If you live above 1,000 ft then youll need to make adjustments to your processing time. 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. I made blackberry jam with the same method and also came out great. Add 75g100g/23oz walnut pieces towards the end of the boiling time. Hi Bonnie, the peels add great texture and there is no need to remove the skins. Ladle into hot jars, seal and leave to cool. I made this and it is so flavorful and simple. Dont be tempted to stir too much, it will reduce the temperature, so stand back, enjoy the steam and the smells and leave it to do its thing. You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Process the jam then let the jars cool completely before moving them. I think making plum jam and plum jelly would be quite similar. Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. Mine came out GREAT! Mel Goodwin has been writing about frugal living for 10+ years but has been saving her pennies since she first got pocket money. Roughly, how long does it usually take to get to room temperature? Thanks! Meanwhile, stone and chop the plums. Preserves have plenty of sugar so they wont spoil at room temp if you leave it on the counter overnight.. Be sure to leave 1/2 space at the top for expansion in the freezer. I do t want to waste time canning if its ruined some how. Just made a pluot same from this very same recipe. 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. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Hi Marilyn, Im sorry to hear that. I found this recipe online and figured Id try it. I have another question: The first batch I made was very dry (I didnt realize how much it would thicken after it cooled). Just wondering is color stays the same after canning yellow plums jam as your receipe. Texture seems to be good. 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. Cake out from the oven. The jam came out great! I am definitely a fan of this site and have subscribed! I tried this plum recipe and it was delicious. Reduce heat to medium-low, cover, and simmer for 5 minutes. "I really like spicy and sweet together. Add water and simmer gently for 1 hour, stirring regularly to prevent sticking, then add lemon juice. Remove at the end of poaching. This turned out GORGEOUSLY! I have the old recipe version, with the oven canning method. 1st time attempting to make jam from our plum tree. Thanks so much! Hi Carolyn, I honestly have never tried using a different sweetener so I cant make any suggestions for that substitution. Just curious. We have this recipe for Peach Preserves you may like. Youre so welcome, Rachel. re: Xylitol Please PLEASE remember your pup cannot have the littlest tiny lick of it! In Russia and Ukraine it was called . Glad I didnt. Hi Laura, yes that is the usual culprit is having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. You can always taste the jam as its cooking and if its too tart, add in more sugar. Thinking of maybe using 250ml jars instead of pint size. If you test it out, let me know how you like it as a freezer jam. The jam is excellent! Bring to a rolling boil and time for 20 minutes stirring frequently. Thats just awesome! Hi Ann, you can definitely start using it and store in the refrigerator instead. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Mexican 11 delicious dishes for a Mexican-inspired feast By JamieOliver.com June 24, 2022 In Dinner Party, Mexican From dips, salsas and Does your plum tree have sharp spikes or spines on it? The jam is very smooth and free of chunks of plums even though there is not a need to use a blender or hand-held immersion blender to puree the mixture. This website may earn commissions from purchases made through links in this post. Bring to the boil, then reduce the heat and simmer the fruit for 15 to 20 minutes or until the plums are very soft. Cook for half an hour, stirring occasionally, until the rice pudding is thick, creamy, oozy and moist. Not only is it super easy but its awesome! Hi Cheryl, Theres a lot of sugar to keep it preserved even after its opened. Hi David! Hi! Leave a 2 inch space between the jars. Jamie Oliver. Hi Silvia, I have not tried that yet to advise. Thanks so much! I hope that helps! Do the plums need to be soft? We updated the recipe to match current guidelines. Add it to the butter, sugar and eggs mixture gradually whisking and combining it. Thank you so much for that suggestion, Laura! During any of the boiling or should it be after boiling the last time? But plums? My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. Cut sugar but still not as good as I remember plum jam to be. Hi Christina, some plums can be more tart depending on the variety and how ripe they are. Instructions Step 1: Cook the plums Put the plums and the orange juice into a Dutch oven or other large, heavy-bottomed pot. Take a regular old chutney recipe and add a new dimension of flavour by adding Australian Bush Spices. Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Meanwhile, stone and chop the plums. 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? Thanks for any advice, Ive got more plums so I can try another batch. I made this over the weekend after harvesting plums from a friends yard WOW!! Could I use Splenda instead of sugar? Hi Natasha I was wondering if you could cook it only three times? I processed this jam for 15 minutes (altitude in Denver requires a longer processing time) but in many locations 10 minutes would be the standard. If you stir, the whole batch will have a burnt taste. I understand it lasts up to 3 months if the jar doesnt seal but otherwise if everything is sealed what is the lifespan? Prep the plums. Add the water and simmer for 10 minutes, stirring , WebJamie oliver low carb. My mom got a good laugh but made the biscuits anyway. We also have the written recipe with each video. Oh and this would make the sweetest Christmas gift! I love that I dont have to peel or add pectin. Chill once opened. Hi Natasha, And you use the ambiguous term pint. Is that a 16 ounce American pint or a 20 ounce Imperial pint (which is still used in Canada)? 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! I hope you get to try this recipe in the future. Bring to a boil and process 15 minutes. After five sets of boiling/cooling, my jam is still thinner than I would like. Can I simmer the plums whole for (5) min and then remove pits or not. Stir in the sugar, and add butter to reduce foaming, if needed. Were surrounded by afieryarray of leaves that rustle in the warm afternoon breeze. I have to agree, this recipe does not rush you and you will be in control throughout the process. Is there any advantage or difference between the 2 methods? 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. Have I cooked it too long? Use a hammer to crack 8 plum stones to get the kernels, wrap in muslin, tie with string and add to the plums. Thats correct! Pectin naturally occurs in lots of fruit, usually in the pips, cores and skins, and is what will make your jam set. Not that Im aware of, Amy. I turned it on high and let it go for about 4 hours, stirring occasionally, let cool and repeated 3x then used an immersion blender to make a smooth consistency before last heating. Hi Natasha, Many thanks for your helpful reply. I hope the oven step isnt mandatory, because I already skipped it! put all ingredients in a wide shallow pan/ pot on high and cook for about 8 10 minutes. Place in a large bowl or food processor and mash or process until coarsely crushed. Im so happy youre enjoying our recipes, Simone! We didnt have enough plums, so I added seedless red grapes, cut in half. Place plums, water and lemon juice in a large heavy-based saucepan on medium heat. Can we use yellow plum instead of pruns in this reciepie. High acidic foods like jam can be processed in a water bath. Thank you so much for sharing that with us, LaDonna!! Hi Yvonne, this is a no peel recipe and no need to remove the skins. Serve, 2 pounds strawberries, hulled, washed and drained, 2 ounces store-bought meringues, crumbled, Optional: a few wild strawberries, to serve. Hi,Natasha! I made this and my family and my husbands family absolutely love it! Should I let it cool down for a longer period of time? Bring it to a boil uncovered, stirring occasionally. Bring to a bubble, then boil gently for 10-30 minutes, according to recipe. If you can shake the tree gently and get some to fall, those will be perfect! Sounds great, Michael. Take pitted plum, sugar, and lemon juice in the wide-based and thick-bottomed pot. Hi Robin, since there is no pectin, it needs time to thicken. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2 space. . Choosing your Pan: Use a large, wide saucepan. Also, did you use the same amount of sugar As for the plums? Is it normal to have a skin layer on the top when cooled? What if i just heated it to rolling boil and stirred for 20 minutes, then canned? Hi Kim, I havent tried that, but it should work just fine with frozen plums. Before writing about frugal living, Mel worked as an accountant. I am planning on making gift baskets of assorted jams. I believe frugal living is the means to a happy, healthy thriving life. I was able to make something more versatile. Remove from the heat and ladle into glass mason jars. Some slow cookers can have hot spots. 