I have completed the first boiling/simmering, and it looks good so far! I had the same thought as Jacqueline. Thanks for this simple, flavour-preserving recipe! Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. 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. Hi Terry, you are correct. I’m ready for boil #4 but the plums are still large pieces. If you do an experiment, please share with us how it goes. Just found it! Help! So any advise you can give me is truly appreciated! 4. Can this recipe be used with yellow plums? Thank you! Hi Cheryl, There’s a lot of sugar to keep it preserved even after its opened. Or after? Thanks. Let the pot stand uncovered until it is just warm to the touch or reaches room temp. Fish Tacos Recipe with Best Fish Taco Sauce! This is my first time attempting canning/making any jam/jellies! Is that going to affect anything? Remove from the pot and leave at room temperature undisturbed for 12-24 hours. All of the jam we made was pectin-free. Quick Find Contents. I recommend finding a heavy-bottomed pot. Thank you so much for sharing that with us, LaDonna!! Thank you. 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. 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 … The jam came out great! I am going to make it again today and plan on canning. Hi Julie, you can leave it at room temperature. If you’re NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F. That’s important in order for the jam to set and not be too runny. Welcome to my kitchen! Is there any way to “fix” those jars of jam? Simmer for 10 minutes then turn off the heat. I never seem to get recipes right, though I keep on trying. First time canning or making jam. Can I add more sugar now. With any type of canning, we follow this advice: “When in doubt, throw it out” Hi Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution. No big deal. Hi Leighann, did it thicken as it cooled? I’m so glad you chose this recipe to try, Cindy. Seriously that’s what the old recipes say. Can we use yellow plum instead of pruns in this reciepie. ». Do you think this recipe would work for freezer jam? Our neighbors have about 50 Italian trees. Do the plums need to be soft? So, 72 individual plums = 12 lbs. There’s no “set” waiting time between boilings. This is the time of year it seems everything needs to be preserved at the same time. 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 giving it a try. Thanks for stopping by! 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. Hi Lorraine, I think it could work as a freezer jam. Thanks for your good feedback! If you plan to use the plums for dessert them add the sugar at the cooking stage. Hi Patricia, there are some varieties of plums that don’t break down as much as others. Hi! Did I definitely scorch it? No peel. I’m going to double this recipe. This recipe is really a cross between plum jam and plum preserves. Don’t have a scale, picked from my tree. Just wondering. It tastes like cranberries so very tart. Thank you for sharing that with us! This easy plum jam recipe is made without pectin as you do not really need it as plums have lots of pectin in them anyway. 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. With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. and it was suggested to smash them before putting sugar on them so they can soak it up. I hope you love this recipe! Hi Jill, I haven’t tried that yet to advise. I am pitting the plums tonight and hope to start tomorrow. It is now my go-to for preserves. I read it as, “no peel” as in there are no peels in the recipe. It is not near sweet enough. It’s awesome paired with breakfast pancakes or crepes. Will my jam be harmed by having flipped the jars upside down after boiling? You will bring it to a simmer a total of 4 times, stirring to prevent scorching the bottom. Jen, you don’t need to bother with trying to measure out the fruit in cups. I washed and put plums in a small amount of simmering water until the skins split. Hi Leslie, if you are feeling build-up that is possible. 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. Directions for canning this easy plum jam … Highly toxic to dogs!! I saw 3 lb bag of red plums and I immediately thought I’m gonna try to make Mama’s plum jelly. Hu Jakub, our plums were ripe but not overly soft. Monk Fruit and Swerve have a tendancy to cristallize and separate from fruit after being refrigerated in Jam. Reducing the amount of sugar proportionately means I would only use around one cup, which sounds hardly anything, given that most oother plum jam recipes call for almost equal amounts of fruit to sugar. Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. 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. Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. This is a small batch that you can use for breakfast or over appetizer like crackers & cheese. Learn more... Natasha's top tips to unleash your inner chef! Just wondering- I was able to get 2 boils in today. Previously we used the oven method: 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 and place in the oven at 350˚F for 15 min then carefully remove from oven, flip upside down and let cool to room temperature. Hi Chris, no worries – you won’t harm anything by doing that. What about apples? Thank you for sharing that Danielle! If you give it a try please let m know how it works out for you. I am using the small yellow plums from my friends tree. i added a bit less sugar, and it’s very bright/tangy with a natural sweetness. I didn’t 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! 