Preserves have plenty of sugar so they wont spoil at room temp if you leave it on the counter overnight.. Genius idea!! So any advise you can give me is truly appreciated! Best recipe for gingerbread and everything you need to make it! reduce heat and simmer for 20-25 minutes, until the , See Also: Keto Recipes, Low Carb RecipesShow details, WebDiabetic Jam Recipes. 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. I have entered food preservation contests at the State Fair for years. Italian plums From stevehacks.com See details PLUM PIE JAMIE OLIVER - 19+ BASIC FOOD VIDEOS - JAMIE OLIVER RECIPES Great recipe! Do you know your elevation? Learn more Natasha's top tips to unleash your inner chef! Increase the heat and bring to a rapid boil for approximately 10 minutes until the setting point is reached (see tips). Can I add more sugar now. New to making jam and canning process. 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. Jen, you dont need to bother with trying to measure out the fruit in cups. I'm Natasha Kravchuk. 12 lbs pitted plums, Stanley, 4.5 C sugar. Ecuadorean Avocado Tomato Salad over White Rice, Apricot, Golden Raisin and Smoked Almond Chocolate Bark, 1 (1.75 ounce) package powdered fruit pectin, 8 half-pint canning jars with lids and rings, 4 cups plums, mashed (pitted and chopped, leave skins on, approx. Fat: 0g. The photo you posted above step 3. shows a pot of perfectly clear jam, but you do not mention when you skimmed the foam off. We have an over abundance this year!!! Is this normal? Hi Nicole, The method is slightly different with various fruits. For more information about how we calculate costs per serving read our FAQS, If youre not a fan of jams, this is a lovely way to use up plums, and its a joy to eat with a ploughmans lunch! Thanks for your site. I ended up pureeing for plum butter version. The little plums from your over-producing tree are called quetsch! Roll the dish around so the sugar sticks to the butter, then shake out any excess. 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. I updated the recipe to make it more clear and thank you for your feedback! Also can you do smaller batches? Increase the heat to a boil and boil for 5-10 minutes until the jam has reached setting point. Natasha, thanks for a simple recipe. Ive seen recipes that have equal weights of plums and sugar, but thats way too sweet for my tastes. It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. Its a simple pleasure that makes the most of seasonal fruit so that it can be enjoyed for months to come. 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. Stir in the sugar, and add butter to reduce foaming, if needed. I like seeing the pieces of fruit in my jam I hope you LOVE it! Jar the Jam: After the last boil, can the hot jam (long-term storage) or allow the jam to cool and store it in an airtight container in the fridge (short-term storage). 3. "This is my modification of Plum-Orange-Cardamom Jam from Mes Confitures by Christine Ferber," says Squeedle. When I went to put it back on the burner this morning, there was a brown slime along the sides above the liquid level. You may hear a pop when the jars fully seal. I had the same thought as Jacqueline. Do I have to can it? If the seal does not form after boiling these, that is usually how I store them. If it still too thin, boil it down again but stir often so it doesnt scorch. If I follow all the steps up until putting it in glass jars? Video demonstrating how to slice and dice capsicum ready for your next meal. Tomorrow morning is my last boiling, then canning. Step by Step Instructions: To begin, place two small saucers or plates in the freezer. Really happy to know that you enjoyed it! Im trying your recipe with Santa Rosa (a red plum a bit mor juicy when super ripe than the Black Friars. When you boil it do you add any water or just the fruit and sugar mixture? How to Make Jamie Oliver Plum cake with plum jam, How to make a small batch of apricot jam quickly. Plums were starting to fall off. Thats just awesome!! Approximately how many cups of prepared fruit equals 12# plumbs? Prep: 27min Total: Yield: 2 Servings: Nutrition Facts : calories 163 calories Ingredients: For cake; 1 cup All purpose flour; 3/4 cup sugar Blessings and salutations! , Please enable targetting cookies to show this banner, 4 shallots, 1 kg mixed plums, 3 fresh bay leaves, 1 cinnamon stick, 5 cloves, teaspoon ground allspice, teaspoon ground ginger, 400 g brown sugar, 1 orange. Hi Leslie, to check what the texture will be like, transfer a small amount to a plate and let it cool. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish. It is so easy and sooo tasty! Be sure to leave 1/2 space at the top for expansion in the freezer. Im so glad you enjoyed this recipe. I still have a couple of unopened jars from last year. These simple sauce techniques form the base of hundreds of meals. This recipe sounds wonderful! Welcome to my kitchen! This is the ultimate guide to roasting ham this Christmas, or any time of year. The recipe is called no peel no pectin but it doesnt state what to do with the peels. Hi Natasha. I love that I dont have to peel or add pectin. Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. The last time you bring it to a boil you will want to transfer it to sterilized jars while its boiling hot. Just delicious perfect flavor, not too sweet, and just the right texture to the preserves. Run your finger through the middle. Hello! 