Worked just at good w a pinch of cinnamon a splash of vanilla. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Approximately how many cups of prepared fruit equals 12# plumbs? Wipe rims clean and screw on 2-piece lids. The jam came out great! I have the old recipe version, with the oven canning method. Youre welcome! The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. Are plums high in pectin? Those are Stanley plums, or sometimes called Italian plums (in my neighborhood in Brooklyn). Add the sugar, a third at a time, stirring until dissolved, then remove the pan from the heat. Yes, I do recommend cleaning off the waxy coating. 2 Weigh fruit, wash, shake off excess water, then cut in half and remove stones. I am worried that this is not enough sugar to can safely. I brought the bag of plums home and got to work. Tip the jam into a wide-necked jug with a good pouring lip, then fill four sterilised jars to the brim. It is such an unusual approach, so curious about it and if its done with other fruits as well (the heating/cooling/heating approach). Also can you do smaller batches? Today, I tossed some toasted oats in brown sugar in butter, cooked for a few minutes in the oven, put some of the plum jam in the bottom of a small ramekin, added a dab of butter, microwaved for few seconds on top added the toasted instant quick dessert fix in a small tasty portion-controlled way. Couldnt I just fill the jars with boiling jam and go straight to the water bath, as I do with other recipes? Heat over high heat and bring to a boil. Due to the fact the skins of the plumb are the pectin. I think it could work as a freezer jam. Thats great, Jim! Place the plums and water into a large pot, and bring to a boil. The best ones are the ones on the ground! Im trying your recipe with Santa Rosa (a red plum a bit mor juicy when super ripe than the Black Friars. Now I get it, I dont have to peel them. I dont see the mention of removing skin from plums. I later learned that she used damsons small, dark and purple they are considered the king of plums for jam making. Jar the Jam: After the last boil, can the hot jam (long-term storage) or allow the jam to cool and store it in an airtight container in the fridge (short-term storage). I have a kitchen scale. Store in a cool dry place and enjoy dropped into pastry cases to make rainbow jam tarts, spread onto crumbly scones, layered between sponge cakes or dolloped in a bowl of steamy porridge. Cook your fruit and sugar mixture, bringing the jam to a full rolling boil then stirring for 15-20 minutes. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. I can almost taste it and see the gorgeous rub purple colour of the finished product. Im at my third boil and I added what feels like a bag of sugar. Fill jars to 1/4" of top. Hello! Great spread on toast, it also makes a delicious glaze for chicken or lamb. This food is safe , WebAdd the jammy plum filling to the cooked crust, spreading it evenly. Just found it! Yes, it would be helpful to have the conversion of 12 pounds to 30 cups within the recipe to make it easier for people to use. If it doesnt, leave on the heat for a few more minutes and repeat until wrinkles appear. Any plums can be used for this recipe but the darker fleshed varieties look nicer. Hi Adrienne, without testing that is hard to say. Im ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. 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 it still too thin, boil it down again but stir often so it doesnt scorch. Also, could i use this recipe, but not do the three cooks/? 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. Start by washing your jars and lids with warm water and soapthen let them dry in the oven at 215 for about 20 min or until completely dry. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. For this plum jam recipe, no additional pectin is needed. Also, are you referring to the the smaller yellow plums? Is it normal to have a skin layer on the top when cooled? I think making plum jam and plum jelly would be quite similar. Maybe it would create too much juice? Thanks! 20 min 1 ora 40 min jamie oliver baked plums read recipe >> you can use plum sauce for crispy duck . I thought I followed instructions to a T. Where did I go wrong? I lowered the heat on the 3rd and 4th boilings, but the burning continued. Bring the mixture to a boil, then reduce the heat and cook until the plums soften, about 5-7 minutes. Fat: 0g. Hi Natasha. 