Is there any way to “fix” those jars of jam? I told you I would let you know how it worked. First time canning or making jam. Yes, it would be helpful to have the conversion of 12 pounds to 30 cups within the recipe to make it easier for people to use. That’ll still get you a sweet plum jam, and a good yield, without hiding the spectacular flavor of fresh plums. I let the mixture sit more like 2-3 hours, until the sugar was dissolved in the plum juices, just because I had things going on, and it turned out perfect. A good, home-made Plum Jam is a useful and tasty addition to your pantry. Thank you for sharing that with us Jean-Louis! I’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. Remove leaves, stem, and pit the fruit by getting a wooden spoon with a round end and shoving it into the fruit’s center to let the seed out. 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)? At what temperature do you bring pot to a boil. Hi Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution. Some experiments need to take place as I have 12 pounds of french plum that were just given to me. I’m so glad you enjoyed this recipe. Thank yo for sharing. We’re surrounded by a fiery array of leaves that rustle in the warm afternoon breeze. I produced a single 12 oz jar of jam. How to make Plum Jam without pectin. Am I missing something? I have entered food preservation contests at the State Fair for years. I understand the no pectin, but every picture in the recipe shows clearly that the peel is still on the plum. You’re so welcome, Rachel. Drained most of the water and used a hand mixer on the lowest speed which loosened the meat from the pit and I then used my fingers to remove the pit. Just wondering why you have to boil it, cool it, boil it, cool it, etc. I have had better luck with Xilytol from birch tree as a substitute for sugar in Jam. More Jam Recipes to Try: Raspberry Freezer Jam | Strawberry Jam | Pear Jam | Blueberry No Pectin Jam. It is so loud all during your video. Initially the recipe says 5-6 pints, and then later it says 8 jars. Hi, since we boil down the mixture several times, the flavors will be concentrated, and there is no need to add that much sugar. I hope you enjoy this recipe! Thank you, Music drowns out your voice. Hi Natasha, I’m 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 am pitting the plums tonight and hope to start tomorrow. I have a hard time keeping my hands off every time I am at the grocer. I’m glad that helped. Thank you for sharing that with us! You might have to google if that is a safe substitution to preserve jam. I live in NE France and Luxembourg, they come from this region! We didn’t have enough plums, so I added seedless red grapes, cut in half. Guessing, is the 1 hour of sugar/plum soaking a process of breaking down fruit? 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. 1. Our best selling ebook turned into a course – Meal prep ignite! I don’t make jam often enough to buy pectin, so I almost always make jam without it. and it was suggested to smash them before putting sugar on them so they can soak it up. my plums seem a little firm will that matter? The taste and texture are fabulous! Well I followed it to the letter and it came out wonderful. Pair them with a loaf of your favorite bread (I love pumpernickel, sourdough or rye) and you will have a really nice gift for those you love. I am so glad to hear that you loved the taste of this jam. I didn’t let it cool all the way to room temperature before I heated it up again. Also, could i use this recipe, but not do the three cooks/? Fall is in the air and canning just feels right this time of year. Boil the lids 5 min. Is that normal, is it because of the smaller quantity? Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching. Hi Suzanna, since there is no pectin, it needs time to thicken. We have fruit over-flow here this summer. Can I add more sugar now. Thank you for your great review, Brooke. I have some blueberries, raspberries, and strawberries in the freezer and was wondering if I could mix them to make a mixed berry jam with this recipe. Thanks Natasha! 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! No, peeling plum for plum jam without pectin is not necessary. Thanks for stopping by! Usually, I am at my computer working all day, and it’s not as often that I get to create freely! Mashed the plums with a potato masher. I am worried that this is not enough sugar to can safely. I’m giving it a try. I followed the recipe as written plus 1.5 cups more sugar and it turned out great! Couldn’t be easier – I can’t wait to eat it. 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. U-pick, Dundee Oregon. Blogging is as much of a business and science as it is creative. Cut it in half. 12 lbs pitted plums, Stanley, 4.5 C sugar. These little jam jars make for great Christmas presents! I made this and loved it when I was jarring it up. I only had to boil three times to get a nice consistency. I have a hard time keeping my hands off every time I am at the grocer. The hack to making plum jam with no pectin or very much added sugar is to cook plums in their own juices, and bring the plums to a boil and then back down to room temperature two or three times. You need to get it to set just right using the right balance of sugar and pectin, and you need to sterilize your jars. Squeeze the juice of one lemon right into the pot and add 3-4 lemon seeds to the jam (the seeds are full of natural pectin and will help the jam thicken). I made blackberry jam with the same method and also came out great. Ok. I’m a guy. I shall be making a second batch soon. Hi Silvia, I have not tried that yet to advise. Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. Hi Kerry, yes it is possible to freeze the jam! After macerating, turn on heat and bring pot to a boil. I’ve made the recipe before but never canned. Repeat step 2 a total of FOUR times. Other jams we have made years ago had water added. Stir plums until all coated with sugar. Can I add some orange juice and reduce the sugar? Sounds great, Michael. If you test it out, let me know how you like it as a freezer jam. Hi Jennifer, we did not add water. Pour hot jam into hot, sterile jars, leaving ¼ inch headspace. You could try cooking some and freezing some as they are and see how you get on but they will need to be cooked when they come out of the freezer. I wish I could n't wait to get 2 boils in today find really confusing about this thank. The boiling for 20 minutes, then canning spices: cinnamon, nutmeg, and apricots unbelievable! Aspect of doing that OFF—and sprinkle with sugar or without pectin with photos of each step.A super recipe... The sweetest Christmas gift the first time attempting canning/making any jam/jellies Kerry, yes it is better than others buy. 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