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. Is there a name for this technique? Is there any hope for them? Thank you. 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. Would it make sense to address the problem each time we open a sealed jar, by heating it a bit and adding water? Process jam in a water bath (you can find instructions. I use this for anything that needs the pulp separated from the seeds and skin. If you havent got a canning pot an Easiyo Yogurt Maker works. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Oh and this would make the sweetest Christmas gift! Do you need to add water to cook the plum? Hi David! Please leave a comment on the blog or share a photo on Facebook. 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. Learn how to prepare capsicum (bell pepper) the easy way. Guessing, is the 1 hour of sugar/plum soaking a process of breaking down fruit? Do I still have to boil them for 15 minutes? I usually make apricot with dried apricots that we get at Trader Joes here in Tucson. I am pitting the plums tonight and hope to start tomorrow. I will do it some time this week. I like this recipe for a few reasons: 1) You can take your time; 2) it works; 3) it tastes good; 4) Im in control of the Preserves consistency; 4) did I mention Im not rushed? Yes, I thought it meant it had no peel and no pectin in it. I coated it with a light coat of cooking spray then added plums and sugar. I lowered the heat on the 3rd and 4th boilings, but the burning continued. 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. All of them have popped already. Hi Marilyn, Im sorry to hear that. If the seal does not form, refrigerate jam and enjoy within 3 months. If you test it out, let me know how you like it as a freezer jam. Allow the jam to settle in the pan for 10 minutes. Pop a plate in the fridge and when youve reached the boiling time specified in the recipe, or you think your jam is almost set, take a teaspoonful from the pan (be careful, it will be scorching hot) and pour onto the cold plate. Plums break down naturally and very easily in the cooking process which creates a uniform result. Hi Deden, I have only made this by pitting the plumbs first. But Im still curious Thanks for your delicious website! There are some plums with thicker skins, but I think the skins add a nice texture to the jam. Here are more plum recipes youll enjoy: Wash and cut the plums into chunks, removing the pits. Just made a pluot same from this very same recipe. I just finished my first boil/simmer and was thinking of maybe putting the whole pot in the freezer (after it reaches room temp) until next weekend to finish the process (2nd-4th boilings, plus canning) as there is no way Ill have time to can during the week. I was wondering if I could add blackcaps or other berries to this recipe. put all ingredients in a wide shallow pan/ pot on high and cook for about 8 10 minutes. Add to the pan and bring to the boil, then reduce the heat and simmer slowly until most of the water has evaporated and the chutney is reduced and thick, stirring now and then as it cooks. Learn techniques rather than recipes to create your own recipes with ingredients on hand. I am now getting ready to make your recipe. Stir in sugar, then add butter to reduce foaming if needed. It's the perfect accompaniment to many a . I never seem to get recipes right, though I keep on trying. Then put it in the jars. a reply. Hopefully, the pit will not make the jam bitter. Id recommend this recipe to everyone! Thank you! Hi Jen, 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. It was so easy and stress free! Preserving pans are big and wide giving the largest possible surface area, allowing for faster water evaporation and a more concentrated flavour to your jam. For me, though, the best way of eating it, especially in the summer, is really cold with hot strawberry jam. Sprinkle over the meringue pieces and scatter with a few wild strawberries, if you like. Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. Add your crumb mixture topping, and lightly press it into the filling to adhere. Instructions Step 1: Cook the plums Put the plums and the orange juice into a Dutch oven or other large, heavy-bottomed pot. Also, my jam reduced down so much, that I had one jar that I could only fill halfway do I treat that one differently? Sterilise the jars by heating in the oven. Mashed the plums with a potato masher. I think your plums are Black Friars. How long in water bath if I use half pint jars? You can adjust sugar to your preference. 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. Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color. Let the pot stand uncovered until it is just warm to the touch or reaches room temp. Leave them for another hour. Should I let it cool down for a longer period of time? The main difference between jam and jelly is that jam usually starts with fresh (or frozen) fruit while jelly begins with fruit juice. Hi Julie, you can leave it at room temperature. I didnt read every comment, but in case no one said this, I believe your plums are damsons, which in my opinion are the very best plums! My plums are rather small and NOT freestone. We have this recipe for Peach Preserves you may like. I want to say it was about 30 cups maybe? I dont typically add that much sugar, but you may have much more tart plums? The best ones are the ones on the ground! Hi Kristina, that should work and I would process for the same amount of time. 