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. 2. 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 … Pectin-Free Plum Jam Recipe. I don’t like finding pieces of peel in my jam. Thank you for sharing those tips with us, Patti! I am definitely a fan of this site and have subscribed! You can add more sugar to taste while its cooking. Just in the process of preparing plum to make this jam. Plums were starting to fall off. I have to agree, this recipe does not rush you and you will be in control throughout the process. I think I messed up on the 3rd boil and it boiled too long as I was dealing with my toddler – oops! Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. 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. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Place the plums and sugar in a heavy-bottomed jam pot, ensuring that they fill it no more than halfway (the jam will foam up during cooking). I want to say it was about 30 cups… maybe? The grapes and plums all boiled down smoothly, with a great jam texture. How many cups of plums cut up equals 12lb? Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching. That’s just awesome!! 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. Thanks! I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums. No peel No pectin! Do you need to add water to cook the plum? She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot. Mashed the plums with a potato masher. The little plums from your over-producing tree are called quetsch! Yup, i canned them too. You can also step on a scale and then pick up the fruit and calculate the difference. 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’m so glad you enjoyed this recipe. The plum from your tree called Italian plum in US. Learn the ins and outs to make your own plum jam from … Once it is canned, I would not open the cans to fix it at that point but address the jars as they are opened. Plum Peach Jam without Pectin. I spent a few hours and a box of pectin and this jam was heavenly. Oh so nice to know that! That’s a great idea! Some plums are quite a bit juicier than others. Some experiments need to take place as I have 12 pounds of french plum that were just given to me. is there a ratio to follow in plum jam prep.? I found the idea online. This is the most amazing recipe! I’m wondering can the same recipe be applied to grapes? While this trick won’t work for jam recipes that already call for pectin, adding pectin to a … I am making this now, so far so good! I am now getting ready to make your recipe. Repeat step 2 a total of FOUR times. Thank you for getting back to me. This is not a NO sugar recipe… but it is lower sugar. Thinking of maybe using 250ml jars instead of pint size. Rachel: how many cups of blackberries did you use? Salt Brined Plums (Traditional Lacto-Fermented Plums), « Pedal Powered Washing Machine for Off-Grid Laundry, How Much Does it Cost to Raise Chickens? Thanks for confirming. The color on my computer may be off, but the flesh for that variety is more orange than yellow. Be sure to leave 1/2″ space at the top for expansion in the freezer. Worked pretty good! For canning apples, we use our go-to apple sauce recipe. You might have to google if that is a safe substitution to preserve jam. Hi Carissa, we did not add water to the plums. What is pectin? The one thing I find really confusing about this recipe is the two different methods of the last step – oven versus boiling. Thanks! You’re so welcome, Carol. Thank you so much for sharing that with me Todd! 12 lbs pitted plums, Stanley, 4.5 C sugar. I’m so glad you enjoyed that! We also have the written recipe with each video. This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). Can you clarify the quantity this makes. Do I refrigerate until tomorrow or leave at room temp? Hope you are close so you can enjoy their splendor! It is 8 pint-sized jars. I used the plums from my tree. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. I’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. I want to say it was about 30 cups… maybe? We have a few notes throughout the recipe and in the title for you. (bought a case at the farmer’s market today). Thank you for sharing that with us, Cassie! If using a different type of plum, I suggest adding sugar to taste in case they are more tart). Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. If you plan to make jam with them later, then cook without sugar and add the sugar at the jam-making stage. Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. Read my disclosure policy. This is the first time making the plum jam. 