it and so do I. I gave my friend prunes from my tree and she made some too and she loves it also.Don't hesitate just make it. Stir in the lemon juice and sugar. Allow the fruit to drain for about 30 minutes. Cut the plums in half. . Set yourself up for canning success by having the basic canning supplies. Instructions Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. My first batch used only two habaneros and three red chiles, with only the seeds of the habaneros removed, and it was very mild.". The peel is thin AND it holds some of the pectin of the fruit. Discover SURE.JELL Plum Jam, a deliciously sweet fruit spread. Stirring constantly Turn off the heat and skim foam if needed. One of the few pitfalls of making jam at home is that you can no longer pretend that a bit of jam on top of your whole wheat bread each morning might be healthy. You can adjust the spiciness to your own taste. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to . Nope, you now possess the knowledge that you dredged your fresh fruit in a sugar bath. This is my 1st attempt at canning anything. Cover both bowls tightly and let stand at room temperature overnight. Process the jars according to your altitude. (New to water bath canning? Place jars on elevated rack in canner. Is this 3 lbs after pitted and peeled? Pour hot jam into hot jar, leaving 1/4" headspace. Stir to incorporate the sugar. Add boiling water, if needed.) Once the jam comes to a full rolling boil, lower the heat so the jam simmers for 30 minutes, again, while stirring occasionally. Extract juice from plums with a jelly bag or fine mesh strainer. Home Recipes Dishes & Beverages Condiments Jams, Jellies & Preserves. Wash plums and sort out plums with blemishes for another purpose. about 10 (1-cup) jars or 160 servings, 1 Tbsp. Stir in pectin and heat the mixture over high meat until it comes to a rolling boil that cannot be stirred down. Stir in sugar. (If lids spring back, lids are not sealed and refrigeration is necessary.). Let jars, bands and lids stay in the hot water until ready to fill. Skim off any foam with metal spoon. Savor on bread, spread on tarts, or spoon into plain yogurt. Let stand in hot water until ready to use. Take off the heat; leave to cool slightly. The plum jam will foam up as it cooks, and if you fill the pot too much it'll overflow. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I made this plum jam with prunes off my tree and it was so good. Discard the fruit. Take your spatula and draw a line down the center of the saucepan, it should come together slowly when cool. It is delicious. When plum quarters have broken down and jam has thickened, begin testing for doneness: Turn off heat and set a small spoonful of jam in the freezer for 5 minutes. Stir pectin into fruit in saucepot. This nutrition data was provided by Nutrionix and is to be an estimate only. Reduce heat; cover and simmer 5 min. Skim any foam that forms on top of your jam using a slotted spoon. The main difference between jam and jelly is that jam usually starts with fresh (or frozen) fruit while jelly begins with fruit juice. She has almost a decade of experience creating helpful articles, healthy recipes, and engaging social media posts for food websites, including Allrecipes, Cooking Light, and MyRecipes. Process the jam then let the jars cool completely before moving them. Plums, lemon juice and sugar is all you need to make a wild plum jam that's safe for canning. Cook for 20 minutes on medium flame until soft. Then remove from heat to a cool, dry place. ), This is a wonderful recipe for its consistency, but have sadly found that half a cup of lemon juice in this recipe is way to much and overpowers the taste of the plum jam, I share my love of baking with you in traditional recipes, gluten free sweet treats, canning recipes, and adorable cookies. Does this jam need to be refrigerated and how long is it's shelf life. Portion out jam. Place plum mixture in strainer; cover with edges of cheesecloth. You can adjust sugar to your preference. Learn more about Holly Baker, PRIVACY POLICY AND ACCESSIBILITY STATEMENT, Granite Ware Covered Preserving Canner with Rack, 12-Quart, Ball Jelly Jars 8 Oz Regular Mouth Bands and Dome Lids 12 / Box, Clear, Norpro Canning Essentials Boxed Set, 6 Piece Set. . With a luscious flavor, Smucker's Red Plum Jam delivers a burst of plummy fruit flavor. And you cant go wrong slathering plum jam on a fresh piece of homemade bread, of course! Using sterilized jars, pour the hot jam into the jars to fill no less than -inch from the top and wipe off excess on the rims. You want to time things such that your water-bath is ready when you have filled the jars. Cook slowly until soft. Instant pot plum jam without pectin or cornstarch is an easy, quick recipe to make small batch plum jam in the instant pot (not meant for canning) which you can store in the refrigerator or freezer for a couple of weeks. If your plums are overripe or already very sweet, you may only need 4 cups of sugar total. Add pectin and stir well. Once opened, store in the fridge. If jam is too runny, return to heat and cook, stirring frequently and repeating the spoon test every 5 minutes, until jam passes test. It's a perfect jam to drizzle on yogurt or enjoy for breakfast spread on toast. Not usually an option. Plum Jam Recipe . Place the cut plums and water in a large non-stick skillet, large saucepan or large pot. 3,001 to 6,000 feet: Increase processing time by 10 min. Alternatively, add a knob of butter and stir to remove the scum. 01 of 04 4. You just cook the fruit and sugar together, mash it a bit and that's it. Canned jams can be stored in a cool, dark place for up to one year. 2 lbs Rhubarb (about 6 cups chopped) 1/2 to 2 cups sugar ; 1 Lemon (juice, seeds, and peel) Start by juicing a lemon, saving the seeds and wrapping them into a tiny sachet using cheesecloth. No, you dont need to remove the skin of plums to make jam. If you live above 1,000 ft then youll need to make adjustments to your processing time. Place a tablespoon hot liquid in cold measuring cup, wait about a minute and test the jell, if the jell is to soft, return mixture to the stove and cook additional 1 minute. "The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really," says recipe creator Jamie Northern. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Mix the plums, pectin and lemon juice in a heavy bottomed pan and cook in medium heat. Heres a post all about plum jam uses. STEP 2: Add of the plums to a large pot. Add the sugar and lemon juice heat the pot, initially over medium heat so the plums or sugar don't scorch. Often jelly recipes will have a step in which the mixture is strained through a cheesecloth so that the resulting jelly is smooth and free of any small bits of fruit. Strain and measure out 1 1/4 cups, adding more water if needed. If you have a glut of plums to use, but no time to make jam, you can freeze them at this point. Add prunes and 1 cup water to a saucepan over low heat. In separate bowl, add sugar and pectin and mix together. STEP 1: Chop each plum into quarters and discard the seed. Instructions Step 1: Cook the plums Put the plums and the orange juice into a Dutch oven or other large, heavy-bottomed pot. Chop or crush the plums, remove the pits, and combine them with the sugar and vanilla bean seeds. For this plum jam recipe, no additional pectin is needed. Measure crushed plums into a kettle. Bring the water to a boil and let the cans sit for 5 minutes. Wash jars and screw bands in hot soapy water; rinse with warm water. Return liquid to the pan. Mine said 4 1/2 tablespoons to 4 cups juice. Some foam or froth may have risen to the surface; skim it off with a spoon and discard. Add pectin; stir and bring to a boil. Mash the plums a little while mixing during the cooking process. It takes a lot of time to bring a large pot of water to the boiling point. You can store freezer jam in the refrigerator or the freezer. Wipe rims clean. Wipe jar rims and threads. Prepare a boiling water bath canner and 7-8 half pint jars. They will be slightly chewy, though, so you may peel the plums if you choose, or blend the jam with an immersion blender before canning. This spiced plum jam is great for homemade Christmas gifts, or just to slather on baked goods all holiday season long. An overnight maceration gives you a head-start on the jamming process. If any jar failed to seal, keep it in the fridge and eat immediately. Bring the mixture to a boil, then reduce the heat and cook until the plums soften, about 5-7 minutes. Just make a note of the weight of plums and sugar used. This is a beautiful jewel-red jam with a perfect balance of sweet and tart. Pit, chop, and mash plums. 3. You can add more sugar to taste while its cooking. Slice them around to get rid of the seeds. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat. Some fruits are high in pectin and others are not. Follow the usual procedure for canning when using a water bath canner: prepare and sterilize your jars and lids. Boil for 1 minute, stirring constantly. Bring to a boil to dissolve the sugar, stirring continuously. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Turn on Saute and let the jam reduce down to a thick spreadable consistency. (When water is gone, add another few Tbsp as needed.) Put the fruit in a preserving pan with 450ml (3/4 pint) water, cover pan with a lid, and cook over a low heat until skins are soft, about 25 mins. Reduce heat and cook 30 minutes. Taste and adjust heat to your preferences. Weight the plums, and add granulated sugar at a 1 to 1 ratio by weight. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Readers Digest, and She Knows. Bring to a boil, stirring until sugar is dissolved and mashing plums with a potato masher. Stir in plums, spiced water, lemon juice, and . Here are more plum recipes youll enjoy: Wash and cut the plums into chunks, removing the pits. Seriously. Cook over high heat stirring to dissolve the sugar. Pass plum halves through a food mill fitted with the smallest-hole plate; scrape any plum left on the mill into the plum puree. Keep it basic with a little sugar and water, or spice things up with add-ins like cardamom, cloves, and allspice. Measure juice, adding a little water if necessary to get exactly 5 cups of juice. When a jelly consistency is reached, turn off heat and stir in tsp cinnamon. Cook to a full boil. Remove from heat. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Remove from heat. Make sure the edge of the jar is clean and dry and there isn't any jam on it. Remove the pot from the heat. Thoroughly mix pectin powder into sugar. Sprinkle with the lemon and orange zest. Please note that this post was originally published in August, 2012, and was updated in September, 2018. Plum jam is recommended to be used as a topping for vanilla ice cream or as a complement to pork. Plan ahead and get your boiling water-bath started before you heat up the plum mixture. Heap the prepared plums in a large, non-reactive pan. Add water. Cut the remaining plum halves in half to make quarters. Fill the containers with juicy plum jam by leaving 1/2-inch head-space. (Use at least 2 cups for low sugar jam and 2.5 cups for a sweet jam). Cook for about 20-30 minutes over low heat, stirring regularly and mashing the prunes with a wooden spoon. TWO-INGREDIENT PLUM JAM RECIPE - NATASHASKITCHEN.COM 2012-10-08 Instructions Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. This recipe is adapted from The Blue Chair Jam Cookbook by Rachel Saunders. You'll need to bring the jam to 220 F in order for the jam to set. In the grocery store youll find grape jam, strawberry jam, grape jelly, orange-lemon marmalade, hot pepper jelly, and maybe something a little off the beaten path like apricot jam. Pit plums. Therefore, some canning recipes call for adding pectin. When the plums are quite juicy and most of the sugar has dissolved, add the lemon juice and zest, and place the pan on the . A little tangy and a lot sweet, plums make the perfect base for jams. Recipe ( red plum jam recipe with pectin peel, No pectin needed and 1/4 teaspoon salt in separate! Enjoy this sweet treat any time you want, 2022 saucepan off heat. 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