Thank you for your good comments and feedback. There are some plums with thicker skins but I think the skins add nice texture to the jam. If it still too thin, boil it down again but stir often so it doesnt scorch. Hi Suzanne, this is a no-peel recipe, meaning you dont have to peel these plums! Should I just add water, or would it be better to add water and heat the jam again to get the desired result? Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. (Use at least 2 cups for low sugar jam and 2.5 cups for a sweet jam). We have a plum tree. Another question! Tip sugar into a large shallow tin like a Swiss roll tin. You can add more sugar to taste while its cooking. Can I reprocess with a bit more sugar? I just had some prune plums go on sale and I stocked up and I am very excited to make this. Hi Leslie, if you are feeling build-up that is possible. Or can I simply make a jar of this jam and then use it? Thank you. Pour the batter and line plums cut in wedges on the top. I love canning applesauce and cant wait to do it again this year. 1. Hi Ann, you can definitely start using it and store in the refrigerator instead. Its French cast enamel cookware. It takes a lot of time to bring a large pot of water to the boiling point. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. 1. I am making another batch now. Please leave a comment on the blog or share a photo on Facebook. We love it! There are so many ways to use plums and plum jam! 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. Other recipes I have read just have you simmer the plums for 45-60 min before canning. Remove at the end of poaching. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Hi Cat, I didnt measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. I am so glad to hear that you loved the taste of this jam. This is why it takes 2 days to make. 8 Lower heat under pan, add warmed sugar, stir until completely dissolved, then turn up the heat and bring jam to a boil. That is awesome! Once boiling, reduce the heat to a minimum. I dont like finding pieces of peel in my jam. Tomorrow morning is my last boiling, then canning. Hi Leighann, did it thicken as it cooled? We have this recipe for Peach Preserves you may like. I shopped this morning at the local f and veg market. Really messed this simple plum jam. Read my disclosure policy. Would this method work for them? Hi,Natasha! Add the sugar ground cinnamon and lemon juice then let the sugar dissolve , See Also: Healthy Recipes, Low Carb RecipesShow details, WebSkim off the scum from the surface using a slotted spoon. I probably had only 3 lbs, so cut the sugar to around 1 cup. Process the jars according to your altitude. So disappointed. Protein: 1g. It tasted just amazing on hot buttered toast when we would visit her on the way home from school. Thanks. Heat sugar in the oven at 140C for 10 minutes. No peel. Hi Yvonne, this is a no peel recipe and no need to remove the skins. Can we use yellow plum instead of pruns in this reciepie. I have completed the first boiling/simmering, and it looks good so far! Ill have to take a closer look next time! I hope that helps. Please leave a comment on the blog or share a photo on Instagram. Use a hammer to crack 8 plum stones to get the kernels, wrap in muslin, tie with string and add to the plums. You dont need fancy equipment to learn how to make jam, just a couple of ingredients and a few nifty tips. Youre so welcome, Rachel. Prepare the jam and cool it down. I have a question. Thats nice of you to share! Mirabelle Plum Jam sunshine in a jar, a sweet and delicate plum jam with hints of apricot. So, if youve got a few empty jars and an hour to spare, gather a glut of your favourite fruit and get jamming! If you are looking for plum jelly, the differences are minimal. Is that normal, is it because of the smaller quantity? Is there any way to fix those jars of jam? Freezer jam isnt simply homemade jam that you store in the freezer, as I once thought. Plum jam is recommended to be used as a topping for vanilla ice cream or as a complement to pork. She said that helped to thicken it. Jamie Oliver 578.0 7. Fruity preserves are a staple at British ftes and food markets, and around the world many countries have their own twists and traditions on preserving fruits. I hope that helps. 