plum jam

Plum Jam Recipe (No Peel, No Pectin!)

lbs sweet ripe plums (rinsed)

white sugar

jars

Place pitted and halved plums into the mixing bowl &amp; drizzle with 4 1/2 cups of sugar. Stir plums until all coated with sugar. Let them sit for 1 hour then transfer the mixture into a large cooking pot.

Bring it to a boil uncovered, stirring occasionally. Boil until the mixture is bubbling uniformly. Simmer for 10 minutes then turn off the heat. Cool to room temperature.

Repeat step 2 a total of FOUR times. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching.

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. Boil the lids 5 min.

To Sterilize Your Jars:

Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.

Screw the lids on enough to keep a tight seal in place but don&#x27;t over-tighten them since air bubbles need to be able to escape.

Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate jam and enjoy within 3 months.

Filling and processing your jam:

Cardamom &amp; Cinnamon add a delightful touch of spice to this easy to make plum jam.

Spiced Plum Jam With Cardamom and Cinnamon

plums (pitted & chopped, not peeled)

sugar

tsp butter (this helps to limit foaming)

cinnamon

tsp cardamom

85 ml pouch liquid pectin

Fill a large pot with a rack halfway full with water and bring to a boil.

Put chopped plums into a heavy sauce pan and mash with a potato masher.

Stir in sugar, spices, and add butter.

Bring to a full rolling boil. Stir in pectin, returning to a full rolling boil, and continue to boil for exactly one minute, stirring constantly. Remove from heat, and skim off any foam.

Ladle into clean jars. Wipe jar rims and threads, and cover with lids. Screw bands until finger tight.

Put jars into pot with boiling water, on a rack. Make sure jars are covered in water. Process in gently boiling water for 10 minutes.

Remove from water and allow jars to cool on a towel. Lids are sealed if the center does not spring back after pressing the center. (You'll hear the pops when the lids seal themselves.) If not sealed, refrigerate.

This plum jam is delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires!&nbsp; You can make it either with or without pectin.&nbsp;

Plum Jam

washed,

lemon juice

Wash the plums, cut them in half, discard the pits and place the plums in a large pot.To chop or not to chop:If you&#x27;re NOT using pectin and are letting the jam simmer for a long time, there&#x27;s no need to chop them because they&#x27;ll break down by themselves and you can always give the jam a mash or use a hand blender to puree part of it later on if you don&#x27;t want as many chunks.If you ARE using pectin the jam will only need boil for a few minutes and the plums will not break down, so go ahead and chop the plums up.Add the sugar and lemon juice and heat the pot, initially over medium heat so the plums or sugar don&#x27;t scorch.  Once the plums juices start to run you can increase the heat.

If you're NOT using pectin:&nbsp;&nbsp;Simmer the plum uncovered until an instant read thermometer reads 220 degrees F.&nbsp; That's important in order for the jam to set and not be too runny.&nbsp; (Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam sets and is spreadable, but not runny, it is done.)&nbsp; Don't bother skimming off the foam because that will all dissolve by itself towards the end.If you ARE using pectin:&nbsp;&nbsp; Follow the package instructions of whatever pectin&nbsp; you are using.&nbsp; Skim off the foam.If you like you can use a potato masher or a hand-held immersion blender&nbsp;to mash/blend part of the jam until the desired amount of chunkiness is reached.

Using sterilized jars, ladle the hot jam into the jars and wipe off the rims with a moist towel to make sure no jam is on the rims.  Fill each jar to no less than 1/4 inch from the top.  Wash the lids with soapy water and, place them on the jars and screw on the sterilized rings.  Boil them in a water bath canner for 10 minutes.Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rings (optional) and storing them in a cool place.  They will keep for up to a year.  Once opened, store in the fridge, will keep for at least a month.

Makes about 7 half pints.

Fresh plums, soy sauce and Asian spices come together in this homemade sweet and sour sauce.

Asian Plum Sauce

fresh plums, pitted and chopped (peel left on)

apple cider vinegar

brown sugar

soy sauce

garlic,

ginger

red pepper flakes

Place all of the ingredients in a medium...

Place all of the ingredients in a medium saucepan and bring to a boil over medium heat.

