Hello! Some plums are quite a bit juicier than others. Not that I’m aware of, Amy. How much sugar do you think I should use? Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. Hi Julie, you can leave it at room temperature. Adding the sugar to begin the process of reducing and preserving. of plums to 8 1/2 cups of sugar. You may hear a pop when the jars fully seal. I hope that helps! 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. * Percent Daily Values are based on a 2000 calorie diet. Rachel: how many cups of blackberries did you use? As soon as it cools, repeat step 2 the same way – simmering 10 minutes. Thanks for confirming. Also, did you use the same amount of sugar As for the plums? We’re surrounded by a fiery array of leaves that rustle in the warm afternoon breeze. Do you have any idea how this freezes? 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 am Natasha, the blogger behind Natasha's Kitchen (since 2009). Your recipe has 3 times the fruit to half the sugar. I love that it has no added pectin, and it makes the most gorgeous color. . Just wondering is color stays the same after canning yellow plums jam as your receipe. I was going to try a half recipe doing 1/2 real and half alternative sweetener. How many cups of plums cut up equals 12lb? Hi Valerie, we have a handy tool to help you scale the recipes up or down. Hi Elena, this method is different in that it boils down the plums several times and concentrates the sugars as it thickens. Thank you! Put a few metal spoons in the freezer before you start cooking. I have to agree, this recipe does not rush you and you will be in control throughout the process. I didn’t let it cool all the way to room temperature before I heated it up again. So easy and delicious. about 4.4 lbs. I’ve made the recipe before but never canned. Do the skins break down or are there wads of skin in the jam? Can we use yellow plum instead of pruns in this reciepie. Welcome to my kitchen! 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. Music drowns out your voice. We’ve just picked another 10 kilos from our tree so Im going to try out your recipe…. Yummy jam!! It would not hurt to use an immersion blender or even a regular blender to break up the plums to your desired consistency. We’re on a canning spree this week. re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! Or water bath can for long term storage. Hi Susie, I haven’t tested that but I think it could work. I hope you love the jam! My jam is not getting thicker,after a couple days of boiling.What am i doung wrong???? 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. Thanks for any advice, I’ve got more plums so I can try another batch. I am now getting ready to make your recipe. I cooked mine 4 times over two days….. didn’t jam up. Hi Pat, it is ok to add sugar at the end and just make sure it comes to a full boil after adding the sugar to give it a chance to dissolve and reach a safe temperature. Bring it to a boil uncovered, stirring occasionally. This recipe is really a cross between plum jam and plum preserves. 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. 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 Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution. I have a tree that is loaded with plums, I don’t know the variety. This is the first time making the plum jam. If you test it out, let me know how you like it as a freezer jam. Quick Find Contents. Holiday gifts, check. Hi Mary, this is a no peel recipe. If you love making preserves, be sure to check out the spiced apple jam for late fall canning, three fruit marmalade in winter, plum jam in the summer, and rhubarb jam without pectin in ⦠Turn off heat, cover, and ⦠The grapes and plums all boiled down smoothly, with a great jam texture. Thank you! Can’t wait to try 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. Home » Plum Peach Jam without Pectin. Just delicious — perfect flavor, not too sweet, and just the right texture to the preserves. Can this recipe be done with frozen plums? With any type of canning, we follow this advice: “When in doubt, throw it out” Did the seeds dissolve or did you strain them out? I can almost taste it and see the gorgeous rub purple colour of the finished product. my plums seem a little firm will that matter? I thought I followed instructions to a T. Where did I go wrong? small, almost black with sweet meat but bitter skins. Yes, it would be helpful to have the conversion of 12 pounds to 30 cups within the recipe to make it easier for people to use. The air is crisp and the mornings are cool. Once the plum/sugar mixture is boiling hard, turn the heat down a bit to medium or medium-high to prevent scorching or overflows. Made 10 and 1/2 pints. Stir it in and then pour into jars as usual. If you plan to make jam with them later, then cook without sugar and add the sugar at the jam-making stage. I made this using a slow cooker! 8 pint-sized jars with lids. This easy, no pectin plum jam recipe is perfect for those new to canning and preserving. 3 tablespoons grated orange zest 6. Hi Natasha, I hope the oven step isn’t mandatory, because I already skipped it! Approximately how many cups of prepared fruit equals 12# plumbs? That’s just awesome!! Just bought 30 lbs and will make Powidlo/Jam. I left my batch super-tart. Place packed cans into the canning pot and cover with 1-2 inches of water. Can I simmer the plums whole for (5) min and then remove pits or not. Hi Janet, I haven’t experimented with this method using apples. 1. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. Oh so nice to know that! Thank you so much for sharing that with me! If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. Thanks. The plum from your tree called Italian plum in US. Also, are you referring to the the smaller yellow plums? Hi lee! Natasha’s favorite tips to unleash your inner chef! Well I followed it to the letter and it came out wonderful. We didn’t have enough plums, so I added seedless red grapes, cut in half. Transfer plums/sugar mixture in to a large cooking pot. Thank you. In a medium-size pot, bring the plums and 2 tablespoons of powdered sugar ⦠Thank you! I’ll have to take a closer look next time! I recommend finding a heavy-bottomed pot. A well-canned jam, jelly or marmalade made with pectin and added sugars, can last up to 2 years when stored properly. I absolutely love this recipe. The jam came out great! To high of heat when bringing up to a boil? Thank you so much for sharing that with me Darlene! Hi Lorraine, I think it could work as a freezer jam. Thanks so much! Thanks Natasha! My jam burnt. I updated the recipe to make it more clear and thank you for your feedback! 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. The sky’s the limit! Another question! Hi Leighann, did it thicken as it cooled? Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cooked the plums twice yesterday then this morning a third time. I used a package of Sure Jell less sugar pectin. Homemade Red Plum Jam recipe with no added pectin. Seriously that’s what the old recipes say. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. Is this normal? Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color. If you stir, the whole batch will have a burnt taste. Remove leaves, stem, and pit the fruit by getting a wooden spoon with a round end and shoving it into the fruitâs center to let the seed ⦠I want to say it was about 30 cups… maybe? Thank you so much for sharing that with me! Couldn’t you just simmer it to the desired consistency and be done with it? Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? Perfect amount of tart and sweet balance. Hello! I probably had only 3 lbs, so cut the sugar to around 1 cup. Hi Lidia, are those the small yellow plums? We also have the written recipe with each video. Hi, I’m in the process of making this. So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. 1 cup orange juice 3. We have an over abundance this year!!! Be sure to leave 1/2″ space at the top for expansion in the freezer. Hi Carissa, we did not add water to the plums. Thank yo for sharing. I have a question though. Oh and this would make the sweetest Christmas gift! After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. First time canning or making jam. (and I already stirred…tastes like burnt plums…sigh). I have tried this recipe a few times with mixed results. Substitute some or all of the sugar for honey for a rich, honey-flavored plum jam. I purchased them at Walmart. Am I missing something? It is so loud all during your video. 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. Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. Plum Jam Directions. I just finished my 4th round of boiling and cooking and the mixture is very thin still, like soup. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. My plums are huge like apple sized. I am making this now, so far so good! I am going to make it again today and plan on canning. I am definitely a fan of this site and have subscribed! Bring to a boil and process 15 minutes. What about apples? Fall is in the air and canning just feels right this time of year. Thanks for the recipe!!! If you stir, the whole batch will have a burnt taste. Hi Liz, you can go straight to the water bath and skip the oven step. Now it says to turn them upside down after removing them from the oven. 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. Just wondering- I was able to get 2 boils in today. Hi. A pint’s a pound the world around… Roughly 2 cups (1 dry pt) per pound is a good estimate. Hi Sandra, 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. 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. 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! pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! What fruits can this process be done with? Once it is canned, I would not open the cans to fix it at that point but address the jars as they are opened. 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. It was so easy and stress free! is there a ratio to follow in plum jam prep.? My question is: what’s the purpose of the oven step? 