10 cups chopped plums* (about 4-1/2 pounds) 2. Cooked the plums twice yesterday then this morning a third time. Is it normal to have a skin layer on the top when cooled? Thank you for sharing that Danielle! What about botulism? I made blackberry jam with the same method and also came out great. 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! I love the results I got with 4-stage boiling/cooling. Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam â¦ I’m on my third boil for this recipe and the taste is rather prune-y! re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! Stir it in and then pour into jars as usual. Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes). Hi Kim, per the guidelines the jars need to be processed for food safety. The recipe card is correct and I fixed that error higher up in the info section. Boil until the mixture is bubbling uniformly. Hi Natasha, I want to say it was about 30 cups… maybe? I am so glad you enjoyed and loved the jam! I let plums and sugar stand at room temperature overnight, great results! I accidentally scorched the plums while cooking them. Simmer for 10 minutes then turn off the heat. I am now getting ready to make your recipe. I hope you love this recipe. (bought a case at the farmer’s market today). I’m so glad you enjoyed that! You can also step on a scale and then pick up the fruit and calculate the difference. I hope that helps! My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. Going to try next with pluots! Add pectin. Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. If I follow all the steps up until putting it in glass jars? I’m ready for boil #4 but the plums are still large pieces. I updated the recipe to make it more clear and thank you for your feedback! 1 cup orange juice 3. Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. Hi Lidia, are those the small yellow plums? We’ve just picked another 10 kilos from our tree so Im going to try out your recipe…. 12 lbs pitted plums, Stanley, 4.5 C sugar. Thank you Natasha. I have a bunch of homegrown grapes that are about to go bad. Hi lee! 2. Not only is it super easy but it’s awesome! All of them have popped already. I love your recipes. That’s just awsome, Marilyn! This is the first time making the plum jam. It’s awesome paired with breakfast pancakes or crepes. Do you need to add water to cook the plum? And you use the ambiguous term “pint.” Is that a 16 ounce American pint or a 20 ounce Imperial pint (which is still used in Canada)? Can I reprocess with a bit more sugar? Hi Nicole, The method is slightly different with various fruits. How many cups would that be approximately? Hi Natasha, i remember plum jam that my Hungarian mom used to make for kiflis. Thinking of maybe using 250ml jars instead of pint size. That’s just awesome!! Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. All the solids are filtered out through a jelly bag and you get a perfectly smooth jelly instead. Pum tarte tatin? Can I simmer the plums whole for (5) min and then remove pits or not. 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. I'm Natasha Kravchuk. Thank you for sharing that with us! In Russia and Ukraine it was called венгерка. Is it ruined? Cook rapidly to, or almost to, the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). Boil the lids 5 min. Thank you so much for sharing that with me. â¦ Thank you for sharing that great review! I’ll have to take a closer look next time! I can almost taste it and see the gorgeous rub purple colour of the finished product. Is this correct? We updated the recipe to match current guidelines. I am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. So any advise you can give me is truly appreciated! I had the same thought as Jacqueline. 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. Place it on the stove uncovered and bring to a boil, stirring occasionally. Published - Jul 8, 2018 Update - Oct 16, 2020 Veena Azmanov Words - 2651 words. Let the pot stand uncovered until it is just warm to the touch or reaches room temp. Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. I have the old recipe version, with the oven canning method. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. Thank you for sharing those tips with us, Patti! Hi Cyndi, some plums can be more tart depending on the variety and how ripe they are. Would it make sense to address the problem each time we open a sealed jar, by heating it a bit and adding water? 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 is such an unusual approach, so curious about it and if its done with other fruits as well (the heating/cooling/heating approach). 2 Ingredient No Pectin Plum Jam Recipe with Step by Step Photos Step 1 Wash the Plums. You’re so welcome! I probably had only 3 lbs, so cut the sugar to around 1 cup. Thank you so much for sharing and for subscribing! Hi Suzanna, since there is no pectin, it needs time to thicken. Or can I simply make a jar of this jam and then use it? 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. It was so easy and stress free! Bring to a boil and process 15 minutes. Did I definitely scorch it? I hope you love this recipe! Wait. Add slices to a potâover NO heat or with the heat OFFâand sprinkle with sugar. 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. 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. Do you peel the plums at some point or do they just become incorporated during the cooking? If using a different type of plum, I suggest adding sugar to taste in case they are more tart). Also, it thickens more as it cools. Last time bringing it to a boil at the lower temperature, stirring â¦ Have I cooked it too long? Hi Yvonne, this is a no peel recipe and no need to remove the skins. Just bought 30 lbs and will make Powidlo/Jam. Thank you! Once it reaches gel stage, ladle the mixture into prepared jars. New canning guidelines recommend the water bath (please see instructions for that in the post above). Thanks for your site. Hi. Let them sit for 1 hour then transfer the mixture into a large cooking pot. So what does No Peel represents in this recipe? 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. * Percent Daily Values are based on a 2000 calorie diet. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. If you experiment, please let me know how you like that. Best Jam ever:) 5 from 1 vote. I welcome this little amount of sugar and since I have not done Jam with so little sugar in 40 years I would have to check how it works with substitute sugar. Thanks much! I wondered whether you can use a slow cooker? I am confused…why does the recipes with pectin call for 4 lbs. Hi Lorraine, I think it could work as a freezer jam. If you do an experiment, please share with us how it goes. But I’m still curious Thanks for your delicious website! 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. I left my batch super-tart. Thanks! She called them Damson plums. Thanks for the recipe!!! I have frozen berries and would rather go pectin free if possible. I have had better luck with Xilytol from birch tree as a substitute for sugar in Jam. Hi Dennis, 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. They look like our Mount Royal plums!! If you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. Stir plums until all coated with sugar. Can this recipe be done with frozen plums? I used a cherry pitter to remove the pits. Wild Plum Jam. We have this recipe for Peach Preserves you may like. Thanks for any advice, I’ve got more plums so I can try another batch. Hello! Seems like it might require an extra boil due to the extra liquid. Couldn’t I just fill the jars with boiling jam and go straight to the water bath, as I do with other recipes? They ate less meaty and have more juice than those you used. Puree the pitted plums before starting. Curious about the process and wish I could learn more about this approach… All of the jam we made was pectin-free. Hi Barb, that is correct, add water and bring back to a light boil. Wash jars, lids, and bands. 8 pint-sized jars with lids. It is now my go-to for preserves. Also, the method is slightly different with various fruits. Hi, I want to make this but I dont have a scale to measure out 12lbs. Do you have a freezer version of this jam? I donât make jam often enough to buy pectin, so I almost always make jam without it. Thank you! I didn’t let it cool all the way to room temperature before I heated it up again. Mashed the plums with a potato masher. 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. 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Your videos banana bread video so i can try another batch am now ready!