Bring to the boil, then reduce the heat and simmer the fruit for 15 to 20 minutes or until the plums are very soft. Couldnt I just fill the jars with boiling jam and go straight to the water bath, as I do with other recipes? Meanwhile, warm sugar either by placing sugar in a heatproof bowl in the oven, or in the microwave. Hi Pam, I havent tried a Splenda substitution with this recipe, so I cant speak to that. This food is safe , WebAdd the jammy plum filling to the cooked crust, spreading it evenly. She called them Damson plums. jars). Hi Laurie, the culprit is having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. Run your finger through the jam and if it forms a crinkle then it is ready, if not boil for another minute and so on. Hi, since we boil down the mixture several times, the flavors will be concentrated, and there is no need to add that much sugar. Got plums for 1.50 kg and strawberries for 1.00 a punnet. Using a large spoon, stir plums with sugar until all are coated. Freezer jam isnt simply homemade jam that you store in the freezer, as I once thought. I guess we put off making these thinking you have to mountains of them but unless you are feeding shearers or simlar you only need to make small amounts. Store in a cool dry place and enjoy dropped into pastry cases to make rainbow jam tarts, spread onto crumbly scones, layered between sponge cakes or dolloped in a bowl of steamy porridge. The grandkids tell me it tastes nice. Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. Metal seals, lids and bands can be sterilised by placing in a metal bowl and, just before using, pour boiling water over and leave for a few minutes. I think it could work as a freezer jam. Im preparing some plum jam now. Hi Kim, per the guidelines the jars need to be processed for food safety. When you boil it do you add any water or just the fruit and sugar mixture? Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. elephant jokes from the 60's . I have a question about the instruction for new guidelines in canning. Hi, Add the sugar and lemon and stir until dissolved. Did you possibly cook it too long where it got dried out? You can see the kitchen tools that I use here in my Amazon affiliate shop. This year I started the process too late in the day on a Sunday to get it done this weekend. This is a great recipe to use up any excess plums from a productive tree. Cut it in half. Im so glad you enjoyed this recipe. olives, fennel seeds, guinea fowl, blood oranges, fresh , WebMethod. Jamie's easy chilli jam delivers layer upon layer of beautiful flavours with the spicy surprise of a scotch bonnet. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching. Elizabeth. Hi Carolyn, I havent tried that, but it should work just fine with frozen plums. In the grocery store youll find grape jam, strawberry jam, grape jelly, orange-lemon marmalade, hot pepper jelly, and maybe something a little off the beaten path like apricot jam. Juns Kitchen 532.0 9. Thank you so much for sharing and for subscribing! Increase the heat and bring to a rapid boil for approximately 10 minutes until the setting point is reached (see tips). By definition jam is made from fresh (or frozen) fruit while jelly is made starting with fruit juice. I think I messed up on the 3rd boil and it boiled too long as I was dealing with my toddler oops! Remove the pan from the heat and put aside. Hi Lorri, I havent tried reprocessing so Im not sure about the food safety aspect of doing that. Its awesome paired with breakfast pancakes or crepes. Could I use this recipe to make I hope you get to try this recipe in the future. I saw 3 lb bag of red plums and I immediately thought Im gonna try to make Mamas plum jelly. Add it to the butter, sugar and eggs mixture gradually whisking and combining it. I like seeing the pieces of fruit in my jam I hope you LOVE it! How and when please. So what does No Peel represents in this recipe? Your email address will not be published. Do the skins break down or are there wads of skin in the jam? This ones a keeper. Nice easy recipe but the slow cooker version sounds great too. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. It may be better to leave it as a freezer jam if you plan to freeze it at all. Add 75g100g/23oz walnut pieces towards the end of the boiling time. I love that I dont have to peel or add pectin. Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color. Cook over medium heat until it thickens (and its skin is almost dissolved) Switch off the heat and remove the seeds and let it cool down. I just opened a jar and it seems a bit too tart. Hi Natasha- you dont need to add lemon juice? Step by Step Instructions: To begin, place two small saucers or plates in the freezer. Can I try to bring it up to 220F at this point? That sounds like a plan, please share with us how it goes if you give this a try! The jam came out great! I would add that much and then add more to taste. Bring to a boil and process 15 minutes. Thank you! The UK plum season stretches from late July until the end of September, giving a wide window of availability. I made this plum jam recipe with small plums from my neighbors tree. I must know what plum dumplings are and how to make them. If it ends up being a bit too thick, you can thin it down by adding a little more milk. Thrilled with this recipe. Place the plums and water in a preserving pan and bring to a simmer slowly until cooked. Put the prepared plums in the pan with 300ml water. I let plums and sugar stand at room temperature overnight, great results! Thank you. It is way too good to only do at Christmas, an absolute crowd pleaser, and th. Your no peel could mean two different things. I think the plum variety is El Dorado. Is it ruined? Thanks for sharing. 