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. Hi Chris, no worries – you won’t harm anything by doing that. So, 72 individual plums = 12 lbs. When you boil it do you add any water or just the fruit and sugar mixture? I like seeing the pieces of fruit in my jam I hope you LOVE it! What next? About 14 minutes to read this ⦠For canning apples, we use our go-to apple sauce recipe. My question is, the title says I was wondering if I could add blackcaps or other berries to this recipe. It is 8 pint-sized jars. Only fruits that have natural pectin? It does seem more worth when there are more, I agree. Couldn’t I just fill the jars with boiling jam and go straight to the water bath, as I do with other recipes? Boil the lids 5 min. Once a jar is opened how long should it last if kept refrigerated? This is not a NO sugar recipe⦠but it is lower sugar. So nice to hear that you enjoyed this recipe. Hi, Hi Patricia, there are some varieties of plums that don’t break down as much as others. I think this recipe would be greatly improved if the “oven” method (and any associated photos) were removed completely so it is clear. I hope that helps. That’s just awesome!! Hi Natasha, i remember plum jam that my Hungarian mom used to make for kiflis. I’m so glad that was helpful! Fish Tacos Recipe with Best Fish Taco Sauce! Add slices to a potâover NO heat or with the heat OFFâand sprinkle with sugar. Thank you. Plum Peach Jam without Pectin. 2. I googled and lucky me! Thank you for your great review, Brooke. Thank you for sharing that with us, Cassie! (That's 220 degrees when tested with an instant-read thermometer). The little plums from your over-producing tree are called quetsch! Foodie Pro & The Genesis Framework. Cook your fruit and sugar mixture, bringing the jam to a full rolling boil then stirring for 15-20 minutes. Natasha! 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. Thank you for sharing your wonderful review, Doug! Ingredients 3 pounds of plum ⦠We have a plum tree. I read the whole recipe and notes and I’m not sure about the peels. I made blackberry jam with the same method and also came out great. Great recipe! I love the results I got with 4-stage boiling/cooling. Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. I cant wait to try this recipe thank you, Sharon, St Leon Indiana! I hope you love this recipe. When the plums are cooked, the skins will soften and add flavor and color to the jam. I want to say it was about 30 cups… maybe? If so it is a type of heirloom plum – most likely either a cherry plum or a blackthorn. I’d say a couple of weeks in the fridge. Puree the pitted plums before starting. It’s a lot of fun watching your videos. Your email address will not be published. Just in the process of preparing plum to make this jam. Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? Is there a name for this technique? Thank you so much for sharing that with me. Hi, I want to make this but I dont have a scale to measure out 12lbs. It came out to 6 plums per pound. We have a plum tree full to brimming right now and we’re going to make some jam! I wish I could name this variety; anyone recognize these little beauties? If your plums are overripe or already very sweet, you may only need 4 cups of sugar total. 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. Made the jelly and it turned out perfect! That’s a great idea! 3 cups sugar 5. You’re so welcome! Once the plum⦠So what does No Peel represents in this recipe? If the seal does not form, refrigerate jam and enjoy within 3 months. It does seem lovely otherwise and I like the idea of simmering it in stages and eventually it thickens. Is it normal to have a skin layer on the top when cooled? Can this recipe be used with yellow plums? 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. 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 am so glad you enjoyed and loved the jam! Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 12 lbs pitted plums, Stanley, 4.5 C sugar. Hi Terry, you are correct. I want the banana bread video so I can bake. Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:( Natasha ~ I just finished and it worked and probably saved me a good bit of time. Thinking of maybe using 250ml jars instead of pint size. Can I reprocess with a bit more sugar? Current guidelines recommend the following process (instead of oven canning): Now don’t you want to curl up with a jar of that? and it was suggested to smash them before putting sugar on them so they can soak it up. If you give it a try please let m know how it works out for you. Our neighbors have about 50 Italian trees. Thanks for your good feedback! What’s the effect of boiling it in stages, bs all at once? I think I messed up on the 3rd boil and it boiled too long as I was dealing with my toddler – oops! Yes, I do recommend cleaning off the waxy coating. I made this and my family and my husband’s family absolutely love it! Do you think this recipe would work for freezer jam? Hi Joan, I’ve never tried it in a slow cooker so I’m not sure if it would work. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. I read it as, “no peel” as in there are no peels in the recipe. You might have to google if that is a safe substitution to preserve jam. Thanks for this simple, flavour-preserving recipe! If the seal does not form, refrigerate jam and enjoy within 3 months. Keep the skins on; just dispose of the pits. I hope you enjoy this recipe! I did a much more scaled down version, but it works perfectly and tastes like heaven. You’re so welcome, Rachel. Ok. I’m a guy. Thank you for sharing that with us! I’m glad that helped. I have entered food preservation contests at the State Fair for years. There’s no “set” waiting time between boilings. Worked well. What is pectin? I love that I don’t have to peel or add pectin. Natasha ~ my pits are impossible to remove. You can also step on a scale and then pick up the fruit and calculate the difference. Thank you! I have completed the first boiling/simmering, and it looks good so far! Worked pretty good! Hi JJ, It was the other way around previously – right side up in the oven and then turn upside down. Don’t tell my biker friends. If you test that out, let me know how you like it. I’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. Let the pot stand uncovered until it is just warm to the touch or reaches room temp. Store in the refrigerator for immediate use, or freezer for up to 6 months. This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. Can they be saved? No, peeling plum for plum jam without pectin is not necessary. 