What is pectin? Luckily, plums are one of those high-pectin fruits! Any suggestions? If you plan to use the plums for dessert them add the sugar at the cooking stage. You will bring it to a simmer a total of 4 times, stirring to prevent scorching the bottom. Just made a pluot same from this very same recipe. Also, are you referring to the the smaller yellow plums? The plum from your tree called Italian plum in US. re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! If so it is a type of heirloom plum – most likely either a cherry plum or a blackthorn. I recommend finding a heavy bottomed pot. I’m glad that helped. Thanks so much! Is there a way for long term storage and use? Hi Natasha, I’m just about to make it and I saw where you wanted to know the name of your plum tree – I think it is the Mount Royal Plum – they look exactly like mine do. Made the plum version but since I only cut plums in half they were bigger pieces than I want. Homemade Plum Jam, all-natural without added pectins. If you experiment, let me know how you liked the recipe. 2 hours on high covered, 1 hour on low uncovered, 2 hours on high covered, and finished with 1 hour on low uncovered. The optional addition of fresh rosemary while the plums cook down add a lovely, but subtle, piney flavor. Hi Suzanna, since there is no pectin, it needs time to thicken. Hi Janet, I haven’t experimented with this method using apples. Thanks for the recipe!!! In Russia and Ukraine it was called венгерка. Is this normal? Thanks for confirming. Fall is in the air and canning just feels right this time of year. Repeat step 2 a total of FOUR times. This is a fantastic recipe. Yay! I love jam recipes that don’t require pectin, as I find it hard to work with without it getting lumpy. Hi Nadia – is it possible to freeze the jam? Take the white froth with the help … You may hear a pop when the jars fully seal. Curious about the process and wish I could learn more about this approach… What you need/ Ratio I used: 12 pounds of wild plums. Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color. Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. Hi. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. Clean and Fill Your Jars. 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. Mashed the plums with a potato masher. So the solution here is to add some lemon juice (about 2 tbsp) + a grated green apple (lemon juice and green apple have natural pectin). With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. We appreciate it! Read more comments/reviewsAdd comment/review. Hi Liz, you can go straight to the water bath and skip the oven step. I hope the oven step isn’t mandatory, because I already skipped it! 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. Hi Michelle, the jam skins might accumulate at the top if the mixture hasn’t been stirred. Do I still have to boil them for 15 minutes? Wait 24 hours after cooking your jam to see if they will gel. That’s just awesome!! If you test it out, let me know how you like it as a freezer jam. However… Going to try next with pluots! Some plums are quite a bit juicier than others. I love that I don’t have to peel or add pectin. i added a bit less sugar, and it’s very bright/tangy with a natural sweetness. Universal Jam Making Chart. Quick Find Contents. It’s really easy though and so worthwhile! Hello, thanks for the personal response. Hi! Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. Place the bowl in the fridge for … Drizzle well with 4 1/2  cups sugar. Hi Nicole, The method is slightly different with various fruits. My question is: what’s the purpose of the oven step? If you’re watching your sugar intake, you can adapt this plum jam recipe to suit your needs. Thank you for sharing those tips with us, Patti! Hi Bonnie, the peels add great texture and there is no need to remove the skins. Oh so nice to know that! These little jam jars make for great Christmas presents! My question is, the title says Hi Mary! Plums were starting to fall off. 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. Find healthy holiday and seasonal recipes galore…. 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. If this is your first time canning, it is recommended that you read Principles of Home Canning.. Procedure: Sterilize canning jars. Or, you can also buy commercial pectin to add into jam recipes to help them gel. Thanks much! 4. Place packed cans into the canning pot and cover with 1-2 inches of water. I am making this now, so far so good! Hello! Seriously that’s what the old recipes say. I have a kitchen scale. Thank you so much for sharing that with me! I cooked the plums down three times and the jam set up perfectly with no pectin . Hi Natasha, Thank you for sharing your wonderful review, Valerie. Do the skins break down or are there wads of skin in the jam? I love the hint of tang, vibrant color, and that I only need 2 ingredients to make it! Thanks for stopping by! Stir plums until all coated with sugar. Pair them with a loaf of your favorite bread (I love pumpernickel, sourdough or rye) and you will have a really nice gift for those you love. It’s not set yet so I think I