It is way too good to only do at Christmas, an absolute crowd pleaser, and th. The UK plum season stretches from late July until the end of September, giving a wide window of availability. This is the most amazing recipe! Ecuadorean Avocado Tomato Salad over White Rice, Apricot, Golden Raisin and Smoked Almond Chocolate Bark, 1 (1.75 ounce) package powdered fruit pectin, 8 half-pint canning jars with lids and rings, 4 cups plums, mashed (pitted and chopped, leave skins on, approx. It is now my go-to for preserves. * Percent Daily Values are based on a 2000 calorie diet. If the mixture remains runny, return the pan to the heat for a couple more minutes and then test again. as mine is really thickening up fast. Hi Zach, I honestly havent tried that so I dont know if it would defrost ok. Ive got three bags of frozen plums. Hi Natasha! I was able to modify this and get about a 14oz jar of jam. I was going to try a half recipe doing 1/2 real and half alternative sweetener. Bring the plum mixture to a boil, remove it from heat, and allow the plums to cool.Repeat 5-7 more times. I dont like finding pieces of peel in my jam. Next, add the sugar to your plum slices. Meanwhile, stone and chop the plums. I brought the bag of plums home and got to work. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. I have a tree that is loaded with plums, I dont know the variety. Hi Deden, I have an old attachment for a kitchen aide mixer that is a food mill. 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. my plums seem a little firm will that matter? While your jars are still hot, fill them right up to the top. So nice to hear that you enjoyed this recipe. Am I able to add more sugar before the last boil cycle or should I just leave it alone? Stir in the sugar, and add butter to reduce foaming, if needed. 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. But plums? After de-pitting, I blended the pulp briefly to break up the skins. Im hoping to do this weekend. We didnt have enough plums, so I added seedless red grapes, cut in half. Save my name, email, and website in this browser for the next time I comment. It still has some of its preserve-like plum chunks, but its nice and thick and spreads beautifully. Yes, I thought it meant it had no peel and no pectin in it. Let cool on counter. Add the sugar, a third at a time, stirring until dissolved, then remove the pan from the heat. Drizzle well with 4 1/2 cups sugar. It sounds like you had some very ripe plums. Therefore, some canning recipes call for adding pectin. That worked perfectly after the 1st boil. Tomorrow morning is my last boiling, then canning. 4. I made this recipe last year with excellent results. Cook your fruit and sugar mixture, bringing the jam to a full rolling boil then stirring for 15-20 minutes. Recipe Instructions Pit the plums and place them into a thick bottomed pot.Add in the lemon juice and cook for a few minutes, until the plums begin to release their juices.Add in sugar and stir. I made this and my family and my husbands family absolutely love it! Jamie Oliver. I also think it is important to include the 12 pounds=30 cups detail in the recipe. Do I have to can it? The plum from your tree called Italian plum in US. A bit of the meat sometimes clung to the pit. Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. If your plums are overripe or already very sweet, you may only need4 cups of sugar total. Didnt 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? Hi Robin, since there is no pectin, it needs time to thicken. You cant find them in store, because they dont ripen off the tree. Im at my third boil and I added what feels like a bag of sugar. Im thinking about stopping now, covering it soon, and resuming again in the morning. Pour the batter and line plums cut in wedges on the top. Hi Debbie, I think that would be fine but it would depend on the length of time. It does sound labor intensive, but it really isnt, so dont be afraid to try this recipe! And ty!!. the jam. The preserves came out great. Does your plum tree have sharp spikes or spines on it? Thats certainly the case for us, living in a small townhouse with a small, south-facing courtyard. 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. Plums were starting to fall off. Bring to a medium simmer and put on the lid. Cake out from the oven. Ok. Im a guy. Thank you so much for sharing that with us, LaDonna!! Hi Barb, the jam should not be harmed, just check that the seal has formed and the lids dont pop when you push down in the center. Hi Amy. At what temperature do you bring pot to a boil. 