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We love making jams, and they really are easy to do. Last time bringing it to a boil at the lower temperature, stirring … Then, add the sugar and lemon juice and stir until the sugar dissolves. Sorry about that, 2 tbs for very ripe plums, less if they are firmer. It’s always a satisfying noise after a day with the preserving pan. « Asian Slaw or Bok Choi Salad {Vegan & Gluten Free}, Swede Chips (Rutabaga Fries) With Sticky Mustard Dressing ». Opened jam can be refrigerated for a week or two. Add some spices to mix up the flavour. So easy and very yummy. I've got some other pages for specific types of jam and butters, too, see this page Out of all the jams plum was never my favourite, but I think you may have swung my opinion. When you are happy with the consistency of the jam, remove the pot from the heat. Homemade jam will be fine in a cupboard for 4 weeks after opening. The fruit doesn’t take nearly as long to prep (you only need 1 1/2 pounds), and you can do the work in two stages: let the fruit and sugar macerate up to 48 hours before you make the jam. This plum jam recipe doesn’t use added pectin. Bring to a boil over high heat. I really like making small batches, just the right amount. Choose your favorite for a plum jam you will love. Check out Marisa’s latest book, The Food in Jars Kitchen. Leave the jars out for 24 hours, and press the centre of each one. Her first cookbook is Food in Jars: Preserving in Small Batches Year-Round. Low-Sugar Plum Jam Recipe. Cut each half in to about 8 pieces. Required fields are marked *. They maintain more of the integrity of the fruit and tend to be a healthier alternative to sugar laden preserves. Stir until the fruit begins to release its juice. To make shelf-stable jam (skip this step for quick refrigerator jam): Arrange 3 half-pint jars in a small canning pot or a stock pot fitted with a round cake cooling rack. What a great jam and was easier than I thought. So so good. Notes about this rhubarb jam recipe: This recipe makes 1 quart, but it's easy to double or even triple the recipe. Step Two –  Put half the chopped plums into a bowl and pour half the sugar over. If you want to make shelf-stable jam, wipe the rims, apply the lids and rings, and lower the filled jars into the canning pot and make sure that they are covered with only about an inch of water. The lids should begin to seal soon after they’ve been removed from the pot. Then start testing to see if will set. The sugar will draw out the plum juice and make a thick syrup. There will be some sugar left not dissolved. Delicious; will be saving to make again in the future! We always make small batch jams. I love how simple and easy this recipe is. Step Four – Transfer the plum and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar is dissolved. This plum jam recipe uses the conserve method. Really successful, brilliant. Clean up any drips, stick on a label and you’re all done – delicious, easy plum jam. Jam is such a great way of preserving the flavours of fruits. Once the pot has returned to a rolling boil, start your timer for 10 minutes. Save my name, email, and website in this browser for the next time I comment. A very different ratio, which is correct? This proces sterilizes the jars and contents, and it forces the air out of the jars, creating a situation in which the jars will form a vacuum seal once out of the water. Once the jam has reached setting point, take the pan off the heat and allow to cool for a few minutes. Jam will keep safely for several years but it does lose its freshness and flavour over time. This is an ideal recipe for making without getting overrun with pans and jars! can make a pickle or a jam to be proud of this summer. I’ve enjoyed it on toast, and it is scrummy to have with porridge too. So, cooking Plum Jam in the Instant Pot takes about 45-50 minutes for 10 cups of fruit. This basic recipe for refrigerator jam is a template to use for any favorite fruit jam combination! In the main body of the text you state 1tbs of lemon juice per 500g of fruit, but in the printable version of the recipe at the end of the main body of text, you state 2tbs of lemon juice per 450g of fruit. With time you will be able to gauge setting point from the appearance, and sound, of the simmering jam. Once the jars have cooled to room temperature, check the seals by removing the rings, grasping the jar by the edge of the lid and gently lifting it an inch or two off the countertop. So glad you have enjoyed the plum, it is delicious. That's about the time it takes me to make it on the stove-top too, but the BIG difference is, that I don't have to stand by the stove stirring, for those 45 minutes. Absolutely, I really enjoy making jam, but the best bit really is eating it. Wash, pit, and chop the plums. Repeat step 2 a total of FOUR times. And a half-pint of berries or cherries can make nearly two cups of jam. Brilliant recipe for just the right amount. Fill the pot with enough water to cover the jars. Your email address will not be published. Simmer, uncovered, stirring occasionally (more often toward the end of cooking to prevent sticking), until thick and reduced to about 2 1/2 cups, 45 … Place a lid on the pot and bring it to a boil. I’ve now made two batches of this, and already been asked to make more for my neighbour. On this site you will find my fuss-free recipes, travel and