If 2 days doesn’t work for you, by all means, take 3 days. You can also step on a scale and then pick up the fruit and calculate the difference. of plums to 8 1/2 cups of sugar. Hi! Plums usually have enough natural pectin that the added commercial product isn’t needed. I have another question: The first batch I made was very dry (I didn’t realize how much it would thicken after it cooled). Turn heat down and allow to simmer for 45 minutes to an hour, stirring occasionally. This recipe sounds wonderful! First time canning or making jam. Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape. Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. 750g sugar per 1000g of fruit & juice combined. Repeat step 2 a total of FOUR times. Unfortunately, plum jam isn’t the most common option available in grocery stores. Boil the lids 5 min. If you plan to use the plums for dessert them add the sugar at the cooking stage. Boil the lids 5 min. Thank you so much for sharing that with me Darlene! My plums are huge like apple sized. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. I have a hard time keeping my hands off every time I am at the grocer. If the seal does not form, refrigerate jam and enjoy within 3 months. It is a simple recipe that lets the flavor of the plums shine through. In fact, as for most fruits peels are rich in antioxidants and so there is no need to waste them. Help! Hi Kristie, I’ve never measured the temperature while making this plum jam. It should be thick but not runny. small, almost black with sweet meat but bitter skins. If you experiment, please let me know how you like that. If using a different type of plum, I suggest adding sugar to taste in case they are more tart). Thank you for sharing that with me. I’m a bit confused though with your recipe. Hi! Thank you for sharing that with us, Cassie! Would it make sense to address the problem each time we open a sealed jar, by heating it a bit and adding water? I wondered whether you can use a slow cooker? Remove from the pot and leave at room temperature undisturbed for 12-24 hours. We have an over abundance this year!!! I followed the recipe as written plus 1.5 cups more sugar and it turned out great! These little jam jars make for great Christmas presents! Also, the method is slightly different with various fruits. Is there any hope for them? Thanks for the recipe!!! Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. Wait. Hi Leighann, did it thicken as it cooled? re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! Have I cooked it too long? I am pitting the plums tonight and hope to start tomorrow. I want to say it was about 30 cups… maybe? This is not a NO sugar recipe… but it is lower sugar. Hi Natasha, Yummy jam!! My jam burnt. Hi Rose, it could be the type of plums used but also, the longer fruit is boiled, the more it darkens in color which is why we bring it to a boil several times rather than just one very long boiling time. Homemade Jam, Plums, Peaches, Stone-Fruits, Jam with no Pectin, Jam without Pectin, Low-Sugar Jam. Not only is it super easy but it’s awesome! I understand it lasts up to 3 months if the jar doesn’t seal but otherwise if everything is sealed what is the lifespan? Ok. I’m a guy. I get it! So, 72 individual plums = 12 lbs. I made a batch of plum jam about 5 years ago, the last time the tree had a lot of fruit on it. I updated the recipe to make it more clear and thank you for your feedback! So P.S. This easy, no pectin plum jam recipe is perfect for those new to canning and preserving. 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. A bit of the meat sometimes clung to the pit. 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. Didn’t your oven canning method (previously described here) call for starting the jars in the oven upside down, then turning them right side up after removing from the oven? That’s a great idea! The taste and texture are fabulous! Thanks for confirming. Which is a bummer because it’s just as delicious (if not MORE delicious) than any grape or strawberry jam! HOW TO MAKE ITALIAN PLUM PECTIN-FREE JAM? Hi Nicole, The method is slightly different with various fruits. Hi Barb, that is correct, add water and bring back to a light boil. Or after? Thanks for your awesome feedback! Thank you! I hope you enjoy these to the fullest. Hi, I recommend finding a heavy-bottomed pot. Plus, that gorgeous pink color looks especially lovely packaged into jars for DIY Christmas gifts. These 3 ingredient vegan…, Crispy, Crunchy, Oat & Chickpea Crackers - Vegan & Gluten Free Crackers Recipe! Just in the process of preparing plum to make this jam. Mashed the plums with a potato masher. Hi,Natasha! Wonderful! Is there any way to “fix” those jars of jam? Made 10 and 1/2 pints. Bring to a boil and process 15 minutes. The jam came out great! I recommend finding a heavy bottomed pot. I made this using a slow cooker! 