green plum jam

Green Plum Jam is an excellent way to use unripe plums. This 2 ingredien tjam is delicious, quick and easy and needs no jam sugar or added pectin.

Green Plum Jam

green plums

sugar

Place the plums in a large preserving pan with 100ml water. Turn onto a gentle heat and cook the plums until they have broken down into a thick pulp.

Remove the plum stones manually which should be floating within the pulp.

Pour the granulated sugar into the pan with the pulp.

Heat the pan and bring to a rolling boil, making sure to stir the bottom of the pan frequently so the fruit doesn’t stick.

Boil the jam hard for 5 minutes, whereupon it should have reached setting point.

Turn the heat off the jam and check for setting point with the wrinkle test.* If it doesn’t wrinkle then turn the heat back on and boil again for 2 more minutes before testing again.

Once the jam has reached setting point then decant into sterilised jars*.

Thank you for this recipe!  It makes me so sad when I have to throw away fruit and this saved all of the plums from a broken branch on my tree 

I didn't mind using my hands to get the pits out, but I realized that I should've counted the plums first so that I could count the pits and not worry about missing any.  Oh well, next time!  Thanks again!

Not sure what I did wrong but they were still rock hard and not falling apart after cooking for a half hour.... really only 100ml of water?

I stoned the fruit before cooking. Still a bit of a faff but at least no boiling liquid to contend with. Reduced the sugar slightly (10%) too. As a consequence it took the best part of 15 minutes to reach setting point. Lovely result though - very pleased.

Well, that was an adventure!

Followed the recipe (was a bit unsure to cook the plums covered or uncovered) and all went well until pit time.

Oh man. What a mess.  I tried the food mill and that didn't work at all. Did the colander method and while it kind of worked, it was taking forever. I ended up using tongs to pull out individual pits, but the amount of fruit I was losing doing that was nuts. Then I just said, "Let's do this."  I just shoved my hands into the mashed fruit and weeded out the seeds one by one.  It was way faster and I was able to save a ton of the pulp.

In the end, I have jam!  I also have an hour's worth of clean up due to pulp, seeds, and preserves all over my kitchen and myself (my poor shirt).  Tastes amazing!

Just as you described. In fact I think the jam was set very quickly - much quicker than traditional recipes using ripe fruit, so experienced jam makers be warned (I'd say 5 minutes hard boil is the maximum needed)!

I chose this recipe after a storm brought down a fully laden branch on my tree, but I think I'll be adding this to my to do list every year now.

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Green Plum Jam

Top 1 green plum jam recipes from across the web

The most viewed green plum jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Green Plum Jam

The most viewed green plum jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine