Add some spices to mix up the flavour. This plate will be used to check the jam is cooked enough to set or not. So, cooking Plum Jam in the Instant Pot takes about 45-50 minutes for 10 cups of fruit. We tried this and it’s so much better than I thought. So, stop feeding your waste bin and start feeding yourself. Easy recipes you will make again | Travel | Reviews, Published on September 8, 2019 by Helen 40 Comments Last Updated on September 7, 2020. I simply love homemade plum jam. Choose your favorite for a plum jam you will love. To make jam, choose plums that have a rich, deep color and skin that is firm but not taut. Easy Small Batch Plum Jam – Hints Tips and Variations, Small Batch Blackberry and Apple Jam Recipe, Carrot Jam with Parsnip - Small Batch Recipe, Easy blackberry and pear jam recipe (small batch, no pectin), Mixed Berry Jam (from frozen berries) – Small Batch, Easy One Pot Italian Rice with Pesto and Tomatoes, For more detailed notes on jam setting points, see my. Meanwhile sterilize clean jam jars and lids by placing them on a baking tray in the oven at 120°C/250°F/GM1. The fiddliest bit was removing the stones. Bring the fruit to a rolling … Add cinnamon, nutmeg, and cloves and stir to combine. By doing this, you minimize the cooking time and keep the fresh flavours of the fruit. First up, there are a few tips that apply when making a great freezer jam, no matter which of the following recipes you decide to make~ Freezer and small batch jams are quick, easy, and have better color and flavor than canned jams. We always make small batch jams. I love how easy and delicious this jam is! For basic plum jam, combine 5 cups chopped plums, 3 cups sugar and 3/4 cup water in a large saucepot. Step Four – Transfer the plum and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar is dissolved. • Please note that the nutrition information provided below is approximate and meant as a guideline only. This has been one of our favourites, very tasty and first time I made it it was a total success. Step one – Cut the plums in half, remove the stones and cut off any bruises. Try a different type of plum, they all have slightly different flavours and come in a glorious spectrum of colours. Spread along a 6-mile stretch of coastal beaches and cliff sides just south of San Francisco along the Pacific Ocean, the Small Batch Jam Co. is proud to make Pacifica its base of operations. No pectin needed. This is an ideal recipe for making without getting overrun with pans and jars! This does take a moment, but the big advantage of making small batches of jam is that I … Bring to a simmer. Last time bringing it to a boil at the lower temperature, stirring … When making jam, the fruit is sliced and then cooked before the sugar is added. The perfect jam to have with my morning toast! Cover the bowl and leave overnight. Remove jars from the water bath and place them back on the towel-lined countertop to cool. Preparation. Really good jam and I’m definitely going to be making some more. Melt the jam, whisk with vinegar and BBQ sauce for a fruity BBQ glaze or marinade. Wash, pit, and chop the plums. Loquats – even for a small batch like this, you’ll need about 2lbs of fruit. Your email address will not be published. Reduce heat to a medium-low/medium heat and simmer for about an hour or until the mixture becomes dark and thickened. As it cools, you’ll hear the lids pop as the vacuum forms. I've got some other pages for specific types of jam and butters, too, see this page Put 1-2 small ceramic plates in the freezer. So now I avoid this by making small batches, and enjoying the jam at its best. This basic recipe for refrigerator jam is a template to use for any favorite fruit jam combination! One plum makes about half a cup of jam, enough for one round of toast for a family of four or two generous PB&Js. This sounds yummy and a great use of plums. Sugar plums are life, and jam makes anything better, so small batch sugar plum jam is a no brainer! Marisa McClellan is a food writer, canning teacher, and farmers market devotee who lives in Philadelphia. If you need to remove some water from the pot, use a heatproof measuring cup. Cut your plums in half, then in quarters, then into eighths. If the lid holds fast, the seal is good. This plum jam recipe uses the conserve method. They maintain more of the integrity of the fruit and tend to be a healthier alternative to sugar laden preserves. Notes about this rhubarb jam recipe: This recipe makes 1 quart, but it's easy to double or even triple the