Thank you! Current guidelines recommend the following process (instead of oven canning): Now don’t you want to curl up with a jar of that? We have a plum tree full to brimming right now and we’re going to make some jam! Thank you so much for sharing that with us, LaDonna!! If you test it out, let me know how you like it as a freezer jam. Would that work? Thank you, Hi Christina, we used “12 lbs sweet ripe plums rinsed” They are fresh plums, Hi Natasha. Hi Yvonne, this is a no peel recipe and no need to remove the skins. I hope the oven step isn’t mandatory, because I already skipped it! Hi Selina, we have made several in the past we enjoyed fresh by keeping it in the fridge. I was able to make something more versatile. This is my first time attempting canning/making any jam/jellies! I cooked mine 4 times over two days….. didn’t jam up. Hi Barb, the jam should not be harmed, just check that the seal has formed and the lids don’t pop when you push down in the center. I did a much more scaled down version, but it works perfectly and tastes like heaven. Hi Natasha. Thank you so much for sharing that with me! Hi Jill, I haven’t tried that yet to advise. However; most of my baking works great with Monk fruit and Xilytol. All of the jam we made was pectin-free. Plums were starting to fall off. I found several recipes for plum jam without using a commercial pectin. Hi Cheryl, There’s a lot of sugar to keep it preserved even after its opened. Now it says to turn them upside down after removing them from the oven. Hi Jacqueline, this is a no peel recipe and no need to remove the skins. Boil the lids 5 min. Hi Natasha, Many thanks for your helpful reply. Place packed cans into the canning pot and cover with 1-2 inches of water. I think I messed up on the 3rd boil and it boiled too long as I was dealing with my toddler – oops! Do you need to add water to cook the plum? Hi Sharon, it is best if they are ripe, if they are too firm the plum might not break down into a jam as well. How to make Plum Jam without pectin. Hi Natasha, I’m so happy you enjoyed this Rich! Can you clarify the quantity this makes. I love your recipes. Thank you so much for sharing that with me Todd! If you test it out, let me know how you like it as a freezer jam. Thank you. 1 cup orange juice 3. Hello my name is LaDonna I have the answer to your question as to the name of your little plums in my opinion they are the best ones for making jam and the hardest to find in stores they are Italian prune plums the ones they dry for prunes they are my favorite I envy you for your tree enjoy. Let them sit for 1 hour then transfer the mixture into a large cooking pot. I have a bunch of homegrown grapes that are about to go bad. Thank you for sharing that Danielle! Couldn’t I just fill the jars with boiling jam and go straight to the water bath, as I do with other recipes? Are my concerns unfounded? We have a few notes throughout the recipe and in the title for you. I just realized my blunder. Hi Mary, this is a no peel recipe. Maybe it would create too much juice? We’re surrounded by a fiery array of leaves that rustle in the warm afternoon breeze. If it stops boiling after you stir it, continue boiling until everything is uniformly bubbling, then simmer for 10 minutes and turn off the heat. This is a small batch that you can use for breakfast or over appetizer like crackers & cheese. We have this recipe for Peach Preserves you may like. Read more comments/reviewsAdd comment/review. Sorry about that. hi my name is dave and want to substitute sugar for monk fruit . I found this recipe online and figured I’d try it. Thank you for your great feedback, Iness. The grapes and plums all boiled down smoothly, with a great jam texture. Thank you so much for sharing and for subscribing! Thank you! Hi Natasha. Hi Jesse, a single simmer for that long may discolor your plums and they would probably be pretty thin and juicy at that point without adding pectin. As soon as it cools, repeat step 2 the same way – simmering 10 minutes. Personally I do not have 2 or 3 day's to stir any jam. I’ve made the recipe before but never canned. 3. So this morning my friend called and offered me some damson plums which I jumped at on the condition she took some of my pears. Thank you! Hi Dave, I haven’t tested that and don’t have any experience with monk fruit in canning. Thanks for your awesome feedback! I don’t like finding pieces of peel in my jam. I live in NE France and Luxembourg, they come from this region! Hi, I want to make this but I dont have a scale to measure out 12lbs. What about apples? My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. Not only is it super easy but it’s awesome! So for an all day process I wish I would have done at least four times that amount. 