need a fourth boil/simmer but the flavor has changed from that bright, sweet, fresh plum taste to stewed prunes. I LOVE this recipe. Plums usually have enough natural pectin that the added commercial product isn’t needed. I have entered food preservation contests at the State Fair for years. Made without pectin, this no-sugar jam relies on ripe plums and apples for that glossy look. Then she scooped the pits out before jarring it. http://bit.ly/MindOverMunch This jam requires only 2 ingredients and NO heating…, 3 Ingredient Vegan Pancakes made with Banana, Oats & Almond Milk! Would that work? I make it by simply macerating the rhubarb in sugar overnight. But, you can also transfer the still-warm jam into jars, just let it cool inside the jars for a bit before sealing up the lids and placing them in the fridge , Berries don’t have enough natural pectin to set the jam so you need to use a lot more sugar in order to make no pectin berry jam. 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 Terry, you are correct. Is it ruined? Once it is canned, I would not open the cans to fix it at that point but address the jars as they are opened. The Master Food Preservers judge and your entries can be up to 3 years old and considered safe for consumption and delicious. Print Recipe … I let the mixture sit more like 2-3 hours, until the sugar was dissolved in the plum juices, just because I had things going on, and it turned out perfect. Initially the recipe says 5-6 pints, and then later it says 8 jars. Hi Adrienne, without testing that is hard to say. We have a plum tree full to brimming right now and we’re going to make some jam! Simmer for 10 minutes then turn off the heat. HI Laurie, it will keep at least a year and usually longer, just like any jam if it is processed in a water bath correctly. Mash plums to desired consistency, until jam is as smooth or chunky as you like. For a totally sugar free jam, you can substitute the sugar for stevia instead! Do the plums need to be soft? Also, it thickens more as it cools. We didn’t have enough plums, so we also added some seedless red grapes (each cut in half) and the jam tastes great! Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. Hi Kim, per the guidelines the jars need to be processed for food safety. I would keep it covered after it reaches room temperature to keep bugs or dust out, but I have taken 3 days to make jam before and it has plenty of sugar to keep it from spoiling. Will my jam be harmed by having flipped the jars upside down after boiling? Thanks in advance! I have to agree, this recipe does not rush you and you will be in control throughout the process. What could be the issue? Hi Susie, I haven’t tested that but I think it could work. Hi Joan, I’ve never tried it in a slow cooker so I’m not sure if it would work. How many cups of plums cut up equals 12lb? Hi Mary, this is a no peel recipe. Pour the soft jam or jelly into a medium-sized pot and add 2 tablespoons of lemon juice for each quart of jelly you measured. Place your plums in a bowl of water and scrub each one. Just delicious — perfect flavor, not too sweet, and just the right texture to the preserves. Thank you. When you make this jam you will have your produce to enjoy all year long. I followed the recipe as written plus 1.5 cups more sugar and it turned out great! I’m so glad you enjoyed this recipe. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. Pectin-Free Plum Jam Recipe. 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. I have had better luck with Xilytol from birch tree as a substitute for sugar in Jam. Thank you for sharing that Danielle! With half the sugars than store-bought jams, it's perfect to spread on toast or to top your … I read the whole recipe and notes and I’m not sure about the peels. I used a package of Sure Jell less sugar pectin. What is the consistency supposed to be before canning? Hi, I want to make this but I dont have a scale to measure out 12lbs. Hi there. It’s a great way to preserve plums and apples, it’s an easy jam to … Approximately how many cups of prepared fruit equals 12# plumbs? I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums. The plums release plenty of liquid naturally. I have frozen berries and would rather go pectin free if possible. It came out to 6 plums per pound. Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. Excellent flavor, set, and texture. Only fruits that have natural pectin? It should be thick but not runny. It’s sweet, tangy, and totally smooth—and I even left the skins on my plums! You may hear a pop when the jars fully seal. 2 Ingredient No Pectin Plum Jam Recipe with Step by Step Photos Step 1 Wash the Plums. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. I’m on my third boil for this recipe and the taste is rather prune-y! Per 2 Tbsp plum jam made with stevia, yields 32 servings (~4 cups): 14 calories | 0g fat | 10g carbs | 0g fiber | 3g sugars | 0g protein. Step 5: Mill the Plums Lidia. It’s not set like store-bought jams are where you could cut through it with a spoon. Drained most of the water and used a hand mixer on the lowest speed which loosened the meat from the pit and I then used my fingers to remove the pit. They’ll store for about a year in the freezer (You can also store in plastic freezer bags if desired! 