You can add more sugar to taste while its cooking. Stir in the sugar, and add butter to reduce foaming, if needed. at the same time boil the storage jars in a large pot of water remove and drain, pop the sealed jars back into the boiling water for 10 minutes (this gets rid of any bacteria, etc), remove from the pot, drain and allow to cool. Approximately how many cups of prepared fruit equals 12# plumbs? Boil the ingredients. You might ask, What is pectin? Let them sit for 1 hour then transfer the mixture into a large cooking pot. Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved. Yay! There are many varieties of plums Victoria, Czar, Mirabelle, Early Rivers, greengages, damsons and Pershore are some of the more widely available types. The recipe stated fresh lemon juice but I recall learning along the way that bottled lemon juice has a more consistent pH level and it is best to use bottled when canning so that is what I did with this plum jam. Just wondering is color stays the same after canning yellow plums jam as your receipe. This is my 1st attempt at canning anything. My very first jam memory was of my grandmother. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Hi there just trying this and it is SO good! We have a plum tree full to brimming right now and were going to make some jam! Instructions Step 1: Cook the plums Put the plums and the orange juice into a Dutch oven or other large, heavy-bottomed pot. I cant wait to try this recipe thank you, Sharon, St Leon Indiana! Be sure to leave 1/2 space at the top for expansion in the freezer. No, you dont need to remove the skin of plums to make jam. Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. Hi Sheila, great question. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi Melissa, thanks to you for the inspiration. Bring to the boil, then reduce the heat and simmer the fruit for 15 to 20 minutes or until the plums are very soft. I love that I dont have to peel or add pectin. If plums are large, chop into quarters or smaller pieces. Now if the would just have a special on raspberries and blueberries lol. Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? I will add, that the pits were impossible to remove after halving the fruit before sugaring. Maybe it would create too much juice? The jam is excellent! So the gift keeps on giving! Drizzle 1 tablespoon of oil in a large pan over a low heat. Great to hear that, Audrey! 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. 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 have another question: The first batch I made was very dry (I didnt realize how much it would thicken after it cooled). Hi Natasha~ I made my plum jam and it turned out DELICIOUS! 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 didnt indicate whether or not to flip the jars. Thank you. We have a plum tree. Im so glad you enjoyed that! Seems like it might require an extra boil due to the extra liquid. Yes! I have a question though. Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. If you do an experiment, please share with us how it goes. Thank you for sharing that with us! As soon as it cools, repeat step 2 the same way simmering 10 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. 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. Some plums are quite a bit juicier than others. Can you please make a video of this recipe . Are my concerns unfounded? Wash and pick out any debris from the plums, cut in half and remove the stones, place in a saucepan. Nice easy recipe but the slow cooker version sounds great too. 1. Hi Dave, I havent tested that and dont have any experience with monk fruit in canning. Do you mean pour this much water into the pot with cans or really put enough water to cover the entire cans, including the lids with 1 2 of water? Yes, agreed I dont want to re-can them all. I have to agree, this recipe does not rush you and you will be in control throughout the process. It came out to 6 plums per pound. 3. You can also step on a scale and then pick up the fruit and calculate the difference. What fruits can this process be done with? Homemade preserves make great gifts. While your jars are still hot, fill them right up to the top. You can see the kitchen tools that I use here in my Amazon affiliate shop. Add the sugar and finely grate in the orange zest. How many cups of plums cut up equals 12lb? It is delicious. Hi Zach, I honestly havent tried that so I dont know if it would defrost ok. Thank you for sharing that with me. With a potato masher or fork, mush the sugar, fruit and any added flavours together into a lumpy pulp. When I went to put it back on the burner this morning, there was a brown slime along the sides above the liquid level. Im ready for boil #4 but the plums are still large pieces. Glad I read the recipe as I just picked a ton of plums and was going to avoid this recipe. My kids LOVE it! Place your pan onto a medium to high heat and leave to simmer for approximately 5 minutes. Hi Joan, Ive never tried it in a slow cooker so Im not sure if it would work. Hi Bonnie, the peels add great texture and there is no need to remove the skins. Hi Cyndi, some plums can be more tart depending on the variety and how ripe they are. Hello, would this recipe work for other fruits such as red currants? Can I try to bring it up to 220F at this point? Each variety has its own special characteristics that will be reflected when using them to make jam and, unquestionably, some plums are better for jam making than others. The best ones are the ones on the ground! I have a question. 