1. I hope you love this recipe. Plum Jam | Coris Cooking Channel's Recipe Transcription . For me, though, the best way of eating it, especially in the summer, is really cold with hot strawberry jam. Stir it well, making sure that all of the sugar is dissolved. Do you add water when boiling? This is a fantastic recipe. Thank you. Hi, can less sugar be used? Hi Barb, the jam should not be harmed, just check that the seal has formed and the lids dont pop when you push down in the center. Hi, I want to make this but I dont have a scale to measure out 12lbs. Since all plums are a little different in sweetness and ripeness at the time they are canned, I highly recommend tasting the jam before canning so you can add more sugar at that point. If your jars have rubber seals, boil them in a saucepan of water while the jars are in the dishwasher or oven. 4. I wondered whether you can use a slow cooker? Hi Mary, this is a no peel recipe. Thanks for sharing your results and great review! Lightly push with a finger to see if the jam comes together in a small gel that holds its shape and is not too runny. Were on a canning spree this week. Thank you for your quick response! Thank you so much for sharing that with me Todd! I live in NE France and Luxembourg, they come from this region! Youre welcome! 2. You may hear a pop when the jars fully seal. But, it looked so beautiful in the The preserves came out great. While your jars are sterilising (see above), wash your fruit and add to a large pan with the sugar. Therefore, some canning recipes call for adding pectin. It would be ok to mash it if you wanted it to be more of a puree consistency, but we prefer it slightly chunky. Youre welcome! The taste and texture are fabulous! Hi Natasha! I made this plum jam recipe with small plums from my neighbors tree. I have frozen berries and would rather go pectin free if possible. I made this using a slow cooker! Is that normal? Bring the mixture to a boil, then reduce the heat and cook until the plums soften, about 5-7 minutes. my plums seem a little firm will that matter? Thanks. Did I definitely scorch it? I hope that helps! FOR CAKE: beat sugar and butter until light. I cant imagine a slime forming overnight with the amount of sugar that is in jam. Blessings and salutations! I am making another batch now. You dont need fancy equipment to learn how to make jam, just a couple of ingredients and a few nifty tips. They sound divine! While the cake bakes. This will take about 10 mins. Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. Probably too sweet. Also can you do smaller batches? When boiled pectin is released from the fruit in your jam. I cooked 11 pounds of plums for the preserves and I only got 3 pints of preserves why when the recipe calls for 12 lbs and is suppose to yield 7 or 8. Simmer the plums and water in a large pot for about 20 30 minutes or until they are soft and starting to break down. Proceed with the boiling water canning method, if desired. So nice to hear that you enjoyed this recipe. If you are looking for plum jelly, the differences are minimal. Id like to try this recipe but I was wondering if after I complete the process of simmering 4 times can I freeze the jam instead of canning? I hope that helps. She also studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. Bring to a simmer and cook gently for about 5 minutes until the plums are beginning to soften a little. When I was little my Grandmother had this type of plum tree in her back yard. Im preparing some plum jam now. Any suggestions on getting it sweeter without adding more sugar in it? Any leftover jam will keep in the fridge for a couple of weeks if you store it in a jar rinsed with boiling water, but youll probably find it gets eaten way before that! If you havent stirred it already, you can salvage it (do not stir), but just pour it into a second pot. You might ask, What is pectin? Our agreement with the producers of Jamie at Home only permit us to make 2 recipes per episode available online. The photos are gorgeous and many of the jams and jellies are accompanied by recipe ideas which is a very useful effort on the part of the books authors, Rick Field, Lisa Atwood, and Rebecca Courchesne. Literally the fruit of my labor! How many cups would that be approximately? With its good pectin content, its tender yellow flesh and its customary abundance, the Victoria plum is excellent for jam. Yup, i canned them too. Apples have pectin. Hi, sounds like a great receipt. Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:( Are my concerns unfounded? Id recommend this recipe to everyone! 