plum jam without pectin

2 lbs plums (~12 medium-sized, or ~6 cups pitted & sliced) 1 cup sugar or sweetener of choice. Worked pretty good! Most of the time, I am writing posts that involve assignments or targeted keywords. I’m on my third boil for this recipe and the taste is rather prune-y! The plums are small, only slightly bigger than a cherry, but most are flavorful and sweet. A pint’s a pound the world around… Roughly 2 cups (1 dry pt) per pound is a good estimate. Our Plum Jam is on the tart side, just like I like it, and uses no pectin and lower sugar than other versions to let the fruit itself shine through. Place packed cans into the canning pot and cover with 1-2 inches of water. Hello I’m about to start making this jam and I am wondering without the pectin how long will it stay shelf stable in the cupboard? Thanks for your awesome feedback! What about apples? It’s 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. We also have the written recipe with each video. Wild Plum Jam. It's Plum season in Kenya and I couldn't wait to get my hands on them so that I make this yummy jam. (See Testing Jelly Without Added Pectin.) I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums. My question is: what’s the purpose of the oven step? Thank you for sharing those tips with us, Patti! Making Jams and Jellies Plum Jam without added pectin. I believe I had a reader write in about using something similar and they said the plums were very juicy and needed additional boil-downs to get to a thick enough consistency. So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. HOW TO MAKE ITALIAN PLUM PECTIN-FREE JAM? You can give this jam a good 4 months shelf life by properly canning it and storing it in a cool and dry place. That’s just awsome, Marilyn! If the seal does not form, refrigerate jam and enjoy within 3 months. I have tried this recipe a few times with mixed results. That’ll still get you a sweet plum jam, and a good yield, without hiding the spectacular flavor of fresh plums. Just from a quick google search, I found this article on temperatures for jam that may be helpful to you. Will my jam be harmed by having flipped the jars upside down after boiling? So, to make plum jam without pectin, simply slice up your plums—skins and all. So the gift keeps on giving! You’re so welcome, Carol. Pectin-Free Plum Jam Recipe. You could try cooking some and freezing some as they are and see how you get on but they will need to be cooked when they come out of the freezer. ), using pretty much the same recipe as below, just stirring in the vanilla (extract – the bean is a bit beyond our current budget) at the last minute. Place packed cans into the canning pot and cover with 1-2 inches of water. Next, place the plums, sugar and lemon in a bowl. Bring it to a boil uncovered, stirring occasionally. Only fruits that have natural pectin? I shall be making a second batch soon. Also, are you referring to the the smaller yellow plums? We have yet to try this personally so we can’t speak to the exact amount yet! What you need/ Ratio I used: 12 pounds of wild plums. I have completed the first boiling/simmering, and it looks good so far! Prior to boiling? Fish Tacos Recipe with Best Fish Taco Sauce! I’m going to double this recipe. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. 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. Going to try next with pluots! Hi Cat, I didn’t measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. *If you decide to make this jam with berries, a member of this community has recommended using more sugar than listed in this recipe. Hi Stephanie, I think it could work as a freezer jam. Hi, I want to make this but I dont have a scale to measure out 12lbs. 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? 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. I hope that helps! 2 quarts chopped tart plums (about 4 pounds) 6 cups sugar; 1½ cup water; ¼ cup lemon juice; Yield: About 8 half-pint jars Please read Using Boiling Water Canners before beginning. Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved. 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. Is that normal? So the solution here is to add some lemon juice (about 2 tbsp) + a grated green apple (lemon juice and green apple have natural pectin). Not only is it super easy but it’s awesome! I followed the recipe as written plus 1.5 cups more sugar and it turned out great! 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. Yes, I do recommend cleaning off the waxy coating. Hi Kim, per the guidelines the jars need to be processed for food safety. It may be the best jam I’ve ever had. Is this normal? Plum Jam Recipe without added pectin. Transfer plums/sugar mixture in to a large cooking pot. Mix the ingredients. Quick Find Contents. Which is a bummer because it’s just as delicious (if not MORE delicious) than any grape or strawberry jam! Hi Jeff, if properly canned, jam can last at least a year on the shelf. My plums are rather small and NOT freestone. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). I was going to say if you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. I purchased them at Walmart. My plums are huge like apple sized. Hi Leslie, to check what the texture will be like, transfer a small amount to a plate and let it cool. We love it! Boil the ingredients. I also think it is important to include the 12 pounds=30 cups detail in the recipe. 