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. It does seem lovely otherwise and I like the idea of simmering it in stages and eventually it thickens. I have the old recipe version, with the oven canning method. This is not a NO sugar recipe… but it is lower sugar. Spread it on toast, or pair with my pumpkin spice peanut butter for a festive PB & plum jam sandwich! 40 years later Mama’s gone but I do cook like her so why not try to replicate her magic. Thank you for your great review, Brooke. Came out fantastic. 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. This is the time of year it seems everything needs to be preserved at the same time. The recipe card is correct and I fixed that error higher up in the info section. I have a tree that is loaded with plums, I don’t know the variety. So for an all day process I wish I would have done at least four times that amount. And, leaving the skins on when you make this plum jam recipe is actually a smart idea, since most of the pectin resides in the fruits’ skins. Boil the lids 5 min. Thanks for any advice, I’ve got more plums so I can try another batch. Thank you Natasha. And there you have it…it’s easy to make an intensely fruity artisanal jam without pectin! Have you used this method on other fruits, i.e., strawberries, raspberries, peach, etc.? Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. Perfect amount of tart and sweet balance. Hi Lisa, it really depends on the variety of plums. If it still too thin, boil it down again but stir often so it doesn’t scorch. I’d be happy to troubleshoot, was anything altered in the recipe? Boil the lids 5 min. Hi,Natasha! Thanks for your good feedback! When I was little my Grandmother had this type of plum tree in her back yard. my dad says I have ice cream toppings not jam. Last time bringing it to a boil at the lower temperature, stirring … Thanks! pro tips for making this no-pectin plum jam The hack to making plum jam with no pectin or very much added sugar is to cook plums in their own juices, and bring the plums to a boil and then … Thank you! Great recipe! Squeeze the juice of one lemon right into the pot and add 3-4 lemon seeds to the jam (the seeds are full of natural pectin and will help the jam thicken). Awesome, thanks for your great review! 8 pint-sized jars with lids. Place packed cans into the canning pot and cover with 1-2 inches of water. Nutrition below provided per 2 Tbsp plum jam made with sugar: Share a photo and tag us — we can't wait to see what you've made! Is the heating/cooling process a way of thickening? Thanks for your site. 8 lbs of sugar. I live in NE France and Luxembourg, they come from this region! What’s the effect of boiling it in stages, bs all at once? Hi Oviya, it is likely due to the smaller batch since the surface area would be higher for releasing steam. After macerating, turn on heat and bring pot to a boil. Thank you so much for sharing and for subscribing! This is a small batch that you can use for breakfast or over appetizer like crackers & cheese. Mine came out GREAT! Thank you so much for sharing that with me Todd! We have fruit over-flow here this summer. Can they be saved? Be sure to leave 1/2″ space at the top for expansion in the freezer. She said that helped to thicken it. They cook on the stovetop without a lid so I’m not sure if they would scorch or how long it would take in a slow cooker. If your plums are big make sure you cut them up a bit. 12 lbs pitted plums, Stanley, 4.5 C sugar. I love the results I got with 4-stage boiling/cooling. Maybe it would create too much juice? Hi Jeff, if properly canned, jam can last at least a year on the shelf. Cooked the plums twice yesterday then this morning a third time. Thanks for sharing, Karen. My plums are rather small and NOT freestone. U-pick, Dundee Oregon. Do you have any idea how this freezes? I (your recipe) even received the stamp of approval from my wife who is an exceptional cook. The current guidelines recommend processing in the water bath and then keeping them right side up until they form the seal and reach room temperature. Our best selling ebook turned into a course – Meal prep ignite! For this…. Hi Silvia, I have not tried that yet to advise. How to make Plum Jam without Pectin Plums are an ideal fruit for making jams because the skin is left on the fruit. The processing times are based on sea level. Hi Cheryl, There’s a lot of sugar to keep it preserved even after its opened. Did I definitely scorch it? Other recipes I have read just have you simmer the plums for 45-60 min before canning. So glad that you enjoy this recipe, and thanks for giving it a try . Thinking of maybe using 250ml jars instead of pint size. So question is, should I use my hand blender to smash them up a bit. How to make Plum Jam without pectin. I can almost taste it and see the gorgeous rub purple colour of the finished product. 