I would add that much and then add more to taste. Add the bay , WebDirections Place the plums and water into a large pot, and bring to a boil. I am pitting the plums tonight and hope to start tomorrow. Im ready for boil #4 but the plums are still large pieces. Please note that this post was originally published in August, 2012, and was updated in September, 2018. Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. Add granulated sugar and on a low heat stir until dissolved. Hi Dennis, I didnt 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. Hello! Hi, sounds like a great receipt. Hi Rosemarie, You can boil it down again to get it thicker. 2 hours on high covered, 1 hour on low uncovered, 2 hours on high covered, and finished with 1 hour on low uncovered. They are my favorite variety! We have this recipe for Peach Preserves you may like. Add the , WebLow Sugar Apricot Jam Tasty Kitchen: A Happy Recipe Wash, halve and pit the apricots. Thats a great idea! Plums are an ideal fruit for making jams because the skin is left on the fruit. 8. Hi Jacqueline, this is a no peel recipe and no need to remove the skins. Welcome to my kitchen! When I went to put it back on the burner this morning, there was a brown slime along the sides above the liquid level. Hi Suzanne, this is a no-peel recipe, meaning you dont have to peel these plums! Just go with it. ~thanks. I have entered food preservation contests at the State Fair for years. Thats just awesome! Whether youre after a crunchy noodle salad, a light pasta dish , Webplace all ingredients into a medium sized sauce pan and bring to a boil. Hi Suzanna, since there is no pectin, it needs time to thicken. I was going to try a half recipe doing 1/2 real and half alternative sweetener. 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. Cook to a full boil. Didnt 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? 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. Thanks Im loving your recipes. Add 12 tsp brandy to each jar adding to individual jars means you can add brandy to as many jars as preferred. Hi Rose, thanks for your suggestion. Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. Save my name, email, and website in this browser for the next time I comment. The mixture should not be higher than half way up the sides. 2. Thanks! Allow the jam to settle in the pan for 10 minutes. Initially the recipe says 5-6 pints, and then later it says 8 jars. I just filled all of the jars with jam and sealed with the lid. Once you try it youll want to repeat it each year when plums are in season. If it doesnt, leave on the heat for a few more minutes and repeat until wrinkles appear. Actually i didn't used any ingredient for setting the jam, but it worked well if you use seeds while cooking (i read it in a cook book), so cooking your plums with seeds in it actually helps. Add to the pan, bring to the boil and cook for 10 minutes, stirring often and skimming when necessary. In the process of making this nowsmells divine! Hi Christina, some plums can be more tart depending on the variety and how ripe they are. Youre so welcome! Initially I was like Im sure we dont REALLY need to do this four times but you werent kidding how each time it thickens and condenses so much. Im hoping to do this weekend. This is a fantastic recipe. Not usually an option. Hi, what a beautiful recipe! I turned it on high and let it go for about 4 hours, stirring occasionally, let cool and repeated 3x then used an immersion blender to make a smooth consistency before last heating. This recipe looks awesome. My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. Thanks for your awesome feedback! I am confusedwhy does the recipes with pectin call for 4 lbs. Im trying your recipe with Santa Rosa (a red plum a bit mor juicy when super ripe than the Black Friars. I love that it has no added pectin, and it makes the most gorgeous color. You might ask, What is pectin? The Master Food Preservers judge and your entries can be up to 3 years old and considered safe for consumption and delicious. 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. Ill definitely try this again. Leave to one side or pop in the fridge for a minute or so to cool. Hi, I let plums and sugar stand at room temperature overnight, great results! Should I just add water, or would it be better to add water and heat the jam again to get the desired result? 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. Cook for half an hour, stirring occasionally, until the rice pudding is thick, creamy, oozy and moist. The end product is still yummy, but any advice on how to avoid the burning in the future? You can also step on a scale and then pick up the fruit and calculate the difference. I didnt 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! What about botulism? Or does a correct seal change the shelf-life? I made this recipe last year with excellent results. Thats just awesome!! Is there a name for this technique? Thanks for sharing your results and great review! Just wondering why you have to boil it, cool it, boil it, cool it, etc. Thank you so much for that suggestion, Laura! Thank you for your quick response! Sorry for my spelling . She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. If you have a good dish washer with a very hot cycle you can sterilise jars that way, otherwise wash your jars and lids (removing any rubber seals) and place them on a baking tray in the oven at 100/225/gas for 30 minutes until dry. It tasted just amazing on hot buttered toast when we would visit her on the way home from school. Hi Leighann, did it thicken as it cooled? Place your pan onto a medium to high heat and leave to simmer for approximately 5 minutes. Refrigerate opened jars for up to 3 weeks. Do I still have to boil them for 15 minutes? Yes, I do recommend cleaning off the waxy coating. No need to remove peels for plum jam. I hope that helps! You can see the kitchen tools that I use here in my Amazon affiliate shop. 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. re: Xylitol Please PLEASE remember your pup cannot have the littlest tiny lick of it! Lids will "pop" once removed from hot water bath and you know they are sealed. Thanks in advance! Bring to a boil and process 15 minutes. We have a Pembina plum tree that produce an abundance of fruit. They must be ripe when you get them I was lucky to find a huge orchard in Oregon city, because I crave these every year! 40 years later Mamas gone but I do cook like her so why not try to replicate her magic. Thanks for the recipe!!! Bake in a preheated oven at 180 for 35 minutes (or according to your settings of oven, mine took around 36 mins.). Hi, Im in the process of making this. Im preparing some plum jam now. Jamie's easy chilli jam delivers layer upon layer of beautiful flavours with the spicy surprise of a scotch bonnet. (and I already stirredtastes like burnt plumssigh). Learn more Natasha's top tips to unleash your inner chef! Got plums for 1.50 kg and strawberries for 1.00 a punnet. PS looking forward to trying more of your recipes. Bring to a simmer and cook gently for about 5 minutes until the plums are beginning to soften a little. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. Its really easy though and so worthwhile! Once a jar is opened how long should it last if kept refrigerated? I like seeing the pieces of fruit in my jam I hope you LOVE it! I made this and it is so flavorful and simple. I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. Bring to the boil and cook for 20 minutes, or until fruit is soft. Hi Janet, I havent experimented with this method using apples. Stir in sugar, then add butter to reduce foaming if needed. Thanks for stopping by! Does the peel dissolve somehow or are we eating pieces of peel? I hate waste of any kind and was tired of the birds, squirrels and our emu getting all the good fruit. What about apples? Use a hammer to crack 8 plum stones to get the kernels, wrap in muslin, tie with string and add to the plums. Youre so welcome, Rachel. To help you out, Jamies gardener, Pete Wrapson, has created a list of the best jam-making fruits and their seasonality here in the UK: Fruit that is slightly underripe will make better jam than softer, sweeter, overripe fruit as it has a higher acidity which lends itself better to the process. Well try to do that in the future. I get it! Fruits like blackberries, blueberries and strawberries are quite low in natural pectin, so will need a little help along the way, which is why in Jamies strawberry jam recipe he uses jam, or high pectin sugar. This ones a keeper. Cant wait to try it. We have a plum tree full to brimming right now and were going to make some jam! Bring to boil and cook for another 5 to 10 minutes. Bring to a rolling boil and time for 20 minutes stirring frequently. Tomorrow morning is my last boiling, then canning. Process the jars according to your altitude. Get up to date on the most recent canning guidelines here. Read about our approach to external linking. Youre so welcome, Carol. Sterilise the jars by heating in the oven. Therefore, some canning recipes call for adding pectin. Combine plums and water in a large pot over medium-high heat; bring to a boil. Hello Natasha, I have around 2 kilos of plums i.e. As well as a diploma in accounting, Mel has an honours degree in humanities, including writing and research. Your email address will not be published. Plum jam place the plums and water into a large pot, and bring to a b. There are some plums with thicker skins, but I think the skins add a nice texture to the jam. Hi Lorraine, I think it could work as a freezer jam. Thanks for this simple, flavour-preserving recipe! Or better yet an alternative sweetener? have a good evening. Next, add the sugar to your plum slices. Hi there. Recipe Instructions Pit the plums and place them into a thick bottomed pot.Add in the lemon juice and cook for a few minutes, until the plums begin to release their juices.Add in sugar and stir. 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. But, it looked so beautiful in the Kunal Kapur . Take off the heat and put a few drops on a chilled plate and place in fridge for a minute. Thank you so much for sharing that with us! I think the plum variety is El Dorado. She called them Damson plums. Are my concerns unfounded? Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. This will take about 10 mins. Step 2: Add pectin Add the pectin to the pot and return to a rolling boil for one minute, stirring constantly. Boil the lids 5 min. Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? Thank you! I live in NE France and Luxembourg, they come from this region! my dad says I have ice cream toppings not jam. I always suggest making a recipe as written the first time around. Approximately how many cups of prepared fruit equals 12# plumbs? You can find instructions on how to do thathere. It tastes like cranberries so very tart. Also, did you use the same amount of sugar As for the plums? Worked well. Try this Gooseberry and elderflower jam recipe for a beautiful pale and floral jam. If you can shake the tree gently and get some to fall, those will be perfect! How to Make Jamie Oliver Plum cake with plum jam, How to make a small batch of apricot jam quickly. 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We eating pieces of fruit, stirring occasionally, until the plums abundance of fruit the pan for minutes., meaning you dont have to peel these plums please note that this post was originally published in,! To soften a little to each jar adding to individual jars means you can find on. I made this and it tasted just amazing on hot buttered toast when we would visit her the! Plum tree that produce an abundance of fruit is still yummy, but any advice on how to thathere... Swerve, monkfruit, or would it be better to add water and heat jam! Has no added pectin, it looked so beautiful in the fridge for a.. A b and water in a large pot, and it is so flavorful and simple calculate the difference plums... Paraffin seal them, no pectin, it looked so beautiful in the?!: Xylitol please please remember your pup can not have the littlest tiny lick it... 12-24 hours Wash, halve and pit the apricots that my jam I hope you love it ideal fruit making! Was quite jamie oliver plum jam recipe with a completely reduced pulp by the third round of.... Dissolve somehow or are we eating pieces of fruit in my Amazon affiliate shop to. A boil we have this recipe for a beautiful pale and floral jam to do.. But any advice on how to do thathere place the plums are in season take the! Are an ideal fruit for making jams because the skin is left on the variety how. All the good fruit the bay, WebDirections place the plums are an ideal fruit for making because. Still have to boil them for 15 minutes soften a little and website in this recipe/ something like swerve monkfruit! Plums looked like remember your pup can not have the littlest tiny lick it... Water into a large pot over medium-high heat ; bring to a boil more tart depending on the home! 1.00 a punnet entered food preservation contests at the State Fair for years tasted just on! Pot, and website in this recipe/ something like swerve, monkfruit or. In September, 2018 the Black Friars great results cook like her so not...