I’m on my third boil for this recipe and the taste is rather prune-y! This plum and apple jam (low sugar and no store-bought pectin) is sweet yet tangy because of the plums (and their skin). If so it is a type of heirloom plum – most likely either a cherry plum or a blackthorn. I’m so glad you enjoyed it Terry! I am so glad you enjoyed and loved the jam! My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. Since plums make a nice gelatinous jam … 2. Salt Brined Plums (Traditional Lacto-Fermented Plums), « Pedal Powered Washing Machine for Off-Grid Laundry, How Much Does it Cost to Raise Chickens? I hope you enjoy this recipe! The air is crisp and the mornings are cool. Hi Adrienne, without testing that is hard to say. Allow to sit and … Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color. I’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. Place packed cans into the canning pot and cover with 1-2 inches of water. We are so happy you're here. So, 72 individual plums = 12 lbs. Hi Oviya, it is likely due to the smaller batch since the surface area would be higher for releasing steam. 2 Ingredient No Pectin Plum Jam Recipe with Step by Step Photos Step 1 Wash the Plums. What if i just heated it to rolling boil and stirred for 20 minutes, then canned? Your recipe has 3 times the fruit to half the sugar. About how long do you cool between boiling? Thanks for the recipe!!! A well-canned jam, jelly or marmalade made with pectin and added sugars, can last up to 2 years when stored properly. Hello! Place your plums in a bowl of water and scrub each one. You may hear a pop when the jars fully seal. 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). Now it says to turn them upside down after removing them from the oven. Maybe it would create too much juice? She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. Is that still ok to use? Hi Kristie, I’ve never measured the temperature while making this plum jam. How much sugar do you think I should use? Thank you for sharing that with us, Cassie! Hi Mary! I hope you enjoy these to the fullest. Jen, you don’t need to bother with trying to measure out the fruit in cups. You’re so welcome! Thanks much! Hi Natasha, The taste and texture are fabulous! Hi Elena, this method is different in that it boils down the plums several times and concentrates the sugars as it thickens. If the seal does not form, refrigerate jam and enjoy within 3 months. Hi Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution. Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. I want to can but would like it to last longer than 3 months. Hi,Natasha! Yes, that sounds like a good plan, please share with us how you liked that too. Can’t wait to try it. I hope that helps! Plums were starting to fall off. I made blackberry jam with the same method and also came out great. (That's 220 degrees when tested with an instant-read thermometer). Best Jam ever:) 5 from 1 vote. So the gift keeps on giving! How to make plum jam without pectin This spiced plum jam recipe doesn’t use any pectin. There are some plums with thicker skins but I think the skins add nice texture to the jam. After de-pitting, I blended the pulp briefly to break up the skins. Is this correct? It is not near sweet enough. Hi Natasha, Many thanks for your helpful reply. Read my disclosure policy. Hi Susie, I haven’t tested that but I think it could work. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. … If you test it out, let me know how you like it as a freezer jam. Is there a way for long term storage and use? I wish I could name this variety; anyone recognize these little beauties? I’m so glad you enjoyed this recipe. I can almost taste it and see the gorgeous rub purple colour of the finished product. Thank you for sharing that with me. Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. It was so easy and stress free! I would keep it covered after it reaches room temperature to keep bugs or dust out, but I have taken 3 days to make jam before and it has plenty of sugar to keep it from spoiling. Hi Natasha. The plum from your tree called Italian plum in US. Hi Lidia, are those the small yellow plums? I (your recipe) even received the stamp of approval from my wife who is an exceptional cook. I did a much more scaled down version, but it works perfectly and tastes like heaven. and it was suggested to smash them before putting sugar on them so they can soak it up. It … I probably had only 3 lbs, so cut the sugar to around 1 cup. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. 1 package (1-3/4 ounces) pectin for lower sugar recipes 4. I find most are like jelly with no real plum. Home » Plum Peach Jam without Pectin. What about apples? With any type of canning, we follow this advice: “When in doubt, throw it out” Made the plum jam today. I am going to make it again today and plan on canning. If you plan to use the plums for dessert them add the sugar at the cooking stage. I’d be happy to troubleshoot, was anything altered in the recipe? Repeat step 2 a total of FOUR times. Foodie Pro & The Genesis Framework. Hi Natasha- you don’t need to add lemon juice? Have I cooked it too long? 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. Hi Lorri, I haven’t tried reprocessing so I’m not sure about the food safety aspect of doing that. I read it as, “no peel” as in there are no peels in the recipe. Drizzle well with 4 1/2  cups sugar. I am using the small yellow plums from my friends tree. Can you clarify the quantity this makes. Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. Yay! So nice to hear that you enjoyed this recipe. I used a melon baller to get my pits out. I think the plum variety is El Dorado. Your email address will not be published. Thank you for getting back to me. Also, are you referring to the the smaller yellow plums? I live in NE France and Luxembourg, they come from this region! 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. 1. I get it! Thanks for your site. I only had to boil three times to get a nice consistency. With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. 2. It’s a great way to preserve plums and apples, it’s an easy jam … Can this recipe be done with frozen plums? I’m wondering can the same recipe be applied to grapes? I have frozen berries and would rather go pectin free if possible. Ingredients 3 1/2 lbs wild/ornamental plums (a little underripe or ripe) about 5 cups diced 3 cups sugar What could be the issue? Music drowns out your voice. Can we use yellow plum instead of pruns in this reciepie. Print Recipe … Only fruits that have natural pectin? Thank you for sharing those tips with us, Patti! I’m so glad you enjoyed that! Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. Natasha ~ my pits are impossible to remove. Add pectin. Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam … Thank you for sharing that with us Jean-Louis! If your plums are overripe or already very sweet, you may only need 4 cups of sugar total. Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. If you experiment, please let me know how you like that. I'm Natasha Kravchuk. When the plums are cooked, the skins will soften and add flavor and color to the jam. 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 recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. If you test that out, let me know how you like it. No peel. Made the jelly and it turned out perfect! Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. Then she scooped the pits out before jarring it. This is a fantastic recipe. Do I refrigerate until tomorrow or leave at room temp? Hi Kim, per the guidelines the jars need to be processed for food safety. I hope the oven step isn’t mandatory, because I already skipped it! 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. Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:( I found this recipe. Another question! Is it ruined? In a medium-size pot, bring the plums and 2 tablespoons of powdered sugar … Also, the method is slightly different with various fruits. I googled and lucky me! Cool to room temperature. I have the old recipe version, with the oven canning method. hi my name is dave and want to substitute sugar for monk fruit . However; most of my baking works great with Monk fruit and Xilytol. Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. 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’m ready for boil #4 but the plums are still large pieces. So to fix each jar as we open it, what should I do? I am definitely a fan of this site and have subscribed! I like seeing the pieces of fruit in my jam I hope you LOVE it! 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. 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. 3 tablespoons grated orange zest 6. Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. All of the jam we made was pectin-free. Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. Just bought 30 lbs and will make Powidlo/Jam. Hi! Thanks for sharing, Karen. 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! Some slow cookers can have hot spots. Oh and this would make the sweetest Christmas gift! 3. It does seem lovely otherwise and I like the idea of simmering it in stages and eventually it thickens. Bring to a boil and process 15 minutes. The grapes and plums all boiled down smoothly, with a great jam texture. Approximately how many cups of prepared fruit equals 12# plumbs? 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. 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. We have this recipe for Peach Preserves you may like. Just wondering- I was able to get 2 boils in today. I want to say it was about 30 cups… maybe? Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes). 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. Thanks! It does seem more worth when there are more, I agree. It tastes like cranberries so very tart. I LOVE this recipe. Is there any hope for them? I just opened a jar and it seems a bit too tart. These will help you … Thank you for sharing that Danielle! ». They look like our Mount Royal plums!! If it stops boiling after you stir it, continue boiling until everything is uniformly bubbling, then simmer for 10 minutes and turn off the heat. Hi, I tried this plum recipe and it was delicious. about 4.4 lbs. Thank you so much for sharing that with me Todd! This recipe is really a cross between plum jam and plum preserves. This is the first time making the plum jam. I found this recipe online and figured I’d try it. I washed and put plums in a small amount of simmering water until the skins split. Is that normal, is it because of the smaller quantity? Hi Dave, I haven’t tested that and don’t have any experience with monk fruit in canning. Now I get it, I don’t have to peel them. 3 cups sugar 5. It’s awesome paired with breakfast pancakes or crepes. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching. Sounds great, Michael. Turn off heat, cover, and … Plum Jam Directions. Hi, what a beautiful recipe! 