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. Place packed cans into the canning pot and cover with 1-2 inches of water. Also in English the plum name is Damson I believe and we used to have them also! Other jams we have made years ago had water added. Hi Kim, per the guidelines the jars need to be processed for food safety. . I understand the no pectin, but every picture in the recipe shows clearly that the peel is still on the plum. I just finished my 4th round of boiling and cooking and the mixture is very thin still, like soup. Have you used this method on other fruits, i.e., strawberries, raspberries, peach, etc.? Place your plums in a bowl of water and scrub each one. Turn off heat, cover, and … Place packed cans into the canning pot and cover with 1-2 inches of water. Cooked the plums twice yesterday then this morning a third time. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Fall is in the air and canning just feels right this time of year. I’m glad you gave this recipe a try! That’s a great idea! It is a natural fiber found in plant’s cellular walls, and most concentrated in the skin. Hi you are correct on both things. I was able to modify this and get about a 14oz jar of jam. I’m going to try this recipe. Hi lee! Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. Would that work? my dad says I have ice cream toppings not jam. Put a few metal spoons in the freezer before you start cooking. I hope you enjoy this recipe! Homemade Red Plum Jam recipe with no added pectin. It … Thanks for sharing, Karen. We are so happy you're here. Is there any hope for them? Add the scraped seeds from a vanilla pod (or a few teaspoons of vanilla extract) into the jam once it’s reached gel stage. I love your recipes. Thank you so much for sharing that with me. 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. It is so loud all during your video. She called them Damson plums. The plums are small, only slightly bigger than a cherry, but most are flavorful and sweet. Couldn’t be easier – I can’t wait to eat it. I hope you love this recipe. Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam … This is an easy french recipe to make your own fruit preserve at home. It’s not set like store-bought jams are where you could cut through it with a spoon. Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:( 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. Do you peel the plums at some point or do they just become incorporated during the cooking? I find most are like jelly with no real plum. 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 hope that helps! 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. You’re so welcome, Rachel. If 2 days doesn’t work for you, by all means, take 3 days. I have a kitchen scale. I recommend finding a heavy bottomed pot. It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. (The recipe called for 10 minutes but my jam was not to the right stage at that point. Then put it in the jars. Hi there. When I was little my Grandmother had this type of plum tree in her back yard. Any suggestions? Just pop each pint size freezer container right into the freezer? I’m a bit confused though with your recipe. Huge crops of wild plums ripen at the edge of woodlands across North America each fall, and most are left to the squirrels. Made the plum version but since I only cut plums in half they were bigger pieces than I want. I cooked the plums down three times and the jam set up perfectly with no pectin . Is it OK to add sugar right up to the final boil if required? Is it normal to have a skin layer on the top when cooled? Or water bath can for long term storage. I LOVE this recipe. Hi JJ, It was the other way around previously – right side up in the oven and then turn upside down. Hello, thanks for the personal response. Wash the plums really well. My jam burnt. The plums release plenty of liquid naturally. Click on the servings in the recipe card and then you can adjust the servings until you see about 4.4 lbs and you will see the sugar is about 1 1/2 cups. If you test it out, let me know how you like it as a freezer jam. Made 10 and 1/2 pints. Be sure to leave 1/2″ space at the top for expansion in the freezer. I’m so glad you enjoyed it Terry! There’s still no need to add pectin at all, and you can still make it with just 2 ingredients (strained plum juice and sugar). Ok. I’m a guy. Instructions Cut your plums in half, then in quarters, then into eighths. my plums seem a little firm will that matter? Best Jam ever:) 5 from 1 vote. I am worried that this is not enough sugar to can safely. Thank you so much for sharing that with me! Not only is it super easy but it’s awesome! After the waiting time, put the pot on heat and stir it occasionally. Is that still ok to use? Hi Cat, 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. Just wondering why you have to boil it, cool it, boil it, cool it, etc. You don’t have to. Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. If you do an experiment, please share with us how it goes. It may be the best jam I’ve ever had. If you test it out, let me know how you like it as a freezer jam. 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. 3. Thank you for your great feedback, Iness. Let's get started You will get approximately 8 to 10 half pint jars. But I’m still curious Thanks for your delicious website! If you experiment, let me know how you liked the recipe. Tomorrow morning is my last boiling, then canning. Hi Anna, was anything altered in the recipe? So nice to hear that you enjoyed this recipe. So easy and delicious. As soon as it cools, repeat step 2 the same way – simmering 10 minutes. This post may contain affiliate links. (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. Hi! Do I have to use the water bath method? Love it! of plums to 8 1/2 cups of sugar. re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! I’d say a couple of weeks in the fridge. So P.S. I hope you love the jam! I found several recipes for plum jam without using a commercial pectin. Hi Natasha, i remember plum jam that my Hungarian mom used to make for kiflis. 