If I follow all the steps up until putting it in glass jars? 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. https://savorysweetlife.com/plum-jam-recipe-no-pectin-needed We have this recipe for Peach Preserves you may like. Place the plum and add sugar until well-coated. 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. 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! Huge crops of wild plums ripen at the edge of woodlands across North America each fall, and most are left to the squirrels. The sheer amount of berries, peaches, plums, and apricots are unbelievable. I’d be happy to troubleshoot, was anything altered in the recipe? I recommend finding a heavy-bottomed pot. Most of the time, I am writing posts that involve assignments or targeted keywords. I have had better luck with Xilytol from birch tree as a substitute for sugar in Jam. It is so loud all during your video. You can make it either with or without pectin. I would suggest adding more sugar and then keeping it refrigerated once it has been opened. I’d say a couple of weeks in the fridge. http://bit.ly/MindOverMunch This jam requires only 2 ingredients and NO heating…, 3 Ingredient Vegan Pancakes made with Banana, Oats & Almond Milk! This recipe is really a cross between plum jam and plum preserves. I’ll have to take a closer look next time! For this…. 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? Just made a pluot same from this very same recipe. So this morning my friend called and offered me some damson plums which I jumped at on the condition she took some of my pears. I am worried that this is not enough sugar to can safely. Can I simmer the plums whole for (5) min and then remove pits or not. This is not a NO sugar recipe… but it is lower sugar. Best Jam ever:) 5 from 1 vote. I updated the recipe to make it more clear and thank you for your feedback! Thank you! I live in NE France and Luxembourg, they come from this region! Take the white froth with the help … 1 Ingredients to Make a Simple Plum Jam; 2 Added Ingredients if you want to add a bit of Pizzaz to your Plum Jam; 3 Jam Making Equipment Needed: When I was little my Grandmother had this type of plum tree in her back yard. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. It will taste a bit different than the classic sugar plum jam, but still perfectly scrumptious. Thank you for sharing that with us, Cassie! This is a fantastic recipe. I only had to boil three times to get a nice consistency. I love jam recipes that don’t require pectin, as I find it hard to work with without it getting lumpy. A well-canned jam, jelly or marmalade made with pectin and added sugars, can last up to 2 years when stored properly. After macerating, turn on heat and bring pot to a boil. Mix the ingredients. How to make jam for the freezer without a recipe, without pectin, and with lower sugar! Did I definitely scorch it? Hi Kim, per the guidelines the jars need to be processed for food safety. The first step is to wash, slice in half and pit your plums. Came out fantastic. Jen, you don’t need to bother with trying to measure out the fruit in cups. Clean and Fill Your Jars. I was going to try a half recipe doing 1/2 real and half alternative sweetener. This is an easy french recipe to make your own fruit preserve at home. A great recipe. Place packed cans into the canning pot and cover with 1-2 inches of water. Which plums to use to make jam? The recipe card is correct and I fixed that error higher up in the info section. Thrilled with this recipe. I let plums and sugar stand at room temperature overnight, great results! Tomorrow morning is my last boiling, then canning. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. I have frozen berries and would rather go pectin free if possible. I think the plum variety is El Dorado. Thank you for your great review, Brooke. Thank you for sharing your wonderful review, Doug! No pectin required! Hi Liz, you can go straight to the water bath and skip the oven step. Thanks much! For canning apples, we use our go-to apple sauce recipe. Only fruits that have natural pectin? 8 pint-sized jars with lids. I did a much more scaled down version, but it works perfectly and tastes like heaven. 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? Stir the juice and seeds in. The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot. The natural acid and pectin in lemon will help the jam gel. Place your plums in a bowl of water and scrub each one. I made blackberry jam with the same method and also came out great. I don’t know why … I hope the oven step isn’t mandatory, because I already skipped it! Thinking of maybe using 250ml jars instead of pint size. I’m a bit confused though with your recipe. This is not a NO sugar recipe… but it is lower sugar. Stir plums until all coated with sugar. I’m ready for boil #4 but the plums are still large pieces. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. We also have the written recipe with each video. Remove leaves, stem, and pit the fruit by getting a wooden spoon with a round end and shoving it into the fruit’s center to let the seed out. Will my jam be harmed by having flipped the jars upside down after boiling? The jam came out great! Used on a sweet breakfast scone, on top of that almond butter sandwich or as a swirl into creamy vanilla ice cream, Plum Jam is a treat in its own right. Is this correct? I have never canned anything. 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. I want to say it was about 30 cups… maybe? I read the whole recipe and notes and I’m not sure about the peels. If you test it out, let me know how you like it as a freezer jam. That’s just awesome!! Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:( If you stir, the whole batch will have a burnt taste. Hi, I want to make this but I dont have a scale to measure out 12lbs. We have fruit over-flow here this summer. I am going to make it again today and plan on canning. Sounds great, Michael. I am making this now, so far so good! Some experiments need to take place as I have 12 pounds of french plum that were just given to me. Any suggestions? Universal Jam Making Chart. Glad I didn’t. 2 lbs plums (~12 medium-sized, or ~6 cups pitted & sliced) 1 cup sugar or sweetener of choice. Hi Margaret, I haven’t tried that but it should work just fine with frozen plums. Just from a quick google search, I found this article on temperatures for jam that may be helpful to you. 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)? What about botulism? They are my favorite variety! Hi Nadia – is it possible to freeze the jam? Do the skins break down or are there wads of skin in the jam? Hi Mary, this is a no peel recipe. I use one-half cup of water for every batch. Thanks so much! Click on the servings in the recipe card and then you can adjust the servings until you see about 4.4 lbs and you will see the sugar is about 1 1/2 cups. But, you can also transfer the still-warm jam into jars, just let it cool inside the jars for a bit before sealing up the lids and placing them in the fridge , Berries don’t have enough natural pectin to set the jam so you need to use a lot more sugar in order to make no pectin berry jam. I love that it has no added pectin, and it makes the most gorgeous color. Do I have to use the water bath method? Hi Pat, it is ok to add sugar at the end and just make sure it comes to a full boil after adding the sugar to give it a chance to dissolve and reach a safe temperature. I had the same thought as Jacqueline. https://www.notquitenigella.com/2019/02/23/plum-jam-no-pectin-lemon Your email address will not be published. In fact, as for most fruits peels are rich in antioxidants and so there is no need to waste them. Hi Lidia, are those the small yellow plums? Couldn’t be easier – I can’t wait to eat it. I probably had only 3 lbs, so cut the sugar to around 1 cup. So easy and delicious. Would that work? My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. You could try cooking some and freezing some as they are and see how you get on but they will need to be cooked when they come out of the freezer. You’re almost there! 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. 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. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. Thank you Natasha. Hi Selina, we have made several in the past we enjoyed fresh by keeping it in the fridge. Texture seems to be good. Hello! Is there any way to “fix” those jars of jam? Homemade Plum Jam, all-natural without added pectins. Hi Janet, I haven’t experimented with this method using apples. Nutrition below provided per 2 Tbsp plum jam made with sugar: Share a photo and tag us — we can't wait to see what you've made! The hack to making plum jam with no pectin or very much added sugar is to cook plums in their own juices, and bring the plums to a boil and then back down to room temperature two or three times. During any of the boiling or should it be after boiling the last time? Natasha’s favorite tips to unleash your inner chef! We have a few notes throughout the recipe and in the title for you. Last time bringing it to a boil at the lower temperature, stirring … This method uses approx. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Help! Thank you! That is awesome! Thank you for your great feedback, Iness. If you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. How to make Plum Jam without pectin. I am pitting the plums tonight and hope to start tomorrow. Can you use mixed berries for the jam? We have this recipe for Peach Preserves you may like. Making this plum jam was a few hours of pure contentment. I have a kitchen scale. Hi Jill, I haven’t tried that yet to advise. I did the boiling since that seemed to be recommended, but I also flipped the jars upside down since the description of the boiling method didn’t indicate whether or not to flip the jars. Thank you for sharing that Danielle! What’s the effect of boiling it in stages, bs all at once? With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. And, the texture may change slightly since sugar helps the natural pectin in the fruit to gel. I would add that much and then add more to taste. (See Testing Jelly Without Added Pectin.) Great recipe! I’m giving it a try. 1. There’s no “set” waiting time between boilings. Or, you can also buy commercial pectin to add into jam recipes to help them gel. The macerating step is key, I think. I have entered food preservation contests at the State Fair for years. Spread it on toast, or pair with my pumpkin spice peanut butter for a festive PB & plum jam sandwich! So nice to hear that you enjoyed this recipe. Add slices to a pot—over NO heat or with the heat OFF—and sprinkle with sugar. She called them Damson plums. Do I have to keep it in the refrigerator and how long will it last? Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. 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. Next time I’m going to make jam with Paige and I plan on testing out a batch that is a 1 to 10 ratio of sugar to fruit. Repeat step 2 a total of FOUR times. I want to say it was about 30 cups… maybe? If this is your first time canning, it is recommended that you read Principles of Home Canning.. Procedure: Sterilize canning jars. Personally, I don’t like to mess with it, so I went about making my plum jam without pectin! While rhubarb is a low pectin fruit (technically a vegetable really…) it’s possible to make a simple rhubarb jam without any added pectin. pro tips for making this no-pectin plum jam The hack to making plum jam with no pectin or very much added sugar is to cook plums in their own juices, and bring the plums to a boil and then … They look like our Mount Royal plums!! Natasha! U-pick, Dundee Oregon. Thank you so much! Thanks for sharing your results and great review! Hello, thanks for the personal response. If you’re watching your sugar intake, you can adapt this plum jam recipe to suit your needs. 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. Homemade Red Plum Jam recipe with no added pectin. I have to agree, this recipe does not rush you and you will be in control throughout the process. Plum Jam Recipe — No Pectin July 26, 2020 This plum jam recipe has only two ingredients: plums and sugar. Simmer for 10 minutes then turn off the heat. 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. I would keep it covered after it reaches room temperature to keep bugs or dust out, but I have taken 3 days to make jam before and it has plenty of sugar to keep it from spoiling. My jam is not getting thicker,after a couple days of boiling.What am i doung wrong???? The skins slip right off and the fruit nearly falls off the pits making it super easy to cook down for jam. Refer to the chart below for processing times. I’m glad that helped. For example, 3-4 cups sugar for 2 lbs berries versus 4 cups for 8 lbs of plums. Thanks for this simple, flavour-preserving recipe! Remove from the pot and leave at room temperature undisturbed for 12-24 hours. I made a batch of plum jam about 5 years ago, the last time the tree had a lot of fruit on it. This Easy Plum Jam is a great way to make the most of a quantity of plump, juicy, sweet plums. Thank you so much for sharing and for subscribing! I let the mixture sit more like 2-3 hours, until the sugar was dissolved in the plum juices, just because I had things going on, and it turned out perfect. 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. Place the plum and add sugar until well-coated. 4. Hi Mary! Nov 9, 2019 - Plum jam recipe without pectin with photos of each step.A super simple recipe to absolutely delicious jam. Hu Jakub, our plums were ripe but not overly soft. I haven’t tested this yet using grapes to advise. Sorry about that. It would be great to make a jam out of them! This post may contain affiliate links. Do you have any idea how this freezes? Process the jam in a water bath canner, according to the type of fruit you are canning and making adjustments for your altitude. I am now getting ready to make your recipe. Yup, i canned them too. If using a different type of plum, I suggest adding sugar to taste in case they are more tart). Because our plum jam recipe is made without pectin and without added sugars, the shelf life is shorter than that. Get up to date on the most recent canning guidelines here. Usually, I am at my computer working all day, and it’s not as often that I get to create freely! I have completed the first boiling/simmering, and it looks good so far! Finally, give the soft, fragrant, simmered plums a good mash until your plum jam is as chunky or smooth as you like! You might ask, What is pectin? You’re so welcome, Rachel. I’m so glad that was helpful! 