reviews. Finally, let the plum jam cool for about ten minutes before you spoon it into the jars – this allows it to cool and thicken and will help stop all the pieces of fruit rising to the top, you want your fruit evenly distributed throughout the jam. If you have a glut of plums to use, but no time to make jam, you can freeze them at this point. This looks delicious Helen. If the centre of the lid stays put it is sealed, and the jar can by put away. The other two batches of low-sugar plum jam were good also. Really good jam and I’m definitely going to be making some more. They’re not something I would eat, but tasted fine when I dipped a spoon in to check that their flavor was on point. No trouble with setting and looking forward to eating it. It contains over 100 recipes to help you cook, bake, transform, and share your homemade preserves! What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage, Food in Jars: Preserving in Small Batches Year-Round. I ladle my jam into a toughened glass jug and pour into the jars through a jam funnel, which helps to stops any stray drips of jam. The fiddliest bit was removing the stones. Melt the jam, whisk with vinegar and BBQ sauce for a fruity BBQ glaze or marinade. Wash the lids and rings in warm, soapy water and set aside. So, stop feeding your waste bin and start feeding yourself. This does take a moment, but the big advantage of making small batches of jam is that I … Then repeat with the second half. Some of the jars of plum jam that I made with my latest batch, labelled. Let the jars cool slowly in the pot for 5 to 10 minutes. Just make a note of the weight of plums and sugar used. Easy Small Batch Plum Jam – Hints Tips and Variations, Small Batch Blackberry and Apple Jam Recipe, Carrot Jam with Parsnip - Small Batch Recipe, Easy blackberry and pear jam recipe (small batch, no pectin), Mixed Berry Jam (from frozen berries) – Small Batch, Easy One Pot Italian Rice with Pesto and Tomatoes, For more detailed notes on jam setting points, see my. I love how easy and delicious this jam is! My delicious home-made plum jam is perfect spread on toast, crumpets or tea cakes. I used to be fascinated watching my mother make jam when I was younger. In addition to work being nuts, I broke my finger, so typing & cooking have been rather difficult. The sugar will start draw out the juice. Leave overnight. * Percent Daily Values are based on a 2000 calorie diet. We have used a red plum with a golden flesh for the jam, you can, of course use any type of plum. Skill Level: Beginner. The recipe uses only fresh plums, pure cane sugar, a little citrus pectin for added gelling and a generous splash of freshly squeezed lemon juice for a little zing to the flavor in this magical combination. Bring the fruit to a rolling … This plum jam recipe will convert you to jam making. To make jam, choose plums that have a rich, deep color and skin that is firm but not taut. It will thicken and darken over time. Add the lemon juice. This has been one of our favourites, very tasty and first time I made it it was a total success. Once cool, label the jars and store in a cool, dry place. Rhubarb pairs perfectly with strawberries, so feel free to toss some into the jam if you have some. How wonderful to have plum trees in your garden. ; Ginger – I prefer ground because it adds flavor but not texture. Cover the bowl and wait. This was easy to make and a great way to start my day on my toast! Once the sugar has dissolved turn the heat up high and bring the jam up to a rolling boil until it reaches the setting point of 105°C. No need to add any more sugar or water. If the lid holds fast, the seal is good. An easy no fuss recipe. They have a short season, so I enjoy them while I can and capture that flavour for the rest of the year by making jam. The thought of a peanut butter … One of my joys is growing my own fruits and veggies and making delicious produce. The cook time itself is shorter, too, especially if you cook the jam in a low skillet or frying pan. Cannot cope with the mayhem of huge amounts. Put half the plums into a bowl and cover with half the sugar. When making jam, the fruit is sliced and then cooked before the sugar is added. Our delicious jam starts with chunky Santa Rosa plums from the San Francisco Peninsula. Making jams by ratio makes the recipes easy to scale up and down. Still warm scones with homemade jam and smothered in real cream…. If you enjoyed this plum jam recipe, why not try more small-batch preserving? I like that it is a small batch recipe, so there isn’t any waste. Marisa McClellan is a food writer, canning teacher, and farmers market devotee who lives in Philadelphia. Add a little water, heat up and serve on ice cream or pancakes. She would make great vats of it, and would take it to WI coffee mornings to sell. Once opened I store jam in the fridge, this is largely due to a lack of cupboard space, and that we have several pots of jam and jelly on the go at once. Pour the plum and sugar mixture into a large non-reactive pot and place over medium-high heat on the stove. I don’t know about you, but the back of my cupboard used to hold far too many jars of ancient too-solid jams. Plum jam is my favourite, perfect on homemade scones, and utterly delicious. Jam making if very satisfying, and the best bit is eating it. Cook over high heat stirring to dissolve the sugar. 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