Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Coarsely chop plums and stir together with sugar, water and cinnamon in a 2-quart heavy saucepan. Homemade jam will be fine in a cupboard for 4 weeks after opening. To start jarring, wash and sterilize all of your jars in hot … Contact / PRs / Review Policy / Link Policy. When making jam, the fruit is sliced and then cooked before the sugar is added. This quick and simple small-batch recipe produces a couple of delicious pots and needs no added pectin. Clean and Fill Your Jars. Beat it into buttercream for a fruit flavoured frosting. Still warm scones with homemade jam and smothered in real cream…. 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. Step Three – Sterilize clean jam jars and lids by placing them on a baking tray in the oven at 120°C/250°F/GM1. I used to be fascinated watching my mother make jam when I was younger. At this point, you can refrigerate or freeze the jam; it will last for up to 3 weeks. Place a rack in the bottom of a large stockpot and fill halfway with water. The perfect jam to have with my morning toast! Easy recipes you will make again | Travel | Reviews, Published on September 8, 2019 by Helen 40 Comments Last Updated on September 7, 2020. Instructions. 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. I’ve enjoyed it on toast, and it is scrummy to have with porridge too. Once the pot has returned to a rolling boil, start your timer for 10 minutes. To make jam, choose plums that have a rich, deep color and skin that is firm but not taut. 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 … This recipe for spiced plum jam follows my go-to formula for small batch jam: 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. Perfect for having on toast and so easy to make. Cover the bowl and wait. • Please note that the nutrition information provided below is approximate and meant as a guideline only. We always make small batch jams. Bring the fruit to a rolling … Really good jam and I’m definitely going to be making some more. 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. For accuracy please check with your favoured conversion tool. Get easy, tasty recipes for FREE when you subscribe! Melt the jam, whisk with vinegar and BBQ sauce for a fruity BBQ glaze or marinade. Required fields are marked *. We have used a red plum with a golden flesh for the jam, you can, of course use any type of plum. This basic recipe for refrigerator jam is a template to use for any favorite fruit jam combination! Cut your plums in half, then in quarters, then into eighths. Bay Area-based small batch operation offers a dizzying array of unusual preserves. No pectin needed. Place the plums and sugar in a large, non-reactive pot. Follow Marisa on Facebook, Instagram, and by visiting her website Food in Jars. I simply love homemade plum jam. 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. Bring the fruit to a gentle simmer, stirring occasionally. I'm Helen, full time freelance food writer, photographer and blogger. As it cools, you’ll hear the lids pop as the vacuum forms. Place a lid on the pot and bring it to a boil. Step Four – Transfer the plum and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar is dissolved. My delicious home-made plum jam is perfect spread on toast, crumpets or tea cakes. Step Five – Once the sugar has dissolved, heat the mixture quickly to a rolling boil. I love making jam and this recipe was no exception. First, prepare your jars and lids as per proper canning procedure. 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. Easy to follow recipe with great results. Sorry about that, 2 tbs for very ripe plums, less if they are firmer. I asked her for the recipe not long ago, so she wrote it out and sent it to me in the post. There will still be some solid sugar in the bowl. This is an ideal recipe for making without getting overrun with pans and jars! This plum jam recipe will convert you to jam making. Put 1-2 small ceramic plates in the freezer. 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. The jam is ready when you can pull a spatula through and the space you cleared stays open for a few beats longer than it previously had. can make a pickle or a jam to be proud of this summer. Place a small plate in the freezer (for later - to test if jam is ready to be jarred). The recipe uses only fresh plums, pure cane sugar, a little citrus pectin for added gelling and a generous splash of freshly squeezed lemon juice for a little zing to the flavor in this magical combination. « Asian Slaw or Bok Choi Salad {Vegan & Gluten Free}, Swede Chips (Rutabaga Fries) With Sticky Mustard Dressing ». * Percent Daily Values are based on a 2000 calorie diet. It will thicken and darken over time. Loquats – even for a small batch like this, you’ll need about 2lbs of fruit. Thanks for the recipe. Wash the plums in running water. In addition to work being nuts, I broke my finger, so typing & cooking have been rather difficult. Fill the pot with enough water to cover the jars. In this recipe, around 1 Low-Sugar Plum Jam Recipe. Refrigerator Jam Overview. So easy and very yummy. Then repeat with the second half. Choose your favorite for a plum jam you will love. Bring to a boil over high heat. Transfer the plum and sugar mixture to a good sized saucepan (about 4 volume of the plum and sugar mixture), add the lemon juice. For a conserve, whole raw fruit is left to stand in sugar to draw out the juice. You (yes you!) 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. How to Make Nectarine Jam Using the Conserve Method. Out of all the jams plum was never my favourite, but I think you may have swung my opinion. 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. The sugar will draw the juice out of the plums and you will have pieces of plum in a thick deep red syrup. You’ll find more small batch jam recipes there. So, cooking Plum Jam in the Instant Pot takes about 45-50 minutes for 10 cups of fruit. Cook, stirring occasionally to prevent … 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. We love making jams, and they really are easy to do. Wash, pit, and chop the plums. Our delicious jam starts with chunky Santa Rosa plums from the San Francisco Peninsula. Save my name, email, and website in this browser for the next time I comment. Cook with the lid on until the fruit is soft. Use 1-2 tbsp lemon juice per 500 g of fruit. Got a tip, kitchen tour, or other story our readers should see? And yes, very good on toast! Your email address will not be published. Absolutely, I really enjoy making jam, but the best bit really is eating it. Then, add the sugar and lemon juice and stir until the sugar dissolves. Preparation. When 10 minutes is up, pull the pot off the heat and remove the lid. An easy no fuss recipe. Stir until the fruit begins to release its juice. This recipe works well with both fresh or frozen fruit and makes a small batch meant to be stored in the refrigerator or freezer. It contains over 100 recipes to help you cook, bake, transform, and share your homemade preserves! Riper fruit needs more lemon, firmer fruit needs less. Once the jam has reached setting point, take the pan off the heat and allow to cool for a few minutes. So glad you have enjoyed the plum, it is delicious. • Unless stated otherwise cup conversions have been made with an online tool. If you have a glut of plums to use, but no time to make jam, you can freeze them at this point. 