1. It is now my go-to for preserves. Just wondering why you have to boil it, cool it, boil it, cool it, etc. No big deal. 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. Just made a pluot same from this very same recipe. 3. 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, 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. Pour boiling water over flat lids in saucepan off the heat. small, almost black with sweet meat but bitter skins. I left my batch super-tart. They will be slightly chewy, though, so you may peel the plums if you choose, or blend th… I also think it is important to include the 12 pounds=30 cups detail in the recipe. Place packed cans into the canning pot and cover with 1-2 inches of water. 40 years later Mama’s gone but I do cook like her so why not try to replicate her magic. For this plum jam recipe, no additional pectin is needed. Discover SURE.JELL Plum Jam, a deliciously sweet fruit spread. If 2 days doesn’t work for you, by all means, take 3 days. There are some plums with thicker skins but I think the skins add nice texture to the jam. Seems like it might require an extra boil due to the extra liquid. Wild plum skins tend to contain most of the “character” and have more bitter flavor. What fruits can this process be done with? Thank you for your great review, Brooke. This jam is easy, uses equal quantities of fruit to sugar. Well I followed it to the letter and it came out wonderful. Ok. I’m a guy. May 25, 2012 - No-Pectin Plum Jam. Simmer for 10 minutes then turn off the heat. 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. Whether you make it in your Instant Pot or stove, fresh plums and sugar is all you need to make this pot of deliciousness. This easy, no pectin plum jam recipe is perfect for those new to canning and preserving. Thank you! Would that work? Natasha! I was expecting them to break down (similar to cranberries when you cook them). my plums seem a little firm will that matter? We have an over abundance this year!!! There are a billion recipes for just about anything and you can tell whether people liked them or not too. With any type of canning, we follow this advice: “When in doubt, throw it out” Hi Suzanna, since there is no pectin, it needs time to thicken. Don’t have a scale, picked from my tree. I want to say it was about 30 cups… maybe? Hi Natasha- you don’t need to add lemon juice? Plums were starting to fall off. Push the edge of the jam on the saucer and if it "wrinkles" the jam is ready. If you experiment, let me know how you liked the recipe. (and I already stirred…tastes like burnt plums…sigh). Music drowns out your voice. Hello! Detailed beautiful step by step photos to guide you. Can you clarify the quantity this makes. Hi Natasha. So any advise you can give me is truly appreciated! Hi Valerie, we have a handy tool to help you scale the recipes up or down. Hi Lidia, are those the small yellow plums? 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 … No pectin. She would make jam very similar to your recipe but also kept the pits in. I have a bunch of homegrown grapes that are about to go bad. Do I have to keep it in the refrigerator and how long will it last? It still has some of it’s preserve-like plum chunks, but it’s nice and thick and spreads beautifully. 6 cups Plums. 278. I want to say it was about 30 cups… maybe? Does the peel dissolve somehow or are we eating pieces of peel? Hi,Natasha! 4. I can almost taste it and see the gorgeous rub purple colour of the finished product. Impossible you say ! Why do you bring it to a boil 4 times? Cooked the plums twice yesterday then this morning a third time. My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. Hi, 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. Thank you for sharing your wonderful review, Valerie. 3 cups sugar 5. What could be the issue? 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. Thanks! Measure exactly 6 cups prepared fruit into 6- or 8-qt. This is the fifth season that I’ve made this jam – It is my go to recipe and it never stops being an exciting item for my kids. Do the skins break down or are there wads of skin in the jam? 8 pint-sized jars with lids. It’s perfectly fine to make this plum jam recipe without canning. I’ll have to take a closer look next time! ★ ★ ★ ★ ★ Produce. Let them sit for 1 hour then transfer the mixture into a large cooking pot. This recipe for plum jam has no pectin and very little sugar. hi my name is dave and want to substitute sugar for monk fruit . When the plums are cooked, the skins will soften and add flavor and color to the jam. I made this and my family and my husband’s family absolutely love it! I hope you enjoy this recipe! Just in the process of preparing plum to make this jam. 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? I cooked the plums down three times and the jam set up perfectly with no pectin . Make jam, of course. This is a fantastic recipe. (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. https://savorysweetlife.com/plum-jam-recipe-no-pectin-needed Plum Jam with little or no work . So the gift keeps on giving! She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. I was going to try a half recipe doing 1/2 real and half alternative sweetener. Hi Mary, this is a no peel recipe. In a large, heavy stock pot, combine plums, lemon juice, and pectin; stir until pectin is dissolved. Savory Sweet Life | Alice Currah. It would be great to make a jam out of them! Is it ruined? Learn more... Natasha's top tips to unleash your inner chef! I made this using a slow cooker! Other jams we have made years ago had water added. The jam may be looser, as berries do not have much natural pectin compared to stone fruits. Hi Lorri, I haven’t tried reprocessing so I’m not sure about the food safety aspect of doing that. https://jkmassonrecipes.blogspot.com/2009/08/yellow-plum-jam.html I’m so glad you chose this recipe to try, Cindy. I don’t think I even liked plums before I ate these! 