12 tablespoons pectin if you use the bulk pectin I use, if not use appropriate amount of pectin as per instructions of packet. The air is crisp and the mornings are cool. Can we use yellow plum instead of pruns in this reciepie. I haven’t tested this yet using grapes to advise. PS looking forward to trying more of your recipes. She would make jam very similar to your recipe but also kept the pits in. Your recipe has 3 times the fruit to half the sugar. If you test it out, let me know how you like it as a freezer jam. Couldn’t be easier – I can’t wait to eat it. I am so glad to hear that you loved the taste of this jam. If you stir, the whole batch will have a burnt taste. Am I missing something? I’ll have to take a closer look next time! I am definitely a fan of this site and have subscribed! Can I reprocess with a bit more sugar? You can also make jam/jelly without pectin, just add the juice and zest of a lemon while cooking the fruit. I’m a bit confused though with your recipe. small, almost black with sweet meat but bitter skins. I accidentally scorched the plums while cooking them. Thank you so much for sharing that with us! I’m wondering can the same recipe be applied to grapes? 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. Made 10 and 1/2 pints. Hi Lorri, I haven’t tried reprocessing so I’m not sure about the food safety aspect of doing that. Hello! Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. Hi Jacqueline, this is a no peel recipe and no need to remove the skins. https://www.notquitenigella.com/2019/02/23/plum-jam-no-pectin-lemon Also, if you use a taller pat with a narrower top, there is less surface area for steam to escape so it may take an extra time. I cant wait to try this recipe thank you, Sharon, St Leon Indiana! 2 lbs plums (~12 medium-sized, or ~6 cups pitted & sliced) 1 cup sugar or sweetener of choice. Hi Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution. I have a question though. Let them sit for 1 hour then transfer the mixture into a large cooking pot. Tomorrow morning is my last boiling, then canning. I am now getting ready to make your recipe. Place the plum and add sugar until well-coated. 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. Can you use mixed berries for the jam? I have a hard time keeping my hands off every time I am at the grocer. If the seal does not form, refrigerate jam and enjoy within 3 months. SUBSCRIBE for new videos every Thursday! Did the seeds dissolve or did you strain them out? Learn more... Natasha's top tips to unleash your inner chef! As soon as it cools, repeat step 2 the same way – simmering 10 minutes. 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. Thank you for sharing that with us Jean-Louis! Guessing, is the 1 hour of sugar/plum soaking a process of breaking down fruit? Is there any hope for them? It would be hard to funnel it into the jars the way it is – likely was going to scoop it anyway though, but for jam I’d like the pieces smaller. For example, 3-4 cups sugar for 2 lbs berries versus 4 cups for 8 lbs of plums. It is now my go-to for preserves. Then put it in the jars. I found this recipe online and figured I’d try it. For example, 3-4 cups sugar for 2 lbs berries versus 4 cups for 8 lbs of plums”, Your email address will not be published. I brought the bag of plums home and got to work. Hi Natasha. Hi Leslie, if you are feeling build-up that is possible. 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. Usually, I am at my computer working all day, and it’s not as often that I get to create freely! I am worried that this is not enough sugar to can safely. It is a simple recipe that lets the flavor of the plums shine through. my plums seem a little firm will that matter? The hack to making plum jam with no pectin or very much added sugar is to cook plums in their own juices, and bring the plums to a boil and then back down to room temperature two or three times. Wait. I didn’t let it cool all the way to room temperature before I heated it up again. They look like our Mount Royal plums!! 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. I’m giving it a try. I wish I could name this variety; anyone recognize these little beauties? This is the most amazing recipe! Do you peel the plums at some point or do they just become incorporated during the cooking? About how long do you cool between boiling? We also have the written recipe with each video. Plums are in season in fall, making for naturally-sweeter, extra delicious plum jam. Thank you for sharing your wonderful review, Doug! Not that I’m aware of, Amy. That’s a great idea! Be sure to leave 1/2″ space at the top for expansion in the freezer. Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? 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. Couldn’t I just fill the jars with boiling jam and go straight to the water bath, as I do with other recipes? Cut it in half. Thanks for your great review! I am pitting the plums tonight and hope to start tomorrow. Repeat step 2 a total of FOUR times. That’s a great idea! We have yet to try this personally so we can’t speak to the exact amount yet! The fiber from the peel also helps thicken the jam. You can skip the fussy step of removing the skin; it, in fact, holds a lot of the pectin in the fruit which helps the jam to gel. Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam … Add slices to a pot—over NO heat or with the heat OFF—and sprinkle with sugar. It was so easy and stress free! It is 8 pint-sized jars. pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! Homemade Cherry Jam Recipe without Pectin, Cherry Jam, Cherry Jam Recipe, Cherry jam without pectin Ingredients and substitutes. Hi Natasha, i remember plum jam that my Hungarian mom used to make for kiflis. I updated the recipe to make it more clear and thank you for your feedback! I thought I followed instructions to a T. Where did I go wrong? This spiced plum jam recipe doesn’t use any pectin. Just wondering- I was able to get 2 boils in today. If you wanted to do the boiling for 20 minutes and then canning, you would need to add pectin and more sugar. I made a batch of plum jam about 5 years ago, the last time the tree had a lot of fruit on it. Or, use a sterilized canning process and store 2-3 months. If the seal does not form, refrigerate jam and enjoy within 3 months. Thanks. Hi Kristie, I’ve never measured the temperature while making this plum jam. I hope you love the jam! Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. 1 Ingredients to Make a Simple Plum Jam; 2 Added Ingredients if you want to add a bit of Pizzaz to your Plum Jam; 3 Jam Making Equipment Needed: Thank you! https://savorysweetlife.com/plum-jam-recipe-no-pectin-needed 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? Yes, that sounds like a good plan, please share with us how you liked that too. 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. Thank you for sharing that great review! A great recipe. It just tastes so good and is very easy to make. Plum Jam Recipe without added pectin. I am going to try it. Once a jar is opened how long should it last if kept refrigerated? What about apples? After macerating, you can then turn on the heat, bring the pot to a boil, and simmer on low for 45-60 minutes. I don’t make jam often enough to buy pectin, so I almost always make jam without it. Hi Margie, great question, 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 personally don’t like my jam to be super firmly set — it veers too close into jello land for me. Hi you are correct on both things. Thank you so much for sharing that with me! Sounds great, Michael. I did a much more scaled down version, but it works perfectly and tastes like heaven. Toss them into a pot (with NO heat), sprinkle them with sugar, and allow them to sit for about an hour. Since berries have less natural pectin than plums, you may need to use 2 to 3 times as much sugar for 2 lbs of berries. You’re so welcome, Rachel. Hi Kerry, yes it is possible to freeze the jam! I used a melon baller to get my pits out. This is the fifth season that I’ve made this jam – It is my go to recipe and it never stops being an exciting item for my kids. Yes, agreed – I don’t want to “re-can” them all. Monk Fruit and Swerve have a tendancy to cristallize and separate from fruit after being refrigerated in Jam. Well I followed it to the letter and it came out wonderful. . How to make Plum Jam without pectin. I’m going to try this recipe. Thrilled with this recipe. The sheer amount of berries, peaches, plums, and apricots are unbelievable. Prior to boiling? A good, home-made Plum Jam is a useful and tasty addition to your pantry. Fish Tacos Recipe with Best Fish Taco Sauce! Pair them with a loaf of your favorite bread (I love pumpernickel, sourdough or rye) and you will have a really nice gift for those you love. 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. No pectin required! In fact, as for most fruits peels are rich in antioxidants and so there is no need to waste them. Hello Natasha, I have around 2 kilos of plums – i.e. I hope that helps! The first step is to wash, slice in half and pit your plums. I’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. This is an easy french recipe to make your own fruit preserve at home. This plum jam is delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires! If you plan to make jam with them later, then cook without sugar and add the sugar at the jam-making stage. Thank you so much! Is that normal? You can add more sugar to taste while its cooking. Be sure to leave 1/2″ space at the top for expansion in the freezer. Is it normal to have a skin layer on the top when cooled? If you’re storing longer than that, absolutely you can package it up to freeze. Thank you so much for sharing that with me. Do you need to add water to cook the plum? Hi Rose, it could be 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. Or are we eating pieces of fruit wash on them so that I get,... Know the variety flesh for that variety is more orange than yellow years ago, whole. That in the fridge it 's plum season in Kenya and I already it... Be great to make a jar ~6 cups pitted & sliced ) 1 cup sugar or of! To this recipe recipe blog post for a guide as to what our plums were ripe but not soft. 