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. Thanks. If you experiment, please let me know how you like that. To start jarring, wash and sterilize all of your jars in hot soapy water, then … I’m so happy you enjoyed this Rich! Never done this before, and will be using plums from our own tree, I noticed that there is no water or liquid added Current guidelines recommend the following process (instead of oven canning): Now don’t you want to curl up with a jar of that? I hope you love the jam! Just wondering is color stays the same after canning yellow plums jam as your receipe. If the seal does not form, refrigerate jam and enjoy within 3 months. Would it make sense to address the problem each time we open a sealed jar, by heating it a bit and adding water? Hello! Hi Natasha- you don’t need to add lemon juice? She had brought us a nice bucket of plums from her plum … Click on the servings in the recipe card and then you can adjust the servings until you see about 4.4 lbs and you will see the sugar is about 1 1/2 cups. Do the plums need to be soft? Made the plum jam today. That’s just awesome!! Wonderful! This plum jam recipe was taken directly from my package of pectin. SUBSCRIBE for new videos every Thursday! Pair them with a loaf of your favorite bread (I love pumpernickel, sourdough or rye) and you will have a really nice gift for those you love. I was able to make something more versatile. Natasha ~ my pits are impossible to remove. I love the results I got with 4-stage boiling/cooling. 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. Let them sit for 1 hour then transfer the mixture into a large cooking pot. The hack to making plum jam with no pectin or very much added sugar is to cook plums in their own juices, and bring the plums to a boil and then back down to room temperature two or three times. Huge crops of wild plums ripen at the edge of woodlands across North America each fall, and most are left to the squirrels. Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? It does seem lovely otherwise and I like the idea of simmering it in stages and eventually it thickens. I believe I had a reader write in about using something similar and they said the plums were very juicy and needed additional boil-downs to get to a thick enough consistency. This is the most amazing recipe! You may hear a pop when the jars fully seal. Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color. 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! If you plan to use the plums for dessert them add the sugar at the cooking stage. 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. Couldn’t be easier – I can’t wait to eat it. Thanks for your good feedback! Boil the lids 5 min. This post may contain affiliate links. I LOVE this recipe. Do you peel the plums at some point or do they just become incorporated during the cooking? If I follow all the steps up until putting it in glass jars? Did I definitely scorch it? When I was little my Grandmother had this type of plum tree in her back yard. U-pick, Dundee Oregon. Thank you! Your recipe has 3 times the fruit to half the sugar. Leave them for another hour. And there you have it…it’s easy to make an intensely fruity artisanal jam without pectin! Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. Is there a way for long term storage and use? Hi JJ, It was the other way around previously – right side up in the oven and then turn upside down. If you stir, the whole batch will have a burnt taste. The natural acid and pectin in lemon will help the jam gel. Thanks for confirming. Hi Nadia – is it possible to freeze the jam? Then she scooped the pits out before jarring it. If you stir, the whole batch will have a burnt taste. Hi Terry, you are correct. What if i just heated it to rolling boil and stirred for 20 minutes, then canned? I cant wait to try this recipe thank you, Sharon, St Leon Indiana! After macerating, turn on heat and bring pot to a boil. Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. You’re so welcome! I don’t know how to properly can things so I usually cook small batches and eat right away, but I have WAY too many plums to do that so I’m hoping to freeze some. Hi Natasha, I’m glad you gave this recipe a try! Hi Dennis, I didn’t measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. We’re on a canning spree this week. Just found it! Hi. Be sure to leave 1/2″ space at the top for expansion in the freezer. Hi Margaret, I haven’t tried that but it should work just fine with frozen plums. A well-canned jam, jelly or marmalade made with pectin and added sugars, can last up to 2 years when stored properly. Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! How to make Plum Jam without Pectin Plums are an ideal fruit for making jams because the skin is left on the fruit. I hope that helps! We are so happy you're here. Thank you! That’s just awesome!! Thank you for sharing that with us, Cassie! Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam … Step 5: Mill the Plums Hi! I have a hard time keeping my hands off every time I am at the grocer. You can add more sugar to taste while its cooking. Do you need to add water to cook the plum? Clean and Fill Your Jars. I use one-half cup of water for every batch. Hi, what a beautiful recipe! I produced a single 12 oz jar of jam. Thanks for this simple, flavour-preserving recipe! Making this plum jam was a few hours of pure contentment. Get up to date on the most recent canning guidelines here. Read more comments/reviewsAdd comment/review. Is that going to affect anything? I don’t think I even liked plums before I ate these! I want the banana bread video so I can bake. Am I missing something? Natasha’s favorite tips to unleash your inner chef! 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