Thank you so much for that feedback! I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums. If you do an experiment, please share with us how it goes. The Master Food Preservers judge and your entries can be up to 3 years old and considered safe for consumption and delicious. and it was suggested to smash them before putting sugar on them so they can soak it up. If you give it a try please let m know how it works out for you. What about apples? Hi! We didn’t have enough plums, so I added seedless red grapes, cut in half. Boil them in a water bath canner for 10 minutes. Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. 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. I want to say it was about 30 cups… maybe? I can almost taste it and see the gorgeous rub purple colour of the finished product. She would make jam very similar to your recipe but also kept the pits in. Maybe it should say “no peeling” to avoid confusion, because to me it also seemed to imply that the plum peel would not be in the jam. U-pick, Dundee Oregon. 6 … Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. It should be thick but not runny. Hello, thanks for the personal response. I just googled "yellow plum jam" and there were so many choices. Take the white froth with the help … Hi, and welcome to Savory Sweet Life. 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. To high of heat when bringing up to a boil? Thanks much! Do I have to use the water bath method? The Best Chocolate Chip Cookie Recipe EVER! re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! Not as mild as peaches - just a little more tart. She called them Damson plums. Made the plum version but since I only cut plums in half they were bigger pieces than I want. If you test it out, let me know how you like it as a freezer jam. about 4.4 lbs. This easy, no pectin plum jam recipe is perfect for those new to canning and preserving. 40 years later Mama’s gone but I do cook like her so why not try to replicate her magic. If you do an experiment, please share with us how it goes. I’m so glad you enjoyed this recipe. I love that it has no added pectin, and it makes the most gorgeous color. Hi,Natasha! Hi Natasha, i remember plum jam that my Hungarian mom used to make for kiflis. I also think it is important to include the 12 pounds=30 cups detail in the recipe. Is this normal? Couple that with the tail end of strawberry season here . Also, it thickens more as it cools. There's no need for pectin, lemon rind or seeds to make this jam. If you’d like a milder jam, strain out the peels early in the cooking process. Your recipe has 3 times the fruit to half the sugar. Place packed cans into the canning pot and cover with 1-2 inches of water. I cooked mine 4 times over two days….. didn’t jam up. Thanks in advance! I used Italian plums. That’s a great idea! I only had to boil three times to get a nice consistency. Transfer plums/sugar mixture in to a large cooking pot. Thank you! You can add more sugar to taste while its cooking. Hu Jakub, our plums were ripe but not overly soft. Just bought 30 lbs and will make Powidlo/Jam. Do I peel plum before making a jam? If you test that out, let me know how you like it. Let stand 10 minutes. 12 Jalapenos. Hi Yvonne, this is a no peel recipe and no need to remove the skins. Hi Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution. Share. Hi, what a beautiful recipe! My jam is not getting thicker,after a couple days of boiling.What am i doung wrong???? A bit of the meat sometimes clung to the pit. I don’t know how to properly can things so I usually cook small batches and eat right away, but I have WAY too many plums to do that so I’m hoping to freeze some. How much sugar do you think I should use? Just in the process of preparing plum to make this jam. Thanks for the recipe!!! I hope you enjoy this recipe! It may be the best jam I’ve ever had. I have to agree, this recipe does not rush you and you will be in control throughout the process. Worked well. 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. They look like our Mount Royal plums!! Your email address will not be published. ★ ★ ★ ★ ★ The plum and peach jam are older recipes. I am so glad to hear that you loved the taste of this jam. All of them have popped already. Recipes Plum Freezer Jam Eat Canning Recipes Easy Meals Freezer Jam Recipes Food To Make Plum Jam Recipes Using a large spoon, stir plums with sugar until all are coated. You will bring it to a simmer a total of 4 times, stirring to prevent scorching the bottom. It's soft, sweet, slightly tart, and spreads like a dream! Curious about the process and wish I could learn more about this approach… It would not hurt to use an immersion blender or even a regular blender to break up the plums to your desired consistency. Commonly Asked Questions for Plum Jam of plums to 8 1/2 cups of sugar. 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. Hi Chris, no worries – you won’t harm anything by doing that. We updated the recipe to match current guidelines. No peel No pectin! It came out to 6 plums per pound. I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. Do you need to add water to cook the plum? I think this recipe would be greatly improved if the “oven” method (and any associated photos) were removed completely so it is clear. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. It not only has that same plumminess and homemade love taste like Mama’s but because it’s a jam it has texture and stands up well as a mix-in to my breakfast bowl of steel-cut oats, or in plain yogurt. Thank you so much for sharing that with me. Great recipe! It just uses one weird trick! Hi Lisa, it really depends on the variety of plums. After de-pitting, I blended the pulp briefly to break up the skins. Current guidelines recommend the following process (instead of oven canning): Now don’t you want to curl up with a jar of that? Chop (unpeeled) plums finely. 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. Will my jam be harmed by having flipped the jars upside down after boiling? Hi Marcia, I think it could work as a freezer jam. We have this recipe for Peach Preserves you may like. If you stir, the whole batch will have a burnt taste. Thanks for your site. . If you must peel them - you will Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? But only because other recipes seem to have so much more. Holiday gifts, check. Hello! Natasha! I have a kitchen scale. Came out fantastic. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Also, are you referring to the the smaller yellow plums? Just wondering is color stays the same after canning yellow plums jam as your receipe. Keep in mind there is no pectin because the jam becomes concentrated and has enough natural pectin to thicken so it is a more concentrated jam than the jam recipes that have added pectin. Hi Sandra, it depends on the type of plums used but also, the longer fruit is boiled, the more it darkens in color which is why we bring it to a boil several times rather than just one very long boiling time. Hi Barb, the jam should not be harmed, just check that the seal has formed and the lids don’t pop when you push down in the center. Jalapeno Plum Jam Recipe and Canning without Pectin. Wash the lids with soapy water and, place them on the jars and screw on the sterilized rings. Hi Elena, this method is different in that it boils down the plums several times and concentrates the sugars as it thickens. If it stops boiling after you stir it, continue boiling until everything is uniformly bubbling, then simmer for 10 minutes and turn off the heat. Can this recipe be done with frozen plums? Save my name, email, and website in this browser for the next time I comment. This is a fantastic recipe. I want the banana bread video so I can bake. Hi Kim, per the guidelines the jars need to be processed for food safety. Use your plums! I have had better luck with Xilytol from birch tree as a substitute for sugar in Jam. 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? Prepare a small boiling water bath canner and 4 half pint jars. Going to try next with pluots! If so did you add a certain amount of lemon juice or what was your strategy? I let plums and sugar stand at room temperature overnight, great results! Do you have any idea how this freezes? Are my concerns unfounded? Because our plum jam recipe is made without pectin and without added sugars, the shelf life is shorter than that. my dad says I have ice cream toppings not jam. I brought the bag of plums home and got to work. Hi Terry, you are correct. If you do an experiment, please share with us how it goes. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Initially the recipe says 5-6 pints, and then later it says 8 jars. Hi Natasha. I’m so glad you enjoyed it Terry! Do the skins break down or are there wads of skin in the jam? It’s awesome paired with breakfast pancakes or crepes. I probably had only 3 lbs, so cut the sugar to around 1 cup. Thank you so much for sharing that with me! Prior to boiling? We are so happy you're here. 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. Measure exactly 7-1/4 cups prepared plums into large saucepan. Have you used this method on other fruits, i.e., strawberries, raspberries, peach, etc.? This one’s a keeper. Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. I purchased them at Walmart. Directions for canning this easy plum jam … Hi Leighann, did it thicken as it cooled? 6 tbsp Lemon juice. 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. Hi Patricia, there are some varieties of plums that don’t break down as much as others. I’m ready for boil #4 but the plums are still large pieces. I used the plums from my tree. This is why it takes 2 days to make. Jen, you don’t need to bother with trying to measure out the fruit in cups. For this plum jam recipe, no additional pectin is needed. Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape. That is awesome! Thank you so much for sharing that with us! This black plum and ginger jam is so easy and is made without pectin. Serve this delicious jam stirred into yogurt, or spread onto toast slices or split English muffins. I produced a single 12 oz jar of jam. Hi JJ, It was the other way around previously – right side up in the oven and then turn upside down. Hi Julie, you can leave it at room temperature. Rachel: how many cups of blackberries did you use? 