Can they be saved? Yay! No, peeling plum for plum jam without pectin is not necessary. This is the most amazing 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 book’s authors, Rick Field, Lisa Atwood, and Rebecca Courchesne. However; most of my baking works great with Monk fruit and Xilytol. about 4.4 lbs. Hi Jeff, if properly canned, jam can last at least a year on the shelf. We have a few notes throughout the recipe and in the title for you. I’m a bit confused though with your recipe. 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. But only because other recipes seem to have so much more. Can I add some orange juice and reduce the sugar? It’s a lot of fun watching your videos. yellow plums sugar with pectin added jars and lids Sterilizing jars: Wash jars and lids well. I just realized my blunder. 2 hours on high covered, 1 hour on low uncovered, 2 hours on high covered, and finished with 1 hour on low uncovered. In a large, heavy stock pot, combine plums, lemon juice, and pectin; stir until pectin is dissolved. So this morning my friend called and offered me some damson plums which I jumped at on the condition she took some of my pears. I am worried that this is not enough sugar to can safely. It does thicken when it cools so it’s a good idea to chill a small amount to see how thick it will be and add some water if necessary before canning it. Savory Sweet Life | Alice Currah. Just make the jam, and be sure to store it in the refrigerator or freezer once it’s cooled. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Just wondering. This recipe is really a cross between plum jam and plum preserves. 2. 3 tablespoons grated orange zest 6. I googled and lucky me! I washed and put plums in a small amount of simmering water until the skins split. Highly toxic to dogs!! It also makes use of those tiny sour fruit from ornamental or wild plum trees, the ones that aren’t really good for anything else. Fall is in the air and canning just feels right this time of year. No pectin Hello Natasha, I have around 2 kilos of plums – i.e. I’m giving it a try. No peel No pectin! Because our plum jam recipe is made without pectin and without added sugars, the shelf life is shorter than that. If your plums are overripe or already very sweet, you may only need 4 cups of sugar total. Most of the plums that you see in Paris markets aren't the tart varieties that are eaten out That’s a great idea! I would suggest adding more sugar and then keeping it refrigerated once it has been opened. Don’t have a scale, picked from my tree. Hi Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution. Hi,Natasha! I want to say it was about 30 cups… maybe? If you experiment, let me know how you liked the recipe. What next? Read our complete guide to stone fruits before you start. Hi Natasha. 6 … This plum jam recipe was taken directly from my package of pectin. You may hear a pop when the jars fully seal. Add liquid pectin, squeezing entire contents from pouch. Using a large spoon, stir plums with sugar until all are coated. Some experiments need to take place as I have 12 pounds of french plum that were just given to me. Hi Anna, was anything altered in the recipe? If you experiment, please let me know how you like that. Also the plum skins feel waxy, should I use some sort of fruit wash on them? 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. Were you using wild The plum and peach jam are older recipes. Some slow cookers can have hot spots. Do you have a freezer version of this jam? Is there a name for this technique? Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. PS looking forward to trying more of your recipes. 4. Hello I’m about to start making this jam and I am wondering without the pectin how long will it stay shelf stable in the cupboard? First time canning or making jam. I produced a single 12 oz jar of jam. Susan S. July 3, 2016 1:39pm Hi Julie, you can leave it at room temperature. 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. Thank you for sharing your wonderful review, Valerie. If you do an experiment, please share with us how it goes. If you stir, the whole batch will have a burnt taste. Learn more... Natasha's top tips to unleash your inner chef! This recipe sounds wonderful! my plums seem a little firm will that matter? When done, it's a pretty rosey color. small, almost black with sweet meat but bitter skins. Let stand in hot water until ready to use. As summer comes to an end, it’s time to make the most of the bumper crops of summer fruits by making I hope you love the jam! this recipe will be a nice change from the delicious plum jam I make every year. Thanks for stopping by! Should I just add water, or would it be better to add water and heat the jam again to get the desired result? If you do an experiment, please share with us how it goes. Ingredients 2 pounds Victoria plums (or another plump variety, ripe and juicy) I have a kitchen scale. Hi Dave, I haven’t tested that and don’t have any experience with monk fruit in canning. Does the peel dissolve somehow or are we eating pieces of peel? I found this recipe online and figured I’d try it. I’m so glad that was helpful! We are so happy you're here. You might have to google if that is a safe substitution to preserve jam. It just uses one weird trick! Thanks for sharing your results and great review! 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. Place it on the stove uncovered and bring to a boil, stirring occasionally. This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). I used a cherry pitter to remove the pits. S also a small amount of fruit in canning up perfectly with no real.... Fruit considered to have them also me is truly appreciated - fresh plums, sugar and CERTO pectin. At markets or specialty country stores the the smaller batch and requires no equipment. To the the smaller yellow plums jam as your receipe like burnt plums…sigh ) it... Now is to use the same way – simmering 10 minutes powdered pectin to recipe! Clear by the mention of adding sugar and tastes like heaven that doesn ’ t wait eat. 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