Just in the process of preparing plum to make this jam. I followed the recipe as written plus 1.5 cups more sugar and it turned out great! Also, my jam reduced down so much, that I had one jar that I could only fill halfway do I treat that one differently? To high of heat when bringing up to a boil? Bring to the boil and then simmer until set, skimming off any scum. My question is: whats the purpose of the oven step? I probably had only 3 lbs, so cut the sugar to around 1 cup. Hi, Worked pretty good! It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. Preview Reduce heat to medium-low, cover, and simmer for 5 minutes. If you have a good dish washer with a very hot cycle you can sterilise jars that way, otherwise wash your jars and lids (removing any rubber seals) and place them on a baking tray in the oven at 100/225/gas for 30 minutes until dry. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. I recommend finding a heavy-bottomed pot. 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. Actually i didn't used any ingredient for setting the jam, but it worked well if you use seeds while cooking (i read it in a cook book), so cooking your plums with seeds in it actually helps. WebPeel and slice the shallots, then cook gently, or until softened and golden brown. I just finished my 4th round of boiling and cooking and the mixture is very thin still, like soup. Thank you so much for your review, glad you loved it! Instructions. have a good evening. Process the jam then let the jars cool completely before moving them. No water is necessary. The little plums from your over-producing tree are called quetsch! You cannot pick them green. So nice to hear that you enjoyed this recipe. You want to time things such that your water-bath is ready when you have filled the jars. elephant jokes from the 60's . Also the plum skins feel waxy, should I use some sort of fruit wash on them? Im in the process of making this jam as I write this Im cooling down from the 3rd boil. We didnt have enough plums, so we also added some seedless red grapes (each cut in half) and the jam tastes great! My question is about the canning process/sealing. Beautiful! Kunal Kapur . I get it! Have I cooked it too long? This recipe doesnt require any additional fruit pectin. I could eat this plum jam by the spoonful; paired with a hot mug of tea (Im totally day dreaming here) Our tiny plum tree overproduces the most amazing little plums every year. Heat sugar in the oven at 140C for 10 minutes. PS looking forward to trying more of your recipes. If you do an experiment, please share with us how it goes. Take off the heat and put a few drops on a chilled plate and place in fridge for a minute. Whats the effect of boiling it in stages, bs all at once? Meanwhile, place the milk, rice and vanilla sugar in a deep saucepan. Its normally pretty loose, or at least pretty spreadable. Couldnt be easier I cant wait to eat it. Had 20 lbs of plums and the hardest part was pitting them. Plum jam place the plums and water into a large pot, and bring to a b. Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. PS this is my first post ever but the site is telling me this is a duplicate so might wanna see whats up!! I absolutely love this recipe. New canning guidelines recommend the water bath (please see instructions for that in the post above). Protein: 1g. These simple sauce techniques form the base of hundreds of meals. The cinnamon will look pretty in the jars and the butter will disperse any scum. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. 8 pint-sized jars with lids. The last time you bring it to a boil you will want to transfer it to sterilized jars while its boiling hot. I also think it is important to include the 12 pounds=30 cups detail in the recipe. 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. What about botulism? That worked perfectly after the 1st boil. Yummy jam!! It may be the best jam Ive ever had. Hi David! FOR JAM. Ive made this recipe a couple of times now, whenever I have a bumper crop of plums, and love it. I have saved some plums to make some asian plum sauce tomorrow. Great to hear that, Audrey! Hi Jacqueline, this is a no peel recipe and no need to remove the skins. 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. If your plums are overripe or already very sweet, you may only need4 cups of sugar total. It sounds like you had some very ripe plums. Ryan Henley, executive chef for QT Queenstown, cooks up some meaty taco deliciousness. Store in a cool, dark area. You could add spices by placing them in a square of muslin and boiling them with the jam. 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? I am worried that this is not enough sugar to can safely. We love it! Cook to a full boil. Not only is it super easy but its awesome! I hope you love this recipe! They are a small plum and very tasty. The jam is best eaten within 1 year. Hopefully, the pit will not make the jam bitter. Sterilise the jars and any other equipment before you start (see tip). Can this recipe be done with frozen plums? The peel is thin AND it holds some of the pectin of the fruit. Roll the dish around so the sugar sticks to the butter, then shake out any excess. Thanks in advance! While the cake bakes. I live in NE France and Luxembourg, they come from this region! I used a melon baller to get my pits out. Bring to a bubble, then boil gently for 10-30 minutes, according to recipe. to test if the jam is ready, freeze a side plate for 5 minutes. I left my batch super-tart. I hate waste of any kind and was tired of the birds, squirrels and our emu getting all the good fruit. I am so glad to hear that you loved the taste of this jam. The Master Food Preservers judge and your entries can be up to 3 years old and considered safe for consumption and delicious. The best. Thats just awesome!! Hi Jenny, once it thickens up more, it will have a more concentrated sweetness. (Makes six 8oz. Ive made the recipe before but never canned. 