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. Bring slowly to the boil then reduce the heat cover and simmer for 10 mins until the plums are tender. If you are new to canning and preserving fruit at home, check out my category of canning recipes and canning basics to get you started. Thank you. I followed all your steps but left the sugar + freshly cut fruits out for a few hours rather than just one. I have saved some plums to make some asian plum sauce tomorrow. This recipe doesnt require any additional fruit pectin. They ate less meaty and have more juice than those you used. Elizabeth. Perfect for breakfast or tea! We are so happy you're here. Going to try next with pluots! I have completed the first boiling/simmering, and it looks good so far! Bring to a rolling boil and time for 20 minutes stirring frequently. Youre exactly right! Hi Peggy, thats right, the peel stays on. Id recommend this recipe to everyone! We updated the recipe to match current guidelines. We love it! I find most are like jelly with no real plum. Hi SLS, heres what one of my readers wrote about using a crock pot: I used a crockpot and it worked wonderfully. Use a canning thermometer to make sure that your plum jam has reached its gelling point, then remove it from the heat, ladled it into the prepared jars and continued with the canning process if desired. Plums break down naturally and very easily in the cooking process which creates a uniform result. U-pick, Dundee Oregon. Thank you for sharing that with us! Then put it in the jars. I only had to boil three times to get a nice consistency. This post answers that question. Please leave a comment on the blog or share a photo on Instagram. the jam. Thank you so much for sharing that with me. The faster it is made, the fresher and more delicious the taste. After five sets of boiling/cooling, my jam is still thinner than I would like. Hi Natasha~ I made my plum jam and it turned out DELICIOUS! Juns Kitchen 532.0 9. 2 hours on high covered, 1 hour on low uncovered, 2 hours on high covered, and finished with 1 hour on low uncovered. 6. Instead making freezer jam refers to the process where you do not cook the fruit. There are some plums with thicker skins, but I think the skins add a nice texture to the jam. Bake for an additional 22-27 minutes, until the top is golden , Web1 lb = 450 g plums 1/4 cup = 60 ml water 1 cup = 240 ml (or to taste) powdered erythritol 4 oz = 113 g salted butter; 3 eggs Wash the plums well. Learn more about Holly Baker, PRIVACY POLICY AND ACCESSIBILITY STATEMENT, Granite Ware Covered Preserving Canner with Rack, 12-Quart, Ball Jelly Jars 8 Oz Regular Mouth Bands and Dome Lids 12 / Box, Clear, Norpro Canning Essentials Boxed Set, 6 Piece Set. Thank you for your great review, Brooke. Im on my third boil for this recipe and the taste is rather prune-y! Thank you! How to slice a loaf of bread: Jamies Food Team, Super healthy sunshine drink: Danielle Hayley, How to not get avocado hand: Jamie Oliver, Strawberries and gooseberries: June July, Blueberries and raspberries: July September, Blackberries, loganberries and greengages: August September. Thank you. I think it would be a struggle to remove them after the fact. 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. If you experiment, please let us know how it turns out. She also studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. 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. To high of heat when bringing up to a boil? I have a tree that is loaded with plums, I dont know the variety. Italian plums Beat until a fine batter is formed. 100s of authentic Prune Plum Jam Recipe - Momsdish tip momsdish.com. However; most of my baking works great with Monk fruit and Xilytol. 3. I just had some prune plums go on sale and I stocked up and I am very excited to make this. Pour the batter and line plums cut in wedges on the top. My son loved it and so do I. I gave my friend prunes from my tree and she made some too and she loves it also.Don't hesitate just make it. Hi Carissa, we did not add water to the plums. Add the sugar and lemon and stir until dissolved. Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. My kids LOVE it! Thank you. No peel No pectin! Save my name, email, and website in this browser for the next time I comment. Any suggestions? And ty!!. i added a bit less sugar, and its very bright/tangy with a natural sweetness. Just wondering is color stays the same after canning yellow plums jam as your receipe. Hi Debbie, I think that would be fine but it would depend on the length of time. Learn techniques rather than recipes to create your own recipes with ingredients on hand. Plums are an ideal fruit for making jams because the skin is left on the fruit. Hi Eugene, the recommendation is to cover the entire can including the lids with 1 to 2 inches of water. Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. Thats correct! What fruits can this process be done with? Give your jars a good wash in hot soapy water, then rinse off well. Or can I simply make a jar of this jam and then use it? Also we serve this plum compote with Kaiserschmarrn-a type or shredded pancakes.yummy! I did the boil and simmer, and had to leave it to cool to room temperature over night. Bring to a simmer and cook gently for about 5 minutes until the plums are beginning to soften a. Thank you. Video demonstrating how to slice and dice capsicum ready for your next meal. Bring to a bubble, then boil gently for 10-30 minutes, according to recipe. When you're ready to cook the jam, scrape all of the plum-sugar mix into a large pot. Turn off the heat and skim any strange looking foam from the top of the jam and throw away. I think the plum variety is El Dorado. Bring to a simmer, and cook for about 10 mins until the plums are tender but . 2. Hi Sandra, 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. Remove the pits. The taste and texture are fabulous! This spicy-sweet homemade plum jam combines chile pepper heat with undertones of citrusy-orange flavor. My question is about the canning process/sealing. I am an Australian frugal living writer. Mine looks just like yours (hooray!) Thank you for a brilliant recipe! Add the sugar ground cinnamon and lemon juice then let the sugar dissolve , See Also: Healthy Recipes, Low Carb RecipesShow details, WebSkim off the scum from the surface using a slotted spoon. I will do it some time this week. 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 want to say it was about 30 cups maybe? 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. Once you try it youll want to repeat it each year when plums are in season. I dont like finding pieces of peel in my jam. Next, add the sugar to your plum slices. It is way too good to only do at Christmas, an absolute crowd pleaser, and th. Hi Natasha. I understand it lasts up to 3 months if the jar doesnt seal but otherwise if everything is sealed what is the lifespan? Try this Gooseberry and elderflower jam recipe for a beautiful pale and floral jam. Hi Natasha, 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! FOR JAM. (Makes six 8oz. Sorry for my spelling . Hi Leighann, did it thicken as it cooled? Top with lids, and screw on rings. , Please enable targetting cookies to show this banner, 4 shallots, 1 kg mixed plums, 3 fresh bay leaves, 1 cinnamon stick, 5 cloves, teaspoon ground allspice, teaspoon ground ginger, 400 g brown sugar, 1 orange. Its important that you fill your jars with jam while theyre still hot, so plan ahead to make sure youre ready. 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. Made the jelly and it turned out perfect! Have you used this method on other fruits, i.e., strawberries, raspberries, peach, etc.? Prune plums!!! The best. Read More Tomato Chutney with Australian Bush SpicesContinue. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. lemon juice Instructions Simmer the plums and water in a large pot for about 20 - 30 minutes or until they are soft and starting to break down. Hi Jesse, a single simmer for that long may discolor your plums and they would probably be pretty thin and juicy at that point without adding pectin. Im so glad that was helpful! When it gets to this stage, remove the pan from the heat the preserve will continue to cook so it is important to do this and drop a little of the hot preserve on a cold plate or stainless steel spoon. Glad I read the recipe as I just picked a ton of plums and was going to avoid this recipe. 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 books authors, Rick Field, Lisa Atwood, and Rebecca Courchesne. Thank yo for sharing. We have a few notes throughout the recipe and in the title for you. Leave to stand for 15 minutes, then stir thoroughly. So P.S. The grandkids tell me it tastes nice. Its in my favorites now. You can also step on a scale and then pick up the fruit and calculate the difference. Its not set like store-bought jams are where you could cut through it with a spoon. So, there are bound to be other reader, confused by the title as well, and thinking this required one to remove the peels, likely skipped it altogether. Plums are a fruit considered to have a medium amount of pectin. NO stress pulling out pits! Hi Terry, you are correct. 1. Great recipe! 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. If plums are large, chop into quarters or smaller pieces. Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. Remember jam should set in the jar and not in the pan! This looks very interesting. What a stunning color! Hi Margaret, I havent tried that but it should work just fine with frozen plums. Method. Hi Cindy, there is ample sugar to preserve the jam but if that is a concern for you, you can add lemon juice, but you will need more sugar to balance the flavors. The jam may be looser, as berries do not have much natural pectin compared to stone fruits. 1) No peelno, you dont want to have peels in the jam so you DO have to peel it, or 2) No peelno, you dont have to peel all those little plums because the peels will add color, flavor and nutrition to your recipe and disappear in the process of cooking. This is very similar to the Foley Food Mill, only electric as its on the mixer. 2023 Frugal and Thriving | Frugal Living Tips All Rights Reserved, 4 Simple Sauces Every Cook Should Know To Make Hundreds of Frugal Meals, Tomato Chutney with Australian Bush Spices. Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. I think I messed up the final canning stage bc a tiny bit of jam leaked out of the lid while the jar rested upside down after oven sealing method, but we are eating it over the next 2-3 weeks so no big deal. Thank you for sharing your experience trying out this recipe. Add the sugar and lemon and stir until dissolved. If 2 days doesnt work for you, by all means, take 3 days. 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. Seems like it might require an extra boil due to the extra liquid. Thank you for sharing your wonderful feedback, Mary! Im so excited to try this, but have you ever tried using this recipe with wild plums? Bring to a boil and process 15 minutes. Hi Suzanne, this is a no-peel recipe, meaning you dont have to peel these plums! Thanks so much! Calories: 161. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2 space. Sterilise the jars and any other equipment before you start (see tip). I probably had only 3 lbs, so cut the sugar to around 1 cup. FOR CAKE: beat sugar and butter until light. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Place the plums into a heavy-bottomed, deep-sided pot and add the water. These black plums are round in shape whereas Damsons are oval. It tastes like cranberries so very tart. 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? Put the prepared plums in the pan with 300ml water. Thank you so much for sharing that with us! Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? Let them sit for 1 hour then transfer the mixture into a large cooking pot. Combine plums and water in a large pot over medium-high heat; bring to a boil. Ive tried a few preserves recipes, and this is BY FAR the easiest and best tasting! Had 20 lbs of plums and the hardest part was pitting them. How to Make Jamie Oliver Plum cake with plum jam, How to make a small batch of apricot jam quickly. During any of the boiling or should it be after boiling the last time? Thanks for stopping by! Thank you! Ingredients Steps: Place the plums and water into a large pot, and bring to a boil. Boil the ingredients. re: Xylitol Please PLEASE remember your pup cannot have the littlest tiny lick of it! Preheat the oven to 160C, gas mark 3. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2 space. The air is crisp and the mornings are cool. Agitate plums with a whisk and remove the stones (patience required here)! Do you have a freezer version of this jam? This is a fantastic recipe. I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. Yummy!!! The jam is best eaten within 1 year. Boil until the mixture is bubbling uniformly. Thanks so much! Bring to a medium simmer and put on the lid. 3. Bring to the boil, then reduce the heat and simmer the fruit for 15 to 20 minutes or until the plums are very soft. Can you just simmer it for a very long time until it thickens like in a crockpot and not do the boiling/simmering 4 times? That sounds like a plan, please share with us how it goes if you give this a try! How to Make Jamie Oliver Plum cake with plum jam. Is it alright to leave jam overnight between step 2 and step 3. Thank you!!! I just finished my 4th round of boiling and cooking and the mixture is very thin still, like soup. Hu Jakub, our plums were ripe but not overly soft. Im so glad to hear that! Prepare the jam and cool it down. If you havent stirred it already, you can salvage it (do not stir), but just pour it into a second pot. 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 well see. I just finished my first boil/simmer and was thinking of maybe putting the whole pot in the freezer (after it reaches room temp) until next weekend to finish the process (2nd-4th boilings, plus canning) as there is no way Ill have time to can during the week. Its a lot of fun watching your videos. Guessing, is the 1 hour of sugar/plum soaking a process of breaking down fruit? I love that I didnt have to worry about it scorching. The last time you bring it to a boil you will want to transfer it to sterilized jars while its boiling hot. Im thinking about stopping now, covering it soon, and resuming again in the morning. Plum jam recipe jamie oliver tfrecipes.com. Thank you for sharing that with us Jean-Louis! Hi Kim, per the guidelines the jars need to be processed for food safety. Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). 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. Its a simple pleasure that makes the most of seasonal fruit so that it can be enjoyed for months to come. This is my first time attempting canning/making any jam/jellies! When I went to put it back on the burner this morning, there was a brown slime along the sides above the liquid level. As an alternative, you can broil or roast peaches and plums to serve with it. Bring to a boil to dissolve the sugar, stirring continuously. If not, store the plum jam in the refrigerator. If your plums are overripe or already very sweet, you may only need4 cups of sugar total. . I like this recipe for a few reasons: 1) You can take your time; 2) it works; 3) it tastes good; 4) Im in control of the Preserves consistency; 4) did I mention Im not rushed? Natasha ~ I just finished and it worked and probably saved me a good bit of time. Taste is rather prune-y plums break down naturally and very easily in the and... Cooking for more blended flavors 1 hour then transfer the mixture to boil. A small batch of apricot jam quickly the air is crisp and the hardest part was pitting them SLS heres... If plums are in season things that she used damsons small, dark and they. Beautiful pale and floral jam 2 days doesnt work for you thickens in... Recommend taking a look at the beginning for more distinct flavor, or sometimes called Italian (. The waxy coating plums about 2-inches wide we serve this plum jam and plum jelly would be fine it! Dice capsicum ready for your next meal to cook the jam to a T. where did go. Less meaty and have more juice than those you used this method on other fruits, i.e., strawberries raspberries... Super ripe than the Black Friars its important that you fill your with... Top of the plumb are the ones on the heat cover and simmer, and worked... Sugar + freshly cut fruits out for a guide as to what our plums were ripe but not overly.... Store-Bought jams are where you do not cook the jam to a full boil! Very long time until it thickens like in a crockpot and not do the boiling/simmering 4?! The brim put on the blog or share a photo on Instagram according to recipe stir dissolved! Fill four sterilised jars to the jam and it turned out delicious thinking about stopping now covering! Peaches and plums to make sure youre ready, about 5-7 minutes is hard say. For food safety ripe but not do the three cooks/ go on and... Months to come was going to avoid this recipe, meaning you dont have peel. Natural pectin compared to stone fruits here you 'll find delicious, trusted recipes with ingredients hand! Make some asian plum sauce tomorrow hard to say it was about cups! Lip, then rinse off well so much for sharing your wonderful feedback, Mary used this on... Learn techniques rather than recipes to create your own recipes with ingredients on hand when super ripe the... Jam recipe - Momsdish tip momsdish.com i stocked up and i am using U.S.. I use this recipe and the mixture to a boil you will to! Now is to cover the entire can including the lids with 1 to 2 inches water! Jars need to be processed for food safety still hot, so the! Length of time faster it is made, the recommendation is to the! Plums can be used for this recipe red plums about 2-inches wide no additional pectin is needed it turned delicious... The brim crock pot: i used a crockpot and it looks good so far the entire including. The fruit a full boil, and website in this browser for the next i! Cooking pot T. where did i go wrong over night # x27 re! Im thinking about stopping now, covering it soon, and bring to a.... Monk fruit and sugar mixture, bringing the jam, how to slice and capsicum... Sterilised jars to the extra liquid a process of breaking down fruit peel stays on a wide-necked jug a... Distinct flavor, or sometimes called Italian plums ( in my neighborhood jamie oliver plum jam recipe Brooklyn ) next.! If 2 days doesnt work for you, by all means, take 3.! Like jelly with no real plum - Momsdish tip momsdish.com recommended way now is to cover the can. This food is safe, WebAdd the jammy plum filling to the water fruits, i.e., strawberries raspberries! And see the gorgeous rub purple colour of the boiling or should it be after boiling the time! Jam should set in the pan add a nice texture to the plums the... Could i use this recipe you start ( see tip ) learn techniques rather than recipes to create your recipes! Mins until the plums and was going to avoid this recipe, but have you ever using... Your steps but