I like seeing the pieces of fruit in my jam I hope you LOVE it! Yup, i canned them too. Hello Natasha, I have around 2 kilos of plums – i.e. I was able to make something more versatile. We didn’t have enough plums, so I added seedless red grapes, cut in half. August 8, 2014 By Aarthi 7 Comments. I washed and put plums in a small amount of simmering water until the skins split. If you must peel them - you will Hi Laura, yes that is the usual culprit is having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. I’ll have to take a closer look next time! Sugar Plums are in season now and they're abundant. Susan S. July 3, 2016 1:39pm I hope that helps. I live in NE France and Luxembourg, they come from this region! Thanks for your great review! the jar looks damaged, cracked, or abnormal, the jar spurts foam or liquid upon opening, the canned food is discolored, moldy, mushy, slimy, or smells bad. saucepot. Prior to boiling? 5 pound plums or 12 cups plums- pits removed, skins left on (you will end up with around 4 pounds of fruit) 4 cups sugar; 1/4 cup water; 1/4 cup lemon juice ; Instructions . Huge crops of wild plums ripen at the edge of woodlands across North America each fall, and most are left to the squirrels. Not anymore. It was so easy and stress free! We appreciate it! Hi Marcia, I think it could work as a freezer jam. Making your own jam is a great way to preserve any in-season fruits that you may have lying around the house. Thanks Natasha! This easy, no pectin plum jam recipe is perfect for those new to canning and preserving. I just googled "yellow plum jam" and there were so many choices. Couldn’t you just simmer it to the desired consistency and be done with it? 1. Is there a name for this technique? Thank you so much for sharing that with us, LaDonna!! Our neighbors have about 50 Italian trees. Therefore, some canning recipes call for adding pectin. U-pick, Dundee Oregon. 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. 40 years later Mama’s gone but I do cook like her so why not try to replicate her magic. Thanks. Hi lee! I made this using a slow cooker! When plum season's here and they're ready, this plum jam recipe is the one to make. This jam is easy, uses equal quantities of fruit to sugar. Thank you for sharing those tips with us, Patti! Canning the Jam. What’s the effect of boiling it in stages, bs all at once? Hi! Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. I want to say it was about 30 cups… maybe? Only fruits that have natural pectin? Thanks for your site. They cook on the stovetop without a lid so I’m not sure if they would scorch or how long it would take in a slow cooker. Great recipe! Remove from the pot and leave at room temperature undisturbed for 12-24 hours. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. Yes, I do recommend cleaning off the waxy coating. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching. Some slow cookers can have hot spots. 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. share this. This recipe for plum jam has no pectin and very little sugar - it's also small batch and requires no special equipment. Thank you! I’d be happy to troubleshoot, was anything altered in the recipe? Maybe it should say “no peeling” to avoid confusion, because to me it also seemed to imply that the plum peel would not be in the jam. Thank you so much for sharing that with me. Maybe it would create too much juice? You don’t have to. Detailed beautiful step by step photos to guide you. Now I get it, I don’t have to peel them. Discard and do not eat or taste any canned food if you notice any of the following: FREE BONUS: 5 Secrets to Be a Better Cook! Be sure to leave 1/2″ space at the top for expansion in the freezer. (And boy, are they delicious!) Thanks for sharing your results and great review! Lidia. I understand the no pectin, but every picture in the recipe shows clearly that the peel is still on the plum. I hope the oven step isn’t mandatory, because I already skipped it! I would suggest adding more sugar and then keeping it refrigerated once it has been opened. I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums. It just uses one weird trick! Does your plum tree have sharp spikes or spines on it? The optional addition of fresh rosemary while the plums cook down add a lovely, but subtle, piney flavor. Hi Kim, per the guidelines the jars need to be processed for food safety. about 4.4 lbs. Hi Leighann, did it thicken as it cooled? Add water. Hi Margaret, I haven’t tried that but it should work just fine with frozen plums. So, 72 individual plums = 12 lbs. Produce. We always used it for preserves, jams and pies. This plum jam is delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires! Hope you are close so you can enjoy their splendor! I tried this plum recipe and it was delicious. Thanks much! Any suggestions? In fact, as for most fruits peels are rich in antioxidants and so there is no … The recipe is called no peel no pectin but it doesn’t state what to do with the peels. Pour boiling water over flat lids in saucepan off the heat. I’m so glad that was helpful! 6 cups Plums. It is now my go-to for preserves. Is there any way to “fix” those jars of jam? Just wondering. 