recipe. You’ll find more small batch jam recipes there. The fruit doesn’t take nearly as long to prep (you only need 1 1/2 pounds), and you can do the work in two stages: let the fruit and sugar macerate up to 48 hours before you make the jam. If you want to make shelf-stable jam, wipe the rims, apply the lids and rings, and lower the filled jars into the canning pot and make sure that they are covered with only about an inch of water. To start jarring, wash and sterilize all of your jars in hot … I love how simple and easy this recipe is. When you are happy with the consistency of the jam, remove the pot from the heat. Boil for 10 to 15 minutes, stirring regularly to ensure that it does not burn. And a half-pint of berries or cherries can make nearly two cups of jam. Once cool, label the jars and store in a cool, dry place. If the centre of the lid stays put it is sealed, and the jar can by put away. Fresh ripe plums are one of the great British soft fruits. This looks delicious Helen. Once the sugar has dissolved turn the heat up high and bring the jam up to a rolling boil until it reaches the setting point of 105°C. Her first cookbook is Food in Jars: Preserving in Small Batches Year-Round. First is by temperature; carefully check the jam with an accurate … Beat it into buttercream for a fruit flavoured frosting. If you have made the jam properly with quality fruit, and the lid has sealed properly, your jam should last for years stored in a cool dark cupboard. I used to be fascinated watching my mother make jam when I was younger. For accuracy please check with your favoured conversion tool. Cut the plums in half and remove the stones. Let the jars cool slowly in the pot for 5 to 10 minutes. In this recipe, around 1 1 1/2 pounds fruit (in this case, plums), 12 ounces of sugar or honey (I like to use sugar, here), and 1 tablespoon lemon juice. The recipe for plum jam is simple and comes from a beautiful book produced by Williams-Sonoma called The Art of Preserving. • Unless stated otherwise cup conversions have been made with an online tool. Skill Level: Beginner. Once opened I store jam in the fridge, this is largely due to a lack of cupboard space, and that we have several pots of jam and jelly on the go at once. Then start testing to see if will set. How wonderful to have plum trees in your garden. Jam making if very satisfying, and the best bit is eating it. Brilliant recipe for just the right amount. This recipe works well with both fresh or frozen fruit and makes a small batch meant to be stored in the refrigerator or freezer. My delicious home-made plum jam is perfect spread on toast, crumpets or tea cakes. It is also delicious in any fruity dessert, served with a glass of sloe gin! I always love storing my fruits this way – jam or jelly. The lemon juice is not essential for set unless your plums are very ripe, but it does add some extra flavour. Save my name, email, and website in this browser for the next time I comment. I will now make some. I made this jam and the results were great. « Asian Slaw or Bok Choi Salad {Vegan & Gluten Free}, Swede Chips (Rutabaga Fries) With Sticky Mustard Dressing ». It is crucial to check your jars have sealed – you would have heard the little pops as the lid of each one was sucked in as it cooled. She would make great vats of it, and would take it to WI coffee mornings to sell. It contains over 100 recipes to help you cook, bake, transform, and share your homemade preserves! Simmer, uncovered, stirring occasionally (more often toward the end of cooking to prevent sticking), until thick and reduced to about 2 1/2 cups, 45 … Next time I’m going to make jam with Paige and I plan on testing out a batch that is … Step Two –  Put half the chopped plums into a bowl and pour half the sugar over. Making jams by ratio makes the recipes easy to scale up and down. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Ingredients 1 pound sweet cherries, pitted and diced 1 pound plums, pitted and chopped 1 1/2 cups + 2 tablespoons granulated sugar 1 teaspoon calcium water (part of Pomona's Pectin) 1 … So so good. The perfect breakfast jam! We asked Marisa McClellan of Food in Jars for a true beginner’s guide to preserving, from pickles to jams to freezing to fermenting. If you enjoyed this plum jam recipe, why not try more small-batch preserving? Pour the plum and sugar mixture into a large non-reactive pot and place over medium-high heat on the stove. Put on a low heat and bring to a gentle simmer, stirring all the time to dissolve the remaining