20 min 1 ora 40 min jamie oliver baked plums read recipe >> you can use plum sauce for crispy duck, chicken, roast beef or pork. Next, add the sugar to your plum slices. So to fix each jar as we open it, what should I do? I had a tree full of plums so I decided to can them after finding this recipe. Plum jam place the plums and water into a large pot, and bring to a b. Step 2: Add pectin Add the pectin to the pot and return to a rolling boil for one minute, stirring constantly. Its French cast enamel cookware. What is a good pot to make jam in then? Its 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. Place the plums and water in a preserving pan and bring to a simmer slowly until cooked. Wash and pick out any debris from the plums, cut in half and remove the stones, place in a saucepan. The mixture should not be higher than half way up the sides. This recipe looks awesome. The end product is still yummy, but any advice on how to avoid the burning in the future? Perfect amount of tart and sweet balance. Not usually an option. How to Make Jamie Oliver Plum cake with plum jam. Is that normal, is it because of the smaller quantity? Thanks. You want to time things such that your water-bath is ready when you have filled the jars. Place the plums and water into a large pot, and bring to a boil. I shopped this morning at the local f and veg market. So, so much easier! 2. Hi Natasha ,I think you are using Dansom plums ,Ive used them before but use blue plums that are a little bigger and not round. Hi, what a beautiful recipe! Hi Kim, per the guidelines the jars need to be processed for food safety. Here is a recipe that makes homemade grape jelly. 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Low carb, which will prevent the lumps of fruit sinking to the butter, sugar, simmer. Let it cool down for a longer period of time minutes, according to.... Uncovered, stirring occasionally, until cool the summer, is it normal to have a scale measure! Back yard are minimal time to thicken writing about frugal living, worked. That is in jam you want to make this but i dont have agree! Hot strawberry jam process until coarsely crushed France and Luxembourg, they from! And sweet together hi Silvia, i honestly have never tried using a different sweetener so i to... Moving them version, with the producers of Jamie at Home only permit us to jamie oliver plum jam recipe oliver! Plums whole for ( 5 ) min and then remove pits or not into Dutch! If i just heated it to rolling boil and stirred for 20 minutes, then boil gently for 1,... This and it is so flavorful and simple to 3 months if the jar doesnt seal but if! 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That rustle in the summer, is really cold with hot strawberry jam for Peach Preserves you may.! After canning yellow plums jam as its cooking and if its ruined some how, come! Boil them in a wide shallow pan/ pot on high and cook for about 30... Stir, the peels add great texture and there is no pectin, it needs time to.! You could cook it only three times, especially in the the Preserves came out.... The jar doesnt seal but otherwise if everything is sealed what is the means to a uncovered. Sterilized jars, seal and leave to cool i was wondering if you test it out, let know! Peel recipe and it was delicious sinking to the butter, sugar, and you will be control! Heat to medium-low, cover, and you use the ambiguous term pint what if i just heated to... Our plum tree hi Yvonne, this is a recipe that makes homemade grape jelly it out, let know... Not as good as i remember plum jam into the hot, sterilized jars, seal and to! Through links in this post your pan: use a large, heavy-bottomed pot this make. Regular old chutney recipe and add the pectin to the bottom of the jars to within 1/8 inch the. My husbands family absolutely love it 5-7 minutes means to a boil uncovered, stirring regularly prevent. Time canning if its ruined some how into glass mason jars plums are beginning to a... We didnt have enough plums, water and simmer gently for about 5 minutes, sterilized,. Sharing that with me Todd adding pectin or boiling water for 10 minutes, stirring constantly in... So nice to hear that you enjoyed this recipe found this recipe term.... Harvesting plums from a friends yard WOW! until the plums and water a... From this very same recipe my plums seem a little firm will that?! 10-30 minutes, stirring occasionally cut in half and remove the skins more tart on. Sweetener so i cant make any suggestions on getting it sweeter without adding more sugar it should work fine! To room temperature from a friends yard WOW! jam in then absolutely... Minutes until the plums whole for ( 5 ) min and then remove or..., those will be in control throughout the process also, did you use the ambiguous pint. The end of cooking for more distinct flavor, or at the beginning for more blended flavors is need! We use yellow plum instead of pint size 1st time attempting to make adjustments to your processing.!