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. You can always taste the jam as its cooking and if its too tart, add in more sugar. I probably had only 3 lbs, so cut the sugar to around 1 cup. Freezer jam isnt simply homemade jam that you store in the freezer, as I once thought. Click here to read a post that explains What is Pectin? Boil the lids 5 min. Place packed cans into the canning pot and cover with 1-2 inches of water. If not, store the plum jam in the refrigerator. LOVE this recipe! Hi Lisa, it really depends on the variety of plums. Might I ask what that tool is/brand that you are using to remove the stones? Put the plum and sugar mixture into a large saucepan and add the lemon juice and water. Thank you for sharing your wonderful review, Valerie. But only because other recipes seem to have so much more. Apples have pectin. Required fields are marked *. Hello! No need to remove peels for plum jam. I used a cherry pitter to remove the pits. If it doesnt, leave on the heat for a few more minutes and repeat until wrinkles appear. 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. Plum jam place the plums and water into a large pot, and bring to a b. (wedding present) hi my name is dave and want to substitute sugar for monk fruit . Bring to a boil and process 15 minutes. That is awesome! Im glad you gave this recipe a try! Do you peel the plums at some point or do they just become incorporated during the cooking? Hi Enye, boiling for a long period of time will make the jam very very dark and theres also a higher chance of scorching as it thickens up. One of the few pitfalls of making jam at home is that you can no longer pretend that a bit of jam on top of your whole wheat bread each morning might be healthy. Hu Jakub, our plums were ripe but not overly soft. Do I still have to boil them for 15 minutes? Couldnt be easier I cant wait to eat it. Came out fantastic. 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. Thank you so much for your review, glad you loved it! Do the skins break down or are there wads of skin in the jam? They look like our Mount Royal plums!! Other recipes I have read just have you simmer the plums for 45-60 min before canning. Add to the pan, bring to the boil and cook for 10 minutes, stirring often and skimming when necessary. Place all ingredients in a large saucepan. HI Laurie, it will keep at least a year and usually longer, just like any jam if it is processed in a water bath correctly. Thank you! It was so easy and stress free! Rachel: how many cups of blackberries did you use? Here is a recipe that makes homemade grape jelly. You could add spices by placing them in a square of muslin and boiling them with the jam. Welcome to my kitchen! 2. Lightly push with a finger to see if the jam comes together in a small gel that holds its shape and is not too runny. My question is: whats the purpose of the oven step? small, almost black with sweet meat but bitter skins. Return the pan to the heat, stirring to remove any sugar clumps on the base of the pan, and carefully bring the mixture to the boil. My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. I do t want to waste time canning if its ruined some how. I only had to boil three times to get a nice consistency. Hi Natasha When it gets to this stage, remove the pan from the heat the preserve will continue to cook so it is important to do this and drop a little of the hot preserve on a cold plate or stainless steel spoon. She called them Damson plums. Wipe rims clean and screw on 2-piece lids. Preheat the oven to 160C, gas mark 3. Going to try next with pluots! Remember jam should set in the jar and not in the pan! Yes, I do recommend cleaning off the waxy coating. I am using the small yellow plums from my friends tree. 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. Yes! Can I try to bring it up to 220F at this point? If so it is a type of heirloom plum most likely either a cherry plum or a blackthorn. Do you add water when boiling? the jar looks damaged, cracked, or abnormal, the jar spurts foam or liquid upon opening, the canned food is discolored, moldy, mushy, slimy, or smells bad. Hi Adrienne, without testing that is hard to say. Bring to a boil and process 15 minutes. Id like to try this recipe but I was wondering if after I complete the process of simmering 4 times can I freeze the jam instead of canning? 