Is there any way to “fix” those jars of jam? Thank you so much for sharing that with us, LaDonna!! Drizzle well with 4 1/2  cups sugar. about 4.4 lbs. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? You’re almost there! She would make jam very similar to your recipe but also kept the pits in. I was going to try a half recipe doing 1/2 real and half alternative sweetener. We always used it for preserves, jams and pies. I found this recipe. I have to agree, this recipe does not rush you and you will be in control throughout the process. 278. If you test it out, let me know how you like it as a freezer jam. hi my name is dave and want to substitute sugar for monk fruit . I'm Natasha Kravchuk. I made this and loved it when I was jarring it up. This post may contain affiliate links. Hi. I was wondering if I could add blackcaps or other berries to this recipe. Is that normal? Jalapeno Plum Jam Recipe and Canning without Pectin. My jam is not getting thicker,after a couple days of boiling.What am i doung wrong???? I googled and lucky me! What about apples? Sorry about that. Do I refrigerate until tomorrow or leave at room temp? You may hear a pop when the jars fully seal. Can we use yellow plum instead of pruns in this reciepie. I hope that helps! 6 tbsp Lemon juice. She said that helped to thicken it. So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. . The ginger gives the jam a wonderful little kick. This plum jam recipe was taken directly from my package of pectin. Hi Oviya, it is likely due to the smaller batch since the surface area would be higher for releasing steam. Only fruits that have natural pectin? It does seem lovely otherwise and I like the idea of simmering it in stages and eventually it thickens. 10 cups chopped plums* (about 4-1/2 pounds) 2. Hi Mary! https://www.bernardin.ca/recipes/en/plum-jam-liquid-pectin.htm?Lang=EN-US With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. The grapes and plums all boiled down smoothly, with a great jam texture. August 8, 2014 By Aarthi 7 Comments. Steps to make easy plum jam recipe. I’ve made the recipe before but never canned. Couldn’t be easier – I can’t wait to eat it. They will be slightly chewy, though, so you may peel the plums if you choose, or blend th… I only had to boil three times to get a nice consistency. This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). Is this correct? I’m so glad to hear that! Couldn’t you just simmer it to the desired consistency and be done with it? Thank you so much! yellow plums sugar with pectin added jars and lids Sterilizing jars: Wash jars and lids well. Hu Jakub, our plums were ripe but not overly soft. Hello! It’s a great resource to answer frequently asked canning questions. Hi Cheryl, There’s a lot of sugar to keep it preserved even after its opened. I’m so glad you chose this recipe to try, Cindy. Prior to boiling? Thanks for your good feedback! Read our complete guide to stone fruits before you start. 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. Hi Lidia, are those the small yellow plums? Take the white froth with the help … Just bought 30 lbs and will make Powidlo/Jam. Measure exactly 7-1/4 cups prepared plums into large saucepan. This simple and easy to follow recipe is made without pectin. We have a plum tree. 6 cups Plums. If your plums are big make sure you cut them up a bit. I have another question: The first batch I made was very dry (I didn’t realize how much it would thicken after it cooled). I just googled "yellow plum jam" and there were so many choices. This recipe for plum jam has no pectin and very little sugar. Natasha ~ I just finished and it worked and probably saved me a good bit of time. Thank you Natasha. You’re so welcome! You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar. I washed and put plums in a small amount of simmering water until the skins split. The recipe is called no peel no pectin but it doesn’t state what to do with the peels. What you need to make tart plum jam without pectin: makes ~50 ounces and will fill 14 – 4 ounce jam jars. It is now my go-to for preserves. What about botulism? Worked well. I saw 3 lb bag of red plums and I immediately thought I’m gonna try to make Mama’s plum jelly. We have an over abundance this year!!! If the seal does not form, refrigerate jam and enjoy within 3 months. Welcome to my kitchen! 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. I would add that much and then add more to taste. I used a melon baller to get my pits out. Thank you for sharing that great review! If you test that out, let me know how you like it. For this plum jam recipe, no additional pectin is needed. Current guidelines recommend the following process (instead of oven canning): Now don’t you want to curl up with a jar of that? The photos are gorgeous and many of the jams and jellies are accompanied by recipe ideas which is a very useful effort on the part of the book’s authors, Rick Field, Lisa Atwood, and Rebecca Courchesne. I want to say it was about 30 cups… maybe? Sunday Morning: Plum Cardamom Coffee Cake Recipe », Buttercream Frosting – How to Make Buttercream Frosting. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. I let plums and sugar stand at room temperature overnight, great results! The lemon juice in this recipe provides additional acid which helps keep this jam fresh when stored in the refrigerator. Chop or crush the You’re so welcome, Carol. pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! 1 package (1-3/4 ounces) pectin for lower sugar recipes 4. No pectin needed, so it's lower in sugar. How many cups of plums cut up equals 12lb? I have the old recipe version, with the oven canning method. I LOVE this recipe. Thank you! Measure exactly 6 cups prepared fruit into 6- or 8-qt. Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. Maybe it would create too much juice? After de-pitting, I blended the pulp briefly to break up the skins. Should I let them ripen some more? Also, it thickens more as it cools. Do the skins break down or are there wads of skin in the jam? They ate less meaty and have more juice than those you used. I was going to say if you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. Place packed cans into the canning pot and cover with 1-2 inches of water. of plums to 8 1/2 cups of sugar. That’s correct! I understand the no pectin, but every picture in the recipe shows clearly that the peel is still on the plum. I have never canned anything. When you boil it do you add any water or just the fruit and sugar mixture? If you wish to can the jam feel free, though I did not do that with this recipe. 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)? Add water. We have this recipe for Peach Preserves you may like. 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. Yellow plum jam These little yellow plums grow like crazy in France during the summer. Thank you so much for sharing that with me! I did a quick search & found that ‘Italian plums’ are lower in natural pectin than wild plums. I am confused…why does the recipes with pectin call for 4 lbs. If you’d like a milder jam, strain out the peels early in the cooking process. That is awesome! Thank you for sharing your wonderful review, Doug! Get up to date on the most recent canning guidelines here. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Hi there. What next? Ingredients 2 pounds Victoria plums (or another plump variety, ripe and juicy) Monk Fruit and Swerve have a tendancy to cristallize and separate from fruit after being refrigerated in Jam. I’m so glad you enjoyed that! Is there any hope for them? After the jam has boiled for 10 minutes, take the saucer or plate from the freezer, take a small spoonful of the jam and place onto the saucer. I like seeing the pieces of fruit in my jam I hope you LOVE it! small, almost black with sweet meat but bitter skins. As soon as it cools, repeat step 2 the same way – simmering 10 minutes. My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. In Russia and Ukraine it was called венгерка. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. I am definitely a fan of this site and have subscribed! Hi Margie, great question, if you cook the jam as many times as the recipe states, the peels should incorporate into the jam and add a nice texture without being bothersome. Just fruit and lemon juice, stevia optoinal! Thanks so much! 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