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. I made this plum jam recipe with small plums from my neighbors tree. If using a different type of plum, I suggest adding sugar to taste in case they are more tart). Read about our approach to external linking. Thats just awesome! They look like our Mount Royal plums!! The recipe for plum jam is simple and comes from a beautiful book produced by Williams-Sonoma called The Art of Preserving. Beat until a fine batter is formed. (Use at least 2 cups for low sugar jam and 2.5 cups for a sweet jam). 4. Hi Bonnie, the peels add great texture and there is no need to remove the skins. Hi Adrienne, without testing that is hard to say. Thats a great idea! It would be rushing at 90 minutes but it still may work, although you may need to heat it an extra time for it to thicken properly (depending on the type of plums used). Learn more about high altitude canning in this post. Agitate plums with a whisk and remove the stones (patience required here)! Italian plums are a sweet, oblong fruit that steal the show in German baked goods during fall and winter. I made this recipe last year with excellent results. Heat over high heat and bring to a boil. The grandkids tell me it tastes nice. Prep: 27min Total: Yield: 2 Servings: Nutrition Facts : calories 163 calories Ingredients: For cake; 1 cup All purpose flour; 3/4 cup sugar Its a great resource to answer frequently asked canning questions. My plums have already started to soften, so when I added the sugar on the first step, they sugar was immediately dissolved. 20 min 1 ora 40 min jamie oliver baked plums read recipe >> you can use plum sauce for crispy duck . Thanks, Natasha. What a stunning color! Some experiments need to take place as I have 12 pounds of french plum that were just given to me. Hi Jennifer, we did not add water. 8. You can definitely add more sugar, be sure to bring it to a uniform simmer after adding sugar. Stir plums until all coated with sugar. Can I reprocess with a bit more sugar? Plums break down naturally and very easily in the cooking process which creates a uniform result. Thank you for your good comments and feedback. If it ends up being a bit too thick, you can thin it down by adding a little more milk. Hi Teresa, I think it could work as a freezer jam. Your recipe has 3 times the fruit to half the sugar. Here is a recipe that makes homemade grape jelly. Just getting started on this recipe. Hi Chris, no worries you wont harm anything by doing that. I hope you love all the recipes that you will try. olives, fennel seeds, guinea fowl, blood oranges, fresh , WebMethod. Any plums can be used for this recipe but the darker fleshed varieties look nicer. 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. Some plums are quite a bit juicier than others. Thats just awsome, Marilyn! Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? put all ingredients in a wide shallow pan/ pot on high and cook for about 8 10 minutes. Thank you so much for sharing that with me, Maria! lemon juice Instructions Simmer the plums and water in a large pot for about 20 - 30 minutes or until they are soft and starting to break down. If you test that out, let me know how you like it. Hi Debbie, I think that would be fine but it would depend on the length of time. What is a good pot to make jam in then? My mom got a good laugh but made the biscuits anyway. I cooked the plums down three times and the jam set up perfectly with no pectin . To prevent the plum skins toughening, do make sure the plums are lightly softened before adding the sugar. The skys the limit! The end product is still yummy, but any advice on how to avoid the burning in the future? Yay! Love it! I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Then she scooped the pits out before jarring it. the wider the better as this facilitates quick evaporationand thus quicker jammification. I think it could work. 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. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. How long will it last? Plums are a fruit considered to have a medium amount of pectin. The recipe does not have/state lemon juice. While your jars are sterilising (see above), wash your fruit and add to a large pan with the sugar. Prep the plums. So, so much easier! 2. Never done this before, and will be using plums from our own tree, I noticed that there is no water or liquid added Music drowns out your voice. Some fruits are high in pectin and others are not. Thats always worked for me in the past. Can this recipe be used with yellow plums? Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2 space. I found this recipe after I had already begun the task using the recipe in my 66 year old cookbook. Is that normal or is it going bad and unsafe to eat? It is a great way! Hi Randy, that would work if you are using plums that are less juicy or seem to thicken faster. Thinking of maybe using 250ml jars instead of pint size. Therefore it is best to make your plum jam at home. Best recipe for gingerbread and everything you need to make it! Am I missing something? I plan to make a plum, rhubarb and vanilla jam later in the week (note: I made this, it was absolutely delicious! Perfect for breakfast or tea! Made the plum version but since I only cut plums in half they were bigger pieces than I want. It came out to 6 plums per pound. Bake for an additional 22-27 minutes, until the top is golden , Web1 lb = 450 g plums 1/4 cup = 60 ml water 1 cup = 240 ml (or to taste) powdered erythritol 4 oz = 113 g salted butter; 3 eggs Wash the plums well. Ingredients vegetable oil 4 shallots 1 kg mixed plums 3 fresh bay leaves 1 cinnamon stick 5 cloves teaspoon ground allspice teaspoon ground ginger 400 g brown sugar 1 orange cider vinegar The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. I am going to try it. Recipe a couple of times now, whenever i have saved some plums to jamie oliver plum jam recipe some asian plum tomorrow... 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