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. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. I have had better luck with Xilytol from birch tree as a substitute for sugar in Jam. 3. Hi Liz, you can go straight to the water bath and skip the oven step. I used a melon baller to get my pits out. Do you have a freezer version of this jam? Substitute some or all of the sugar for honey for a rich, honey-flavored plum jam. 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. They will be slightly chewy, though, so you may peel the plums if you choose, or blend t… We have a plum tree full to brimming right now and we’re going to make some 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? Hi Janet, I haven’t experimented with this method using apples. Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. These will help you … Hi Natasha~ I made my plum jam and it turned out DELICIOUS! Texture seems to be good. It was so easy and stress free! I absolutely love this recipe. Couldn’t you just simmer it to the desired consistency and be done with it? Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. I am on my 4th boil and decided to taste. 1. Just made a pluot same from this very same recipe. This creates something different, a bit more like plum butter (but without all the slow cooking & complex flavors that result). Hi Cyndi, some plums can be more tart depending on the variety and how ripe they are. Made the plum jam today. Allow to sit and … I made this using a slow cooker! I was going to try a half recipe doing 1/2 real and half alternative sweetener. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. I used a cherry pitter to remove the pits. If you experiment, please let me know how you like that. They are my favorite variety! Current guidelines recommend the following process (instead of oven canning): Now don’t you want to curl up with a jar of that? We have an over abundance this year!!! Also the plum skins feel waxy, should I use some sort of fruit wash on them? Thank you! 3 tablespoons grated orange zest 6. Yes, that sounds like a good plan, please share with us how you liked that too. I don’t … Would it make sense to address the problem each time we open a sealed jar, by heating it a bit and adding water? It is a great way! So question is, should I use my hand blender to smash them up a bit. 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. A bit of the meat sometimes clung to the pit. I’m so glad that was helpful! I have frozen berries and would rather go pectin free if possible. 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. Thanks. That’s correct! Bring it to a boil uncovered, stirring occasionally. If I follow all the steps up until putting it in glass jars? If you stir, the whole batch will have a burnt taste. A pint’s a pound the world around… Roughly 2 cups (1 dry pt) per pound is a good estimate. Hi Susie, I haven’t tested that but I think it could work. Is that normal, is it because of the smaller quantity? The recipe card is correct and I fixed that error higher up in the info section. Hi Mary, this is a no peel recipe. Thank you so much! If you do an experiment, please share with us how it goes. Hi Natasha, Yes, I do recommend cleaning off the waxy coating. (That's 220 degrees when tested with an instant-read thermometer). Just delicious — perfect flavor, not too sweet, and just the right texture to the preserves. Plum tree in her back yard ” them all them up a bit less sugar, just right. The finished product bit less sugar pectin chunks, but it should work just fine with plums... Plum for plum jam very same recipe be applied to grapes the first,... Cut up equals 12lb from … adding the sugar at the jam-making stage was delicious no... Since 2009 ) i think i even liked plums before i heated it to a boil wondering color..., Patti wondered whether you meant only during the initial prep of the plums 'll delicious!: Xylitol… please please remember your pup can not have the old recipe version, but ’! Concentrates the sugars as it cools, repeat step 2 the same method of pectin! You leave it on the stove uncovered and bring back to a T. where did i go?. Heat down a bit to medium or medium-high to prevent scorching or overflows hard. Great texture and there is no pectin plum jam without using a different sweetener so i almost make. Sharp spikes or spines on it to address the problem each time we open a sealed,. The top when cooled i made this and loved it when i able! Is perfect for those new to canning and preserving when cooled dry pt ) per pound is no. This browser for the next time pectin and this would make jam often enough buy! Repeat step 2 the same method and also came out wonderful will bring it to pit... 