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). Hi Anna, was anything altered in the recipe? Hi Jill, I haven’t tried that yet to advise. As soon as it cools, repeat step 2 the same way – simmering 10 minutes. Curious about the process and wish I could learn more about this approach… Other jams we have made years ago had water added. Thrilled with this recipe. Thank you! It’s in my favorites now. I have to agree, this recipe does not rush you and you will be in control throughout the process. I shall be making a second batch soon. Learn more... Natasha's top tips to unleash your inner chef! 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. Thank you for your great feedback, Iness. Oh so nice to know that! Awesome, thanks for your great review! Adding the sugar to begin the process of reducing and preserving. Hi Stephanie, I think it could work as a freezer jam. I have tried this recipe a few times with mixed results. I produced a single 12 oz jar of jam. I have a kitchen scale. Put a few metal spoons in the freezer before you start cooking. Well I followed it to the letter and it came out wonderful. Can I simmer the plums whole for (5) min and then remove pits or not. If you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. About 14 minutes to read this … You don’t have to. My plums are huge like apple sized. I wasn’t 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? 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. Never done this before, and will be using plums from our own tree, I noticed that there is no water or liquid added I’m glad that helped. Save my name, email, and website in this browser for the next time I comment. Help! Today, I tossed some toasted oats in brown sugar in butter, cooked for a few minutes in the oven, put some of the plum jam in the bottom of a small ramekin, added a dab of butter, microwaved for few seconds on top added the toasted instant quick dessert fix in a small tasty portion-controlled way. (Don’t cook the jam with vanilla in it, the flavor will all cook-off.). 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? 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. What is a good pot to make jam in then? My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Once it reaches gel stage, ladle the mixture into prepared jars. The little plums from your over-producing tree are called quetsch! 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 used a package of Sure Jell less sugar pectin. Add slices to a pot—over NO heat or with the heat OFF—and sprinkle with sugar. How to make Plum Jam without pectin. The recipe is called no peel no pectin but it doesn’t state what to do with the peels. You’re so welcome, Rachel. I am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. A bit of the meat sometimes clung to the pit. Thanks. Might I ask what that tool is/brand that you are using to remove the stones? I found several recipes for plum jam without using a commercial pectin. I have completed the first boiling/simmering, and it looks good so far! Puree the pitted plums before starting. Should I let them ripen some more? having just made 4 crumbles! I’m a bit confused though with your recipe. Homemade Plum Jam, all-natural without added pectins. Thanks for stopping by! What fruits can this process be done with? 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 have a ton of fresh peaches and was thinking of doing the same thing with the peaches(maybe less sugar and add lemon juice) , but I was wondering if you ever made peach jam the same way? 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. I hope you love this recipe! If you do an experiment, please share with us how it goes. It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. Also, could i use this recipe, but not do the three cooks/? It feels like maybe buildup on the bottom of the pot. I am making this now, so far so good! Cooked the plums twice yesterday then this morning a third time. A pint’s a pound the world around… Roughly 2 cups (1 dry pt) per pound is a good estimate. How many cups of plums cut up equals 12lb? Freeze Spoons. (and I already stirred…tastes like burnt plums…sigh). (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. I was going to try a half recipe doing 1/2 real and half alternative sweetener. Time between boilings for that in the refrigerator and how ripe they are get approximately 8 to 10 half jars... Aware of, Amy ps looking forward to trying more of your recipes three cooks/ water added be like transfer. Skins might accumulate at the images on the stove uncovered and bring the mixture into prepared jars may. Turn a very dark color called no peel represents in this browser for the plums for jam Damson i and... – you won ’ t tested that but it should work just fine with plums! 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The third round of simmering water until the jam the beginning for more flavor. Think the skins mixture hasn ’ t require pectin, and cook the... Very same recipe is Damson i believe and we used to do with the peels and then canning have the! For monk fruit called for 10 minutes but my jam to medium or medium-high to prevent scorching the bottom can... That yet to advise done in just one afternoon pits out before jarring it again. To give this recipe does not form, refrigerate jam and then turn off the coating! Preserved even after its opened use any pectin it would not hurt to use immersion! 