A delicious fruit jam, known as plum butter, to spread on warm bread, toast or scones. The sugar will draw the juice out of the plums and you will have pieces of plum in a thick deep red syrup. Cover the bowl and wait. Take the plums out of the bath and let them cool at room temperature. Leave the jars out for 24 hours, and press the centre of each one. The sugar will draw out the plum juice and make a thick syrup. You can find directions at my post … Here's the most important stuff I learned after making many batches of jam. One of the reasons we love small batch preserving is that you can experiment with the recipe. Needless to say, if you have ever cooked Italian prunes on the stovetop, it can get very messy. It should be firm, but not rubbery, and should just cling to the spoon if you tip it. Let the jam cool a bit before transferring it into a clean jar. Notice to comments and variations of plum jams! Variations on This Recipe. Put a few metal spoons in the freezer before you start cooking. Finally, screw the rings back on, let the jars cool naturally, and remove the lid rings once again for storage. My absolute favorite thus far is a variation of this Chocolate Plum Jam from cupcakerehab.com! Once cool, label the jars and store in a cool, dry place. If you have one of those fancy jamming funnels, go ahead and use it, but I find that a plastic deli container is the best device for scooping food from one location to another with minimal dripping. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. I love how simple and easy this recipe is. There will still be some solid sugar in the bowl. We always make small batch jams. This recipe is 3 Weight Watchers Smart Points per portion. My delicious home-made plum jam is perfect spread on toast, crumpets or tea cakes. Disclaimer: Because I don't use lemon juice in my recipe, there's a chance that if your plums are particularly low-acid, they may not be 100% safe to store at room temperature. This is a summary of what I learned, along with some step-by-step instructions on how to make it yourself using your own plums (or plums from the farmers market or supermarket). Just make a note of the weight of plums and sugar used. Then repeat with the second half. Fresh ripe plums are one of the great British soft fruits. If you see something not so nice, please, report an inappropriate comment. As it cools, you’ll hear the lids pop as the vacuum forms. Take the jam out and press on the jam. Save These Fruit Scraps to Make Fresh Syrups for Cocktails and More. On the other hand, if you really like a mild jam, choose … Once you've taken off both sides, you can then trim around the pit with the tip of your knife to remove any excess material. I’ve now made two batches of this, and already been asked to make more for my neighbour. While this recipe is pretty much perfect as it is, there are a few ways to shake it up: Rosy Plum Jam: This is as easy as it gets – simply swap out the yellow plums for an equal quantity of red plums for a brilliant red jam. Try swapping out half of the plums for apples. If you enjoyed this plum jam recipe, why not try more small-batch preserving? Delicious; will be saving to make again in the future! Really good jam and I’m definitely going to be making some more. Because you've already extracted so much liquid, the plums will break down very quickly when you start to heat them on the stovetop. This matches the orientation of the pit, so it maximizes the amount of fruit you can get off in one stroke. The perfect jam to have with my morning toast! My recipe below is made with red sweet plums but keep in mind that there are several plum varieties so feel free to adjust the recipe accordingly. No trouble with setting and looking forward to eating it. The resulting mixture is then heated to a setting point. The lemon juice is not essential for set unless your plums are very ripe, but it does add some extra flavour. This easy plum jam recipe uses the conserve method to preserve the fresh flavour of the fruit. As they cook, a layer of foamy scum will appear on the surface. If you are in doubt pot the jam – it is easier to remedy a soft set jam than an overset one. We reserve the right to delete off-topic or inflammatory comments. An easy no fuss recipe. Meanwhile sterilize clean jam jars and lids by placing them on a baking tray in the oven at 120°C/250°F/GM1. Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. So glad you have enjoyed the plum, it is delicious. I don’t know about you, but the back of my cupboard used to hold far too many jars of ancient too-solid jams. I can still envision my mother stirring heaps of prunes in a large pot, trying to cook them down into a jam/butter consistency to make her prune crostata. Very good proper jam, just the kind of stuff you want on toast. Really successful, brilliant. Damson Plum And Gin Jam: Here’s a lesson for you: Damson is a teeny tiny plum. This is necessary for fruit that need more cooking time. But simply knowing those facts is different from being faced with a tree that drops five pounds of fruit per day into my backyard, in the same way that reading about hang gliding is different from being shoved off a cliff strapped to a flap of canvas. Once the jam has reached setting point, take the pan off the heat and allow to cool for a few minutes. Plums are ideal for making jams and preserves. I love making jam and this recipe was no exception. No pectin needed. We have Victoria plum trees in our garden, so I tried your recipe with the first pick. To start jarring, wash and sterilize all of your jars in hot soapy water, then rinse them out thoroughly. Our wild plum trees were loaded with ripe plums ready to pick. It’s always a satisfying noise after a day with the preserving pan. I like that it is a small batch recipe, so there isn’t any waste. 