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. I’ve tried a few preserves recipes, and this is BY FAR the easiest and best tasting! Also in English the plum name is Damson I believe and we used to have them also! Thank you so much for sharing that with me Todd! Worked well. Last time bringing it to a boil at the lower temperature, stirring … I have entered food preservation contests at the State Fair for years. Save my name, email, and website in this browser for the next time I comment. ), Do you need to let it cool off before putting in jar, Hi Jen, yes it’s best to let the jam cool slightly before storing in jars. You can give this jam a good 4 months shelf life by properly canning it and storing it in a cool and dry place. Don’t tell my biker friends. I have never canned anything. Since berries have less natural pectin than plums, you may need to use 2 to 3 times as much sugar for 2 lbs of berries. And there you have it…it’s easy to make an intensely fruity artisanal jam without pectin! Transfer to jars and store in the fridge up to 3-4 weeks, or top mason jars with festive cupcake liners for homemade holiday gifts! If so it is a type of heirloom plum – most likely either a cherry plum or a blackthorn. Place the plum and add sugar until well-coated. Lidia. Hi Jeff, if properly canned, jam can last at least a year on the shelf. Nutrition below provided per 2 Tbsp plum jam made with sugar: Share a photo and tag us — we can't wait to see what you've made! I think the plum variety is El Dorado. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. Hi lee! Place the bowl in the fridge for … I would keep it covered after it reaches room temperature to keep bugs or dust out, but I have taken 3 days to make jam before and it has plenty of sugar to keep it from spoiling. Is that still ok to use? Rachel: how many cups of blackberries did you use? I welcome this little amount of sugar and since I have not done Jam with so little sugar in 40 years I would have to check how it works with substitute sugar. I would suggest adding more sugar and then keeping it refrigerated once it has been opened. Most of the time, I am writing posts that involve assignments or targeted keywords. Thanks for your good feedback! What about apples? Hi Terry, you are correct. 12 tablespoons pectin if you use the bulk pectin I use, if not use appropriate amount of pectin as per instructions of packet. Have you used this method on other fruits, i.e., strawberries, raspberries, peach, etc.? Hi Silvia, I have not tried that yet to advise. Step 5: Mill the Plums The natural acid and pectin in lemon will help the jam gel. Thank you! I love jam recipes that don’t require pectin, as I find it hard to work with without it getting lumpy. So for an all day process I wish I would have done at least four times that amount. Making this plum jam was a few hours of pure contentment. Plums were starting to fall off. 1 Ingredients to Make a Simple Plum Jam; 2 Added Ingredients if you want to add a bit of Pizzaz to your Plum Jam; 3 Jam Making Equipment Needed: Plum Conserve without added pectin Preserves These "preserves" contain large or whole pieces of fruit within a thickened sugar syrup of medium to thick consistency. I understand the no pectin, but every picture in the recipe shows clearly that the peel is still on the plum. I do t want to waste time canning if it’s ruined some how. I live in NE France and Luxembourg, they come from this region! When I was little my Grandmother had this type of plum tree in her back yard. I’m so glad you enjoyed that! However… Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. Did the seeds dissolve or did you strain them out? Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam … Homemade Plum Jam, all-natural without added pectins. Hi you are correct on both things. The grapes and plums all boiled down smoothly, with a great jam texture. On how to fix a runny jam. 2 lbs plums (~12 medium-sized, or ~6 cups pitted & sliced) 1 cup sugar or sweetener of choice. Hello Natasha, I have around 2 kilos of plums – i.e. That’s just awesome!! I did the boiling since that seemed to be recommended, but I also flipped the jars upside down since the description of the boiling method didn’t indicate whether or not to flip the jars. Do the skins break down or are there wads of skin in the jam? Approximately how many cups of prepared fruit equals 12# plumbs? Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. To freeze, store the cooled jam in airtight containers (like mason jars), leaving about 1/2 inch of free space at the top of the container in case it expands during freezing. I’m so glad you enjoyed it Terry! This is a small batch that you can use for breakfast or over appetizer like crackers & cheese. I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums. Hi Carissa, we did not add water to the plums. The air is crisp and the mornings are cool. Also, are you referring to the the smaller yellow plums? I am Natasha, the blogger behind Natasha's Kitchen (since 2009). I used a package of Sure Jell less sugar pectin. Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. Hi Sandra, I believe I had a reader write in about using something similar and they said the plums were very juicy and needed additional boil-downs to get to a thick enough consistency. Just wondering is color stays the same after canning yellow plums jam as your receipe. I'm Natasha Kravchuk. Add the plum mixture to your pot, and stir in four teaspoons of calcium water. Learn more... Natasha's top tips to unleash your inner chef! Universal Jam Making Chart. It would be great to make a jam out of them! This easy plum jam recipe is made without pectin as you do not really need it as plums have lots of pectin in them anyway.