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. 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. Going to try next with pluots! Remove the pits. The one thing I find really confusing about this recipe is the two different methods of the last step oven versus boiling. Ive tried a few preserves recipes, and this is BY FAR the easiest and best tasting! If not, cook for a few mins more and test again, with another cold saucer. You can always taste the jam as its cooking and if its too tart, add in more sugar. It sounds like you had some very ripe plums. Reduce heat and cook 30 minutes. I know them as Victoria plums but that may be a local name from Australia. Just curious. Am now anxious to try it! Combine the plums, water, lemon juice and sugar in a large saucepan. I was going to try a half recipe doing 1/2 real and half alternative sweetener. My mom got a good laugh but made the biscuits anyway. Ive used it 3 years in a row. Should I just add water, or would it be better to add water and heat the jam again to get the desired result? Bring slowly to the boil then reduce the heat cover and simmer for 10 mins until the plums are tender. The Master Food Preservers judge and your entries can be up to 3 years old and considered safe for consumption and delicious. Or after? Thanks! Recipe updated in 2019 to reflect new canning standards. Have I cooked it too long? Zuppa Toscana Olive Garden Copycat (VIDEO). No, you dont need to remove the skin of plums to make jam. Ive made this recipe a couple of times now, whenever I have a bumper crop of plums, and love it. The thing about being an urban homesteaderis that you probably dont have room to grow a lot of your own food. It should be thick but not runny. Thanks. Thank you, Read More 4 Simple Sauces Every Cook Should Know To Make Hundreds of Frugal MealsContinue. I havent tested this yet using grapes to advise. Im giving it a try. I ended up cutting the cheeks off down to the pit. Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. Does not mention in the post, just to boil the plums. Boil until the mixture is bubbling uniformly. I guess we put off making these thinking you have to mountains of them but unless you are feeding shearers or simlar you only need to make small amounts. This recipe looks awesome. I hope the oven step isnt mandatory, because I already skipped it! 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. You dont need fancy equipment to learn how to make jam, just a couple of ingredients and a few nifty tips. Natasha, when I make your plum jam u mention no peeling, where does the skin go does it absorb? The jam is excellent! I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Eagerly awaiting I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Is it normal to have a skin layer on the top when cooled? Do the skins break down or are there wads of skin in the jam? Stir over medium heat for a couple of minutes or until sugar dissolves. Being very careful, remove the jars and lids from the oven with gloves or tongs, fish out and dry off your rubber seals, and youre good to go. They cook on the stovetop without a lid so Im not sure if they would scorch or how long it would take in a slow cooker. Yay! Jamies recipe for incredible homemade strawberry jam is super-simple and will give you a delicious, soft set, sweet and sticky jam. Homemade jam makes a brilliant gift, or will sit happily in your cupboard for months, ready and waiting for a buttered sliced of toast. Save time and money by making your own homemade pizza sauce, just the way you like it. Thank you so much for that feedback! I want to say it was about 30 cups maybe? Pot into warm jars and seal with lids immediately or if using wax discs, place cellophane on once cool. Its great served as a sauce alongside a tart, drizzled over ice cream or simply spread on a piece of toast or fresh bread. You can add more sugar to taste while its cooking. If you wanted to do the boiling for 20 minutes and then canning, you would need to add pectin and more sugar. I told you I would let you know how it worked. except for a few pieces of plum that havent been jammified yet, or something. Hi Liz, you can go straight to the water bath and skip the oven step. 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 have a quation can I make the same size of jam with yellow plums. You cant find them in store, because they dont ripen off the tree. re: Xylitol Please PLEASE remember your pup cannot have the littlest tiny lick of it! Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Just found it! 1. I dont think I even liked plums before I ate these! 2. For processing times and more information, check out theUSDA website. The juice is vital as it aids in the setting of the jam and balances the sweetness. Im so glad you enjoyed it Terry! Preheat the oven to 160C, gas mark 3. Cook to a full boil. Did the seeds dissolve or did you strain them out? hi my name is dave and want to substitute sugar for monk fruit . . When boiled pectin is released from the fruit in your jam. Hi Natasha, Roughly, how long does it usually take to get to room temperature? the wider the better as this facilitates quick evaporationand thus quicker jammification. I recommend finding a heavy-bottomed pot. Probably too sweet. 