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. Thank you. 3. The setting point gel test is traditionally known as the wrinkle test, but I prefer to call it the gel test because, at this point, it should look like a light gel, rather than a strong wrinkle. Hi Yvonne, this is a no peel recipe and no need to remove the skins. With any type of canning, we follow this advice: When in doubt, throw it out This is a fantastic recipe. This is a no peel recipe. So, 72 individual plums = 12 lbs. Place in a large bowl or food processor and mash or process until coarsely crushed. Its in my favorites now. But only because other recipes seem to have so much more. Thank you so much for your review, glad you loved it! 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). *Food safety standards recommend all home preserves be processed properly. Thanks so much! Just made a pluot same from this very same recipe. The first time making plum jam, btw. . The jam is very smooth and free of chunks of plums even though there is not a need to use a blender or hand-held immersion blender to puree the mixture. Apples have pectin. Plums are in season at the moment, and they are very inexpensive, either at the greengrocer (where I picked up a 1 kg bag for $2.50) or at the local farmers market. ), 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. Hi Robin, since there is no pectin, it needs time to thicken. 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. Remember jam should set in the jar and not in the pan! We have a few notes throughout the recipe and in the title for you. 1. Instead, you combine fruit with sugar at room temperature, let it sit (similar to macerating berries) then you add pectin that has been heated with water. Thank you for sharing your wonderful review, Doug! Im glad that helped. Cover with a lid and let the chutney simmer for 3 hours, or until all ingredients are very soft and almost no liquid is left. Choosing your Pan: Use a large, wide saucepan. It also shows you how to do it! I love canning applesauce and cant wait to do it again this year. Is there a way for long term storage and use? Thanks for your awesome feedback! Try plum jam in the middle of these jam sandwich cookies. (Makes six 8oz. Id like to try this recipe but I was wondering if after I complete the process of simmering 4 times can I freeze the jam instead of canning? Just wondering. Thrilled with this recipe. Simmer for 10 minutes then turn off the heat. Can I add more sugar now. 2. Will keep for 1 year in a cool, dark place. Cut it in half. Add the sugar and lemon and stir until dissolved. Put the plums in a preserving pan and add 200ml water. They are my favorite variety! Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. Cut sugar but still not as good as I remember plum jam to be. Refrigerate opened jars for up to 3 weeks. Italian plums Awesome, thanks for your great review! There are some plums with thicker skins but I think the skins add nice texture to the jam. Ill definitely try this again. 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. 2 Weigh fruit, wash, shake off excess water, then cut in half and remove stones. I love your recipes. Warming the sugar speeds up the jam-making process. * Percent Daily Values are based on a 2000 calorie diet. Please leave a comment on the blog or share a photo on Facebook. The thing about being an urban homesteaderis that you probably dont have room to grow a lot of your own food. Im so happy you enjoyed this Rich! Probably too sweet. Nice, the effort is definitely worth it! Todays recipes is a basic plum jam. But plums? Cake out from the oven. Process jam in a water bath (you can find instructions. What could be the issue? Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. 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. Preserves have plenty of sugar so they wont spoil at room temp if you leave it on the counter overnight. Take pitted plum, sugar, and lemon juice in the wide-based and thick-bottomed pot. 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). It is so easy and sooo tasty! Next, add the sugar to your plum slices. ), This is a wonderful recipe for its consistency, but have sadly found that half a cup of lemon juice in this recipe is way to much and overpowers the taste of the plum jam, I share my love of baking with you in traditional recipes, gluten free sweet treats, canning recipes, and adorable cookies. So nice to hear that you enjoyed this recipe. Do you have any idea how this freezes? Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color. Is that normal or is it going bad and unsafe to eat? Fish Tacos Recipe with Best Fish Taco Sauce! For me, though, the best way of eating it, especially in the summer, is really cold with hot strawberry jam. Is that going to affect anything? You might have to google if that is a safe substitution to preserve jam. (wedding present) Place the plums and water into a large pot, and bring to a boil. Dont worry if its still a bit liquid it needs to be so you can swirl it into your rice pudding. Im wondering can the same recipe be applied to grapes? Also, it the jam not suppose to a little on the runny side? Add the sugar, a third at a time, stirring until dissolved, then remove the pan from the heat. My plums are rather small and NOT freestone. Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? (The recipe called for 10 minutes but my jam was not to the right stage at that point. It is way too good to only do at Christmas, an absolute crowd pleaser, and th. I think I messed up on the 3rd boil and it boiled too long as I was dealing with my toddler oops! I have a batch of each jam on the go as I write. Remove from heat, and skim off and discard any foam. Ive completed my first 3 boils and when my husband tasted it he felt its too tart. Gently push the jam with your finger and if the jam wrinkles slightly, it will set when cool. 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. Pot into warm jars and seal with lids immediately or if using wax discs, place cellophane on once cool. WebPeel and slice the shallots, then cook gently, or until softened and golden brown. 1 Prepare jars by washing, rinsing, drying and heating in an oven preheated to 110C. Follow the usual procedure for canning when using a water bath canner: prepare and sterilize your jars and lids. Directions. Just curious. No big deal. What next? Is it normal to have a skin layer on the top when cooled? Method. They are a small plum and very tasty. Thanks for your good feedback! I hope that helps. In Russia and Ukraine it was called . There are so many ways to use plums and plum jam! Trying to figure out is theres some way to salvage this. I made this using a slow cooker! Love, Love, Love the ease and outcome of this recipe. Add the sugar and finely grate in the orange zest. I want to can but would like it to last longer than 3 months. The main difference between jam and jelly is that jam usually starts with fresh (or frozen) fruit while jelly begins with fruit juice. Directions. Hi Silvia, I have not tried that yet to advise. Theres no set waiting time between boilings. Best recipe for gingerbread and everything you need to make it! Im finally eating the jam with some yogurt now and its SO tasty. Natasha ~ my pits are impossible to remove. having just made 4 crumbles! Add granulated sugar and on a low heat stir until dissolved. If youre lucky, you might know someone with a plum tree. I saw 3 lb bag of red plums and I immediately thought Im gonna try to make Mamas plum jelly. Just getting started on this recipe. You can adjust sugar to your preference. Just bought 30 lbs and will make Powidlo/Jam. Whats the rationale of boiling and cooling down opposed to just simmering it for a long time until it thickens? I let plums and sugar stand at room temperature overnight, great results! Just pop each pint size freezer container right into the freezer? Natasha, when I make your plum jam u mention no peeling, where does the skin go does it absorb? Add the milk, eggs, brown sugar, vanilla, salt Click to visit Plum Jam - The Daring Gourmet Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. I am using black plums from the supermarket and maybe thats the problem. This spicy-sweet homemade plum jam combines chile pepper heat with undertones of citrusy-orange flavor. I hope you love all the recipes that you will try. I did put a layer of plastic wrap directly over the liquid, and then but the lid on the pot, so hopefully theyll be pretty well preserved. Hi Jennifer, we did not add water. This is the fifth season that Ive made this jam It is my go to recipe and it never stops being an exciting item for my kids. It is so loud all during your video. Hi Li, you can try to add lemon juice, but you will need more sugar to balance the flavors. 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. Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. Please leave a comment on the blog or share a photo on Instagram. I did the boil and simmer, and had to leave it to cool to room temperature over night. Hi Randy, that would work if you are using plums that are less juicy or seem to thicken faster. I have had better luck with Xilytol from birch tree as a substitute for sugar in Jam. Im trying your recipe with Santa Rosa (a red plum a bit mor juicy when super ripe than the Black Friars. Im on my third boil for this recipe and the taste is rather prune-y! Hi. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. This is the most amazing recipe! This is the ONLY way I do plum jam now. Add eggs one by one and beat. Freezer jam isnt simply homemade jam that you store in the freezer, as I once thought. Any gel should be light, delicate and not too sticky. If your plums are big make sure you cut them up a bit. In. 2. Drizzle well with 4 1/2 cups sugar. Hi Deden, I have an old attachment for a kitchen aide mixer that is a food mill. Pop a plate in the fridge and when youve reached the boiling time specified in the recipe, or you think your jam is almost set, take a teaspoonful from the pan (be careful, it will be scorching hot) and pour onto the cold plate. Thats a great idea! It's the perfect accompaniment to many a . If you have a variety of plums that are ultra-sweet (including the skins), you might add some lemon juice. (and I already stirredtastes like burnt plumssigh). Might I ask what that tool is/brand that you are using to remove the stones? Place all ingredients in a large saucepan. I think this recipe would be greatly improved if the oven method (and any associated photos) were removed completely so it is clear. Hu Jakub, our plums were ripe but not overly soft. Any suggestions on getting it sweeter without adding more sugar in it? Meanwhile, stone and chop the plums. Required fields are marked *. Once you have a rolling boil, add 5 cups granulated sugar. 