Jam making if very satisfying, and the best bit is eating it. There will still be some solid sugar in the bowl. • Unless stated otherwise cup conversions have been made with an online tool. Cook with the lid on until the fruit is soft. Follow Marisa on Facebook, Instagram, and by visiting her website Food in Jars. Put half the plums into a bowl and cover with half the sugar. 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 … Skill Level: Beginner. Cook over high heat stirring to dissolve the sugar. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. An easy no fuss recipe. Homemade jam will be fine in a cupboard for 4 weeks after opening. Boil for 10 to 15 minutes, stirring regularly to ensure that it does not burn. 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. If you have a glut of plums to use, but no time to make jam, you can freeze them at this point. You’ll find more small batch jam recipes there. 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. Cook, stirring occasionally to prevent … 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. (See below for more information on this.). Wash the plums in running water. 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. So now I avoid this by making small batches, and enjoying the jam at its best. I’m just now getting back in to the swing of things. Cinnamon, cardamon or ginger would all be delicious. Loquats – even for a small batch like this, you’ll need about 2lbs of fruit. They maintain more of the integrity of the fruit and tend to be a healthier alternative to sugar laden preserves. Cannot cope with the mayhem of huge amounts. Your email address will not be published. The perfect jam to have with my morning toast! This quick and simple small-batch recipe produces a couple of delicious pots and needs no added pectin. 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. This plum jam recipe uses the conserve method. Just make a note of the weight of plums and sugar used. (Riper fruit needs more lemon, firmer fruit needs less. Put 1-2 small ceramic plates in the freezer. One of the reasons we love small batch preserving is that you can experiment with the recipe. We love making jams, and they really are easy to do. 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. Making jams by ratio makes the recipes easy to scale up and down. Keep the skins on; just … * Percent Daily Values are based on a 2000 calorie diet. I've got some other pages for specific types of jam and butters, too, see this page Ultra small batch plum jam. The lids should begin to seal soon after they’ve been removed from the pot. Jam is such a great way of preserving the flavours of fruits. Really good jam and I’m definitely going to be making some more. The thought of a peanut butter … It contains over 100 recipes to help you cook, bake, transform, and share your homemade preserves! Reduce heat to a medium-low/medium heat and simmer for about an hour or until the mixture becomes dark and thickened. Once the jam has reached setting point, take the pan off the heat and allow to cool for a few minutes. How wonderful to have plum trees in your garden. Brilliant recipe for just the right amount. If I run out before the next season, I’ll enjoy something else instead. Place a small plate in the freezer (for later - to test if jam is ready to be jarred). This recipe works well with both fresh or frozen fruit and makes a small batch meant to be stored in the refrigerator or freezer. Really successful, brilliant. Thanks for the recipe. 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. This recipe is 3 Weight Watchers Smart Points per portion. 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. Apologies on the lack of postings lately. Notes about this rhubarb jam recipe: This recipe makes 1 quart, but it's easy to double or even triple the recipe. I love how easy and delicious this jam is! For a conserve, whole raw fruit is left to stand in sugar to draw out the juice. Beat it into buttercream for a fruit flavoured frosting. Wash, pit, and chop the plums. Perfect for having on toast and so easy to make. Jam will keep safely for several years but it does lose its freshness and flavour over time. When I was a kid, I hated jam. After seeds and skins are removed, it’s less than you think! Bring to a simmer. Let the jars cool slowly in the pot for 5 to 10 minutes. In addition to work being nuts, I broke my finger, so typing & cooking have been rather difficult. Combine all ingredients in a non-reactive dutch oven or preserving pot over medium high heat. Bring to a boil over high … 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 have used a red plum with a golden flesh for the jam, you can, of course use any type of plum. Clean up any drips, stick on a label and you’re all done – delicious, easy plum jam. 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. Then, add the sugar and lemon juice and stir until the sugar dissolves. 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. Place a lid on the pot and bring it to a boil. This looks delicious Helen. Wondering what to do with the pickles you’ve made? The cook time itself is shorter, too, especially if you cook the jam in a low skillet or frying pan. If your seals are good, you can store your jars in a cool, dark place (with rings off). Riper fruit needs more lemon, firmer fruit needs less. I will now make some. 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. Checking the Set. Contact / PRs / Review Policy / Link Policy. There are several benefits to making a small batch of jam. European plums ripen in early summer; they are fairly small and tart. Easy to follow recipe with great results. Clean and Fill Your Jars. First cut up the fruit and remove the stones. Refrigerator Jam Overview. Cut each half in to about 8 pieces. So, stop feeding your waste bin and start feeding yourself. ; Ginger – I prefer ground because it adds flavor but not texture. For the Love of Small Batch Canning (Recipe: Spiced Plum Jam) This does take a moment, but the big advantage of making small batches of jam is that I … And a half-pint of berries or cherries can make nearly two cups of jam. Sugar plums are life, and jam makes anything better, so small batch sugar plum jam is a no brainer! You (yes you!) Cut each half into abut 8 pieces. 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. 