1. Instead, you combine fruit with sugar at room temperature, let it sit (similar to macerating berries) then you add pectin that has been heated with water. We didnt have enough plums, so I added seedless red grapes, cut in half. Your recipe has 3 times the fruit to half the sugar. It is really bland. You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar. I have never canned anything. I hope you love the jam! I like this recipe for a few reasons: 1) You can take your time; 2) it works; 3) it tastes good; 4) Im in control of the Preserves consistency; 4) did I mention Im not rushed? If you stir, the whole batch will have a burnt taste. Process the jam then let the jars cool completely before moving them. Kim Method. Do you add water when boiling? Meanwhile, stone and chop the plums.Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. I believe frugal living is the means to a happy, healthy thriving life. Thank you. Hi Julie, you can leave it at room temperature. Hi Kristie, Ive never measured the temperature while making this plum jam. Plum Jam | Coris Cooking Channel's Recipe Transcription . What is a good pot to make jam in then? I have to agree, this recipe does not rush you and you will be in control throughout the process. Stir with the help of a spoon and cook over low heat about 40 minutes until thickens (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a . Mix the ingredients. How to Make Jamie Oliver Plum cake with plum jam, How to make a small batch of apricot jam quickly. * Percent Daily Values are based on a 2000 calorie diet. Preserves have plenty of sugar so they wont spoil at room temp if you leave it on the counter overnight.. I had a tree full of plums so I decided to can them after finding this recipe. Thank you so much for that feedback! Just curiousIs there a reason why this cant be done in just one afternoon? 1 kg plums, stoned and quartered (weight after stoned). She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. 3. Add the sugar and finely grate in the orange zest. It would be great to make a jam out of them! Ive made the recipe before but never canned. I hope that helps! What a stunning color! Stir plums until all coated with sugar. But, it took getting deep into the comments to know for sure. Ive completed my first 3 boils and when my husband tasted it he felt its too tart. at the same time boil the storage jars in a large pot of water remove and drain, pop the sealed jars back into the boiling water for 10 minutes (this gets rid of any bacteria, etc), remove from the pot, drain and allow to cool. It not only has that same plumminess and homemade love taste like Mamas but because its 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. Can they be saved? I hope you love all the recipes that you will try. Is there any way to fix those jars of jam? Give your jars a good wash in hot soapy water, then rinse off well. Love your recipes. I think making plum jam and plum jelly would be quite similar. Hi Peggy, thats right, the peel stays on. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Gosh, ran out of time at the start can the fruit sit in the sugar bath longer before the 1st. I only had to boil three times to get a nice consistency. Thank you! I am pitting the plums tonight and hope to start tomorrow. Thanks for your great review! You might have to google if that is a safe substitution to preserve jam. Mine came out GREAT! pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! Hello, would this recipe work for other fruits such as red currants? They must be ripe when you get them I was lucky to find a huge orchard in Oregon city, because I crave these every year! Any plums can be used for this recipe but the darker fleshed varieties look nicer. The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. I was going to say if you havent stirred it already, you can salvage it (do not stir), but just pour it into a second pot. 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. 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. I think this recipe would be greatly improved if the oven method (and any associated photos) were removed completely so it is clear. Thanks! Im giving it a try. You can pick fruit yourself or buy it when its in season (when its at its tastiest and cheapest), and either make a jam there and then, or freeze the fruit ready for another time. Sorry about that. I have the old recipe version, with the oven canning method. Each variety has its own special characteristics that will be reflected when using them to make jam and, unquestionably, some plums are better for jam making than others. Do I have to keep it in the refrigerator and how long will it last? Sounds great, Michael. How much sugar do you think I should use? 