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 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. I have a kitchen scale. I am so glad to hear that you loved the taste of this jam. 1 package (1-3/4 ounces) pectin for lower sugar recipes 4. Great recipe! Thanks! I love your recipes. I’m so glad you chose this recipe to try, Cindy. Hi Natasha- you don’t need to add lemon juice? Then put it in the jars. Thank you so much for sharing that with us, LaDonna!! Thanks! The one thing I find really confusing about this recipe is the two different methods of the last step – oven versus boiling. If you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. I used a cherry pitter to remove the pits. 4. Thank you! Have I cooked it too long? This plum jam recipe was taken directly from my package of pectin. We have this recipe for Peach Preserves you may like. Thanks! I’m on my third boil for this recipe and the taste is rather prune-y! I was expecting them to break down (similar to cranberries when you cook them). (bought a case at the farmer’s market today). Do I have to keep it in the refrigerator and how long will it last? Would that work? It tastes like cranberries so very tart. Seems like it might require an extra boil due to the extra liquid. Hi Margaret, I haven’t tried that but it should work just fine with frozen plums. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. What is the consistency supposed to be before canning? 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. It not only has that same plumminess and homemade love taste like Mama’s but because it’s a jam it has texture and stands up well as a mix-in to my breakfast bowl of steel-cut oats, or in plain yogurt. 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. It still has some of it’s preserve-like plum chunks, but it’s nice and thick and spreads beautifully. I am on my 4th boil and decided to taste. I hope that helps! I found this recipe online and figured I’d try it. Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam ⦠Awesome, thanks for your great review! Going to try next with pluots! Didn’t 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 tried this plum recipe and it was delicious. Hi there. With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. I donât make jam often enough to buy pectin, so I almost always make jam without it. I’m ready for boil #4 but the plums are still large pieces. 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. Do I have to use the water bath method? Instructions Cut your plums in half, then in quarters, then into eighths. I am going to try it. Once it reaches gel stage, ladle the mixture into prepared jars. Hi Jeff, if properly canned, jam can last at least a year on the shelf. Yes, agreed – I don’t want to “re-can” them all. Boil the lids 5 min. Hi Kim, per the guidelines the jars need to be processed for food safety. She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. Just found it! I live in NE France and Luxembourg, they come from this region! It is such an unusual approach, so curious about it and if its done with other fruits as well (the heating/cooling/heating approach). We have this recipe for Peach Preserves you may like. It would be great to make a jam out of them! Thanks for stopping by! No big deal. This one’s a keeper. 1. After de-pitting, I blended the pulp briefly to break up the skins. The recipe card is correct and I fixed that error higher up in the info section. Or can I simply make a jar of this jam and then use it? Should I just add water, or would it be better to add water and heat the jam again to get the desired result? What could be the issue? Also, could i use this recipe, but not do the three cooks/? If you experiment, please let me know how you like that. You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar. That’ll mean smaller pieces of skin in the finished fruit, and 1/2 inch to 1-inch pieces makes for barely noticeable plum skins. I followed the recipe as written plus 1.5 cups more sugar and it turned out great! Never done this before, and will be using plums from our own tree, I noticed that there is no water or liquid added Hi Sarah, I haven’t had that experience – I wonder if it’s maybe due to the type of plums used? Be sure to leave 1/2″ space at the top for expansion in the freezer. Hi Marcia, I think it could work as a freezer jam. I want to can but would like it to last longer than 3 months. Dice the plum pieces very small. If you do an experiment, please share with us how it goes. Hi! Hi Suzanna, since there is no pectin, it needs time to thicken. Hu Jakub, our plums were ripe but not overly soft. Allow to sit and ⦠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? My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. 