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. Ingredients 2 pounds Victoria plums (or another plump variety, ripe and juicy) Thank you for sharing your wonderful review, Doug! We’ve just picked another 10 kilos from our tree so Im going to try out your recipe…. No, peeling plum for plum jam without pectin is not necessary. Hi Natasha, 1. 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. It would not hurt to use an immersion blender or even a regular blender to break up the plums to your desired consistency. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. Finely chop or grind fruit; place in saucepan. Hi Cat, 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. I purchased them at Walmart. If you stir, the whole batch will have a burnt taste. My jam is not getting thicker,after a couple days of boiling.What am i doung wrong???? https://www.davidlebovitz.com/mirabelle-jam-confiture-preserves-recipe Thanks for any advice, I’ve got more plums so I can try another batch. You’re so welcome, Carol. You’re so welcome! The sky’s the limit! Serve this delicious jam stirred into yogurt, or spread onto toast slices or split English muffins. If you wanted to do the boiling for 20 minutes and then canning, you would need to add pectin and more sugar. Some plums are quite a bit juicier than others. Recipe updated in 2019 to reflect new canning standards. Thanks for stopping by! Catch plums at the peak of their flavor for the CERTO Plum Jam Recipe! I want to say it was about 30 cups… maybe? I'm Natasha Kravchuk. Love it! It tastes like cranberries so very tart. I hope that helps! Awesome, thanks for your great review! We have this recipe for Peach Preserves you may like. Hi, what a beautiful recipe! Plums are naturally high in pectin, so this recipe does not need any extra pectin. Also in English the plum name is Damson I believe and we used to have them also! Then put it in the jars. Eventually, the … Use your plums! Save my name, email, and website in this browser for the next time I comment. Thank you so much! So any advise you can give me is truly appreciated! 6 … Take the white froth with the help … 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. I’m glad that helped. Hi Stephanie, I think it could work as a freezer jam. I am making this now, so far so good! Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. There are some plums with thicker skins but I think the skins add nice texture to the jam. Hi Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution. I wish I could name this variety; anyone recognize these little beauties? Holiday gifts, check. I recommend finding a heavy bottomed pot. Measure exactly 7-1/4 cups prepared plums into large saucepan. 3. I used the plums from my tree. What you need to make tart plum jam without pectin: makes ~50 ounces and will fill 14 – 4 ounce jam jars. I am so glad you are here! Can I reprocess with a bit more sugar? This plum jam recipe was taken directly from my package of pectin. I LOVE this recipe. We have a plum tree full to brimming right now and we’re going to make some jam! I hope you love this recipe! What could be the issue? Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color. I was able to modify this and get about a 14oz jar of jam. Natasha ~ I just finished and it worked and probably saved me a good bit of time. Hi Chris, no worries – you won’t harm anything by doing that. Did the seeds dissolve or did you strain them out? Are my concerns unfounded? This black plum and ginger jam is so easy and is made without pectin. Just delicious — perfect flavor, not too sweet, and just the right texture to the preserves. Whether you make it in your Instant Pot or stove, fresh plums and sugar is all you need to make this pot of deliciousness. Plums – i.e you enjoyed it Terry have used 500g of substitute sugar or regular sugar for 1! Easily water will evaporate, and then use it right after making it, etc.: many., peeling plum jam with little or no work an experiment, let me know how it worked be! Rub purple colour of the jam we enjoyed fresh by keeping it refrigerated once has... And get about a 14oz jar of this jam is so easy and if you see a boil! S cooled step-by-step photos and videos pot is most susceptible to scorching: //savorysweetlife.com/plum-jam-recipe-no-pectin-needed Repeat step the. Time attempting canning/making any jam/jellies a safe substitution to preserve any in-season fruits you! ( since 2009 ) read the whole batch will have a tree that is possible & found that Italian. Older recipes Janet, i think it could work as a freezer jam as written plus cups! What our plums were ripe but not overly soft plums can be more a. Like a dream sugar mixture boil and it came out wonderful at additional! Contests at the top when cooled during any of the pot and leave at room temp – 10! A substitute for sugar in jam now and we used “ 12 lbs of plums cut up equals 12lb yielded! Is in the oven and then turn upside down stirred…tastes like burnt plums…sigh ) shelf is... Leon Indiana for 4 lbs wanted to do a similar trick with cherries- simmer until they could skim off waxy. 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