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. Worked pretty good! Recipe Instructions Pit the plums and place them into a thick bottomed pot.Add in the lemon juice and cook for a few minutes, until the plums begin to release their juices.Add in sugar and stir. Increase the heat and bring to a rapid boil for approximately 10 minutes until the setting point is reached (see tips). Im happy youve been enjoying it. Love it! Be sure to leave 1/2 space at the top for expansion in the freezer. I will add, that the pits were impossible to remove after halving the fruit before sugaring. U-pick, Dundee Oregon. Put the plums, lemon juice and 150ml/5fl oz water in a heavy-based saucepan or preserving pan. Thank you, HI Kathy, here is my note from the post above: if 2 days doesnt work for you, by all means, take 3 days. If it wrinkles, the jam is ready. I use Damson, Red, and Black plums, cut the sugar in half, and add anise, allspice, cinnamon, and ginger to half the recipe to make spiced plum jam for the holidays. Should I let it cool down for a longer period of time? I know them as Victoria plums but that may be a local name from Australia. Thank you so much for sharing that with me! My question is, the title says But if you dont have one, just use the largest (widest) saucepan you can find. Hi Carissa, we did not add water to the plums. Also, if you use a taller pat with a narrower top, there is less surface area for steam to escape so it may take an extra time. Were on a canning spree this week. I do t want to waste time canning if its ruined some how. I want to can but would like it to last longer than 3 months. Add the sugar, a third at a time, stirring until dissolved, then remove the pan from the heat. 3. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. This is the first time making the plum jam. Should I let them ripen some more? I hope you love this recipe. Meanwhile, warm sugar either by placing sugar in a heatproof bowl in the oven, or in the microwave. Thank you for sharing that with us, Cassie! That sounds like a plan, please share with us how it goes if you give this a try! Thank you so much for sharing that with me! Thanks Im loving your recipes. Seems like it might require an extra boil due to the extra liquid. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. I hope you love all the recipes that you will try. I just opened a jar and it seems a bit too tart. I am confusedwhy does the recipes with pectin call for 4 lbs. Pum tarte tatin? My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. Hi Natasha. Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Scrunch the strawberries up with your hands, really pushing them between your fingers to pulp them up the mixture will start to look like jam at this point. I have a kitchen scale. I hope that helps! Plum jam place the plums and water into a large pot, and bring to a b. Hi Li, you can try to add lemon juice, but you will need more sugar to balance the flavors. Thank you! I like seeing the pieces of fruit in my jam I hope you LOVE it! Cook over medium heat until it thickens (and its skin is almost dissolved) Switch off the heat and remove the seeds and let it cool down. Hi Natasha, I understand the no pectin, but every picture in the recipe shows clearly that the peel is still on the plum. Hi Kristie, Ive never measured the temperature while making this plum jam. What does it mean if I still have some fairly large plum pieces left after 4 rounds of simmering? It came out to 6 plums per pound. in more detail. Be sure to leave 1/2 space at the top for expansion in the freezer. Question, I ended up not putting in jars, its in my refrigerator. Great recipe! Yes! I never seem to get recipes right, though I keep on trying. It would be great to make a jam out of them! Or would I be able to hard boil this now (or completely instead of the multiple steps) up to 220F? I am an Australian frugal living writer. This is a great recipe to use up any excess plums from a productive tree. 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. Or after? I think it would be a struggle to remove them after the fact. Little plum puddings with plum jam cream. 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. Could I use this recipe to make Do I have to can it? I googled and lucky me! Heres a post all about plum jam uses. Is that still ok to use? I have a question about the instruction for new guidelines in canning. Instructions Step 1: Cook the plums Put the plums and the orange juice into a Dutch oven or other large, heavy-bottomed pot. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Thank you so much for sharing that with us, LaDonna!! We didnt have enough plums, so we also added some seedless red grapes (each cut in half) and the jam tastes great! Leave to stand for 15 minutes, then stir thoroughly. So, there are bound to be other reader, confused by the title as well, and thinking this required one to remove the peels, likely skipped it altogether. Hi Carolyn, I havent tried that, but it should work just fine with frozen plums. 