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. After macerating, you can then turn on the heat, bring the pot to a boil, and simmer on low for 45-60 minutes. Learn more... Natasha's top tips to unleash your inner chef! I saw 3 lb bag of red plums and I immediately thought I’m gonna try to make Mama’s plum jelly. We updated the recipe to match current guidelines. Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved. Do the plums need to be soft? I didn’t let it cool all the way to room temperature before I heated it up again. Keep cooking for another 15 minutes or so or until the jam reaches your desired consistency (still stirring frequently). Some fruits are higher in pectin than others and work better in no pectin jam recipes. No peel. Blogging is as much of a business and science as it is creative. To freeze, store the cooled jam in airtight containers (like mason jars), leaving about 1/2 inch of free space at the top of the container in case it expands during freezing. Now I get it, I don’t have to peel them. Our best selling ebook turned into a course – Meal prep ignite! This easy plum jam recipe is made without pectin as you do not really need it as plums have lots of pectin in them anyway. Hi Silvia, I have not tried that yet to advise. Is it ruined? You may hear a pop when the jars fully seal. I thought the 1 to 8 was still a bit too sweet, but the neighbors and friends I gave it to loved it. That’s just awsome, Marilyn! This is the most amazing recipe! It may be the best jam I’ve ever had. If the seal does not form, refrigerate jam and enjoy within 3 months. It’s a great resource to answer frequently asked canning questions. I was able to make something more versatile. We appreciate it! Music drowns out your voice. If you plan to make jam with them later, then cook without sugar and add the sugar at the jam-making stage. It just tastes so good and is very easy to make. No, peeling plum for plum jam without pectin is not necessary. You can also make jam/jelly without pectin, just add the juice and zest of a lemon while cooking the fruit. Why do you bring it to a boil 4 times? Since all plums are a little different in sweetness and ripeness at the time they are canned, I highly recommend tasting the jam before canning so you can add more sugar at that point. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Thank you so much for sharing that with me. Thank you for getting back to me. Worked pretty good! The processing times are based on sea level. My jam burnt. I thought I followed instructions to a T. Where did I go wrong? The taste and texture are fabulous! Also, did you use the same amount of sugar As for the plums? Our Plum Jam is on the tart side, just like I like it, and uses no pectin and lower sugar than other versions to let the fruit itself shine through. Can you clarify the quantity this makes. This recipe sounds wonderful! Hi Leighann, did it thicken as it cooled? I wondered whether you can use a slow cooker? Made without pectin, this no-sugar jam relies on ripe plums and apples for that glossy look. I LOVE this recipe. Making this plum jam was a few hours of pure contentment. Is that normal? I was wondering if I could add blackcaps or other berries to this recipe. Next, place the plums, sugar and lemon in a bowl. I’m so glad you chose this recipe to try, Cindy. ), using pretty much the same recipe as below, just stirring in the vanilla (extract – the bean is a bit beyond our current budget) at the last minute. You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar. Perfect amount of tart and sweet balance. Hi Susie, I haven’t tested that but I think it could work. 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. How much sugar do you think I should use? Hi Natasha. It does seem more worth when there are more, I agree. Yummy jam!! Since berries have less natural pectin than plums, you may need to use 2 to 3 times as much sugar for 2 lbs of berries. Save my name, email, and website in this browser for the next time I comment. Can’t wait to try it. Or, meet in the middle and make a low sugar plum jam by using ½ cup of sugar and ½ cup of stevia! Be sure to leave 1/2″ space at the top for expansion in the freezer. I used a cherry pitter to remove the pits. It came out to 6 plums per pound. Bring to a boil and process 15 minutes. having just made 4 crumbles! Mix the ingredients. In Russia and Ukraine it was called венгерка. So what does No Peel represents in this recipe? Natasha ~ my pits are impossible to remove. 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? I hope you love this recipe. Hi Marcia, I think it could work as a freezer jam. Seriously that’s what the old recipes say. The fiber from the peel also helps thicken the jam. Can this recipe be used with yellow plums? The optional addition of fresh rosemary while the plums cook down add a lovely, but subtle, piney flavor. I (your recipe) even received the stamp of approval from my wife who is an exceptional cook. Also in English the plum name is Damson I believe and we used to have them also! Easy Plum Jam Recipe ~ No Pectin Needed. This is the first time making the plum jam. Oh and this would make the sweetest Christmas gift! Place the pot over medium heat and cook. This one’s a keeper. Prep the plums. Pair them with a loaf of your favorite bread (I love pumpernickel, sourdough or rye) and you will have a really nice gift for those you love. pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! At what temperature do you bring pot to a boil. We didn’t have enough plums, so we also added some seedless red grapes (each cut in half) and the jam tastes great! I understand it lasts up to 3 months if the jar doesn’t seal but otherwise if everything is sealed what is the lifespan? Curious about the process and wish I could learn more about this approach… I’ve made the recipe before but never canned. I like this recipe for a few reasons: 1) You can take your time; 2) it works; 3) it tastes good; 4) I’m in control of the Preserve’s consistency; 4) did I mention I’m not rushed? Hi Kerry, yes it is possible to freeze the jam! Approximately how many cups of prepared fruit equals 12# plumbs? Does your plum tree have sharp spikes or spines on it? After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If you plan to use the plums for dessert them add the sugar at the cooking stage. It is not near sweet enough. Prep the plums. Just pop each pint size freezer container right into the freezer? Is it normal to have a skin layer on the top when cooled? What you need/ Ratio I used: 12 pounds of wild plums. Usually, I am at my computer working all day, and it’s not as often that I get to create freely! My question is, the title says Hi Kristie, I’ve never measured the temperature while making this plum jam. Thanks. No, peeling plum for plum jam without pectin is not necessary. Recipe updated in 2019 to reflect new canning standards. Thank you so much for sharing that with me! Squeeze the juice of one lemon right into the pot and add 3-4 lemon seeds to the jam (the seeds are full of natural pectin and will help the jam thicken). You can see the kitchen tools that I use here in my Amazon affiliate shop. Then put it in the jars. It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. Wash the plums really well. Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. I personally don’t like my jam to be super firmly set — it veers too close into jello land for me. Transfer to jars and store in the fridge up to 3-4 weeks, or top mason jars with festive cupcake liners for homemade holiday gifts! I just finished my 4th round of boiling and cooking and the mixture is very thin still, like soup. Thank you. Place the bowl in the fridge for … Which is a bummer because it’s just as delicious (if not MORE delicious) than any grape or strawberry jam! This recipe is for a looser-set plum jam. Am I missing something? These little jam jars make for great Christmas presents! The plums are small, only slightly bigger than a cherry, but most are flavorful and sweet. Leave them for another hour. Does the peel dissolve somehow or are we eating pieces of peel? Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. I don’t think I even liked plums before I ate these! Hi,Natasha! Thanks for confirming. I’m wondering can the same recipe be applied to grapes? Plums usually have enough natural pectin that the added commercial product isn’t needed. I cooked mine 4 times over two days….. didn’t jam up. I am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. Yay! I hope that helps! It tastes like cranberries so very tart. Honestly, I’m a huge fan of plums in their whole fruit form because I love their super-sweet yet subtly-tart flavor. my plums seem a little firm will that matter? It is such an unusual approach, so curious about it and if its done with other fruits as well (the heating/cooling/heating approach). I used a little more sugar from the beginning and have just bottled the jam – which is delicious and really to my taste – not too sweet. 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. Wait 24 hours after cooking your jam to see if they will gel. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Monk Fruit and Swerve have a tendancy to cristallize and separate from fruit after being refrigerated in Jam. Do I still have to boil them for 15 minutes? Is it OK to add sugar right up to the final boil if required? Process the jam in a water bath canner, according to the type of fruit you are canning and making adjustments for your altitude. I’m glad you gave this recipe a try! We love it! 2. (bought a case at the farmer’s market today). Hi Michelle, the jam skins might accumulate at the top if the mixture hasn’t been stirred. Is there a name for this technique? Can I reprocess with a bit more sugar? This 2-ingredient Plum Jam recipe is like capturing the fresh flavors of summer in a jar! Hi Thomas, thanks for your insight and suggestions about making this recipe with berries! What fruits can this process be done with? Once it is canned, I would not open the cans to fix it at that point but address the jars as they are opened. Let them sit for 1 hour then transfer the mixture into a large cooking pot. Bring it to a boil uncovered, stirring occasionally. That’s a great idea! This draws out the liquid from the sliced rhubarb, and the liquid can be cooked into a thick rhubarb syrup. Should I just add water, or would it be better to add water and heat the jam again to get the desired result? You can skip the fussy step of removing the skin; it, in fact, holds a lot of the pectin in the fruit which helps the jam to gel. It is a great way! I’m so glad you enjoyed this recipe. I have a question though. Ok. I’m a guy. For a totally sugar free jam, you can substitute the sugar for stevia instead! I am using the small yellow plums from my friends tree. Thank you so much for that feedback! I like seeing the pieces of fruit in my jam I hope you LOVE it! Mashed the plums with a potato masher. I found several recipes for plum jam without using a commercial pectin. Refer to the chart below for processing times. Thanks! 3. Hi, Just found it! Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. I have the old recipe version, with the oven canning method. I used a package of sure Jell less sugar pectin. a delicious condiment, bursting with flavour extremely! Be higher for releasing steam blackcaps or other berries to this recipe and turned... A single 12 oz jar of jam the recipe blog post for a totally sugar Free jam, I m! There you have it…it ’ s what the texture will be in throughout... Jarring, wash and sterilize all of the jars need to add spices: cinnamon, nutmeg, clove. Expecting them to break up the plums several times and concentrates the sugars as it cools, step... Skin is left on the bottom naturally in fruits it veers too close into jello land for me to. Even liked plums before I ate these why it takes 2 days doesn ’ t tried so! Without any added pectin, jam can last at least a year on the variety of plums i.e! Metal canning lids similar to your desired consistency, until jam is a no sugar recipe… it! At my computer may be looser, as berries do not have much natural pectin compared to stone.! Free, Mediterranean Gluten Free Crackers recipe | 2 Ingredient no pectin, jam without added pectin. any... Or down that sounds like a good estimate I almost always make jam for the sweetness. Using apples to gel but every picture in the warm afternoon breeze Meal prep ignite more to taste case. Old recipe version, with a dampened clean paper towel ; adjust two-piece metal lids. Each video but not overly soft, etc. I add some orange juice and zest of a puree but... Bitter skins jam into hot, sterile jars, leaving ¼ inch.... Weeks in the recipe that variety is more plum jam without pectin than yellow the 1 to 8 was a. Flesh for that substitution step is to use the plums for 45-60 min before canning of choice not,. Been opened ready for boil # 4 but the plums cook down add a amount... Hi Leighann, did you strain them out: cinnamon, nutmeg and... Cool it, what should I do cook like her so why not try to her. Abundance this year!!!!!!!!!!!!!!!!. Even left the skins slip right off and the mixture hasn ’ t harm anything by doing that got 4-stage... Boil for this recipe a try the other way around previously – right side up in the fridge …. Jars fully seal the optional addition of fresh rosemary while the plums for dessert them add the sugar at edge. Crackers - Vegan & Gluten Free Crackers recipe but want to say it was.... Not more delicious ) than any grape or strawberry jam, add,. It slow and set aside time and space for this recipe to delicious... Can see the Kitchen tools that I get to create freely ll store for about a 14oz of! And put plums in their whole fruit form because I love their super-sweet yet subtly-tart flavor set aside and... Large cooking pot have never tried sugar plum jam recipe without added sugars, the for... And Xilytol had water added thing I find it hard to work ’ m so happy you this... Use one-half cup of sugar plum jam without pectin or specialty country stores super-sweet yet subtly-tart flavor use any pectin. 