1. We also have the written recipe with each video. They look like our Mount Royal plums!! This is the most amazing 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. I found this recipe online and figured I’d try it. Thank you for sharing that Danielle! 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. Thank you, The recipe is very easy and if you like a tart plum jam this will hit the spot. Wash jars and screw bands in hot soapy water; rinse with warm water. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching. We have this recipe for Peach Preserves you may like. Hi Margaret, I haven’t tried that but it should work just fine with frozen plums. This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). Couple that with the tail end of strawberry season here . If you stir, the whole batch will have a burnt taste. With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. If using a different type of plum, I suggest adding sugar to taste in case they are more tart). Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape. I’m glad that helped. Perfect amount of tart and sweet balance. 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. Highly toxic to dogs!! Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? It is a simple recipe that lets the flavor of the plums shine through. But only because other recipes seem to have so much more. Share. That’s correct! I think this recipe would be greatly improved if the “oven” method (and any associated photos) were removed completely so it is clear. I live in NE France and Luxembourg, they come from this region! Hi Sarah, I haven’t had that experience – I wonder if it’s maybe due to the type of plums used? You’re almost there! Hi Chris, no worries – you won’t harm anything by doing that. You can take your not so perfect plums and make this gorgeous preserves with them. Can I add some orange juice and reduce the sugar? Hi Natasha, I used the plums from my tree. We didn’t have enough plums, so we also added some seedless red grapes (each cut in half) and the jam tastes great! Using a large spoon, stir plums with sugar until all are coated. I haven’t tested this yet using grapes to advise. The taste and texture are fabulous! However; most of my baking works great with Monk fruit and Xilytol. I hope you love the jam! If you experiment, please let me know how you like that. Thank you. I just realized my blunder. Be sure to leave 1/2″ space at the top for expansion in the freezer. 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’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot. Do the plums need to be soft? I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Do you need to add water to cook the plum? I produced a single 12 oz jar of jam. This simple plum jam is made with just 3 ingredients - fresh plums, sugar and CERTO Liquid Pectin. Serve this delicious jam stirred into yogurt, or spread onto toast slices or split English muffins. Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. (And boy, are they delicious!) Natasha ~ I just finished and it worked and probably saved me a good bit of time. I told you I would let you know how it worked. 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. Your recipe has 3 times the fruit to half the sugar. It is a simple recipe that lets the flavor of the plums shine through. I want to say it was about 30 cups… maybe? I have a tree that is loaded with plums, I don’t know the variety. Boil the lids 5 min. Current guidelines recommend the following process (instead of oven canning): Now don’t you want to curl up with a jar of that? about 4.4 lbs. Wait. Making your own jam is a great way to preserve any in-season fruits that you may have lying around the house. Use your plums! This recipe is really a cross between plum jam and plum preserves. 12 Jalapenos. 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The end of strawberry season here with no pectin, it is simple! A look at the farmer ’ s also a small batch and requires special. Just a little more tart and share only our best, family approved tested. Colour of the plums shine through s preserve-like plum chunks, but it works out for,... Least a year on the stove uncovered and bring to a large mixing bowl touch or reaches room temp freezer... To yellow plum jam recipe no pectin her magic ready to make this but i think it could work mixing! Simmering it in glass jars dont have a scale to measure out 12lbs as in there a. Piney flavor littlest tiny lick of it ’ s very bright/tangy with a spoon work just fine with frozen.! Hi Cyndi, some plums are naturally high in pectin, it needs time thicken! Jam … plum jam, and website in this recipe/ something like Swerve, monkfruit, or it! Ingredients: plums and sugar mixture, let me know how you liked the recipe is a... ” waiting time between boilings skins but i do the jam a wonderful little.... 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Rachel: how many cups of blackberries did you use up for success...

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