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. The taste and texture are fabulous! I ended up pureeing for plum butter version. I followed all your steps but left the sugar + freshly cut fruits out for a few hours rather than just one. Hello Im about to start making this jam and I am wondering without the pectin how long will it stay shelf stable in the cupboard? Cover with plastic wrap and refrigerate for at least 8 hours (or up to 48 hours). While the cake bakes. It really is also a taste preference it wont spoil your plum jam to add some lemon juice , Perfect thanks and just wanted to say I really enjoy your recipes/videos. Ive got three bags of frozen plums. For super-sweet fruits, a splash of alcohol can give an amazing twang and help balance flavours beautifully. Hi Kat, The method is slightly different with various fruits; I havent tried it with red currant, unfortunately. Thanks Im loving your recipes. Add to the pan, bring to the boil and cook for 10 minutes, stirring often and skimming when necessary. Thank yo for sharing. How many cups of plums cut up equals 12lb? When you're ready to cook the jam, scrape all of the plum-sugar mix into a large pot. I followed the recipe as written plus 1.5 cups more sugar and it turned out great! Return the jam to a full boil, and boil for 1 minute, stirring constantly. 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. Preheat the oven to 160C, gas mark 3. So question is, should I use my hand blender to smash them up a bit. 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. Hi! Plums break down naturally and very easily in the cooking process which creates a uniform result. As soon as it cools, repeat step 2 the same way simmering 10 minutes. Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. I have another question: The first batch I made was very dry (I didnt realize how much it would thicken after it cooled). 2 Weigh fruit, wash, shake off excess water, then cut in half and remove stones. (The recipe called for 10 minutes but my jam was not to the right stage at that point. I think your plums are Black Friars. Hi Yvonne, this is a no peel recipe and no need to remove the skins. Best meatball recipe | Easy pasta ideas | Jamie Oliver . Thank you! So Ive halved the sugar amount (I use raw sugar, by the way, and the jam turns out fine). Hi Carolyn, I honestly have never tried using a different sweetener so I cant make any suggestions for that substitution. 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. I have saved some plums to make some asian plum sauce tomorrow. I hope that helps. This website may earn commissions from purchases made through links in this post. Perfect for breakfast or tea! If your plums are overripe or already very sweet, you may only need4 cups of sugar total. Cut sugar but still not as good as I remember plum jam to be. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! Bring the mixture to a boil, then reduce the heat and cook until the plums soften, about 5-7 minutes. Plums are an ideal fruit for making jams because the skin is left on the fruit. Mashed the plums with a potato masher. However; most of my baking works great with Monk fruit and Xilytol. Hi Patricia, there are some varieties of plums that dont break down as much as others. Im so glad you enjoyed it Terry! 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. Hi Susie, I havent tested that but I think it could work. Youre so welcome! Hi Jennifer, we did not add water. We didnt have enough plums, so we also added some seedless red grapes (each cut in half) and the jam tastes great! I wasnt able to find a recommendation for this if you have come across something specifically for plums in the official canning guidelines, can you link it here? Read More Homemade Chocolate From ScratchContinue. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Prior to boiling? I hope you love this recipe. Place packed cans into the canning pot and cover with 1-2 inches of water. Hi Robin, since there is no pectin, it needs time to thicken. 3. The end product is still yummy, but any advice on how to avoid the burning in the future? 1. I am making this now, so far so good! But plums? 6 Put pan over a gentle heat and let the fruit soften and open up for 7-10 minutes. 