2. This spicy-sweet homemade plum jam combines chile pepper heat with undertones of citrusy-orange flavor. Thanks for your site. I plan to make a plum, rhubarb and vanilla jam later in the week (note: I made this, it was absolutely delicious! What a stunning color! Add some lemon juice and zest and a little cardamom or star anise. Hi Kat, The method is slightly different with various fruits; I havent tried it with red currant, unfortunately. I think your plums are Black Friars. Hi Janet, I havent experimented with this method using apples. It may be the best jam Ive ever had. Do you have a freezer version of this jam? Could you let us know at which point in the process the waste foam is skimmed off? Hi Peter, Im wondering if some of them were too green? I cooked 11 pounds of plums for the preserves and I only got 3 pints of preserves why when the recipe calls for 12 lbs and is suppose to yield 7 or 8. The skys the limit! Thats a great idea! Nope, you now possess the knowledge that you dredged your fresh fruit in a sugar bath. So, if youve got a few empty jars and an hour to spare, gather a glut of your favourite fruit and get jamming! Thank you so much for sharing and for subscribing! Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. I am Diabetic so I cant have sugar. How many cups would that be approximately? Its not set yet so I think I need a fourth boil/simmer but the flavor has changed from that bright, sweet, fresh plum taste to stewed prunes. Im going to double this recipe. Just found it! If you test that out, let me know how you like it. has anyone done this with a crockpot or instant pot? Hi Sheila, great question. It would not hurt to use an immersion blender or even a regular blender to break up the plums to your desired consistency. I still have a couple of unopened jars from last year. To high of heat when bringing up to a boil? jamie oliver mixed bean salad. Just wondering- I was able to get 2 boils in today. Question, I ended up not putting in jars, its in my refrigerator. Wash and pick out any debris from the plums, cut in half and remove the stones, place in a saucepan. Do I have to use the water bath method? But, it looked so beautiful in the Hi Peggy, thats right, the peel stays on. Can you clarify the quantity this makes. If you havent stirred it already, you can salvage it (do not stir), but just pour it into a second pot. Hi Laura, Im not so sure about that as well but thanks for the info. If you do an experiment, please share with us how it goes. As an alternative, you can broil or roast peaches and plums to serve with it. Will keep for 1 year in a cool, dark place. Hi Lidia, are those the small yellow plums? So, so much easier! 2 Weigh fruit, wash, shake off excess water, then cut in half and remove stones. pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! Probably too sweet. How many cups of plums cut up equals 12lb? Something came up so can I leave my plums longer than one hour that is the first step. Eagerly awaiting 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. Thanks. Thank you for getting back to me. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. ~thanks. Thank you for sharing. We love it! Place the plums and water into a large pot, and bring to a boil. How to Make Jamie Oliver Plum cake with plum jam, How to make a small batch of apricot jam quickly. How long will it last? 1 kg plums, stoned and quartered (weight after stoned) 1/2 cup water 500g sugar (more or less to taste) 2 Tbsp. Thank you so much for sharing that with me. Whats the rationale of boiling and cooling down opposed to just simmering it for a long time until it thickens? Im a bit confused though with your recipe. Add the sugar and finely grate in the orange zest. Hi Christina, some plums can be more tart depending on the variety and how ripe they are. The recipe stated fresh lemon juice but I recall learning along the way that bottled lemon juice has a more consistent pH level and it is best to use bottled when canning so that is what I did with this plum jam. You say Plum Jam (No Peel, No Pectin) but no where have you said how the peel is removed. By definition jam is made from fresh (or frozen) fruit while jelly is made starting with fruit juice. Any gel should be light, delicate and not too sticky. Add granulated sugar and on a low heat stir until dissolved. I use this for anything that needs the pulp separated from the seeds and skin. 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. Could I use Splenda instead of sugar? Thank you. If you test it out, let me know how you like it as a freezer jam. Or you could use this new site to find people selling, sharing, bartering or giving away their homegrown produce. Hello Natasha, I have around 2 kilos of plums i.e. Well try to do that in the future. 7. Thanks! Worked just at good w a pinch of cinnamon a splash of vanilla. Hi Natasha, Follow the usual procedure for canning when using a water bath canner: prepare and sterilize your jars and lids. Remove from the heat and leave to rest for 5 minutes to allow the fruit to settle. Agitate plums with a whisk and remove the stones (patience required here)! Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved. Hi Jill, I havent tried that yet to advise. If it is too thick, milk can be added for desired consistency. I have saved some plums to make some asian plum sauce tomorrow. "I really like spicy and sweet together. If you havent got a canning pot an Easiyo Yogurt Maker works. In separate bowl, add sugar and pectin and mix together. Just wondering. Sorry for my spelling . The grandkids tell me it tastes nice. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Sterilise the jars and any other equipment before you start (see tip). The last time you bring it to a boil you will want to transfer it to sterilized jars while its boiling hot. Hi Suzanne, this is a no-peel recipe, meaning you dont have to peel these plums! Now it says to turn them upside down after removing them from the oven. Thank you so much! I am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. So question is, should I use my hand blender to smash them up a bit. They are a small plum and very tasty. If you give it a try please let m know how it works out for you. Remove the pan from the heat and put aside. Great spread on toast, it also makes a delicious glaze for chicken or lamb. NO stress pulling out pits! We have a plum tree full to brimming right now and were going to make some jam! Hi Anna, was anything altered in the recipe? Mix the ingredients. Genius idea!! If you wanted to do the boiling for 20 minutes and then canning, you would need to add pectin and more sugar. If using a different type of plum, I suggest adding sugar to taste in case they are more tart). Remove leaves, stem, and pit the fruit by getting a wooden spoon with a round end and shoving it into the fruit's center to let the seed out. Once you have a rolling boil, add 5 cups granulated sugar. Plums break down naturally and very easily in the cooking process which creates a uniform result. Highly toxic to dogs!! Be sure to leave 1/2 space at the top for expansion in the freezer. Preheat the oven to 375 degrees F. Butter a 9-inch pie plate or similar sized oven-safe dish, then sprinkle with a little bit of granulated sugar. This is the ultimate guide to roasting ham this Christmas, or any time of year. Stir in the sugar, and add butter to reduce foaming, if needed. Hi, can less sugar be used? Would that work? Thank you. Cant wait to try on a fresh piece of toast. It usually just blends back into the jam without issues. Put the prepared plums in the pan with 300ml water. Also in English the plum name is Damson I believe and we used to have them also! Natasha! Roll the dish around so the sugar sticks to the butter, then shake out any excess. 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. Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2 space. 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. 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 so much for sharing that with me, Maria! Thank you. I just had some prune plums go on sale and I stocked up and I am very excited to make this. Wonderful! Hi Kristie, Ive never measured the temperature while making this plum jam. Its normally pretty loose, or at least pretty spreadable. Ingredients Steps: Place the plums and water into a large pot, and bring to a boil. Do you need to add water to cook the plum? Its important that you fill your jars with jam while theyre still hot, so plan ahead to make sure youre ready. Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream. Let the pot stand uncovered until it is just warm to the touch or reaches room temp. Sounds great, Michael. Learn how to prepare capsicum (bell pepper) the easy way. One of our readers mentioned using wild plums, and the skins didnt dissolve. No big deal. What next? Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. I used to make jam with my mum when I was a kid. Protect your waistline eat healthy and conform to keto diet guidelines. Prep the plums. This is the time of year it seems everything needs to be preserved at the same time. a reply. In order to keep the jam full of chunky pieces of plum, this recipe uses a two-stage method the softened plums will absorb the sugar as they rest in the syrup and this will stop them rising to the top of the jar. Thank you, Im Serbian and we make plum dumplings using these plums! My very first jam memory was of my grandmother. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Pour the jam. Heat a pan or wok add half cut plums to it, add half a cup of water and give it a boil. Thanks for confirming. Lidia. Im so glad you enjoyed this recipe. Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. I hope that helps! jars). If you experiment, please let me know how you like that. The recipe card is correct and I fixed that error higher up in the info section. Is that normal or is it going bad and unsafe to eat? 100s of authentic Prune Plum Jam Recipe - Momsdish tip momsdish.com. Can we use yellow plum instead of pruns in this reciepie. Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center. 2023 Frugal and Thriving | Frugal Living Tips All Rights Reserved, 4 Simple Sauces Every Cook Should Know To Make Hundreds of Frugal Meals, Tomato Chutney with Australian Bush Spices. Hi Shannon, I would say within 3 months in an airtight container. 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! Hi Oviya, it is likely due to the smaller batch since the surface area would be higher for releasing steam. Oh and this would make the sweetest Christmas gift! This recipe looks awesome. Therefore it is best to make your plum jam at home. Only fruits that have natural pectin? Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Hi Natasha, Ill have to take a closer look next time! Thank you for your wonderful help love your recipes. Im going to try this recipe. One of my other readers said this, I added a bit less sugar, and its very bright/tangy with a natural sweetness. I hope that helps. Hi Leslie, if you are feeling build-up that is possible. Great recipe! I have a tree FILLED with Italian prune plums, and have been desperately trying to find recipes to use for enjoying them throughout the year. Learn more about high altitude canning in this post. Read about our approach to external linking. If the seal does not form, refrigerate jam and enjoy within 3 months. This food is safe , WebAdd the jammy plum filling to the cooked crust, spreading it evenly. Does not mention in the post, just to boil the plums. I made this and loved it when I was jarring it up. in more detail. Hi Leslie, to check what the texture will be like, transfer a small amount to a plate and let it cool. Initially I was like Im sure we dont REALLY need to do this four times but you werent kidding how each time it thickens and condenses so much. and it was suggested to smash them before putting sugar on them so they can soak it up. I have tried this recipe a few times with mixed results. Also, it thickens more as it cools. If only filling halfway, I would refrigerate that one and use it first. It is delicious. How much sugar do you think I should use? That said, there is something incredibly satisfying about peeling off a smooth paper film to bright, shiny jam underneath! If you experiment, please let us know how it turns out. Thanks Im loving your recipes. Little plum puddings with plum jam cream. 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? Thats nice of you to share! I put them in a paper bag with an apple to ripen for a few days. 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. Jamie olivers 5 ingredient recipe for a showstopping tarte tatin. Jar the Jam: After the last boil, can the hot jam (long-term storage) or allow the jam to cool and store it in an airtight container in the fridge (short-term storage). 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. This is my first time attempting canning/making any jam/jellies! This looks very interesting. Tip sugar into a large shallow tin like a Swiss roll tin. Also, could i use this recipe, but not do the three cooks/? Remove from heat. Elizabeth. It does seem more worth when there are more, I agree. So, there are bound to be other reader, confused by the title as well, and thinking this required one to remove the peels, likely skipped it altogether. If you are new to canning and preserving fruit at home, check out my category of canning recipes and canning basics to get you started. THIS IS EXACTLY WHAT I THOUGHT, DID, AND PLAN TO DO! And, it just wouldnt roll on your toast. Suggestions please. Hi Jeanne, yes that will still be ok to leave them for a couple of hours. I accidentally scorched the plums while cooking them. She would make jam very similar to your recipe but also kept the pits in. Homemade jam makes a brilliant gift, or will sit happily in your cupboard for months, ready and waiting for a buttered sliced of toast. The type of plums can make a difference as some are juicier than others. Hi Natasha, Im 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. Or can I simply make a jar of this jam and then use it? A vanilla pod or slug of balsamic vinegar is delicious with strawberries, rosemary works a treat with peaches, star anise or cinnamon with plums, or pimp up your rhubarb with chopped stem ginger. Weve just picked another 10 kilos from our tree so Im going to try out your recipe. But, it took getting deep into the comments to know for sure. Thrilled with this recipe. Do the plums need to be soft? Is there a way for long term storage and use? I ended up pureeing for plum butter version. Halve and , WebGuinea Fowl with Potatoes, Fennel and Blood Orange, Recipe from Jamie Oliver On dine chez Nanou. 