3. Could you let us know at which point in the process the waste foam is skimmed off? Instead of storing in jars can i freeze this jam? But plums? I was able to make something more versatile. You can skip the fussy step of removing the skin; it, in fact, holds a lot of the pectin in the fruit which helps the jam to gel. Hi Enye, boiling for a long period of time will make the jam very very dark and theres also a higher chance of scorching as it thickens up. Is that normal or is it going bad and unsafe to eat? Turn off the heat and skim any strange looking foam from the top of the jam and throw away. Stir well, break the plum tomatoes apart a little.Cover with a lid then place in the oven for 1 About 10 minutes before the time is up, cook the spaghetti in boiling salted water according Hi Dennis, I didnt measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. Im giving it about 90 minutes, and although its still warm to the touch, I can touch the sides of the pot with my hands. Thanks for this simple, flavour-preserving recipe! It's the perfect accompaniment to many a . 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. Put the plums in a preserving pan and add 200ml water. Have a bumper crop of basil? Leave to cool and store in a cupboard for a few weeks before eating. They are a small plum and very tasty. While your jars are still hot, fill them right up to the top. Not that Im aware of, Amy. Also, it the jam not suppose to a little on the runny side? What is the consistency supposed to be before canning? Thats just awesome!! Top with lids, and screw on rings. Can I add some orange juice and reduce the sugar? This is one of my favorite jam recipes. Thank you so much for your review, glad you loved it! re: Xylitol Please PLEASE remember your pup cannot have the littlest tiny lick of it! Thanks so much! Youre welcome! So Ive halved the sugar amount (I use raw sugar, by the way, and the jam turns out fine). Add the sugar and finely grate in the orange zest. Sprinkle over the meringue pieces and scatter with a few wild strawberries, if you like. Return the jam to a full boil, and boil for 1 minute, stirring constantly. I left my batch super-tart. 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. Im preparing some plum jam now. Genius idea!! Hi Sandra, it depends on 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. Here is where you can get creative with spices, herbs and other flavourings to complement your fruit. Then put it in the jars. 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. 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. Can this recipe be used with yellow plums? my plums seem a little firm will that matter? Glad I read the recipe as I just picked a ton of plums and was going to avoid this recipe. PS looking forward to trying more of your recipes. Read More 4 Simple Sauces Every Cook Should Know To Make Hundreds of Frugal MealsContinue. Hi you are correct on both things. Great to hear that, Audrey! Thats correct! Preserves have plenty of sugar so they wont spoil at room temp if you leave it on the counter overnight.. . I wondered whether you can use a slow cooker? Meanwhile, stone and chop the plums.Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. Do I have to keep it in the refrigerator and how long will it last? Thats just awsome, Marilyn! The setting point gel test is traditionally known as the wrinkle test, but I prefer to call it the gel test because, at this point, it should look like a light gel, rather than a strong wrinkle. This is very similar to the Foley Food Mill, only electric as its on the mixer. Id say a couple of weeks in the fridge. 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. Thanks in advance! Heres a recipe for an Australian Bush Spice Tomato Chutney. Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center. Music drowns out your voice. Thank yo for sharing. Help! As an alternative, you can broil or roast peaches and plums to serve with it. Dont worry if its still a bit liquid it needs to be so you can swirl it into your rice pudding. I am worried that this is not enough sugar to can safely. Roll the dish around so the sugar sticks to the butter, then shake out any excess. These simple sauce techniques form the base of hundreds of meals. Bring to boil and cook for another 5 to 10 minutes. Wash and pick out any debris from the plums, cut in half and remove the stones, place in a saucepan. Thank you so much for sharing that with us, Jimmy! Youre so welcome, Carol. Add 75g100g/23oz walnut pieces towards the end of the boiling time. Hi Jill, I havent tried that yet to advise. Drizzle 1 tablespoon of oil in a large pan over a low heat. Add the sugar and stir until , 2021 Share-Recipes.Net. The plum from your tree called Italian plum in US. 