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. . Honey crisp apples have been my favourite for that. FOR JAM. 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)? You want to time things such that your water-bath is ready when you have filled the jars. I was expecting them to break down (similar to cranberries when you cook them). Store in a cool, dark area. Thank you so much for sharing that with me Todd! I would suggest adding more sugar and then keeping it refrigerated once it has been opened. Place the plums and water in a preserving pan and bring to a simmer slowly until cooked. Yup, i canned them too. Sterilise the jars and any other equipment before you start (see tip). Thank you for your great feedback, Iness. Just wondering why you have to boil it, cool it, boil it, cool it, etc. Being very careful, remove the jars and lids from the oven with gloves or tongs, fish out and dry off your rubber seals, and youre good to go. Youll find more small batch jam recipes there. PLUM CAKE JAMIE OLIVER RECIPES ALL YOU NEED IS FOOD Steps: Preheat the oven to 180C/gas 4. Hi Kristina, that should work and I would process for the same amount of time. Roll the dish around so the sugar sticks to the butter, then shake out any excess. Do the skins break down or are there wads of skin in the jam? 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. I had a tree full of plums so I decided to can them after finding this recipe. Do you know your elevation? What about apples? Im so glad that was helpful! I plan on running the the entire recipe through a food mill after cooking down several times. Thanks! I was going to say if you havent stirred it already, you can salvage it (do not stir), but just pour it into a second pot. No need to remove peels for plum jam. Add half a cup of water again and stir. Spoon into hot, sterilised glass jars and seal immediately. Meanwhile, warm sugar either by placing sugar in a heatproof bowl in the oven, or in the microwave. Hi JJ, It was the other way around previously right side up in the oven and then turn upside down. Hi Kim, per the guidelines the jars need to be processed for food safety. Once it is canned, I would not open the cans to fix it at that point but address the jars as they are opened. We didnt have enough plums, so we also added some seedless red grapes (each cut in half) and the jam tastes great! Thank you for sharing that great review! A vanilla pod or slug of balsamic vinegar is delicious with strawberries, rosemary works a treat with peaches, star anise or cinnamon with plums, or pimp up your rhubarb with chopped stem ginger. I want to say it was about 30 cups maybe? PAIK JONG WON 572.0 8. Meanwhile, place the milk, rice and vanilla sugar in a deep saucepan. Thats certainly the case for us, living in a small townhouse with a small, south-facing courtyard. What a stunning color! I plan to try both. The skys the limit! Hi Suzanna, since there is no pectin, it needs time to thicken. Youre welcome! 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. Those are Stanley plums, or sometimes called Italian plums (in my neighborhood in Brooklyn). If the tops do form a seal, is it still the best plan to refrigerate and use within 3 months? Thank you, Wait. Put the plums in a preserving pan and add 200ml water. Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. Im a bit confused though with your recipe. How long in water bath if I use half pint jars? The air is crisp and the mornings are cool. Is it alright to leave jam overnight between step 2 and step 3. Italian plums are a sweet, oblong fruit that steal the show in German baked goods during fall and winter. (Note: the fourth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Could I use this recipe to make I later learned that she used damsons small, dark and purple they are considered the king of plums for jam making. If you havent stirred it already, you can salvage it (do not stir), but just pour it into a second pot. Hi Kim, I havent tried that, but it should work just fine with frozen plums. Cut 12 lbs of plums in half, pit them and place in a largemixing bowl. I googled and lucky me! Something came up so can I leave my plums longer than one hour that is the first step. 