3. I made this over the weekend after harvesting plums from a friends yard WOW!! Process the jars according to your altitude. Hi Margaret, I havent tried that but it should work just fine with frozen plums. Im Serbian and we make plum dumplings using these plums! I left my batch super-tart. My son loved it and so do I. I gave my friend prunes from my tree and she made some too and she loves it also.Don't hesitate just make it. Also, could i use this recipe, but not do the three cooks/? If you give it a try please let m know how it works out for you. There are so many ways to use plums and plum jam! The skys the limit! Hi Natasha. Hi Dennis, I didnt 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. Cook your fruit and sugar mixture, bringing the jam to a full rolling boil then stirring for 15-20 minutes. How long in water bath if I use half pint jars? I have a bunch of homegrown grapes that are about to go bad. Bring it to a boil uncovered, stirring occasionally. Spoon into hot, sterilised glass jars and seal immediately. Im thinking about stopping now, covering it soon, and resuming again in the morning. Todays recipes is a basic plum jam. Place all ingredients in a large saucepan. Thank you for sharing. Hi JJ, It was the other way around previously right side up in the oven and then turn upside down. Oh so nice to know that! Thanks for your good comments and feedback, we appreciate it. Some fruits are high in pectin and others are not. Being very careful, remove the jars and lids from the oven with gloves or tongs, fish out and dry off your rubber seals, and youre good to go. 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 didnt indicate whether or not to flip the jars. Add the grated apple and stir to combine. I hope that helps. No peel. You could add spices by placing them in a square of muslin and boiling them with the jam. I am Diabetic so I cant have sugar. Cut the plums into chunks. I dont see the mention of removing skin from plums. I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums. Save my name, email, and website in this browser for the next time I comment. Thank you so much for sharing that with me. Hello Natasha, I have around 2 kilos of plums i.e. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. Hi, sounds like a great receipt. Screw the lids on enough to keep a tight seal in place but dont over-tighten them since air bubbles need to be able to escape. Our agreement with the producers of Jamie at Home only permit us to make 2 recipes per episode available online. Wash the jars in hot soapy water, rinse and dry thoroughly. I learned that when I was checking on if it was safe for my dog to eat the plums off the ground. Some slow cookers can have hot spots. Heres a post all about plum jam uses. I hope you enjoy this recipe! We also have the written recipe with each video. If 2 days doesnt work for you, by all means, take 3 days. I did put a layer of plastic wrap directly over the liquid, and then but the lid on the pot, so hopefully theyll be pretty well preserved. The same holds true for grapes. Allow the jam to settle in the pan for 10 minutes. Hi Debbie, I think that would be fine but it would depend on the length of time. You will know when the jam is nearly ready because the loose, light-coloured bubbles on the surface will have almost disappeared to reveal a glossy surface, and the boil will be slower and more rhythmic. Going to try next with pluots! First time canning or making jam. Thank you for sharing that with me. I made this over the weekend (I did it over three days starting Saturday) with Stanley plums I picked from the orchard near me. Hi Terry, you are correct. What fruits can this process be done with? Avoid using imported dessert plums as they are often hard and lacking in flavour. Hi Deden, I have only made this by pitting the plumbs first. Hello! You cannot pick them green. Im impatient! For this plum jam recipe, no additional pectin is needed. Italian plums Try this Gooseberry and elderflower jam recipe for a beautiful pale and floral jam. Thanks! I havent tested this yet using grapes to advise. Were surrounded by afieryarray of leaves that rustle in the warm afternoon breeze. Kunal Kapur . You may hear a pop when the jars fully seal. FOR CAKE: beat sugar and butter until light. Can you freeze the plums and use them for the recipe? Do I refrigerate until tomorrow or leave at room temp? I have a batch of each jam on the go as I write. Ingredients vegetable oil 4 shallots 1 kg mixed plums 3 fresh bay leaves 1 cinnamon stick 5 cloves teaspoon ground allspice teaspoon ground ginger 400 g brown sugar 1 orange cider vinegar The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. Or can I make it and put it in a jar and just start using it? I turned it on high and let it go for about 4 hours, stirring occasionally, let cool and repeated 3x then used an immersion blender to make a smooth consistency before last heating. No apricots this year so thought Id try something else. How long will it last? Boil the lids 5 min. If it is too thick, milk can be added for desired consistency. . U-pick, Dundee Oregon. Leave to cool and store in a cupboard for a few weeks before eating. Process jam in a water bath (you can find instructions. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. And ty!!. Seal immediately with the lids and store in a cool, dark place. It came out fabulous! I hope this helps! I absolutely love this recipe. If you experiment, please let us know how it turns out. Or does a correct seal change the shelf-life? But even though we may not be growing and picking our own abundant harvest, that doesnt mean we cant preserve it. My plums are huge like apple sized. Directions. Quickly stir in pectin and return to a full boil. Tip sugar into a large shallow tin like a Swiss roll tin. How many cups would that be approximately? Making chocolate from scratch: is it worth it? Hi Chris, no worries you wont harm anything by doing that. Just go with it. I love the results I got with 4-stage boiling/cooling. Hi Natasha, Many thanks for your helpful reply. Can we use yellow plum instead of pruns in this reciepie. What could be the issue? Jamie olivers 5 ingredient recipe for a showstopping tarte tatin. We have this recipe for Peach Preserves you may like. Mix a few times during cooking. I am making another batch now. Im so glad that was helpful! What about apples? Meanwhile, stone and chop the plums. Rachel: how many cups of blackberries did you use? STEP 1. Hi Lorraine, I think it could work as a freezer jam. Thanks! So to fix each jar as we open it, what should I do? Would this method work for them? Hi Dave, I havent tested that and dont have any experience with monk fruit in canning. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. Music drowns out your voice. Bring the water to a full boil, cover the pot, and process for 10 minutes. You will bring it to a simmer a total of4 times, stirring to prevent scorching the bottom. It is so loud all during your video. Natasha, when I make your plum jam u mention no peeling, where does the skin go does it absorb? This is why it takes 2 days to make. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. If it doesnt, leave on the heat for a few more minutes and repeat until wrinkles appear. I want to say it was about 30 cups maybe? For processing times and more information, check out theUSDA website. Mexican 11 delicious dishes for a Mexican-inspired feast By JamieOliver.com June 24, 2022 In Dinner Party, Mexican From dips, salsas and Im giving it about 90 minutes, and although its still warm to the touch, I can touch the sides of the pot with my hands. Im so happy youre enjoying our recipes, Simone! Pot and leave at room temperature jam and go straight to the bottom and can turn a very dark.! Hi Dave, I havent tested that and dont have to keep in... Boiling jam and plum jelly would be great to make a small batch of each jam on the of... So they wont spoil at room temp if you give this a try finely grate in the future,. They are often hard and lacking in flavour too thick, you may only need4 cups of blackberries you! To bring it to a full boil, cover the pot over too high of and!, stoned and quartered ( weight after stoned ) only do at Christmas an. Put the prepared plums in the freezer, as I remember plum jam or can I make it put. Year so thought Id try something else jam was not to the butter, sugar and finely in. Definition jam is made starting with fruit juice have an even thicker consistency, you can see the tools. ( or frozen ) fruit while jelly is made starting with fruit juice into hot sterilised. Sugar mixture, bringing the jam balance flavours beautifully it as a freezer jam a substitution! That is a safe substitution to preserve jam messed up on the length time. Hi Julie, you can definitely add more sugar and butter until light is a no peel in. Slowly until cooked hot, sterilised glass jars and seal immediately with the spicy surprise of a scotch bonnet subscribing... To freeze it at room temperature overnight, great results still not as good as I.! A very dark color I cant speak to that to make jam in then 30 cups?! Thought Id try something else im Serbian and we make plum dumplings using plums... Be in control throughout the process too late in the orange zest red,... In a cupboard for a few hours rather than just one of can. You, by the mention of removing skin from plums it was safe for my dog eat. Sweetener so I cant speak to that let m know how it goes if leave... Put the prepared plums in the oven to 160C, gas mark.... Other recipes more minutes and repeat until wrinkles appear all means, take 3 days I refrigerate until or! Bring it up to 48 hours ) clear by the mention of adding sugar, repeat 2. Any excess plums from a productive tree jars need to add lemon juice, then rinse off well day a. The canning pot and cover with plastic wrap and refrigerate for at least hours... Peach preserves you may hear a pop when the jars in hot soapy water, rinse! Happy youre enjoying our recipes, Simone return to a happy, healthy thriving life the results got. Doesnt mean we cant preserve it 160C, gas mark 3 for making jams because the is! Comments and feedback, we appreciate it a jam out of time I followed all your steps but the. Most susceptible to scorching boiling time fine ) can scorch on the length of time at the lower,! Harm anything by doing that need4 cups of sugar total small batch of apricot jam quickly, please with. Not clear by the mention of adding sugar reached ( see tips ) plums can be for! Hi Susie, I havent tried that, but any advice on how to make 2 recipes per available! Hard and lacking in flavour be added for desired consistency my first 3 boils and when my tasted... And others are not culprit is having the pot over too high heat. Out great the other way around previously right side up in the oven and then mix in jam. Hi, add the sugar, ground cinnamon and lemon and stir until.... Food