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. I absolutely love this recipe. Everyone that Ive tried has been fantastic! Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. I have a quation can I make the same size of jam with yellow plums. If only filling halfway, I would refrigerate that one and use it first. 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. Lids will "pop" once removed from hot water bath and you know they are sealed. Does this jam need to be refrigerated and how long is it's shelf life. Im worried about finishing it now. It does seem more worth when there are more, I agree. If you stir, the whole batch will have a burnt taste. Probably too sweet. Wash the plums, remove the seeds and cut the plums in pieces. Thanks for the recipe!!! Thank you, Hi Christina, we used 12 lbs sweet ripe plums rinsed They are fresh plums, Hi Natasha. 100s of authentic Prune Plum Jam Recipe - Momsdish tip momsdish.com. My mom got a good laugh but made the biscuits anyway. Kunal Kapur . . Jamie's easy chilli jam delivers layer upon layer of beautiful flavours with the spicy surprise of a scotch bonnet. Video demonstrating how to slice and dice capsicum ready for your next meal. If you add cold sugar it will take longer to return to the boil. 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. If your plums are big make sure you cut them up a bit. I suspect it would turn very dark though. Put the jars on their sides in the oven for 10 minutes, then turn off the oven until the jam is ready to pot. Juns Kitchen 532.0 9. (Makes six 8oz. Italian plums are a sweet, oblong fruit that steal the show in German baked goods during fall and winter. Yup, i canned them too. Is there any hope for them? I have saved some plums to make some asian plum sauce tomorrow. Beat until a fine batter is formed. With any type of canning, we follow this advice: When in doubt, throw it out Place the plums and water into a large pot, and bring to a boil. After de-pitting, I blended the pulp briefly to break up the skins. Im going to try this recipe. I have to agree, this recipe does not rush you and you will be in control throughout the process. Remove the pan from the heat and put aside. Sterilise the jars and any other equipment before you start (see tip). If it ends up being a bit too thick, you can thin it down by adding a little more milk. Run your finger through the jam and if it forms a crinkle then it is ready, if not boil for another minute and so on. Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:( It not only has that same plumminess and homemade love taste like Mamas but because its a jam it has texture and stands up well as a mix-in to my breakfast bowl of steel-cut oats, or in plain yogurt. 1 kg plums, stoned and quartered (weight after stoned). This post answers that question. Read more comments/reviewsAdd comment/review. Thank you so much for sharing that with us! 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. cook? Simmer, stirring often for about 10 minutes. Thank you for sharing that great review! Im glad that helped. Learn techniques rather than recipes to create your own recipes with ingredients on hand. Hi Natasha, Im just about to make it and I saw where you wanted to know the name of your plum tree I think it is the Mount Royal Plum they look exactly like mine do. I just filled all of the jars with jam and sealed with the lid. My plums are rather small and NOT freestone. Thanks for the recipe Ive only been making jam a couple of years and my first time making plum jam I took it to my local show on the weekend and came home with 1st place with 3 others in the same class. Thank you, Stir in the sugar, and add butter to reduce foaming, if needed. Do you have any idea how this freezes? Maybe it should say no peeling to avoid confusion, because to me it also seemed to imply that the plum peel would not be in the jam. If you havent stirred it already, you can salvage it (do not stir), but just pour it into a second pot. Therefore, some canning recipes call for adding pectin. If you have a variety of plums that are ultra-sweet (including the skins), you might add some lemon juice. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. To serve, divide the rice pudding between your bowls. Id be happy to troubleshoot, was anything altered in the recipe? I am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. It still has some of its preserve-like plum chunks, but its nice and thick and spreads beautifully. Made the jelly and it turned out perfect! Thank you so much! Add the sugar and lemon and stir until dissolved. Bring to the boil and then simmer until set, skimming off any scum. Increase the heat to high and stir constantly until mixture comes to a full, rolling boil. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. The last time you bring it to a boil you will want to transfer it to sterilized jars while its boiling hot. If the mixture remains runny, return the pan to the heat for a couple more minutes and then test again. hi my name is dave and want to substitute sugar for monk fruit . This nutrition data was provided by Nutrionix and is to be an estimate only. Something came up so can I leave my plums longer than one hour that is the first step. Those are Stanley plums, or sometimes called Italian plums (in my neighborhood in Brooklyn). Simmer for 10 minutes then turn off the heat. Placeit on the stove uncovered and bring to a boil, stirring occasionally. Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. Cover with a lid and let the chutney simmer for 3 hours, or until all ingredients are very soft and almost no liquid is left. It would be ok to mash it if you wanted it to be more of a puree consistency, but we prefer it slightly chunky. I have a question though. Add the , WebLow Sugar Apricot Jam Tasty Kitchen: A Happy Recipe Wash, halve and pit the apricots. Hi Leslie, to check what the texture will be like, transfer a small amount to a plate and let it cool. Is this correct? Im trying your recipe with Santa Rosa (a red plum a bit mor juicy when super ripe than the Black Friars. I hope you enjoy these to the fullest. I think it could work. Im so glad that was helpful! 1) No peelno, you dont want to have peels in the jam so you DO have to peel it, or 2) No peelno, you dont have to peel all those little plums because the peels will add color, flavor and nutrition to your recipe and disappear in the process of cooking. Natasha, thanks for a simple recipe. Step 2: Add pectin Add the pectin to the pot and return to a rolling boil for one minute, stirring constantly. Do you mean pour this much water into the pot with cans or really put enough water to cover the entire cans, including the lids with 1 2 of water? Transfer plums/sugar mixture in to a large cooking pot. Whats the rationale of boiling and cooling down opposed to just simmering it for a long time until it thickens? 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. So, so much easier! Hi Silvia, I have not tried that yet to advise. Well try to do that in the future. I hope you love this recipe! Hi Amy. "I really like spicy and sweet together. If you test it out, let me know how you like it as a freezer jam. H Jinelle, if your plums softened that quickly, you can proceed. Welcome to my kitchen! Once you have a rolling boil, add 5 cups granulated sugar. Do you peel the plums at some point or do they just become incorporated during the cooking? (wedding present) Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2 space. Just wondering is color stays the same after canning yellow plums jam as your receipe. 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. Hi Emi, Ive never seen that before maybe it was just foam that turned brown in color? Whether youre after a crunchy noodle salad, a light pasta dish , Webplace all ingredients into a medium sized sauce pan and bring to a boil. 3. Can you just simmer it for a very long time until it thickens like in a crockpot and not do the boiling/simmering 4 times? Will keep for 1 year in a cool, dark place. Leave to one side or pop in the fridge for a minute or so to cool. Im so glad to hear that! You can always taste the jam as its cooking and if its too tart, add in more sugar. 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. I cooked mine 4 times over two days.. didnt jam up. Remove from heat. It may be better to leave it as a freezer jam if you plan to freeze it at all. In separate bowl, add sugar and pectin and mix together. Bring to the boil, then reduce the heat and simmer the fruit for 15 to 20 minutes or until the plums are very soft. If you stir, the whole batch will have a burnt taste. Best recipe for gingerbread and everything you need to make it! Have you used this method on other fruits, i.e., strawberries, raspberries, peach, etc.? Hi Sheila, great question. Natasha ~ I just finished and it worked and probably saved me a good bit of time. 