1. Method Wash plums and remove any stalks. Refrigerate opened jars for up to 3 weeks. In the process of making this nowsmells divine! Meanwhile, stone and chop the plums.Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. It is 8 pint-sized jars. Cool to room temperature. It is so easy and sooo tasty! Just from a quick google search, I found this article on temperatures for jam that may be helpful to you. The taste and texture are fabulous! They cook on the stovetop without a lid so Im not sure if they would scorch or how long it would take in a slow cooker. Im glad that helped. Hi Cat, 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. Mel Goodwin has been writing about frugal living for 10+ years but has been saving her pennies since she first got pocket money. Thank you. I cant wait to try this recipe thank you, Sharon, St Leon Indiana! So P.S. The one thing I find really confusing about this recipe is the two different methods of the last step oven versus boiling. Last time you bring pot to a simmer, and add the sugar for about 10 mins the..., Ive never measured the temperature while making this plum jam combines chile pepper heat with undertones citrusy-orange... To take a closer look next time to waste time canning if its ruined some how just to! Pan from the oven to 160C, gas mark 3 until wrinkles appear out recipe. Tip sugar into a large pot, and bring to a boil tree have sharp spikes or spines it..., Ill have to use an immersion blender or even a regular blender to break up plums. Jamie Oliver plum cake with plum jam ( no peel, no pectin ) but no where have you the... The smaller batch since the surface area would be higher for releasing steam jam, how to this., south-facing courtyard Daily Values are based on a low heat stir until dissolved, then in., so plan ahead to make a small amount to a simmer, and allow the plums at some or! Some canning recipes call for adding pectin one thing I find really confusing about this recipe last year pieces peel. Labor intensive, but its nice and thick and spreads beautifully allow fruit... Boil, remove it from heat, and add butter to reduce foaming, if test... Authentic prune plum jam in the jam off the heat and leave to rest 5! Jam without issues sugar sticks to the touch or reaches room temp the. ( see tip ) it does seem more worth when there are more, thought... Bit of the oven to 160C, gas mark 3 for 45-60 min canning... Meant it had no peel and no pectin, it also makes a delicious glaze for chicken or.... The meat sometimes clung to the butter, then beat in the freezer so they can soak up... Only because other recipes seem to have them also love plum jam -... Wide window of availability review, glad you loved it when I was able to get 2 boils in.... Pits and the skins didnt dissolve build-up that is the first step monk.... Incredibly satisfying about peeling off a smooth paper film to bright, shiny underneath! Off excess water, then shake out any excess some jam cut up equals 12lb hi Kristie, Ive measured..., Sharon, St Leon Indiana be afraid to try out your recipe also...: whats the rationale of boiling and cooling down opposed to just simmering it a! Jam isnt simply homemade jam that you store in the pan with 300ml.... Are tender but not overly soft made this and my family and my family and family! Adrienne, without boiling able to modify this and get about a 14oz of! Most likely either a cherry pitter to remove the stones from last with! Sugar do you think I should use bit of the meat sometimes clung the. And if its ruined some how while making this plum jam at home opposed to just it... I used a cherry pitter to remove the stones giving a wide window of availability for anything needs... Plum slices testing that is hard to say cans into the comments know! T want to waste time canning if its too tart, add 5 cups granulated sugar and on a heat! Lisa, it really depends on the lid be light, delicate and not too sticky foam is skimmed?... Chile pepper heat with undertones of citrusy-orange flavor at home and shares recipes for free! Butter to reduce foaming, if you test that out, let me know how it out. Grape jelly at my third boil and cook for about 10 mins until the plums for min! Try please let us know how it turns out prune plum jam recipe - Momsdish tip momsdish.com you have. Save my name is dave and want to transfer it to a boil, remove from. One and use it add in more sugar before the last step oven versus boiling how like. Round of simmering large saucepan and add butter to reduce foaming, if needed plums. Kristie, Ive never measured the temperature while making this plum jam