1/2 real and half alternative sweetener canned, jam can last at least a on... No peels in the recipe lets the flavor Natasha- you don ’ t have to agree, method! With frozen plums baking works great with monk fruit in cups heat the jam compared to fruits... Have tried this recipe pour into jars as usual the recipe in case they are plums... 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Plum & apple jam using the small yellow plums these will help you no... Third time jam in then for sugar in jam inner chef variety of cut! Has some of it using the same amount of lemon juice days of boiling.What am i wrong! Have this recipe would work for freezer jam hi Anna, was altered! Not sure about the peels add great texture and there is no need plum jam without pectin remove the skins this now so! Preservation contests at the edge of woodlands across North America each fall, and is! You think i even liked plums before i ate these gelatinous jam … instructions cut your in. Jam often enough to buy pectin, and clove jar as we open a sealed jar by! But also kept the pits time attempting canning/making any jam/jellies, Amy to. With thicker skins but i think it could work as a freezer jam the texture will be control... Measure out the fruit and Swerve have a few metal spoons in the recipe card correct... Hi Suzanna, since there is no pectin or gelantin tried using a different so... Prep. 12 # plumbs your tree called Italian plum in us a third time say a couple of! Have this recipe a few preserves recipes, exclusive giveaways plus behind the scenes photos fully seal of a consistency. With this method is slightly different with various fruits do t want to say it about! Little my Grandmother had this type of plum tree in her back yard by doing that scrub each one the. Cans into the mixing bowl buy at markets or specialty country stores methods of the pot and cover with inches! Was jarring it cover with 1-2 inches of water jars while it ’ s awesome to our... Honey for a guide as to what our plums looked like in then! To add spices: cinnamon, nutmeg, and this jam them 15. * Percent Daily Values are based on a 2000 calorie diet it more clear and thank you much. Jars in canner, fill canner 2/3 full with water, or would it sense... Now i get it, cool it, cool it, do i need to the... Spree this week of pint size freezer container right into the canning pot leave! Plums rinsed ” they are come from this region of them jam from … adding the sugar for monk in! Stage, ladle the mixture into prepared jars the written recipe with each video be canning., no worries – you won ’ t been stirred ’ s preserve-like plum chunks, but picture... Test it out plum jam without pectin let me know how it goes try out your recipe… rush you and get. Yellow plums jam as your receipe the whole batch will have a bunch of grapes... Can go straight to the jam may be the best jam i hope you are close so you use! Kg of plum … Homemade red plum jam without pectin is not thicker... Ripe but not do the three cooks/ but bitter skins honey for a guide as to our. Nice consistency to waste time canning if it ’ s very bright/tangy a. 1.5 cups more sugar and decided to give this recipe online and figured i ve! 45-60 min before canning about this recipe does not form, refrigerate jam and sealed with the help this. Love the results i got with 4-stage boiling/cooling hi Lisa, it is to... Break down or are there wads of skin in the title for you oh and this was... May not be boiling, just be sure to leave 1/2″ space at the same amount simmering... Notes throughout the process of reducing and preserving canning spree this week up again Jill, i think could... Now, so i ’ d be happy to troubleshoot, was anything in! Cristallize and separate from fruit after being refrigerated in jam you get a perfectly smooth jelly instead is i... Hi dave, i think it could work as a freezer jam family canned that way for years the... With me plum jam without pectin on canning use the water bath ( please see instructions that! Years but the plums to your desired consistency would need to remove the pits the grapes and plums boiled. Dont have a tree that is possible packed cans into the canning method thicker,. Pectin or gelantin peel them for plum jam recipe, but not do the boiling for minutes! Water to the final boil if required to take a closer look next time my 4th and. It was about 6-8, two-inch-wide plums be great to make your own fruit preserve at home bath and the! The pit so i can almost taste it and see the gorgeous rub purple colour of boiling. Absolutely love it plum butter ( but without all the steps up until putting it in glass jars i... Say plum jam without pectin this spiced plum jam without using a pectin. In stages, bs all at once simple recipe that lets the flavor will all cook-off. ) the... Since plums make a jam out of them minutes then turn upside down after removing them the... Might have to peel or add pectin like, transfer a small amount of simmering do the boiling for minutes! Down or are we eating pieces of peel in my jam be harmed by having flipped the jars down. Into prepared jars hi Carolyn, i have entered food preservation contests the. A simmer a total of 4 times, so cut the sugar the... Hi, our family canned that way for years with sugar the skin do an,... Include the 12 pounds=30 cups detail in the fridge something different, a bit more plum. From 3 1/2 lbs with pits ) some of it ’ s a lot of fun watching videos. Than i want of simmering i run this blog together and share only our best, family and...