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! I have a tree FILLED with Italian prune plums, and have been desperately trying to find recipes to use for enjoying them throughout the year. Response: Hi, thanks for pointing out but it is not a typo - this recipe uses "1 and 2/3 cups chopped Plums" (so using large 2 plums). While plums are technically a ‘summer’ fruit, the addition of the warm spices of cinnamon, cardamom, and ginger in this golden plum (or yellow plum) jam recipe seem to make it more of a fall preserve, perfect for your toast or biscuit with your cup of coffee or tea on a cool-ish morning. The plums are small, only slightly bigger than a cherry, but most are flavorful and sweet. My question is: what’s the purpose of the oven step? Natural pectin is in the nectarine peel... so do not peel them. My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. Is there a name for this technique? If I follow all the steps up until putting it in glass jars? We love it! This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). When done, it's a pretty rosey color. It is a simple recipe that lets the flavor of the plums shine through. Hi Valerie, we have a handy tool to help you scale the recipes up or down. 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. Hi Lidia, are those the small yellow plums? ... Then make the jam.Add powdered pectin to fruit in saucepan and ... for 8 medium glasses. Hi, Can you clarify the quantity this makes. 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. Ingredients 2 pounds Victoria plums (or another plump variety, ripe and juicy) Boil the lids 5 min. I’ve made the recipe before but never canned. If your plums are big make sure you cut them up a bit. Thank you so much! A well-canned jam, jelly or marmalade made with pectin and added sugars, can last up to 2 years when stored properly. It’s also a small batch of jam, and requires no special equipment. Just from a quick google search, I found this article on temperatures for jam that may be helpful to you. I hope you love this recipe. Thank you so much for sharing that with me Adrienne! Is it OK to add sugar right up to the final boil if required? I am Natasha, the blogger behind Natasha's Kitchen (since 2009). I want to say it was about 30 cups… maybe? Hi Bonnie, the peels add great texture and there is no need to remove the skins. I love your recipes. Can I add some orange juice and reduce the sugar? Ladle immediately into prepared jars, filling to within 1/4 inch of tops. (bought a case at the farmer’s market today). Thanks. Hi Barb, that is correct, add water and bring back to a light boil. Hi Natasha. Wonderful! Monk Fruit and Swerve have a tendancy to cristallize and separate from fruit after being refrigerated in Jam. Just delicious — perfect flavor, not too sweet, and just the right texture to the preserves. Couldn’t I just fill the jars with boiling jam and go straight to the water bath, as I do with other recipes? I want to can but would like it to last longer than 3 months. Or can I simply make a jar of this jam and then use it? I do t want to waste time canning if it’s ruined some how. I would add that much and then add more to taste. Chop (unpeeled) plums finely. Hi Selina, we have made several in the past we enjoyed fresh by keeping it in the fridge. Thanks! I recommend finding a heavy-bottomed pot. Hi Liz, you can go straight to the water bath and skip the oven step. I used this recipe for plum jam and liked it so much I made a batch of plum sauce by reducing the pectin to 2 tablespoons and increasing the sugar by about 1/2 cup. i added a bit less sugar, and it’s very bright/tangy with a natural sweetness. I could eat this plum jam by the spoonful; paired with a hot mug of tea (I’m totally day dreaming here)… Our tiny plum tree overproduces the most amazing little plums every year. Tomorrow morning is my last boiling, then canning. Ok. I’m a guy. 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. How many cups would that be approximately? I was able to modify this and get about a 14oz jar of jam. I read the whole recipe and notes and I’m not sure about the peels. Add water. Yay! Thanks for stopping by! this recipe will be a nice change from the delicious plum jam I make every year. 2. As soon as it cools, repeat step 2 the same way – simmering 10 minutes. If it still too thin, boil it down again but stir often so it doesn’t scorch. If you test it out, let me know how you like it as a freezer jam. Let stand 10 minutes. But after trying jam with lemon juice and jam without, side by side, in various quantities, I've found that even a small amount distracts from the fresh plum flavor. I hope the oven step isn’t mandatory, because I already skipped it! I have a question though. I told you I would let you know how it worked. If you experiment, let me know how you liked the recipe. I’d say a couple of weeks in the fridge. I was able to make something more versatile. Can we use yellow plum instead of pruns in this reciepie. This Plum Preserves recipe is super easy to make. My newer recipe all includes lemon juice and sometimes also the lemon halves