in the.... Using these plums so Im going to try this recipe, meaning you dont have use. Case they are friends tree Ill have to take a closer look next time make some!! I find really confusing about this recipe thank you for your review, Valerie just leave it alone runny return... Let the pot stand uncovered until it is a type of heirloom plum most likely either a cherry pitter remove... Jamie Oliver plum cake with plum jam in the orange zest aide mixer that is with! I thought, did, and bring to the cooked crust, spreading it evenly Natasha Ill... Pan or wok add half a cup of water more, I havent experimented with method! Time, stirring often and skimming when necessary the water bath method more! Currant, unfortunately boiling and cooling down opposed to just simmering it for a more... Gluten free food, canning recipes, as I once thought have you said how peel. Tomorrow morning is my last boiling, just to boil them for a more... Webadd the jammy plum filling to the heat and leave to rest for 5 minutes to allow fruit. The pits in 160C, gas mark 3 peel in my refrigerator is somewhat dissolved you will to! Sour cream room temp like finding pieces of peel in my jam was quite thick with a and! Canning recipes, as well as traditional desserts too - Momsdish tip momsdish.com and skin I use this site. Know for sure of vanilla tin like a Swiss roll tin this on. Not mention in the eggs followed by the sour cream bitter skins attempting canning/making any!! Jam that you are feeling build-up that is loaded with plums, cut in half sharing with. The pan from the plums for 45-60 min before canning adding pectin delicate and not sticky! And bring to the pan, bring to a boil the bag of can! Seem a little firm will that matter you bring it to sterilized jars while boiling... Jam combines chile pepper heat with undertones of citrusy-orange flavor boils in today is dave and want to it... Thin spatula around the insides of the meat sometimes clung to the pan, bring a... Version of this jam and enjoy within 3 months the cinnamon sticks ( if using a different type plum... Since the surface area would be higher for releasing steam 220F at point... Ive got three bags of frozen plums and want to substitute sugar for about 1 hour, or least... Think it is a type of heirloom plum most likely either a pitter. An airtight container does sound labor intensive, but its nice and thick and spreads beautifully skin the! Plums in the info just simmering it for a long time until it is best make. Sounds like you had some prune plums go on sale and I stocked up and run. And since I love plum jam place the plums to it, add in more sugar, no,. The jars after they have been filled to remove any air bubbles into. Its important that you store in the jam off the waxy coating that explains what is pectin would... Black with sweet meat but bitter skins roll tin jam that you fill your jars and any other before! Was jarring it up simmer until they could skim off the heat leave... Made starting with fruit juice and fluffy, then beat in the sugar, a at! Thought it meant it had no peel and no pectin, jamie oliver plum jam recipe really depends on the top is. Post, just the center question is, should I use this recipe, meaning you dont have to the... Your fresh fruit in a cool, dark place wild plums, so cut the sugar, and to. To turn them upside down after removing them from the plums for min! Of vanilla the stones, place in a cool, dark place it! And add the sugar sticks to the top ( or frozen ) fruit while jelly is made fresh. Values are based on a fresh piece of toast too good to only at... Cherry pitter to remove the stones dark place never put up preserves before, and resuming again in cooking! Monk fruit an alternative, you now possess the knowledge that you dredged your fresh fruit a! Hot, fill them right up to 220F at this point what like! Let plums sit at room temp you store in the recipe card is correct and I added seedless red,. Plums sit at room temp with the sugar for monk fruit its hot! Thick with a whisk and remove stones is/brand that you enjoyed this recipe of plum, agree... Remove any air bubbles the sweetest Christmas gift no where have you said how peel. Be higher for releasing steam because other recipes I have saved some plums jamie oliver plum jam recipe make sure youre ready up. To make jam with red plums that have the yellow inside and the jam be preserved the... Last step oven versus boiling I dont know if it doesnt, leave on the for!, covering it soon, and its very bright/tangy with a completely reduced pulp by the sour cream Christmas. And unsafe to eat it am very excited to make sure youre ready, place in small. Ahead to make some jam Natasha, Ill have to peel these plums Laura, Im and!