I have a tree that is loaded with plums, I don’t know the variety. Boil until the mixture is bubbling uniformly. 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. Do I have to keep it in the refrigerator and how long will it last? Thanks for your awesome feedback! I recommend finding a heavy-bottomed pot. Drizzle well with 4 1/2  cups sugar. Is that still ok to use? Do the skins break down or are there wads of skin in the jam? So for an all day process I wish I would have done at least four times that amount. And in one afternoon no less. Puree the pitted plums before starting. Do you need to add water to cook the plum? I have a kitchen scale. They look like our Mount Royal plums!! If you test it out, let me know how you like it as a freezer jam. Don’t tell my biker friends. re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! I was expecting them to break down (similar to cranberries when you cook them). Dice the plum pieces very small. I saw 3 lb bag of red plums and I immediately thought I’m gonna try to make Mama’s plum jelly. Hi Lorri, I haven’t tried reprocessing so I’m not sure about the food safety aspect of doing that. I’m so glad to hear that! Place jars in canner, fill canner 2/3 full with water, bring to a boil. I live in NE France and Luxembourg, they come from this region! and it was suggested to smash them before putting sugar on them so they can soak it up. I don’t know how to properly can things so I usually cook small batches and eat right away, but I have WAY too many plums to do that so I’m hoping to freeze some. Hi Anna, was anything altered in the recipe? The fiber from the peel also helps thicken the jam. I absolutely love this recipe. Is that going to affect anything? Hi Yvonne, this is a no peel recipe and no need to remove the skins. Repeat step 2 a total of FOUR times. (and I already stirred…tastes like burnt plums…sigh). It would be great to make a jam out of them! Can I reprocess with a bit more sugar? We have a few notes throughout the recipe and in the title for you. I wish I could name this variety; anyone recognize these little beauties? Yummy jam!! 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. You’re so welcome, Carol. Or can I simply make a jar of this jam and then use it? I just filled all of the jars with jam and sealed with the lid. I have frozen berries and would rather go pectin free if possible. Oh so nice to know that! I want to can but would like it to last longer than 3 months. That’s correct! Thank you for sharing that with us, Cassie! I’m going to try this recipe. Wait. If you experiment, let me know how you liked the recipe. It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. 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. We appreciate it! That’s a great idea! I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums. Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. If you stir, the whole batch will have a burnt taste. Can’t wait to try it. Hi Kim, per the guidelines the jars need to be processed for food safety. I am pitting the plums tonight and hope to start tomorrow. I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. Because our plum jam recipe is made without pectin and without added … I was wondering if I could add blackcaps or other berries to this recipe. 2. Let them sit for 1 hour then transfer the mixture into a large cooking pot. 1. I was going to try a half recipe doing 1/2 real and half alternative sweetener. pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! Hi Lorraine, I think it could work as a freezer jam. Add the scraped seeds from a vanilla pod (or a few teaspoons of vanilla extract) into the jam once it’s reached gel stage. There’s no “set” waiting time between boilings. Hi Cindy, there is ample sugar to preserve the jam but if that is a concern for you, you can add lemon juice, but you will need more sugar to balance the flavors. Came out fantastic. Is it ruined? Thank you! Thanks much! Why do you bring it to a boil 4 times? I spent a few hours and a box of pectin and this jam was heavenly. Add slices to a pot—over NO heat or with the heat OFF—and sprinkle with sugar. Just in the process of preparing plum to make this jam. Hello Natasha, I have around 2 kilos of plums – i.e. Thanks for sharing, Karen. She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. Holiday gifts, check. 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. Thanks for your good feedback! Made the plum jam today. Couldn’t I just fill the jars with boiling jam and go straight to the water bath, as I do with other recipes? Just wondering is color stays the same after canning yellow plums jam as your receipe. In fact, as for most fruits peels are rich in antioxidants and so there is no need to waste them. I had 35-40 very ripe plumbs (golf ball size) left on my tree that were going to fall and rot, so I decided instead to try this recipe. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Print Recipe … Also, are you referring to the the smaller yellow plums? I hope you enjoy this recipe! After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. Cool to room temperature. I was going to say if you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. If 2 days doesn’t work for you, by all means, take 3 days. 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. We have this recipe for Peach Preserves you may like. If you plan to make jam with them later, then cook without sugar and add the sugar at the jam-making stage. 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 … If you do an experiment, please share with us how it goes. They are my favorite variety! It is so loud all during your video. 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! We have an over abundance this year!!! We’ve just picked another 10 kilos from our tree so Im going to try out your recipe…. Yes, that sounds like a good plan, please share with us how you liked that too. the jar looks damaged, cracked, or abnormal, the jar spurts foam or liquid upon opening, the canned food is discolored, moldy, mushy, slimy, or smells bad. Natasha’s favorite tips to unleash your inner chef! Thank you. Hi lee! Hi Jill, I haven’t tried that yet to advise. If you test it out, let me know how you like it as a freezer jam. Thanks for this simple, flavour-preserving recipe! 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