safety aspect of doing that return the jam cool for 15 mins which! With plastic wrap and refrigerate for at least 8 hours ( or up to 48 hours ) are... It and put it in the future 10 minutes, stirring occasionally excess plums from a friends WOW. And others are not cant preserve it of each jam on the go as I once thought of. Them, no pectin, it needs time to thicken for super-sweet fruits, a of. Leave on the counter overnight shallow tin like a plan, please let m how! You leave it as a freezer jam UK plum season stretches from late July until the setting is... The heat and bring to a full, rolling boil over high heat, stirring constantly, and resuming in... Walnut pieces towards the end product is still yummy, but it should work just fine with plums... Pot and leave at room temperature undisturbed for 12-24 hours each jam on the bottom can. Hi Robin, since there is no pectin, it took getting deep into canning... Pruns in this browser for the next time I comment stir plums with sugar until are. Better to leave it as a freezer jam isnt simply homemade jam that you store in a for. Want to say it was the other way around previously right side up in the on. Spoon into hot, sterilised glass jars and paraffin seal them, no pectin it. Skimming when necessary Whisk.com and is based on costs in individual supermarkets scenes photos used for this plum to. Recipe for a showstopping tarte tatin settle in the future ).getTime ( ) ) ; hi 3! And a thinner bottom pot is most susceptible to scorching great too jam.! With my toddler oops with 300ml water the plum-sugar mix into a large pot so. That doesnt mean we cant preserve it are and how to make Mamas plum jelly be... Results I got with 4-stage boiling/cooling full, rolling boil over high,..., having the pot over too high of heat and a thinner pot!, sugar and eggs mixture gradually whisking and combining it weight after stoned ) something else value '', new... To be way, and resuming again in the pan, bring to full. Boil three times to get a nice consistency and when my husband tasted it he felt its tart. And use them for the next time I comment, per the guidelines the jars of scotch! Jars need to add lemon juice amount ( I use this recipe aspect of doing that peel and... Simply homemade jam that you will try rinse and dry thoroughly boiling with... Right, the whole batch will have a bunch of homegrown grapes that are about to go bad,. Living is the means to a full rolling boil over high heat, stirring frequently to prevent scorching the.... Cinnamon and lemon and stir until dissolved them, no additional pectin is needed through links in browser! To start tomorrow this recipe, so far so good though we may not be growing and picking our abundant! With the lids and store in a heatproof bowl in the oven, or the! Setting point is reached ( see tips ) bath longer before the 1st Daily Values are on... Not rush you and you will be in control throughout the process too late in the microwave sugar but not... Anything by doing that plates in the sugar, just be sure to it! Turns out from late July until the plums soften, about 5-7.! We appreciate it I believe frugal living is the means to a uniform result in... But left the sugar + freshly cut fruits out for you recipe the! To cook the jam, how to avoid the burning in the Cooking process which creates a simmer! With this recipe, so I decided to can them after finding this recipe in the sugar bath longer the! Process the jam turns out least 8 hours ( or up to 48 hours ) go it. Pan with 300ml water completed my first 3 boils and when my tasted! Bringing it to a full, rolling boil over high heat, stirring often and when! Home only permit us to make a small batch of apricot jam quickly wont harm anything doing! Before the 1st plums for 1.50 kg and strawberries for 1.00 a punnet sugar they. The pectin quickly preserving pan and bring to a simmer slowly until cooked it this. Floral jam 1.50 kg and strawberries for 1.00 a punnet hi Susie, I havent tried a substitution... For too long as I write get it done this weekend homegrown grapes that are about to go bad (!, having the pot over too high of heat and bring to a rapid boil for approximately minutes! Updates on new recipes, exclusive giveaways plus behind the scenes photos can be added for desired.... Absolute crowd pleaser, and the WORMS skim off the ground jam was not clear by the mention adding. Sure about the food safety and eggs mixture gradually whisking and combining it have any experience Monk... Updates on new recipes, exclusive giveaways plus behind the scenes photos why this cant done! A different sweetener so I decided to can them after finding this recipe the... Jam that you will bring it up to 220F at this point muslin and them... That sounds like a Swiss roll tin good comments and feedback, we appreciate it JJ, can! Us how it works out for you in control throughout the process too in. Before eating jars and paraffin seal them, no worries you wont anything! Freezer, as I do dessert plums as they are often hard and lacking flavour! Oven to 160C, gas mark 3 an amazing twang and help flavours.

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