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 … Notes about this rhubarb jam recipe: This recipe makes 1 quart, but it's easy to double or even triple the recipe. (See below for more information on this.). I don’t know about you, but the back of my cupboard used to hold far too many jars of ancient too-solid jams. Quick jam … Really successful, brilliant. The lids should begin to seal soon after they’ve been removed from the pot. Bring slowly to a boil, stirring frequently. 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. You can make a large batch and seal the jars to preserve or freeze. Opened jam can be refrigerated for a week or two. Let the jars cool slowly in the pot for 5 to 10 minutes. For the Love of Small Batch Canning (Recipe: Spiced Plum Jam) There will be some sugar left not dissolved. European plums ripen in early summer; they are fairly small and tart. Step Two – Put half the chopped plums into a bowl and pour half the sugar over. The sugar will draw out the plum juice and make a thick syrup. The lemon juice is not essential for set unless your plums are very ripe, but it does add some extra flavour. The recipe for plum jam is simple and comes from a beautiful book produced by Williams-Sonoma called The Art of Preserving. If you enjoyed this plum jam recipe, why not try more small-batch preserving? They maintain more of the integrity of the fruit and tend to be a healthier alternative to sugar laden preserves. Bring to boil, … No need to add any more sugar or water. 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. So so good. Plum jam is my favourite, perfect on homemade scones, and utterly delicious. One large peach makes about a cup of jam. Repeat step 2 a total of FOUR times. Combine all ingredients in a non-reactive dutch oven or preserving pot over medium high heat. I’m just now getting back in to the swing of things. I always love storing my fruits this way – jam or jelly. Add some spices to mix up the flavour. This plate will be used to check the jam is cooked enough to set or not. Reduce heat to a medium-low/medium heat and simmer for about an hour or until the mixture becomes dark and thickened. (Riper fruit needs more lemon, firmer fruit needs less. Bring the mixture to a boil, … 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. For this jam, I’m also adding cinnamon, nutmeg, and cloves, which add flavor and interest. This looks delicious Helen. 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. So, stop feeding your waste bin and start feeding yourself. Checking the Set. 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. I have been so productive over the last few weeks with more time at home, and really enjoying new recipes. That's about the time it takes me to make it on the stove-top too, but the BIG difference is, that I don't have to stand by the stove stirring, for those 45 minutes. Ladle it into the prepared jars. 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. Storage: Unopened jam can be stored in a cool, dark place for up to a few months. First is by temperature; carefully check the jam with an accurate … If you are in doubt pot the jam – it is easier to remedy a soft set jam than an overset one. The perfect breakfast jam! Apologies on the lack of postings lately. After seeds and skins are removed, it’s less than you think! The natural pectin in the fruit and the lemon juice sets it very well. Wondering what to do with the pickles you’ve made? Find more of her jams, pickles and preserves at her blog, Food in Jars. The fiddliest bit was removing the stones. 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. If the centre of the lid pops up when released, it hasn’t sealed properly. A very different ratio, which is correct? Just make a note of the weight of plums and sugar used. I made this jam and the results were great. For basic plum jam, combine 5 cups chopped plums, 3 cups sugar and 3/4 cup water in a large saucepot. No trouble with setting and looking forward to eating it. Keep the skins on; just … On this site you will find my fuss-free recipes, travel and reviews. This sounds yummy and a great use of plums. 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. Her first cookbook is Food in Jars: Preserving in Small Batches Year-Round. To make shelf-stable jam (skip this step for quick refrigerator jam): Arrange 3 half-pint jars in a small canning pot or a stock pot fitted with a round cake cooling rack. Such a good easy recipe to follow and the jam is just perfect. The cook time itself is shorter, too, especially if you cook the jam in a low skillet or frying pan. Add cinnamon, nutmeg, and cloves and stir to combine. When you are happy with the consistency of the jam, remove the pot from the heat. 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. This is necessary for fruit that need more cooking time. I love how easy and delicious this jam is! If you need to remove some water from the pot, use a heatproof measuring cup. Clean up any drips, stick on a label and you’re all done – delicious, easy plum jam. Seal the lids while the jam is still hot. Add a little water, heat up and serve on ice cream or pancakes. We tried this and it’s so much better than I thought. The other two batches of low-sugar plum jam were good also. It is also delicious in any fruity dessert, served with a glass of sloe gin! Rhubarb pairs perfectly with strawberries, so feel free to toss some into the jam if you have some. This is delicious served on a slice of freshly baked no yeast bread or spread on a slice of fruit loaf, with homemade butter. Cut each half into abut 8 pieces. Test for set by placing a teaspoonful of jam onto a chilled plate, or use one of the other methods for testing the set. So now I avoid this by making small batches, and enjoying the jam at its best. Jam is such a great way of preserving the flavours of fruits. Making jams by ratio makes the recipes easy to scale up and down. Bring to a simmer. This easy plum jam recipe uses the conserve method to preserve the fresh flavour of the fruit. 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