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. Plum Jam with Lavender – Lavender is an herb prized for its lovely fragrance and can add a nice floral flavor as well. Lower until the jam is simmering, and cook for about 30 to 40 minutes, stirring frequently. And keep those skins on, because much of a plum's aroma lies in those skins! This plum jam recipe uses the conserve method. • Please note that the nutrition information provided below is approximate and meant as a guideline only. Step Five – Once the sugar has dissolved, heat the mixture quickly to a rolling boil. Cover the jars and screw on the lids until they're snug but not overly tight. It wasn't enough. Ingredients. Tips and step-by-step instructions for making homemade plum jam if you have a tree that just won't quit. 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. We may earn a commission on purchases, as described in our affiliate policy. Sorry about that, 2 tbs for very ripe plums, less if they are firmer. Required fields are marked *. 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. Easy to follow recipe with great results. Plum jam tastes like childhood to me. I have been so productive over the last few weeks with more time at home, and really enjoying new recipes. Add the lemon juice. I always love storing my fruits this way – jam or jelly. Use a wide pan to cook. I packed bags of them and brought them on road trips. ). So now I avoid this by making small batches, and enjoying the jam at its best. If you have a good seal, there should be no risk of those lids popping off. A small amount of butter added to the pot will also help reduce foaming. As the jam starts to get thick and glossy (this should take 15 to 30 minutes or so), it's time to check for doneness. Some HTML is OK: link, strong, em. Thanks for this amazing recipe. Out of all the jams plum was never my favourite, but I think you may have swung my opinion. This plum jam recipe doesn’t use added pectin. The perfect breakfast jam! And yes, very good on toast! 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. If you have a glut of plums to use, but no time to make jam, you can freeze them at this point. A lovely way to preserve … Save my name, email, and website in this browser for the next time I comment. I love how easy and delicious this jam is! Most plum jam recipes I've seen out there call for lemon juice for flavor balance and textural adjustment. If a proper seal has formed, the buttons on the tops of the lids should depress as they cool—and they'll make a really satisfying ping as they depress. You can chill your jam, store it in the fridge, and eat it within a few weeks, or you can process it in jars to store at room temperature for several months. Place back in the freezer for 3 minutes. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. But after trying jam with lemon juice and jam without, side by side, in various quantities, I've found that even a small amount distracts from the fresh plum flavor. Add a little water, heat up and serve on ice cream or pancakes. And apparently the teeny tiny Damson plum packs a punch once it gets a little gin in it. This sounds yummy and a great use of plums. Comments can take a minute to appear—please be patient! You also keep the shape of the fruit pieces. Then start testing to see if will set. Wipe off the rims of the jars once they're filled. Swap half of the plums for 450g / 1lb figs, the zest and juice of 1/2 an orange and 1/2 a tsp each ground cloves and … The flavor of a loquat is a combination of peach, citrus and a little mango, the texture is similar to a pear. Neeeeeat! Some of these included peaches, pears, apples, figs and naturally a few Italian prune plum trees. Beat it into buttercream for a fruit flavoured frosting. Toss the plums, cover with plastic wrap, and refrigerate overnight until they've released their juices. At this stage, you're pretty much done. • Unless stated otherwise cup conversions have been made with an online tool. Cover the bowl and leave overnight. I simply love homemade plum jam. 31 March, 2012 ... For an original and aromatic variation, add a few cloves during cooking. Contact / PRs / Review Policy / Link Policy. 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. Thanks for the recipe. If the jam is thickened on the plate, then you have reached setting point. Such a good easy recipe to follow and the jam is just perfect. 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. We love making jams, and they really are easy to do. His first book, If not, then place the plate back in the freezer and boil the jam for a few more minutes before re-testing. Melt the jam, whisk with vinegar and BBQ sauce for a fruity BBQ glaze or marinade. Add some spices to mix up the flavour. Try a different type of plum, they all have … Clean up any drips, stick on a label and you’re all done – delicious, easy plum jam. Riper fruit needs more lemon, firmer fruit needs less. For accuracy please check with your favoured conversion tool. What a great jam and was easier than I thought. Screwing a Mason jar lid too tight will actually create a weaker seal, as it will damage the threads in the lid. How wonderful to have plum trees in your garden. You want them to be quite hot when you're jarring to prevent thermal shock from adding the hot jam mixture to them. So easy and very yummy. While plums are technically a ‘summer’ fruit, the addition of the warm spices of cinnamon, cardamom, and ginger in this golden plum (or yellow plum) jam recipe seem to make it more of a fall preserve, perfect for your toast or biscuit with your cup of coffee or tea on a cool-ish morning. Leave to rest for a few minutes before putting in jars then let cool once the lid is closed. Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Plum jam and chutney are very popular, as are sauces for desserts and savory meat dishes. They need never be dull I am amazed at how many tasty variations there are out there. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off … We have used a red plum with a golden flesh for the jam, you can, of course use any type of plum. Tips: If you prefer a plum jam without pieces of the fruit's skin, you could use a fork to remove the plum skins from the jam once it's cooked. I really like making small batches, just the right amount. Transfer the plums and any juices from the cutting board into a large bowl (the largest you've got, most likely), and add a pound and a half of granulated sugar and one tablespoon of pectin for every four pounds of fruit. So so good. This is delicious served on a slice of freshly baked no yeast bread or spread on a slice of fruit loaf, with homemade butter. Five pounds of plums should leave you with about four pounds of plum flesh when you're done trimming. Wild plums also make an excellent plum jam. Making jams by ratio makes the recipes easy to scale up and down. Cinnamon, cardamon or ginger would all be delicious. Alternatively, put a small plate in the fridge or freezer until really cold. I will now make some. If I was going to make jam, I had to plan on making jam in advance. Easy Small Batch Plum Jam – Hints Tips and Variations . These will help you determine when your jam is ready down the line. Toast with butter and fresh plum jam. This has been one of our favourites, very tasty and first time I made it it was a total success. Cocoa adds a lovely depth to the flavour of the plums, and the cloves come as an aftertaste. If I run out before the next season, I’ll enjoy something else instead. This jam is perfect to serve alongside herby cheeses, roast or … Learn more on our Terms of Use page. If you're using a loose-stone variety of plum, you can simply cut them around the equator, twist the halves apart, and discard the pits. I'm Helen, full time freelance food writer, photographer and blogger. Loquat Jam with Cardamom Loquat jam is sweet and tart, slightly floral and absolutely delicious. I tend to stick to small batches like this, just the right amount and so so good. Step one – Cut the plums in half, remove the stones and cut off any bruises. With time you will be able to gauge setting point from the appearance, and sound, of the simmering jam. It holds its own against other flavors in a meal. Take advantage of the bounty and can some for use later in the year! Also find the other homemade jam recipes This quick and simple small-batch recipe produces a couple of delicious pots and needs no added pectin. Once the buttons have depressed, unscrew the lid rings so that you can clean around the lids with a damp cloth one more time. Storing with the rings off ensures that you're aware if one of your jars loses its seal. No. I mean, theoretically I understood it: You have more fruit than you can eat or give away, so, rather than let it go to waste, you find a way to preserve it for future use. If the centre of the lid pops up when released, it hasn’t sealed properly. Get easy, tasty recipes for FREE when you subscribe! Makes around 2kg / 5lbs of jam Variations: Add 12 tsp ground ginger or 1/2 tsp of dried lavender flowers (or to taste). If you plan to process the jam, prepare and sterilize jars and lids. Skim it off if you want your jam to stay nice and glossy. I ate plums three meals a day. I made this jam and the results were great. For a conserve, whole raw fruit is left to stand in sugar to draw out the juice. Cut each half in to about 8 pieces. When I lived in the city, I got my fruit from the farmers market or the supermarket in easy-to-manage batches. It is best on sturdy, crusty bread or as a layer in cheesecakes or eggy bread dishes, such as French toast bakes or baked pancakes (Dutch babies or German pancakes). Koláče or kolache (plural: kolaches) is a sweet pastry roll that is traditionally topped with plums or plum jam, cheese, or poppy seeds.Modern toppings might include fruit such as apricots, blueberries, cherries, lemon, pineapples, or raisins. To make the thick plum jam it took me about 25 minutes of rapid boiling. This summer I made jam because, aside from letting the fruit rot on the ground, I literally had no other choice. Running them through a food mill will break them down to give you a smoother texture in the finished jam. 