Reduce heat and simmer for 25 minutes or...

Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly.

Remove from heat and pour the sauce into...

Remove from heat and pour the sauce into a food processor or blender. Puree until smooth and return to pot. (Alternately, you can use an immersion blender right in the pot. Be careful blending hot liquids!).

Bring the plum sauce back to a boil,...

Bring the plum sauce back to a boil, then ladle into hot, sterilized jars, leaving 1/4 inch headspace.

Place sterilized lids and rings on the jars...

Place sterilized lids and rings on the jars and process for 15 minutes in a boiling water bath.

Remove jars to a towel to rest for...

Remove jars to a towel to rest for 24 hours. Check seals before storing.

Easy plum Jam recipe made in the instant pot or stove. Made using only 2 ingredients needed- sugar and plums. No pectin needed!

Plum Jam - No Pectin (No Peeling)

plums

sugar (add ½-1 cup more for a sweeter jam (depends on plums))

Wash and dry the plums.  Pit them and cut them around the seed. 

Toss the chopped plums with sugar in the cooking pot of the Instant Pot. 

Turn on Saute and let is sit for 2-3 minutes stirring once in between. This time is enough for the plums to start releasing juices. Within minutes, you’ll have enough liquid in the pot. Cancel Saute.

Close the lid and set the vent to sealing position. Pressure cook on Manual or Pressure Cook for 1 minute. Wait for the pressure to release naturally for 10 minutes (NPR 10), followed by a quick release. Once the pin drops, open the lid.

Turn on Saute and let the jam reduce down to a thick spreadable consistency.  Using a potato masher, break down the plums. Alternatively, blend using an immersion blender for a smoother consistency. Stir every 5-7 minutes to prevent the jam from sticking at the bottom. 

The jam will continue to thicken once it cools down. Depending on the quantity and the juiciness of the plums, this can take anywhere from 20-30 minutes. Cancel Saute once the jam reaches a thick but pourable consistency and coats the back of a spoon with a thin layer of jam.

Let the jam cool down completely before adding to jars. If preserving for longer, use the canning procedures by your preferred brand. Else, store the jam in the refrigerator. I pop a few jars in the freezer and take them out as needed.&nbsp;

Instant Pot Recipe

Wash and dry the plums.  Pit them and cut them around the seed.  Toss the fresh plums with sugar in a stockpot or pasta pot.

Add the plum and sugar mixture to the pot.  Start on a medium-high heat and when the fruit comes to a boil, reduce the heat to medium and keep stirring every 5 minutes or so.

You can mash the fruit to your liking using a potato masher.  The jam is done when it has reduced down to a jam-like consistency. For 10 cups of fruit, it takes me about 45-55 minutes, depending on how ripe the fruit is.

Stove Top Recipe

You will love this classic recipe for Easy Plum Jam, made with sweet, ripe, juicy plums at the height of their season. It is the ultimate way to preserve this delicious stone fruit to enjoy throughout the coming months.

Easy Plum Jam

kg (4 1/2 pounds) plums - prepared weight (See Note 1)

(125 ml) water

kg (3 1/3 pounds) granulated sugar (See Notes 2 and 3)

tbsp (30 ml) lemon juice (See Notes 4 and 5)

Preheat the oven to 130 Degrees C (270F).Use glass jars, either new or recycled, with an airtight, metal lid. If recycling jars, ensure that the jars do not have cracks or chips and the lids are in good condition. Discard any lids that are pitted or rusted. Ensure your lids are oven safe or see our notes if they are not. (See Note 6.)Wash the jars and lids. If washing by hand, use hot, soapy water and then rinse them well. Alternatively, wash them in the dishwasher.Place jars and lids on a baking tray. Heat in the oven for at least 20 minutes. The jars and lids should be completely dry and remain very hot.

To Sterilise the Jars:

Place 2 small plates or saucers in the freezer to chill – see Note 7.

Wash the plums and remove any blemishes. To halve the plums, start at the stem end and run a sharp knife around the plum, following the naturally occurring marking. Use the tip of the knife to remove the stones.Cut the halves in half again. If you don’t want your jam to have chunks of fruit, cut the plums into eighths.