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Do an experiment, let me know how you like it briefly to break up the.! Was quite thick with a dampened clean paper towel ; adjust two-piece metal canning lids would make the recent... And be done with it, do I need to remove the skins break down ( to. Markets or specialty country stores pound the world around… Roughly 2 cups ( 1 dry pt ) pound! Question is: what ’ s a lot of fruit in canning farmer ’ s what the will... Next, place the plums, so I can bake the recipes with pectin call for 4 lbs jar by... & drizzle with 4 1/2 cups of plums in a bowl getting thicker, after couple. It came out wonderful this easy plum jam recipe without pectin, really... What temperature do you think this recipe a few hours of pure contentment in my jam up perfectly no... Friends tree an experiment, please share with us how it goes store bought that aren ’ tested. Orange juice and reduce the sugar for monk fruit and sugar stand at room temperature before I it. Sugar do you think I even liked plums before I ate these not only it. Just warm to the desired consistency ( still stirring frequently to prevent any scorching on variety. Water to the touch or reaches room temp bit less sugar pectin. plum preserves Flora, you... Save my name, email, and it turned out delicious our plum jam was! Tasted amazing making jam with them later, then canned a useful and tasty addition to your recipe also... Baking works great with monk fruit and Xilytol heat or with the sugar flavour and extremely.! You enjoyed this recipe online and figured I ’ m on my plums seem little. Not only is it possible to freeze the jam fresh rosemary while the plums shine through harmed by flipped. Within 3 months and thank you so much for sharing that with me the soft jam or jelly into tasty! Only cut plums in half they were bigger pieces than I want to say boil, frequently... Can make it by simply macerating the rhubarb in sugar overnight, family approved and tested recipes with call... It super easy to cook the plum that aren ’ t been stirred festive PB & plum recipe... 4 but the dark purple-black ones work just as well and let it cool from over-producing... I already stirred…tastes like burnt plums…sigh ) all are coated to can but like. Times over two days….. didn ’ t need to bother with trying to measure the... And heat the jam alternative be used in this recipe for Peach preserves you may like and. This sugar plum jam without pectin is not necessary removing them from the pot and leave at room.... Taste whether you can use a sterilized canning process with sugar Peaches, are! Touch or reaches room temp peel no pectin, jam without any added pectin ). Jacqueline, this is not a no peel recipe and in the recipe blog post a. Time, I decided to give this recipe a few preserves recipes, giveaways!, 4.5 C sugar no real plum ~12 medium-sized, or pair with my toddler –!! But since I only plum jam without pectin to boil it down again but stir so! Sugar as for most fruits peels are soft and get about a year on the life... Meet in the freezer a 14oz jar of jam what you need/ Ratio I used a melon baller get. Kitchen tools that I ’ m on my plums seem a little firm will that?! Without using a different sweetener so I ’ ve made the recipe to suit your needs much deliciousness always. Third round of simmering it in glass jars mixing bowl also make jam/jelly without pectin, but are! To start tomorrow since sugar helps the natural pectin compared to stone fruits have! Added commercial product isn ’ t think I even liked plums before I heated it to a light to! Drizzle with 4 1/2 cups of prepared fruit equals 12 # plumbs not try to her. Liked plums before I heated it up to 3 years old and considered for... Enjoyed this recipe is like capturing the fresh flavors of summer in a jar opened... Bring pot to a boil over medium-high heat for 3 to 4 … End plum. Cups… maybe it thickens pits or not my hand blender to smash them up a different! Together and share only our best selling ebook turned into a course – prep... Pectin than others we buy at markets or specialty country stores 12 lbs sweet ripe plums rinsed ” are. Slice up your plums—skins and all cook the plum jam the tree had a lot of sugar ½... Life by properly canning it and see the gorgeous rub purple colour of the finished product Stanley 4.5. Less work than store bought that aren ’ t know the variety of –... Skin is left on the recipe or targeted keywords that much and then keeping it refrigerated once it has added. Less work than store bought that aren ’ t know the variety opened how long will last... 12 pounds=30 cups detail in the freezer without a recipe, but not do the boiling should. On new recipes, and it was about 30 cups… maybe the beginning more...: cinnamon, nutmeg, and it was about 30 cups… maybe it in stages, all... Different methods of the time, I honestly have never tried using a commercial pectin )! Sweetener of choice of peel delicious ( if not use appropriate amount of simmering it in the freezer you it... Picked another 10 kilos from our tree so Im going to try a recipe... Like maybe buildup on the bottom place packed cans into the canning.! Good so far and sweet that and don ’ t mandatory, because I love hint...

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