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. I am definitely a fan of this site and have subscribed! I was expecting them to break down (similar to cranberries when you cook them). Is that still ok to use? Drizzle well with 4 1/2 cups sugar. 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. We love it! It really is also a taste preference it wont spoil your plum jam to add some lemon juice , Perfect thanks and just wanted to say I really enjoy your recipes/videos. Let the pot stand uncovered until it is just warm to the touch or reaches room temp. Id recommend this recipe to everyone! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Creamy Rice Pudding with the Quickest Strawberry Jam. To high of heat when bringing up to a boil? Is the heating/cooling process a way of thickening? Hi Leslie, to check what the texture will be like, transfer a small amount to a plate and let it cool. My plums have already started to soften, so when I added the sugar on the first step, they sugar was immediately dissolved. For canning apples, we use our go-to apple sauce recipe. 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. Music drowns out your voice. Your recipe has 3 times the fruit to half the sugar. If it ends up being a bit too thick, you can thin it down by adding a little more milk. Everyone that Ive tried has been fantastic! I read several other blogs about boiling the fruit with pits and then straining them out. Just wondering- I was able to get 2 boils in today. 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? Thank you so much for sharing that with me Darlene! Thank you for sharing that with us! 4. Is it OK to add sugar right up to the final boil if required? Monk Fruit and Swerve have a tendancy to cristallize and separate from fruit after being refrigerated in Jam. Do I have to use the water bath method? Should I let it cool down for a longer period of time? Put the jars on their sides in the oven for 10 minutes, then turn off the oven until the jam is ready to pot. I ended up pureeing for plum butter version. I used to make jam with my mum when I was a kid. Making chocolate from scratch: is it worth it? 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. Perfect amount of tart and sweet balance. Its great served as a sauce alongside a tart, drizzled over ice cream or simply spread on a piece of toast or fresh bread. I recommend finding a heavy bottomed pot. Hi Pam, I havent tried a Splenda substitution with this recipe, so I cant speak to that. Natasha ~ I just finished and it worked and probably saved me a good bit of time. Learn how to prepare capsicum (bell pepper) the easy way. Hi Lorraine, I think it could work as a freezer jam. Its acidic and that can change things right-? 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). Reduce the heat to medium-low, cover, and simmer for 5 minutes. Im ready for boil #4 but the plums are still large pieces. Nice easy recipe but the slow cooker version sounds great too. * Percent Daily Values are based on a 2000 calorie diet. Hi Marilyn. Great recipe! The type of plums can make a difference as some are juicier than others. No apricots this year so thought Id try something else. It is delicious. Cook over medium heat until it thickens (and its skin is almost dissolved) Switch off the heat and remove the seeds and let it cool down. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. PS looking forward to trying more of your recipes. 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. Preheat the oven to 375 degrees F. Butter a 9-inch pie plate or similar sized oven-safe dish, then sprinkle with a little bit of granulated sugar. Hi Natasha, Elizabeth. Great recipe! Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Not usually an option. Fat: 0g. Our agreement with the producers of Jamie at Home only permit us to make 2 recipes per episode available online. Do I have to keep it in the refrigerator and how long will it last? Thank you for getting back to me. Hi Jill, I havent tried that yet to advise. Set yourself up for canning success by having the basic canning supplies. I want to say it was about 30 cups maybe? 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. Natasha, thanks for a simple recipe. Can I add more sugar now. Now I get it, I dont have to peel them. I have never canned anything. I am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. I can almost taste it and see the gorgeous rub purple colour of the finished product. Simmer for 10 minutes then turn off the heat. What could be the issue? my dad says I have ice cream toppings not jam. Apples have pectin. If you havent stirred it already, you can salvage it (do not stir), but just pour it into a second pot. What is the consistency supposed to be before canning? I like seeing the pieces of fruit in my jam I hope you LOVE it! I think this recipe would be greatly improved if the oven method (and any associated photos) were removed completely so it is clear. I suspect it would turn very dark though. The plums release plenty of liquid naturally. Hi Rosemarie, You can boil it down again to get it thicker. Ill look into freezer jam never actually heard of that until now! I hope you love this recipe! My jam burnt. Homemade preserves make great gifts. Other jams we have made years ago had water added. My plums are huge like apple sized. Nope, you now possess the knowledge that you dredged your fresh fruit in a sugar bath. Bring to a boil and process 15 minutes. Grease baking dish. That worked perfectly after the 1st boil. For processing times and more information, check out theUSDA website. It is so loud all during your video. I brought the bag of plums home and got to work. Slice each plum into roughly 8 pieces, discarding the stones. I LOVE this recipe. 4. It would be great to make a jam out of them! I lowered the heat on the 3rd and 4th boilings, but the burning continued. 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? I have a batch of each jam on the go as I write. 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. Perfect for breakfast or tea! For more information about how we calculate costs per serving read our FAQS, If youre not a fan of jams, this is a lovely way to use up plums, and its a joy to eat with a ploughmans lunch! It sounds like you had some very ripe plums. Sterilise the jars and any other equipment before you start (see tip). Add the sugar and stir until dissolved. Plum jam is recommended to be used as a topping for vanilla ice cream or as a complement to pork. 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. Instructions Step 1: Cook the plums Put the plums and the orange juice into a Dutch oven or other large, heavy-bottomed pot. Yup, i canned them too. hi my name is dave and want to substitute sugar for monk fruit . If you stir, the whole batch will have a burnt taste. Spoon over a big dollop of your beautiful strawberry jam, then slowly swirl it in so it marbles and ripples through the rice pudding. I plan to make a plum, rhubarb and vanilla jam later in the week (note: I made this, it was absolutely delicious! Pectin is a substance found naturally in some fruits that when heated with sugar, it helps a jam thicken. We always used it for preserves, jams and pies. 5 Put sugar in oven to warm. Hi Deden, I have only made this by pitting the plumbs first. Am now anxious to try it! Im glad that helped. Save my name, email, and website in this browser for the next time I comment. Turn off the heat and skim any strange looking foam from the top of the jam and throw away. You say Plum Jam (No Peel, No Pectin) but no where have you said how the peel is removed. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. I had 35-40 very ripe plumbs (golf ball size) left on my tree that were going to fall and rot, so I decided instead to try this recipe. Is there any hope for them? I didnt read every comment, but in case no one said this, I believe your plums are damsons, which in my opinion are the very best plums! You will use these to test when the jam is set. Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? I love jam recipes that dont require pectin, as I find it hard to work with without it getting lumpy. Be sure to leave 1/2 space at the top for expansion in the freezer. Boil the lids 5 min. Recipe Instructions Pit the plums and place them into a thick bottomed pot.Add in the lemon juice and cook for a few minutes, until the plums begin to release their juices.Add in sugar and stir. Hello! Hi Kim, I dont usually skim it off but if it bothers you, you can skim it off when you see it. Process the jars according to your altitude. Cant wait to try on a fresh piece of toast. Remove leaves, stem, and pit the fruit by getting a wooden spoon with a round end and shoving it into the fruit's center to let the seed out. What a stunning color! 20 min 1 ora 40 min jamie oliver baked plums read recipe >> you can use plum sauce for crispy duck, chicken, roast beef or pork. Well try to do that in the future. For me, though, the best way of eating it, especially in the summer, is really cold with hot strawberry jam. Try this Gooseberry and elderflower jam recipe for a beautiful pale and floral jam. I have a ton of fresh peaches and was thinking of doing the same thing with the peaches(maybe less sugar and add lemon juice) , but I was wondering if you ever made peach jam the same way? This is the first time making the plum jam. Thanks for any advice, Ive got more plums so I can try another batch. Those are Stanley plums, or sometimes called Italian plums (in my neighborhood in Brooklyn). Hi Aimee, I have not tested this. Wipe the rims of the jars with a moist paper towel to remove any food residue. 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. Mel Goodwin has been writing about frugal living for 10+ years but has been saving her pennies since she first got pocket money. Whats the processing time ? Is that going to affect anything? Its normally pretty loose, or at least pretty spreadable. Bring to a boil to dissolve the sugar, stirring continuously. What is a good pot to make jam in then? She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. It's the perfect accompaniment to many a . Thank you. Carefully pour the hot jam into pint-sized jars. Leave to one side or pop in the fridge for a minute or so to cool. Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. Im so glad to hear that! That said, there is something incredibly satisfying about peeling off a smooth paper film to bright, shiny jam underneath! Or after? I made this and my family and my husbands family absolutely love it! Serve, 2 pounds strawberries, hulled, washed and drained, 2 ounces store-bought meringues, crumbled, Optional: a few wild strawberries, to serve. Can you freeze the plums and use them for the recipe? I cooked the plums down three times and the jam set up perfectly with no pectin . Fruity preserves are a staple at British ftes and food markets, and around the world many countries have their own twists and traditions on preserving fruits. Available online cook the plums test when the jam set up perfectly with no pectin a piece! Has 3 times the fruit with pits and then straining them out be sure leave! Before canning a try pectin and it worked and probably saved me a good pot to make 2 recipes episode. Ends up being a bit too thick, you now possess the knowledge that you dredged your fresh in! Period of time she would make 20 or 30 jars and any other equipment before you start ( tip. 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