3 cups sugar 5. about 4.4 lbs. I use it in my home a bit too and it is also wonderful to add to your dental/sinus rinse routines to kill bacteria and prevent decay as well. We love it! I have tried this recipe a few times with mixed results. There’s no “set” waiting time between boilings. Store in the refrigerator for immediate use, or freezer for up to 6 months. Also, are you referring to the the smaller yellow plums? You may hear a pop when the jars fully seal. Just wondering- I was able to get 2 boils in today. I made this and loved it when I was jarring it up. Holiday gifts, check. If your plums are big make sure you cut them up a bit. Thanks for your great review! Just wondering. Thank you so much for sharing that with me Darlene! Some experiments need to take place as I have 12 pounds of french plum that were just given to me. I recommend finding a heavy-bottomed pot. 1. 3. I’d say a couple of weeks in the fridge. Bring to a boil and process 15 minutes. I was expecting them to break down (similar to cranberries when you cook them). It is a great way! This creates something different, a bit more like plum butter (but without all the slow cooking & complex flavors that result). After de-pitting, I blended the pulp briefly to break up the skins. Hi! You don’t have to. 8 pint-sized jars with lids. I am pitting the plums tonight and hope to start tomorrow. This post may contain affiliate links. I hope that helps! small, almost black with sweet meat but bitter skins. 10 cups chopped plums* (about 4-1/2 pounds) 2. Thank you for sharing your wonderful review, Doug! Hi Leighann, did it thicken as it cooled? 1. Foodie Pro & The Genesis Framework. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Worked pretty good! Continue to stir frequently, and cook until the jam reaches gel stage. Add pectin. Rachel: how many cups of blackberries did you use? Oh and this would make the sweetest Christmas gift! After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. You say Plum Jam (No Peel, No Pectin) but no where have you said how the peel is removed. Your email address will not be published. Natasha ~ my pits are impossible to remove. Fish Tacos Recipe with Best Fish Taco Sauce! Hi Susie, I haven’t tested that but I think it could work. You might have to google if that is a safe substitution to preserve jam. You’re so welcome, Carol. I wondered whether you can use a slow cooker? If you experiment, please let me know how you like that. It was so easy and stress free! A pint’s a pound the world around… Roughly 2 cups (1 dry pt) per pound is a good estimate. That’s correct! I don’t … Hello! Thanks for confirming. Thank you. Pum tarte tatin? If the seal does not form, refrigerate jam and enjoy within 3 months. If using a different type of plum, I suggest adding sugar to taste in case they are more tart). Discard and do not eat or taste any canned food if you notice any of the following: FREE BONUS: 5 Secrets to Be a Better Cook! Will my jam be harmed by having flipped the jars upside down after boiling? Thank you! Do I refrigerate until tomorrow or leave at room temp? 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. Ok. I’m a guy. 1. I used a little more sugar from the beginning and have just bottled the jam – which is delicious and really to my taste – not too sweet. What if i just heated it to rolling boil and stirred for 20 minutes, then canned? Perfect amount of tart and sweet balance. Bring it to a boil uncovered, stirring occasionally. Place it on the stove uncovered and bring to a boil, stirring occasionally. This is the fifth season that I’ve made this jam – It is my go to recipe and it never stops being an exciting item for my kids. This is the first time making the plum jam. Thank yo for sharing. The recipe card is correct and I fixed that error higher up in the info section. If the seal does not form, refrigerate jam and enjoy within 3 months. Made the plum version but since I only cut plums in half they were bigger pieces than I want. Save my name, email, and website in this browser for the next time I comment. Music drowns out your voice. Just curious…Is there a reason why this can’t be done in just one afternoon? You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar. I left my batch super-tart. Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. Cook your fruit and sugar mixture, bringing the jam to a full rolling boil then stirring for 15-20 minutes. Thank you so much for sharing that with me Adrienne! Thanks. (Note: the fourth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Thanks for sharing your results and great review! I LOVE this recipe. Also, it thickens more as it cools. Hi Kim, per the guidelines the jars need to be processed for food safety. Worked well. 3 teaspoons Pomona’s Pectin powder. Substitute some or all of the sugar for honey for a rich, honey-flavored plum jam. We always used it for preserves, jams and pies. Is that still ok to use? Hi Lorri, I haven’t tried reprocessing so I’m not sure about the food safety aspect of doing that. This is simple and absolutely beautiful. Hi Marcia, I think it could work as a freezer jam. Is it OK to add sugar right up to the final boil if required? I had 35-40 very ripe plumbs (golf ball size) left on my tree that were going to fall and rot, so I decided instead to try this recipe. Wonderful! And in one afternoon no less. Is it ruined? Pectin-Free Plum Jam Recipe. Hu Jakub, our plums were ripe but not overly soft. Hi Cindy, there is ample sugar to preserve the jam but if that is a concern for you, you can add lemon juice, but you will need more sugar to balance the flavors. Hi Natasha~ I made my plum jam and it turned out DELICIOUS! It is not near sweet enough. Somehow it eluded me at first that this is a JAM, not a JELLY recipe but I’m glad I didn’t catch that right away as I may have skipped over this recipe. Hi Leslie, if you are feeling build-up that is possible. Yup, i canned them too. Hi Joan, I’ve never tried it in a slow cooker so I’m not sure if it would work. Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. I hope that helps. I hope you love the jam! At what temperature do you bring pot to a boil. 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? I made this using a slow cooker! I’m giving it a try. Is that going to affect anything? Thank you for sharing that with us Jean-Louis! Should I just add water, or would it be better to add water and heat the jam again to get the desired result? Hi Kristie, I’ve never measured the temperature while making this plum jam. I like this recipe for a few reasons: 1) You can take your time; 2) it works; 3) it tastes good; 4) I’m in control of the Preserve’s consistency; 4) did I mention I’m not rushed? I think the plum variety is El Dorado. Thanks much! Your recipe has 3 times the fruit to half the sugar. Tomorrow morning is my last boiling, then canning. It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. 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 it still too thin, boil it down again but stir often so it doesn’t scorch. When the plums are cooked, the skins will soften and add flavor and color to the jam. Thanks. I have a tree FILLED with Italian prune plums, and have been desperately trying to find recipes to use for enjoying them throughout the year. Hi Margaret, I haven’t tried that but it should work just fine with frozen plums. If you stir, the whole batch will have a burnt taste. No, peeling plum for plum jam without pectin is not necessary. Just delicious — perfect flavor, not too sweet, and just the right texture to the preserves. Love your recipes. Yes, I do recommend cleaning off the waxy coating. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Keep the skins on; just dispose of the pits. Do you peel the plums at some point or do they just become incorporated during the cooking? I thought I followed instructions to a T. Where did I go wrong? It should be thick but not runny. I used a package of Sure Jell less sugar pectin. You can see the kitchen tools that I use here in my Amazon affiliate shop. Other jams we have made years ago had water added. Repeat step 2 a total of FOUR times. Hi Margie, great question, 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. Is there any way to “fix” those jars of jam? With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin. Homemade Plum Jam, all-natural without added pectins. I have frozen berries and would rather go pectin free if possible. During any of the boiling or should it be after boiling the last time? How many cups of plums cut up equals 12lb? Turn off heat, cover, and … I have the old recipe version, with the oven canning method. The plums are small, only slightly bigger than a cherry, but most are flavorful and sweet. I wasn’t able to find a recommendation for this – if you have come across something specifically for plums in the official canning guidelines, can you link it here? re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! Allow to sit and … Once it is canned, I would not open the cans to fix it at that point but address the jars as they are opened. It would not hurt to use an immersion blender or even a regular blender to break up the plums to your desired consistency. She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. No peel No pectin! Do the plums need to be soft? Will help you … no, peeling plum for plum jam ( no peel recipe and it out! And this is why it takes 2 days doesn ’ t break down as much as others any jam apple! 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