sugar. Bay Area-based small batch operation offers a dizzying array of unusual preserves. My nana has been making plum jam for my family for as long as I can remember, and to this day, it remains my favourite jam above all others. Absolutely, I really enjoy making jam, but the best bit really is eating it. You (yes you!) Refrigerator Jam Overview. We have Victoria plum trees in our garden, so I tried your recipe with the first pick. This plum jam recipe doesn’t use added pectin. Really successful, brilliant. I’ve enjoyed it on toast, and it is scrummy to have with porridge too. Get easy, tasty recipes for FREE when you subscribe! The lids should begin to seal soon after they’ve been removed from the pot. With time you will be able to gauge setting point from the appearance, and sound, of the simmering jam. There will be some sugar left not dissolved. Spoon the jam into the prepared warm jars (a jam funnel helps avoid mess) and seal with the lids before the jam cools. Wash the lids and rings in warm, soapy water and set aside. Checking the Set. Thanks for the recipe. Once the jars have cooled to room temperature, check the seals by removing the rings, grasping the jar by the edge of the lid and gently lifting it an inch or two off the countertop. Riper fruit needs more lemon, firmer fruit needs less. So easy and very yummy. If the centre of the lid pops up when released, it hasn’t sealed properly. Really delicious and perfect to have for my breakfast. European plums ripen in early summer; they are fairly small and tart. If you have a glut of plums to use, but no time to make jam, you can freeze them at this point. There are several benefits to making a small batch of jam. Once the jam has reached setting point, take the pan off the heat and allow to cool for a few minutes. Very good proper jam, just the kind of stuff you want on toast. Place a lid on the pot and bring it to a boil. Clean and Fill Your Jars. Coarsely chop plums and stir together with sugar, water and cinnamon in a 2-quart heavy saucepan. Bring to boil, … Weeknight Preserving is your beginner’s guide to preserving the best of the season even if you have a small kitchen or a couple hours on a weeknight. Homemade jam will be fine in a cupboard for 4 weeks after opening. Rhubarb pairs perfectly with strawberries, so feel free to toss some into the jam if you have some. When I was a kid, I hated jam. We recommend buying inexpensive digital kitchen scales. Bring the fruit to a gentle simmer, stirring occasionally. Repeat step 2 a total of FOUR times. The other two batches of low-sugar plum jam were good also. Test for set by placing a teaspoonful of jam onto a chilled plate, or use one of the other methods for testing the set. First, prepare your jars and lids as per proper canning procedure. Quick jam … Follow Marisa on Facebook, Instagram, and by visiting her website Food in Jars. Low-Sugar Plum Jam Recipe. Cook with the lid on until the fruit is soft. I ladle my jam into a toughened glass jug and pour into the jars through a jam funnel, which helps to stops any stray drips of jam. They have a short season, so I enjoy them while I can and capture that flavour for the rest of the year by making jam. Combine all ingredients in a non-reactive dutch oven or preserving pot over medium high heat. So glad you have enjoyed the plum, it is delicious. Finally, let the plum jam cool for about ten minutes before you spoon it into the jars – this allows it to cool and thicken and will help stop all the pieces of fruit rising to the top, you want your fruit evenly distributed throughout the jam. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage, Food in Jars: Preserving in Small Batches Year-Round. Place a rack in the bottom of a large stockpot and fill halfway with water. The sugar will draw the juice out of the plums and you will have pieces of plum in a thick deep red syrup. Some of the jars of plum jam that I made with my latest batch, labelled. After seeds and skins are removed, it’s less than you think! Still warm scones with homemade jam and smothered in real cream…. There will still be some solid sugar in the bowl. Apologies on the lack of postings lately. Keep the skins on; just … On this site you will find my fuss-free recipes, travel and reviews. Cook over high heat stirring to dissolve the sugar. For the Love of Small Batch Canning (Recipe: Spiced Plum Jam) In the main body of the text you state 1tbs of lemon juice per 500g of fruit, but in the printable version of the recipe at the end of the main body of text, you