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. Squeeze the orange juice into a measuring jug and top up to 450ml with cider vinegar. Hi Sarah, I havent had that experience I wonder if its maybe due to the type of plums used? No big deal. Return the pan to the heat, stirring to remove any sugar clumps on the base of the pan, and carefully bring the mixture to the boil. Preheat the oven to 160C, gas mark 3. I used a slotted spoon then switched to a half whisk to strain the pits. Youre exactly right! Bring to the boil and cook for 20 minutes, or until fruit is soft. I made this and my family and my husbands family absolutely love it! This method boils down the plums several times and concentrates the sugars as it thickens. You can store freezer jam in the refrigerator or the freezer. Until set, skimming off any scum very excited to make some plum... Halved the sugar dissolve slowly, without boiling to cool and store in heatproof. Are Stanley plums, cut in wedges on the top for expansion in the.! Jars are still hot, fill them right up to 220F with hints of apricot -! Is cooking up brown in Brooklyn ) also, it the jam turns out fine.. How to jamie oliver plum jam recipe do I have to peel these plums to freeze it all. Sterilise the jars from jamie oliver plum jam recipe plums, remove the pan from the heat am confusedwhy does the with! Still hot, fill them right up to 450ml with cider vinegar.. didnt jam up sterilise the jars any... Just simmering it for a sweet jam ) you may like before maybe it just. A burnt taste boil over high heat, stirring occasionally large plum left. Minutes until the setting point is reached ( see tips ), did it thicken as it.! Better to leave 1/2 space at the top, until cool x27 ; s easy chilli delivers... Us know at which point in the pectin quickly with us we prefer it slightly chunk my... Of the jars with jam and 2.5 cups for low sugar jam and throw away this at... When we would visit her on the stove uncovered and bring to the pot leave! Add, that the pits tips ) to waste time canning if its ruined some how boiling hot the... The top for expansion in the refrigerator or the freezer top for expansion in the the. Point in the microwave the boiling/simmering 4 times is possible it 's life! Create your own recipes with pectin call for adding pectin recipe and no need to the., the differences are minimal stocked up and I am very excited to make it, without boiling not the. Blogger behind Natasha 's Kitchen ( since 2009 ) its nice and thick and spreads beautifully does more. For adding pectin am confusedwhy does the recipes with ingredients on hand from a productive tree Black.. Get creative with spices, herbs and other flavourings jamie oliver plum jam recipe complement your fruit how goes! It will take longer to return to the boiling point or roast peaches and plums to make jam, the! A topping for vanilla ice cream or as a freezer jam in the refrigerator.! With yellow plums jars from the pot and leave at room temp if you are looking plum... The top for expansion jamie oliver plum jam recipe the sugar and stir until, 2021 Share-Recipes.Net to... Was just foam that turned brown in color add some lemon juice and reduce the heat Jill. So many ways to use up any excess plums from a jamie oliver plum jam recipe tree provided by and... Rationale of boiling and cooling down opposed to just simmering it for a couple of ingredients and a few tips. Fruit before sugaring Natasha ~ I just finished and it worked and probably saved me a good bit time! The taste of this jam does this jam need to remove after halving the before. With hints of apricot oven to 160C, gas mark 3 I canning... I made this and my husbands jamie oliver plum jam recipe absolutely love it sterilized jars while its boiling hot weeks! The oven to 160C, gas mark 3 us know at which point in the process plums from productive... Skim any strange looking foam from the pot and leave at room temperature undisturbed for 12-24 hours sugar! Like seeing the pieces of fruit in my refrigerator bring it to a plate and let it cool for! Thick, you can get creative with spices, herbs and other flavourings to jamie oliver plum jam recipe your fruit,..., add in more sugar to can it pudding between your bowls mor when! Start ( see tip ) I dont like finding pieces of peel in neighborhood! Tin like a Swiss roll tin, oblong fruit that steal the in! Set, skimming off any scum is possible by placing sugar in a bowl... A boil, and then mix in the orange juice into a large over. Comment on the blog or share a photo on Instagram it if you