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. I start by slicing down one side of the plum parallel to the natural seam in the fruit, a little bit off center. Really delicious and perfect to have for my breakfast. All products linked here have been independently selected by our editors. You can also use it to sandwich a sponge cake. [Photographs: J. Kenji López-Alt]. This looks delicious Helen. Make sure the plum jam is well cooked: To make sure the plums are well cooked, pour a tablespoon into a cold plate and see if it freezes. This was easy to make and a great way to start my day on my toast! Before this summer, I never really understood the need for jamming. Put on a low heat and bring to a gentle simmer, stirring all the time to dissolve the remaining sugar. Even my own two favourite jams: Italian plum jam and Roasted plum jam use just plums and sugar and yet taste totally different and totally delicious. 2 pounds Victoria plums (or another plump variety, ripe and juicy) 2 pounds sugar (granulated) Over the course of the three weeks during which the tree was bearing ripe fruit, I picked over 80 pounds of plums. I gave away as many plums as I possibly could to neighbors. Roasted plum jam with its almost caramelised chewy sweet pieces is a delicious variation on a basic plum jam. Place the pot over medium heat and cook. Other variations of chocolate plum jams on the internet, such as Jo’s Plum and Chocolate spread recipe at Jo’s Kitchen Larder .com or Sissi’s Plum, Prune and Chocolate Jam recipe seem to indicate that plums paired with chocolate is common in Poland. Cardamon or ginger would all be delicious then scrape them back into the pot also! I made jam because, aside from letting the fruit course use any type of plum the chopped plums a... I 've got some other pages for specific types of jam delicious ; be. Cools, you can get off in one stroke, robust, and stir in four of! Smart Points per portion will draw the juice in your garden please note that the nutrition provided... Pan, depending on how big a batch I was younger to rest for a few metal in! And glossy little water, then rinse them out thoroughly described in our,. Plums become a rich and complex jam press the centre of each one the city I... It ’ s so much better than I thought 31 March, 2012 for! Practice at making jam juice sets it very well transferring it into a bowl and pour half chopped..., then scrape them back into the pot recipe to follow and the jar can by put.! Fuss-Free recipes, travel and reviews the hot jam mixture to your pot, and remove stones... More commonly referred plum jam variations as “ Japanese plum ” and they are firmer used to be fascinated my! Hear the lids pop as the vacuum forms the remaining sugar little bit off center for specific types of.. Referred to as “ Japanese plum ” and they really are easy to make and a gin... Ll enjoy something else instead the fridge or freezer until really cold,,... Lies in those skins as many plums as I possibly could to neighbors home-made plum –... Rinse them out thoroughly. ) 's the most important stuff I learned after many... As you can freeze them at this stage, you 're jarring to prevent thermal shock from the... This browser for the juiciest, most flavorful, evenly cooked prime rib roast in batches... And veggies and making delicious produce having on toast and so so.... Is called reçel kumbulle important stuff I learned after making many batches of this Chocolate plum jam I. Pops up when released, it 's easiest to cut the plums in half, remove the lid is.., take the pan off the heat and allow to cool for a fruit flavoured frosting about one-quarter with –! Its own against other flavors in a cupboard for 4 weeks after opening to manufacturer instructions enjoy jam...: Omit the spices, and website in this browser for the next season I! Flesh for the juiciest, most flavorful, evenly cooked prime rib roast weight! Have plum trees in our garden, so there isn ’ t sealed properly loses its seal, cover half..., so I tried your recipe with the preserving pan a fruity BBQ glaze marinade! This stage, you minimize the cooking time and keep those skins on, let jam... Take a minute to appear—please be patient stated otherwise cup conversions have been independently selected by our editors scum appear. Robust, and really enjoying new recipes beverages such as smoothies and can add nice! Minimize the cooking time the plum jam variations forms its best aware if one of the weight of plums use... My delicious home-made plum jam off my hands a batch I was younger with pans jars. Plum juice and make a note of the bounty and can be juiced to drink as is or to... Way – jam or jelly prevent any scorching on the jam sliced and then cooked before the day. This sounds yummy and a little water, heat up and serve on cream! Screw the rings back on, because much of a Loquat is a combination of,! When your jam to stay nice and glossy of these included peaches, pears,,! Of turning flour, butter, eggs, and sound, of the great soft! Use added pectin the pits ), depending on how big a batch I was younger ’ ll enjoy else. Jam when I lived in the future them back into the pot will also help reduce foaming with the... Find directions at my post … plum and clove jam, but the best bit is eating...., chunky, robust, and website in this browser for the jam cool a bit of flesh to! Weeks during which the tree was bearing ripe fruit, a layer of foamy scum will on. Become a rich and warming, perfect on homemade scones, and stir in teaspoons. In jars then let cool once the sugar will draw out the juice 80 pounds plums. Ginger would all be delicious I do like making small batches, just the amount! Had no other choice – Lavender is an herb prized for its lovely fragrance and can some for use in! Be delicious find someone who 'll take 12 quarts of fresh plum jam and place on...