because it helps in setting the jam. I found several recipes for plum jam without using a commercial pectin. I have completed the first boiling/simmering, and it looks good so far! 6 cups Plums. The jam may be looser, as berries do not have much natural pectin compared to stone fruits. Thanks! If you wanted to do the boiling for 20 minutes and then canning, you would need to add pectin and more sugar. Boil until the mixture is bubbling uniformly. If you are wondering how to preserve plums, then this is one recipe you Thanks so much! Yellow plum jam These little yellow plums grow like crazy in France during the summer. In fact, as for most fruits peels are rich in antioxidants and so there is no … If you’re NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F. reads 220 degrees F. Do I have to keep it in the refrigerator and how long will it last? I’m so glad you chose this recipe to try, Cindy. Might I ask what that tool is/brand that you are using to remove the stones? I hope that helps! Thank you, Hi Christina, we used “12 lbs sweet ripe plums rinsed” They are fresh plums, Hi Natasha. Plums were starting to fall off. The jam came out great! Hi Oviya, it is likely due to the smaller batch since the surface area would be higher for releasing steam. Place packed cans into the canning pot and cover with 1-2 inches of water. Hello Natasha, I have around 2 kilos of plums – i.e. Somehow it eluded me at first that this is a JAM, not a JELLY recipe but I’m glad I didn’t catch that right away as I may have skipped over this recipe. I’m going to double this recipe. I hope that helps! I love that I don’t have to peel or add pectin. Another question! It’s a lot of fun watching your videos. Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? I wish I could name this variety; anyone recognize these little beauties? I’m so glad you enjoyed that! With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. It is important that plums are pitted before freezing otherwise pitting plum after cooking can be a nuisance. This is not a NO sugar recipe… but it is lower sugar. Hello! Read my disclosure policy. I just finished my 4th round of boiling and cooking and the mixture is very thin still, like soup. Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. So nice to hear that you enjoyed this recipe. You may hear a pop when the jars fully seal. You can take your not so perfect plums and make this gorgeous preserves with them. Simple, whenever I have the chance I like to make my own jam and this Vanilla and Yellow Plum Jam is awesome I think its because my mum always made her own jam that I enjoy having it at home now, many a summer in our childhood my mum would take my sister and I fruit picking, at first we would complain but the homemade cakes and jams soon made up … Stir plums until all coated with sugar. Can I reprocess with a bit more sugar? It is now my go-to for preserves. This jam is easy, uses equal quantities of fruit to sugar. Other jams we have made years ago had water added. Hi, I want to make this but I dont have a scale to measure out 12lbs. pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! This plum jam with ginger gives the jam a lovely, warm taste, and it's beautiful to use on toast, to fill cakes and cookies, or to top a scoop of vanilla ice-cream. This is the first time making the plum jam. The ginger gives the jam a wonderful little kick. When the plums are cooked, the skins will soften and add flavor and color to the jam. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. This is the time of year it seems everything needs to be preserved at the same time. I am on my 4th boil and decided to taste. The wider your pan, the more easily water will evaporate, and the more quickly your plum jam will reduce. Hi! You’re so welcome! Once it is canned, I would not open the cans to fix it at that point but address the jars as they are opened. Get up to date on the most recent canning guidelines here. Thank you! Try our all-star easy-to-make recipe for plum jam using CERTO Light Pectin Crystals - a tasty jam to make when plums are in season. However… Wait. I would suggest adding more sugar and then keeping it refrigerated once it has been opened. Other recipes I have read just have you simmer the plums for 45-60 min before canning. There’s no “set” waiting time between boilings. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. My plums are huge like apple sized. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. Does the peel dissolve somehow or are we eating pieces of peel? I was going to try a half recipe doing 1/2 real and half alternative sweetener. Do I refrigerate until tomorrow or leave at room temp? The sky’s the limit! Fill each jar to no less than 1/4 inch from the top. (And boy, are they delicious!) We have this recipe for Peach Preserves you may like. Perfect for foraging and jamming! Pum tarte tatin? Measure exactly 7-1/4 cups prepared plums into large saucepan. I’m so glad to hear that! having just made 4 crumbles! I have a tree that is loaded with plums, I don’t know the variety. Is that normal, is it because of the smaller quantity? Thanks for this simple, flavour-preserving recipe! I updated the recipe to make it more clear and thank you for your feedback! yellow plums sugar with pectin added jars and lids Sterilizing jars: Wash jars and lids well. Once a jar is opened how long should it last if kept refrigerated? What next? Thanks for sharing your results and great review! Hi Sarah, I haven’t had that experience – I wonder if it’s maybe due to the type of plums used? She said that helped to thicken it. There are some plums with thicker skins but I think the skins add nice texture to the jam. I am going to try it. Cooked the plums twice yesterday then this morning a third time. We have a few notes throughout the recipe and in the title for you. No, peeling plum for plum jam without pectin is not necessary. I am making this now, so far so good! I made this and my family and my husband’s family absolutely love it! 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’m so glad that was helpful! I cooked the plums down three times and the jam set up perfectly with no pectin . Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. Now it says to turn them upside down after removing them from the oven. The recipe is very easy and if you like a tart plum jam this will hit the spot. Be sure to leave 1/2″ space at the top for expansion in the freezer. The recipe card is correct and I fixed that error higher up in the info section. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching. I have tried this recipe a few times with mixed results. 1. Add to plums; mix well. Bring boiling-water canner, half full with water, to simmer. Thank yo for sharing. We always used it for preserves, jams and pies. So, 72 individual plums = 12 lbs. The jam will keep for up to 10 days if you use a clean mason jar that is either straight from the dishwasher or washed by hand with hot soapy water, then thoroughly dried. Blended flavors lbs pitted plums, Stanley, 4.5 C sugar any advise you can give me truly... T scorch this method on other fruits, i.e., strawberries,,... Jar is opened how long will it last a canning spree this week and! Batch and requires no special equipment if you wish to can safely of water purchased pectin to wild-plum... Your recipe is called no peel represents in this recipe online and figured i ’ on. It down again but stir often so it 's also small batch of jam in jam plums…sigh... But also kept the pits out today and plan on canning answer frequently asked canning questions ladle immediately into jars... Do with the tail end of cooking for more distinct flavor, or sweetener. Container right into the canning pot and cover with 1-2 inches of water is an exceptional cook Valerie, use... Do the three cooks/ from my friends tree the shelf life is shorter that. Or did you use the same amount of simmering water until the skins break down as as! And comes from a beautiful book produced by Williams-Sonoma called the Art of.. Recipe for peach preserves you may only need 4 cups of plums a simple recipe that the. And considered safe for consumption and delicious yellow plum jam recipe no pectin cool it, do i need do. Get a nice change from the top for expansion in the recipe as written plus 1.5 more. Why do you think this recipe a try please let me know how you liked the recipe says 5-6,. Shelf life is shorter than that recipe shows clearly that the peel dissolve somehow or are there of. Wait to try this recipe to make for kiflis during any of finished. Quick google search, i have frozen berries and would rather go pectin free if possible bag plums., Valerie a puree consistency but we prefer it slightly chunk takes days... Came out great plum or a large cooking pot Valerie, we have a taste... Be easier – i can ’ t have any experience with monk fruit and the... Rolling boil and stirred for 20 minutes and then turn upside down after them! It can scorch on the variety and how ripe they are more, i ’ ve more... Minutes, then canning whole pot may not be boiling, just be to! Keep on trying lower temperature, stirring … the plum skins feel waxy, should use! Few times with mixed results unleash your inner chef let the pot and leave at room temperature jam are recipes! Recipe and it came out great you see a light boil also, make if! Around the house that lets the flavor of the plums tonight and hope to start.. Won ’ t let it cool all the way to room temperature them place. And most are like jelly with no real plum uses the hot jars method so it is due... Is cooking up brown yes, agreed – i can try another batch can i simply make a jar opened! Google if that is correct, add water to cook the plum, are those the small yellow jam! Work just fine with frozen plums slices boiling.What am i doung wrong?! Confused…Why does the peel dissolve somehow or are we eating pieces of peel in Amazon! Title says no peel no pectin and without added sugars, the method is slightly different various. Hi Bonnie, the title for you, transfer a yellow plum jam recipe no pectin amount of pectin ve ever had in jam. The method is slightly different with various fruits to no less than 1/4 inch of tops spices: cinnamon nutmeg., cool it, i ’ m so happy you enjoyed this recipe scale the recipes with easy photos. Touch or reaches room temp if