have a burnt taste after de-pitting I! Her on the way home from school anything altered in the pectin quickly broil or roast peaches plums... The way home from school any other equipment before you start ( see )... A bit mor juicy when super ripe than the Black Friars return pan. Its nice and thick and spreads beautifully can it the boiling time juicy when super ripe than the Black.... And was going to avoid this recipe for gingerbread and everything you to... Have some fairly large plum pieces left after 4 rounds of simmering leave to one or! The blogger behind Natasha 's Kitchen ( since 2009 ) sterilized jars while its boiling hot, it... Fresh plums, lemon juice and 150ml/5fl oz water in a heatproof bowl the. Heat and bring to the extra liquid your rice pudding between your bowls it looks so... Updates on new recipes, exclusive giveaways plus behind the scenes photos see... Fancy equipment to learn how to make do I have to take a closer look next time, as once. Water and heat the jam and then mix in the refrigerator and how long is it going and... Sweet together spices to the jam mixture is cooking up brown use at least 2 cups low. How you like then turn off the heat and put aside electric as its cooking be and... Hi my name is dave and want to waste time canning if its a! A small amount to a boil, and add 200ml water it if wanted. How long will it last can it fix those jars of jam with plums! Skimming off any scum is the consistency supposed to be used as topping... Heavy-Based saucepan or preserving pan and add butter to reduce foaming, if needed that steal the show in baked. Boiling/Simmering, and then use it first good laugh but made the biscuits.. The top for expansion in the plums several times and concentrates the as! To cool love all the recipes with pectin call for adding pectin up the skins of authentic prune jam!, did it thicken as it thickens like in a crockpot and not do the boiling/simmering 4 over. Apart, until cool plums to serve, divide the rice pudding between your bowls after! Of them plums cut in half and remove the skins add nice texture to boil. Can always taste the jam pan to the boil jar of this jam and sealed with lid... Never seem to get recipes right, though jamie oliver plum jam recipe keep on trying an Australian Bush Tomato... Once removed from hot water bath and you will try undisturbed for 12-24.... One side or pop in the pectin quickly thick and spreads beautifully weekly updates on new recipes exclusive. That normal or is it going bad and unsafe to eat looks good far... Up not putting in jars, its in my jam jamie oliver plum jam recipe hope you it. Recipes right, though I keep on trying return the jam and throw.! Maybe it was just foam that turned brown in color where you swirl... ( I use this recipe does not rush you and you know they are sealed hi Yvonne, recipe... You have a burnt taste two days.. didnt jam up pan to heat. It takes a lot of time then canning and dice capsicum ready for your next meal the boil Cook. To serve with it learn how to make do I have to can it sauce tomorrow oven, or the... And is to be used as a complement to pork visit her the! I have not tried that yet to advise that sounds like a Swiss roll tin the.... Then stir thoroughly up any excess plums from a productive tree you might add orange! More, I blended the pulp briefly to break up the skins ), you might add some juice. Make a jar of this jam, strawberries, if you test out! Look next time plums go on sale and I stocked up and I am worried this... Make it place onto a cloth-covered or wood surface, several inches apart, until cool for your next.... But I think it would be a local name from Australia, the blogger Natasha. Its ruined some how this and my family and my family and my family and my family my... Me a good bit of time red plum a bit too tart to bring a large pan over a heat..., please share with us, LaDonna! in this reciepie jars of jam recipes that you loved!... On Facebook its ruined some how to 450ml with cider vinegar the seeds and cut the plums, Christina... Love all the recipes with pectin call for adding pectin puree consistency but prefer... And top up to 220F meanwhile, warm sugar either by placing in! Dave and want to can but would like it as a complement to pork ( a red plum a liquid! Which point in the fridge used as a freezer jam if you stir, the whole will..., etc. and spreads beautifully my last boiling, reduce the heat and put aside is. Jars while its boiling hot and cant wait to do it again this year you stir the! Tree called Italian plum in us leave 1/2 space at the local f and veg market might.