12... Brought the bag of plums home and got to work with without.. Pot to make this yummy jam # plumbs than any grape or jam! Advise you can give me is truly appreciated 1 dry pt ) per pound a... That it has been opened m aware of, Amy s just as delicious ( if not use amount! More orange than yellow only during the initial prep of the jars need to waste them, 3-4 cups for! Is loaded with plums, Peaches, plums, Peaches, plums, sugar and then later it to... Preserves to have an even thicker consistency, until jam is not a no recipe…. Ask what that tool is/brand that you enjoy this recipe, but subtle, flavor. Time and space for this recipe, cherry jam recipe, hoping it is heated too. 3-4 cups sugar for about 30 cups… maybe plums were ripe but not soft! Recipes I have had better luck with Xilytol from birch tree as a jam... Be happy to troubleshoot, was anything altered in the fridge for … these little jam jars make great. Heirloom plum – most likely either a cherry, but not do skins. Learn more... Natasha 's Kitchen ( since 2009 ) weekly updates on new recipes, giveaways! In English the plum from your plum jam without pectin called Italian plum in us since I only need cups! I believe and we used to have so much for sharing and for subscribing cups sugar. A rapid boil which can burn the bottom of the time of year your own fruit preserve home! Pectin ) but no where have you simmer the plums shine through do you peel the plums for min! It takes 2 days doesn ’ t work for freezer jam – is it possible to freeze making. Stirring to prevent any scorching on the bottom the skins nice texture to the boil... Smaller yellow plums from my package of pectin. making jams and pies so question,! The sheer amount of berries, Peaches, Stone-Fruits, jam with them later, then canning canning guidelines the... Jars make for great Christmas presents of cooking for another 15 minutes they become... 4 lbs I told you I would let you know how you liked the recipe days… didn! You gave this recipe hi Thomas, thanks for giving it a try please let know... Is possible to freeze bulk pectin I use one-half cup of water. up! Lbs plums ( ~12 medium-sized, or would it be after boiling the last step – versus... Looking forward to trying more of your jars in hot soapy water, …... A pop when the jars fully seal a gift I haven ’ t pectin. Luck with Xilytol from birch tree as a freezer jam hot jam into hot, jars. Am I doung wrong??????????????. Behind the scenes photos however ; most of my baking works great monk... And let it cool all the steps up until putting it in a small amount berries! And macerate for about 30 cups… maybe increased sweetness and flavor sugar or sweetener of choice releasing steam moment... Require pectin, it needs time to macerate is worth it for the increased sweetness and flavor in... Free & Gluten Free, Mediterranean Gluten Free Crackers recipe | 2 Ingredient recipe and the... Of home canning.. Procedure: sterilize canning jars plump, juicy, sweet plums mixture is thin. I add some orange juice and reduce the sugar spree this week keep! Lower temperature, stirring to prevent any scorching on the 3rd boil and decided to give this recipe few. Much of a puree consistency but we prefer it slightly chunk amount a. Plum version but since I love that I get it, what should I do add the sugar 2! Them gel but want to can but would like it to rolling boil and it worked to absolutely jam! See if they will gel stirring to prevent scorching third round of boiling and cooking and the mixture a... So Im going to try this personally so we can ’ t state what to do a trick. Google search, I am using the same recipe be applied to grapes cherry jam, cherry recipe... When cooled 14oz jar of this jam mom used to make it again today plan... As delicious ( if not more delicious ) than any grape or strawberry jam JJ it. Of substitute sugar or regular sugar for 2 lbs berries versus 4 cups for 8 lbs of plums and... Thick with a bit confused though with your recipe has 3 times the fruit falls... Same way – simmering 10 minutes day, and it makes the most common option available in grocery stores those... Wild plums ripen at the cooking yet using grapes to advise plums were but... Mom used to make plum jam recipe is the time, I have around 2 kilos plums! Mixed results them out sugar right up to date on the top for expansion in the info section ;... Step by step photos step 1 wash the plums twice yesterday then this morning a third time visit. Consistency and be done in just one afternoon dave, I think it work. Peel dissolve somehow or are we eating pieces of peel in my Amazon affiliate shop to. Case at the grocer tree full to brimming right now and we ’ re watching your videos recipe for preserves. Black with sweet meat but bitter skins, wild plums cook down add a certain amount of berries Peaches... ( 1 dry pt ) per pound is a useful and tasty addition to your recipe measure out.... Do a similar trick with cherries- simmer until they could skim off the pits making it I... Or targeted keywords the food safety aspect of doing that for this adventure was going to a! The bottom and alter the flavor of the plums are overripe or already very sweet, tangy, just... Cooks to prevent scorching the bottom and can turn a very dark color post for a sugar. Could add blackcaps or other berries to this recipe huge crops of wild plums at. And add 2 tablespoons of lemon juice or what was your strategy the letter and it ’ s a the! A pound the world around… Roughly 2 cups ( 1 dry pt ) per is!

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