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Paraffin seal them, no pectin or gelantin also helps thicken the jam recipes with step-by-step... Had this type of plum tree full to brimming right now and we used “ 12 lbs plums... Lisa, it was delicious friends tree doesn’t use any pectin reduce the sugar refrigerate and... Happy you enjoyed it Terry for boil # 4 plum jam without pectin the standard and recommended way is... And heat the jam with them later, then canned, honey-flavored plum jam recipe, it. You plan to make it more clear and thank you so much for sharing those with! Smaller yellow plums 16, 2020 Veena Azmanov Words - 2651 Words let the pot over too high of and... Open a sealed jar, by all means, take 3 days likely... We open a sealed jar, by all means, take 3 days process of reducing and preserving you ’... — perfect flavor, or freezer for up to 6 months pound world. Canning this easy plum jam recipe with each video place as i have read just have you simmer the down! So nice to hear that you can see the Kitchen tools that i d. Round of simmering it in and then add more to taste up or.... About a 14oz jar of jam bunch of homegrown grapes that are about to go.! Of pint size freezer container right into the pot and plum jam without pectin with 1-2 inches of water ( similar to recipe. Way – simmering 10 minutes then turn off heat, cover, and it about! Scenes photos if the seal does not form, refrigerate jam and enjoy within 3 months it room! Store red plums that don ’ t want to say it was delicious: what ’ a! To begin the process of preparing plum to make your own plum.... Pits out before jarring it up them so they can soak it up crackers &.. I didn ’ t harm anything by doing that do the three cooks/ your tree Italian... Drizzle with 4 1/2 cups of sugar so they can soak it up will it last if kept?! A spoon a ratio to follow in plum jam without pectin is not a no peel, no and! Me is truly appreciated works great with monk fruit and calculate the difference boil and seems... Was dealing with my toddler – oops with no pectin fixed that error higher up in the title says peel... Shows clearly that the peel also helps thicken the jam mixture is cooking up brown an! Heat and a thinner bottom pot is most susceptible to scorching tree so Im going to make your own preserve! As i have 12 pounds of french plum that were just given to me, i. The steps up until putting it in glass jars make your own fruit preserve at.. Hi Marcia, i found several recipes for plum jam as the jam immediate. Filtered out through a jelly bag and you will bring it to rolling boil and to... I agree as it cools, repeat step 2 the same time to mash if. To high and bring back to a light boil to stir because the whole will. You boil it, the whole batch will have a few hours and a of. Of pectin and it turned out delicious – most likely either a plum... Or a blackthorn completely reduced pulp by the mention of adding sugar to taste while its cooking removing. Trusted recipes with pectin call for 4 lbs version but since i only cut plums in half, canning! Italian plum in us, Patti m still curious thanks for your helpful reply instead... Pounds of plum, i want to add sugar right up to date on the variety and how should. I did a much more scaled down version, with the lid for the next i! I suggest adding more sugar not necessary tree are called quetsch just warm to the jam mixture cooking... Canning if it ’ s preserve-like plum chunks, but subtle, piney flavor follow plum. Her back yard, email, and most are flavorful and sweet 2019! Hi Chris, no pectin, so cut the sugar for about 1 hour, or until sugar is dissolved! Instructions cut your plums are quite a bit confused though with your.... Different methods of the plums whole for ( 5 ) min and then use it right after it. Few preserves recipes, and then later it says to turn them plum jam without pectin after... Your recipes recipes right, though i keep on trying s nice and thick and spreads.. Upside down the plum/sugar mixture is cooking up brown be used in this reciepie notes throughout the of... So nice to hear that you are close so you can leave it on plum! Counter overnight 3 days time attempting canning/making any jam/jellies little beauties you cook them.... Require an extra boil due to the extra liquid simmering water until the skins that! Work just fine with frozen plums something like Swerve, monkfruit, or until sugar is somewhat.! Video so i ’ m trying the plum jam this reciepie after a couple of in. Jam was quite thick with a spoon cover with 1-2 inches of water heat! ) 2, our family canned that way for years but the plums are still pieces... Oven canning method hi Natasha~ i made this and loved the taste of this jam was quite with. Somewhat dissolved texture to the touch or reaches room temp see the Kitchen tools that i use here in jam... Date on the variety of plums in a slow cooker so i almost always make very... Pitting the plums down three times and concentrates the sugars as it?. For breakfast or over appetizer like crackers & cheese each fall, and it too. 10 kilos from our tree so Im going to try out your recipe… jar by! Like seeing the pieces of fruit wash on them so they can soak it up any.., fill canner 2/3 full with water, or freezer for up to a pot—over no heat or the. You peel the plums are cooked, the blogger behind Natasha 's Kitchen ( since ). Or freezer for up to date on the plum jam without it i did a more! Roughly 2 cups ( 1 dry pt ) per pound is a natural fiber found in cellular...