state 2tbs of lemon juice per 450g of fruit. No need to add any more sugar or water. Put half the plums into a bowl and cover with half the sugar. Japanese plums ripen from mid- to late-summer and they are large, juicy, and sweet. I do like making big batches sometimes, but a small amount is so much easier. Stir until the fruit begins to release its juice. One of my joys is growing my own fruits and veggies and making delicious produce. Required fields are marked *. This is delicious served on a slice of freshly baked no yeast bread or spread on a slice of fruit loaf, with homemade butter. If you are in doubt pot the jam – it is easier to remedy a soft set jam than an overset one. Such a good easy recipe to follow and the jam is just perfect. Place the plums and sugar in a large, non-reactive pot. One large peach makes about a cup of jam. I'm Helen, full time freelance food writer, photographer and blogger. Contact / PRs / Review Policy / Link Policy. The cook time itself is shorter, too, especially if you cook the jam in a low skillet or frying pan. ). The thought of a peanut butter … We love making jams, and they really are easy to do. I’m just now getting back in to the swing of things. Then, add the sugar and lemon juice and stir until the sugar dissolves. This quick and simple small-batch recipe produces a couple of delicious pots and needs no added pectin. What a great jam and was easier than I thought. I don’t know about you, but the back of my cupboard used to hold far too many jars of ancient too-solid jams. This is necessary for fruit that need more cooking time. This proces sterilizes the jars and contents, and it forces the air out of the jars, creating a situation in which the jars will form a vacuum seal once out of the water. can make a pickle or a jam to be proud of this summer. Cover the bowl and wait. If you have several unsealed jars you can open them all and re boil the jam, or if just one put it in the fridge and eat it immediately. Perfect for having on toast and so easy to make. Transfer the plum and sugar mixture to a good sized saucepan (about 4 volume of the plum and sugar mixture), add the lemon juice. Cut each half in to about 8 pieces. It’s always a satisfying noise after a day with the preserving pan. Jam is such a great way of preserving the flavours of fruits. Vanilla Bean – I love fresh vanilla in jam, and seeds are lovely to look at suspended in jam, but you can also use 3 teaspoons of vanilla extract instead. Cut each half into abut 8 pieces. This plum jam recipe will convert you to jam making. Did a jar not seal? How to Make Nectarine Jam Using the Conserve Method. Plum jam is my favourite, perfect on homemade scones, and utterly delicious. A very different ratio, which is correct? Filed Under: Autumn, British, Easy Jam, Jelly & Preserve Recipes, Summer, Vegan Recipes, Vegetarian Recipes Ingredients: Granulated Sugar, Lemon Juice, plums, Your email address will not be published. Step Five – Once the sugar has dissolved, heat the mixture quickly to a rolling boil. Place a small plate in the freezer (for later - to test if jam is ready to be jarred). The resulting mixture is then heated to a setting point. Clean up any drips, stick on a label and you’re all done – delicious, easy plum jam. Delicious; will be saving to make again in the future! Cinnamon, cardamon or ginger would all be delicious. Got a tip, kitchen tour, or other story our readers should see? I tend to stick to small batches like this, just the right amount and so so good. Jam will keep safely for several years but it does lose its freshness and flavour over time. Once the pot has returned to a rolling boil, start your timer for 10 minutes. We have used a red plum with a golden flesh for the jam, you can, of course use any type of plum. I really like making small batches, just the right amount. I love making jam and this recipe was no exception. I’ve now made two batches of this, and already been asked to make more for my neighbour. Opened jam can be refrigerated for a week or two. For this jam, I’m also adding cinnamon, nutmeg, and cloves, which add flavor and interest. The sugar will draw out the plum juice and make a thick syrup. See this page Instructions water and set aside be used to be stored in the post out 24... Jam is just perfect Policy / Link Policy and it is also in! To draw out the juice out of the fruit and tend to be fascinated watching mother. Make nearly two cups of fruit ’ m just now getting back in the! 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