Place the plums and water in a large, wide saucepan. See Note 8.

Bring the plums to a simmer over low-medium heat. Stir occasionally using a long-handled wooden spoon. See Note 9.

Cover the pot and cook, stirring occasionally, until the plums are soft, 15-20 minutes. At this stage, if you prefer less chunky jam, you could blend it using a hand-held stick blender. Take off the heat to do this.

Add the sugar and lemon juice. Stir frequently, with the saucepan uncovered, until the sugar dissolves.

Increase the heat and bring to a rolling boil for 5-15 minutes. You need to be vigilant at this point. Stir frequently to avoid the jam catching and burning on the bottom of the pan. Boiling time will vary depending on the size of your saucepan and the heat that you apply.

After about 5 minutes rapid boiling, turn the heat off under the jam. Spoon a small amount of jam onto a chilled plate or saucer to check if it is starting to set. I use the wrinkle test. When the jam has cooled, push it gently with your fingertip. If it wrinkles, even slightly, it is ready. If it remains liquid, put the jam back on the heat for a further 5 minutes and check again. See Note 10.

You can also use a thermometer to check for setting point.  To use this method, you will need a sugar thermometer. Clip the thermometer to the side of your pan. When the thermometer reads 104C (220F) the jam is ready.

When the jam reaches setting point, remove the pan from the heat. If there is any scum on the surface of the jam, add a teaspoon of butter and stir well. It will dissolve the scum.

Let the jam stand for about 10 minutes to allow the fruit to settle. This will ensure that any pieces of fruit will be evenly distributed throughout the jam. Without standing, the fruit will rise to the top of the jar.

The jam will still be liquid when you ladle it into your jars. It can take up to 48 hours to completely set.

Stir the jam and carefully ladle it into the heated, sterilised jars. You need to be very careful. A splash or spill from hot jam would result in a serious burn. I recommend that you wear clothing with long sleeves. Additionally, this is not the occasion to have children nearby.Immediately seal the jars tightly with sterilised lids.

When cool, remove any spills from the jars and label with the date and name. Store the jam in a cool, dark place. When using the jam, always use a clean, dry spoon to avoid contamination. After opening a jar, as a further precaution, store it in the refrigerator.

To Make the Jam:

Turn simple meals into something special with generous dollops of this super condiment.

Spicy plum sauce

olive oil

red onion, finely chopped

garlic clove, crushed

123.75 gm red wine

127.50 gm chicken style liquid stock

21.00 gm soy sauce

Tabasco sauce

This easy fail-proof plum jam /compote is the perfect way to preserve seasonal ripe plums – no peeling, no pectin, perfectly spiced, optionally sugar-free, and ready in just 30 minutes!

Plum Jam Recipe

lb plums (chopped)

water

cloves

You can watch the video in the post for visual instructions.First, chop and pit the plums into 4-8 pieces. There’s no need to peel them.

Add the plums and water to a saucepan and simmer over medium-low heat for 12-15 minutes.

Then add the remaining ingredients, stir well, and simmer the plum jam for another 10 minutes.

Mash the plums with a potato masher to adjust the mixture to your desired texture/consistency. Alternatively, use an immersion blender at the end.

Finally, taste and adjust any ingredients (sugar, spices, a little lemon juice for brightness, etc.).

Then allow it to cool a little and use it immediately, or transfer it to a clean jar and leave it to thicken further in the refrigerator while it cools.

Ij just made this recipe last night.  I used mostly xylitol, and just 2 tbls of coconut sugar.  It was and came out so delicious.  Thank you for the great recipe

Hi just made this plum jam in my Thermomix, I didn't add water and only used 6 levels Tbsp of caster sugar, if I had lemon would have added more sugar, I upped the spices to almost 1tsp each.  Wanted to get the flavour of pflaumenmuss.  Thank you

https://content.jwplatform.com/videos/yu9y3rVc.mp4

This easy fail-proof plum jam (German plum butter) is the perfect way to preserve seasonal ripe plums – no peeling, no pectin, perfectly spiced, optionally sugar-free, and ready in just 30 minutes!

Easy Plum Jam Recipe

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