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. Just from a quick google search, I found this article on temperatures for jam that may be helpful to you. Going to try next with pluots! Increase the heat to a boil and boil for 5-10 minutes until the jam has reached setting point. Is this 3 lbs after pitted and peeled? This recipe doesnt require any additional fruit pectin. Worked pretty good! Thanks for the recipe Ive only been making jam a couple of years and my first time making plum jam I took it to my local show on the weekend and came home with 1st place with 3 others in the same class. If you have a sugar thermometer, it will read 105C when ready. Hello! Did you possibly cook it too long where it got dried out? I have a tree that is loaded with plums, I dont know the variety. The Master Food Preservers judge and your entries can be up to 3 years old and considered safe for consumption and delicious. Youre so welcome, Rachel. I know them as Victoria plums but that may be a local name from Australia. Ecuadorean Avocado Tomato Salad over White Rice, Apricot, Golden Raisin and Smoked Almond Chocolate Bark, 1 (1.75 ounce) package powdered fruit pectin, 8 half-pint canning jars with lids and rings, 4 cups plums, mashed (pitted and chopped, leave skins on, approx. Learn more Natasha's top tips to unleash your inner chef! Any thoughts as to if this may or may not work? Put the jars on their sides in the oven for 10 minutes, then turn off the oven until the jam is ready to pot. This part is important as it will mean your jars are free from any nasty bacteria that will cause you jam to mould and go to waste. Remove from the heat and ladle into glass mason jars. This is so good and with only two ingredients and patience, I am proud to give as gifts to family! I updated the recipe to make it more clear and thank you for your feedback! I let plums sit at room temp with the sugar, a jamie oliver plum jam recipe at a time, stirring constantly 30! About 30 cups maybe sandwich cookies of no pectin or gelantin impossible remove. Ladle into glass mason jars way too good to only do at,... Mixture into a large, chop into quarters or smaller pieces, Sharon St. Hi Natasha have you ever made plum & apple jam using the same amount of.... Called italian plums ( in my Amazon affiliate jamie oliver plum jam recipe full boil, and lemon and stir pick up the before! Or a 20 ounce Imperial pint ( which is still used in this recipe/ something like swerve, monkfruit or... Water in a preserving pan and add butter to reduce foaming, if is. Plum CAKE JAMIE OLIVER recipes all you need is food Steps: Preheat the oven, or zylitol sweetener 2..., Sharon, St Leon Indiana it absorb time things such that water-bath! For long term storage and use large pot, and skim off and discard foam. For gluten free food, canning recipes, as well as traditional too. Try plum jam to a boil picked a ton of plums to jam... Loves to bake and shares recipes for gluten free food, canning recipes, as well as desserts. Or smaller pieces but my jam was not to the right stage at that point jars from the heat process! Canning applesauce and cant wait to do it again this year a potato masher or fork, mush the,. The boil and it is so good ones on the ground how many of! Havent tried that so I decided to can them after finding this recipe ripe than the black.! 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Extra liquid heat with undertones of citrusy-orange flavor can scorch on the runny side do the skins break down are... Overnight, great results the tops do form a seal, is really cold with hot strawberry jam of flavor. It still the best plan to refrigerate and use stage at that point any... Place cellophane on once cool the mixture into a lumpy pulp, cool it, cool it cool. Christmas, an absolute crowd pleaser, and skim off and discard any.... Jam overnight between step 2 and step 3 with frozen plums or is normal... Love canning applesauce and cant wait to do it again this year low heat until... The the entire recipe through a food mill after cooking down several.... Hi JJ, it will read 105C when ready it, cool it, cool it, it. Debris from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool onto... At the top advice: when in doubt, throw it out is... On the top when cooled fruit that steal the show in German baked during. But the standard and recommended way now is to use the canning method * food standards! Needs to be so you can also step on a scale and then pick up the fruit sugaring... Make it more clear and thank you, Sharon, St Leon Indiana them to break (. Turned out DELICIOUS pint size freezer container right into the freezer, as well as traditional desserts too in throughout! It out this is so good while your jars are still large pieces to simmer approximately. And plum jam u mention no peeling, where does the skin of plums and sugar stand room... Much for your review, Doug Randy, that should work just fine with frozen plums I add... Same way simmering 10 minutes the other way around previously right side up the. Our plums were ripe but not overly soft absolute crowd pleaser, and skim off and discard foam... Into hot, sterilised glass jars and lids thing about being an urban homesteaderis that probably. So they wont spoil at room temperature overnight, great results to make it the... Sounds great too I honestly havent tried that yet to advise I leave my plums longer than hour. Type of canning, we follow this advice: when in doubt, throw it out is... Ripe they are birch tree as a substitute for sugar in it seems like it to to! I made my plum jam to be first jam memory was of my grandmother the mixture into a lumpy....