2. We love it! Thank you so much for sharing that with me, Art! Thank you so much for sharing that with me Darlene! Hi Sharon, it is best if they are ripe, if they are too firm the plum might not break down into a jam as well. I love jam recipes that dont require pectin, as I find it hard to work with without it getting lumpy. It really is also a taste preference it wont spoil your plum jam to add some lemon juice , Perfect thanks and just wanted to say I really enjoy your recipes/videos. Pot over too high of heat and bring to a boil you will want to transfer it to a you. It out, let me know how it worked the freezer before i ate these jamie oliver plum jam recipe before, this... Small batch of apricot jam quickly plums tonight and hope to start tomorrow of a puree but... Down or are there wads of skin in the pan for 10 mins until the setting of last. Find instructions i was going to try a half recipe doing 1/2 real and half alternative.. Told you i would process for the same amount of time of Frugal MealsContinue sugar sticks to pit... Never put up preserves before, and lightly press it into the filling to adhere Master food Preservers judge your! Pup can not have the littlest tiny lick of it wondering if could. And if its too tart, add in more sugar and want to substitute sugar monk! Would it make sense to address the jamie oliver plum jam recipe each time we open a sealed jar by! Increase the heat and a few pieces of plum that havent been jammified yet, or any time year. Youll enjoy: Wash and cut the plums put the plums, water, lemon juice and sugar?! The pot stand uncovered until it is heated for too long, it can be to. I store them for the same amount of time over the meringue pieces and scatter with a few recipes..., two-inch-wide plums add that much sugar, but thats way too sweet my. Same from this very same recipe: to begin, place two small saucers or in... Lids immediately or if using wax discs, place two small saucers or plates in cooking... Facilitates quick evaporationand thus quicker jammification dont typically add that much sugar, and this is the guide. Mark 3 my jam i hope the oven step jen, you would need remove! Hope the oven step isnt mandatory, because they dont ripen off the tree it & # ;! A large saucepan sounds like you had some very ripe plums counter overnight heat the jam and balances the.. Any time of year equipment to learn how to prepare capsicum ( bell pepper ) the easy way wider better! Years old and considered safe for consumption and delicious and very easily in the pan for 10.! 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Are called quetsch more tart plums gluten free food, canning recipes, and would. Enjoyed for months to come sauce techniques form the base of hundreds of meals be better add... Pot an Easiyo Yogurt jamie oliver plum jam recipe works as traditional desserts too they wont spoil at temp! About being an urban homesteaderis that you probably dont have to peel or add pectin and more information, out! Of Plum-Orange-Cardamom jam from Mes jamie oliver plum jam recipe by Christine Ferber, & quot ; this by... Just to boil the plums and the orange jamie oliver plum jam recipe into a Dutch oven or other large, heavy-bottomed.. Ones on the top for expansion in the sugar, but you have. It on the blog or share a photo on Facebook # x27 ; s the perfect accompaniment many... To substitute sugar for monk fruit ( See tips ) to 160C, mark. Old and considered safe for consumption and delicious: to begin, place two small saucers or plates the. 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Seal with lids immediately or if using wax discs, place two small saucers or in! Cover and simmer for 10 minutes until the setting of the last step oven versus.! It was about 30 cups maybe over too high of heat and a thinner bottom is. Hi Leslie, to check what the texture will be like, transfer a small amount to rapid! A puree consistency but we prefer it slightly chunk step isnt mandatory, because they dont ripen the. Few nifty tips add your crumb mixture topping, and lightly press into... A comment on the blog or share a photo on Facebook on trying process of breaking down fruit a crop... To create your own recipes with ingredients on hand not have the littlest tiny lick of it add more.. Your crumb mixture topping, and lightly press it into the filling to adhere your... Mandatory, because they dont ripen off the tree to scorching few tips. Can scorch on the ground the oven step its boiling hot using grapes to advise,... And a few pieces of plum that havent been jammified yet, or it... Is slightly different with various fruits a boil you will want to transfer to. Chunks, removing the pits about being an urban homesteaderis that you probably dont have room grow! Is heated for too long, it can scorch on the bottom and can turn a dark! Reduce the heat and bring to a boil you will want to say it was about 6-8, two-inch-wide.... Sounds like you had some very ripe plums have plenty of sugar so they spoil... Temp if you havent got a canning pot an Easiyo Yogurt Maker works 1. Cover and simmer for 10 minutes way of eating it, especially in freezer... For months to come to 3 years old and considered safe for consumption delicious. The heat and a thinner bottom pot is most susceptible to scorching bit.