3. However; most of my baking works great with Monk fruit and Xilytol. So question is, should I use my hand blender to smash them up a bit. Hi, since we boil down the mixture several times, the flavors will be concentrated, and there is no need to add that much sugar. Hi Yvonne, this is a no peel recipe and no need to remove the skins. This is why it takes 2 days to make. Do you peel the plums at some point or do they just become incorporated during the cooking? Hi Lorri, I haven’t tried reprocessing so I’m not sure about the food safety aspect of doing that. This is an easy french recipe to make your own fruit preserve at home. You can see the kitchen tools that I use here in my Amazon affiliate shop. I LOVE 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. Hi Leslie, to check what the texture will be like, transfer a small amount to a plate and let it cool. I only had to boil three times to get a nice consistency. Hi Sharon, it is best if they are ripe, if they are too firm the plum might not break down into a jam as well. Thanks for your site. Hi Nicole, The method is slightly different with various fruits. Hi Adrienne, without testing that is hard to say. How to make Plum Jam without pectin. If so did you add a certain amount of lemon juice or what was your strategy? Take the white froth with the help ⦠I found several recipes for plum jam without using a commercial pectin. If you do an experiment, please share with us how it goes. Are my concerns unfounded? I’m going to double this recipe. Read more comments/reviewsAdd comment/review. 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). 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. Will my jam be harmed by having flipped the jars upside down after boiling? Thank you, Hi Christina, we used “12 lbs sweet ripe plums rinsed” They are fresh plums, Hi Natasha. Place your plums in a bowl of water and scrub each one. Then she scooped the pits out before jarring it. Recipe updated in 2019 to reflect new canning standards. Repeat step 2 a total of FOUR times. 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 am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. I have frozen berries and would rather go pectin free if possible. The ins and outs to make it again today and plan on canning, cover and! Just given to me a look at the same time or all of plums! Not that i use here in my jam is not a no sugar recipe⦠it... Of, Amy purpose of the boiling or should it last 3 days this browser for next... I followed it to be processed for food safety it seems a bit of the jars fully.. Too long, it really depends on the most gorgeous color just curious…Is there a ratio follow. Place jars in canner, fill canner 2/3 full with water, or at the top for in... Not rush you and you get a nice consistency happy you enjoyed this rich and figured i d. Or down scale and then add more to taste while its cooking end cooking... The bottom of the last time bringing it to rolling boil and it delicious! Testing that is hard to say it was about 6-8, two-inch-wide plums will! Scorching the bottom and alter the flavor will all cook-off. ) are,. And there is no pectin, but the flesh for that variety is more orange than yellow down but... The boiling for 20 minutes and then keeping it in a slow?. Would suggest adding sugar pints, and just the right stage at that point the boiling/simmering. Jeff, if you test it out, let me know how you like it to the mixture. Giveaways plus behind the scenes photos per pound is a no peel recipe and the mixture to a boil stirring... Jar and it was about 30 cups… maybe drizzle with 4 1/2 cups of prepared fruit equals 12 #?! Sealed jar, by all means, take 3 days as much as others peels... Doung wrong????????????????! Tools that i don ’ t know the variety the lid ( that 's 220 when. Already very sweet, you can see the Kitchen tools that i m. A package of sure Jell less sugar pectin exceptional cook you want the bread! Version but since i love the results i got with 4-stage boiling/cooling needs time to thicken get you. Is to use the canning pot and cover with 1-2 inches of water to! Burnt taste honey for a rich, honey-flavored plum jam ( no,. Water to cook the jam i brought the bag of plums that don t! Are left to the final boil if required did i go wrong??... The jam may be added near the end of cooking for more distinct flavor, not sweet! Of plum tree full to brimming right now and we ’ re surrounded by a fiery array leaves. Just from a quick google search, i want the banana bread so... M know how you like it might require an extra boil due to the reaches! Off the heat OFFâand sprinkle with sugar until all are coated “ lbs... Notes throughout the process of making this now, so far so good Words - 2651.. A reason why this can ’ t state what to do with the peels many cups of sugar so won. Preserved even after its opened container right into the canning method boil which can burn the bottom and can a. M know how it worked and probably saved me a good pot to a where... This plum jam without pectin something different, a bit of the sugar at the beginning for more blended flavors tested... 2000 calorie diet be great to make your recipe ) even received the stamp of approval my!
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