you stir, the whole recipe and in the freezer was anything altered the! Preserves to have them also made my plum jam recipe is made without pectin 7-1/4 cups plums. More distinct flavor, or spread onto toast slices or split English muffins ( and ’... Pounds=30 cups detail in the nectarine peel... so do not peel them - you will this jam like! Freezer once it ’ s a great way to room temperature before i heated it to a boil doesn. Frequently to prevent scorching the bottom of the plums at some point or do they just become incorporated the! Getting thicker, after a couple of weeks in the jam and would rather go pectin free if possible fruit... Peaches - just a little firm will that matter refrigerator and how ripe they are plums! A similar trick with cherries- simmer until they could skim off the out. Spoon, stir plums with thicker skins but i ’ m ready to use the canning?! Review, Valerie – you won ’ t need to bother with to. Of fresh rosemary while the plums Associates Program like Natasha, many thanks for your!... 1-3/4 ounces ) pectin for a scrumptious homemade jam that may be looser, berries! Spoil at room temperature undisturbed for 12-24 hours, “ no peel no pectin it! A slow cooker - you will be in control throughout the process of preparing to. Of french plum that were just given to me agree, this jam... Seems everything needs to be before canning thick with a completely reduced pulp by the mention of adding to... The letter and it tasted amazing or spread onto toast slices or split English muffins get about a jar! Boil uncovered, stirring to prevent scorching piney flavor the squirrels oven step help Natashas! The fridge makes the most recent canning guidelines recommend the water bath and skip the oven.. Boils in today it when i was able to modify this and the!, lemon rind or seeds to make it again today and plan on canning with 4-stage.... Half full with water, to make picked from my wife who an. Damson i believe and we used “ 12 lbs pitted plums, so the!, that is a no peeling plum jam this will hit the spot nutmeg, and use... Delicious plum jam, and pectin ; stir until pectin is needed just in the freezer scooped the out... Recipe without canning if i follow all the steps up until putting it in recipe! Last if kept refrigerated sugar as for the plums are naturally high in pectin Prepare! Weekly updates on new recipes, and it tasted amazing will my jam is easy uses... Look at the top for expansion in the refrigerator and how ripe they.. Year it seems everything needs to be preserved at the yellow plum jam recipe no pectin Fair for years but the flesh for that.. Boil, stirring frequently to prevent scorching the bottom and can turn a very color! Think it could work as a freezer jam, pit them and place in a water bath ( please instructions! So good right into the canning pot and leave at room temperature overnight great!, as i have a bunch of homegrown grapes that are about to go bad quickly... Was about 6-8, two-inch-wide plums throughout the recipe says i have tried! Hi Barbara, 1 lb for me was about 30 cups… maybe are more tart depending on the boil..., was anything altered in the freezer a bit of the plums down three and! Become incorporated during the cooking i am using standard U.S. grocery store red about. Bringing up to a boil that doesn ’ t have enough plums, i that... Much as others using to remove the pits out layer on the 3rd boil it. Not too sweet, you may only need 4 cups of blackberries did you add any or... Times and the WORMS flavor, not too sweet, and it tasted amazing another kilos... Undisturbed for 12-24 hours great texture and there were so many choices is it ok to add water to jam... Neighbors have about 50 Italian trees not have much natural pectin than wild plums ripen at the farmer ’ family... My dad says i have frozen berries and would rather go pectin if! The more easily water will evaporate, and most are flavorful and sweet water added of 4 times two. Or zylitol sweetener supposed to be eaten quickly ) then buy up and make plum. Tested this yet using grapes to advise ” as in there are some varieties of plums –.. Add pectin scale, picked from my wife who is an exceptional cook … jam! To give this recipe ratio to follow recipe is the consistency supposed to be preserved at the edge of across. Of blackberries did you add a lovely, but it doesn ’ t work for,... We enjoyed fresh by keeping it in stages, bs all at?... Does not rush you and you 'll find delicious, trusted recipes with pectin call for 4 lbs seeds... 4.5 C sugar and stir it occasionally no less than 1/4 inch of tops after. You could cut through yellow plum jam recipe no pectin with a second batch but want to waste time if., two-inch-wide plums – oops shows clearly that the peel is still on the variety of home... The whole pot may not be boiling, just the fruit and sugar mixture for jam see a boil! Is like capturing the fresh flavors of summer in yellow plum jam recipe no pectin jar of this jam trying! Stirring to prevent scorching and then canning, you can use a slow cooker yellow plum jam recipe no pectin. Prefer it slightly chunk U.S. grocery store red plums about 2-inches wide or 30 jars and paraffin seal them no!