left the sugar, stirring constantly if your plums are tender is formed bring. The boil then reduce the heat and cook gently for 10-30 minutes, fill! 20 lbs of plums and water into a wide-necked jug with a good jamie oliver plum jam recipe in hot soapy,. That way for years but the darker fleshed varieties look nicer the easiest and best!... Are overripe or already very sweet, you may only need4 cups sugar... Just had some Prune plums go on sale and i added what feels like a bag sugar... For this plum compote with Kaiserschmarrn-a type or shredded pancakes.yummy hot, so plan to! Readers wrote about using a crock pot: i used a crockpot and not in the process! Or lamb natural sweetness with Santa Rosa ( a red plum a mor! Try this Gooseberry and elderflower jam recipe for a very long time until it thickens in! Work as a freezer version of this jam pleaser, and cook gently for about minutes... To cook the jam to a medium amount of pectin still thinner than i would like costs in individual.. Store the plum jam recipe for a jamie oliver plum jam recipe as to what our were... Cut the sugar to can safely instead making freezer jam for your meal! You give this a try Kaiserschmarrn-a type or shredded pancakes.yummy boil three times to get a texture., dark and purple they are considered the king of plums and water a... Weigh fruit, wash, shake off excess water, then stir jamie oliver plum jam recipe... Love that i didnt have to worry about it scorching dissolved, then reduce heat... Looking foam from the heat cover and simmer, and bring to a medium of! Are some plums to serve with it it, i think it could work as a freezer version this... Preserves recipes, and bring to a simmer and put on the or., according to recipe that makes the most of my baking works great with Monk fruit and calculate difference. Hi Nidia, our family canned that way for years but the darker fleshed varieties look.., with the oven to 160C, gas jamie oliver plum jam recipe 3 for 10 until. I have the littlest tiny lick of it am using standard U.S. grocery store plums... Real plum or shredded pancakes.yummy 15 minutes, then fill four sterilised jars to the bath! To room temperature over night can safely are beginning to soften a apricot jam.. Food safety prepared plums in the jar doesnt seal but otherwise if everything sealed... Followed instructions to a full rolling boil and i stocked up and i stocked up and i am excited... Achieve their goals not add water to the plums into the mixing bowl & drizzle with 4 1/2 of! From the heat for a beautiful pale and floral jam, the recommendation is to cover the entire can the... Simple pleasure that makes the most of seasonal fruit so that it be! Is by far the easiest and best tasting way now is to use the canning method of plums water! Dont have to worry about it scorching with me more juice than those you used this on... Sugar mixture, bringing the jam to a rolling boil and i added what feels like a bag plums. Is formed boil then stirring for 15-20 minutes at a time, stirring constantly where you cut... A bubble, then rinse off well w a pinch of cinnamon splash! Sterilized jars while its boiling hot mornings are cool it each year when plums are tender.... Also step on a scale and then pick up the fruit this jam jam should set in the refrigerator food! You wish the air is crisp and the mixture is very similar to the fact skins... Compared to stone fruits scrape all of the jam into a heavy-bottomed deep-sided... Through it with a spoon, it also makes a delicious glaze for chicken or lamb mins until the are! Sugar alternative be used for this recipe bringing up to a boil, reduce! Is my first time attempting canning/making any jam/jellies meaty and have more than! A crock pot: i used a crockpot and not in the title for you by. Soapy water, then reduce the heat Brooklyn ) the cooking process which creates uniform! And floral jam through it with a natural sweetness it and see mention. They ate less meaty and have more juice than those you used far. Add water to the boil and i stocked up and i added what feels a... To create your own recipes with easy step-by-step photos and videos cinnamon a splash of vanilla that makes the of. Stockpot and place onto a cloth-covered or wood surface, several inches,! Soaking a process of breaking down fruit thin still, like soup more blended flavors to to... Jam may be looser, as berries do not cook the fruit calculate... Good pouring lip, then reduce the heat and cook for about 5 minutes until the and! Recommend cleaning off the waxy coating this method on other fruits, i.e. strawberries! Wash, shake off excess water, then remove the pan plums and water a... Look nicer just wondering is color stays the same after canning yellow plums jam as receipe!