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. Easy recipes you will make again | Travel | Reviews, Published on September 8, 2019 by Helen 40 Comments Last Updated on September 7, 2020. So easy and very yummy. Find more of her jams, pickles and preserves at her blog, Food in Jars. So, cooking Plum Jam in the Instant Pot takes about 45-50 minutes for 10 cups of fruit. Once cool, label the jars and store in a cool, dry place. My delicious home-made plum jam is perfect spread on toast, crumpets or tea cakes. I don’t know about you, but the back of my cupboard used to hold far too many jars of ancient too-solid jams. Bring the fruit to a gentle simmer, stirring occasionally. 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. Her first cookbook is Food in Jars: Preserving in Small Batches Year-Round. 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. If the lid holds fast, the seal is good. Got a tip, kitchen tour, or other story our readers should see? This plum jam recipe doesn’t use added pectin. So so good. Step Three – Sterilize clean jam jars and lids by placing them on a baking tray in the oven at 120°C/250°F/GM1. Some of the jars of plum jam that I made with my latest batch, labelled. Opened jam can be refrigerated for a week or two. This is an ideal recipe for making without getting overrun with pans and jars! If the centre of the lid stays put it is sealed, and the jar can by put away. Place the plums and sugar in a large, non-reactive pot. Put on a low heat and bring to a gentle simmer, stirring all the time to dissolve the remaining sugar. 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. Coarsely chop plums and stir together with sugar, water and cinnamon in a 2-quart heavy saucepan. I simply love homemade plum jam. Step one – Cut the plums in half, remove the stones and cut off any bruises. We recommend buying inexpensive digital kitchen scales. On this site you will find my fuss-free recipes, travel and reviews. No problem: It can be refrigerated and used within a few weeks. Instructions. If you need to remove some water from the pot, use a heatproof measuring cup. 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. Bring the mixture to a boil, … This is necessary for fruit that need more cooking time. Really delicious and perfect to have for my breakfast. Absolutely, I really enjoy making jam, but the best bit really is eating it. Add cinnamon, nutmeg, and cloves and stir to combine. Cut your plums in half, then in quarters, then into eighths. A very different ratio, which is correct? How to Make Nectarine Jam Using the Conserve Method. Fresh ripe plums are one of the great British soft fruits. Bring slowly to a boil, stirring frequently. Cover the bowl and wait. • Please note that the nutrition information provided below is approximate and meant as a guideline only. I do like making big batches sometimes, but a small amount is so much easier. Out of all the jams plum was never my favourite, but I think you may have swung my opinion. This was easy to make and a great way to start my day on my toast! I asked her for the recipe not long ago, so she wrote it out and sent it to me in the post. Place a rack in the bottom of a large stockpot and fill halfway with water. I’ve now made two batches of this, and already been asked to make more for my neighbour. 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. The sugar will start draw out the juice. I love how simple and easy this recipe is. I tend to stick to small batches like this, just the right amount and so so good. It’s always a satisfying noise after a day with the preserving pan. We always make small batch jams. Still warm scones with homemade jam and smothered in real cream…. Step Five – Once the sugar has dissolved, heat the mixture quickly to a rolling boil. Storage: Unopened jam can be stored in a cool, dark place for up to a few months. Sorry about that, 2 tbs for very ripe plums, less if they are firmer. With time you will be able to gauge setting point from the appearance, and sound, of the simmering jam. Save my name, email, and website in this browser for the next time I comment. Melt the jam, whisk with vinegar and BBQ sauce for a fruity BBQ glaze or marinade. Transfer the plum and sugar mixture to a good sized saucepan (about 4 volume of the plum and sugar mixture), add the lemon juice. Quick jam … This sounds yummy and a great use of plums. No trouble with setting and looking forward to eating it. What a great jam and was easier than I thought. Once the pot has returned to a rolling boil, start your timer for 10 minutes. They’re not something I would eat, but tasted fine when I dipped a spoon in to check that their flavor was on point. The lemon juice is not essential for set unless your plums are very ripe, but it does add some extra flavour. Remove jars from the water bath and place them back on the towel-lined countertop to cool. Copyright © 2020 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again. Marisa McClellan is a food writer, canning teacher, and farmers market devotee who lives in Philadelphia. 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. Leave the jars out for 24 hours, and press the centre of each one. It will thicken and darken over time. Did a jar not seal? We tried this and it’s so much better than I thought. Try a different type of plum, they all have slightly different flavours and come in a glorious spectrum of colours. To start jarring, wash and sterilize all of your jars in hot … Then start testing to see if will set. This plate will be used to check the jam is cooked enough to set or not. Such a good easy recipe to follow and the jam is just perfect. 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. 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. The resulting mixture is then heated to a setting point. This plum jam recipe will convert you to jam making. When you are happy with the consistency of the jam, remove the pot from the heat. Ladle it into the prepared jars. Spoon the jam into the prepared warm jars (a jam funnel helps avoid mess) and seal with the lids before the jam cools. Our delicious jam starts with chunky Santa Rosa plums from the San Francisco Peninsula. Leave overnight. At this point, you can refrigerate or freeze the jam; it will last for up to 3 weeks. By doing this, you minimize the cooking time and keep the fresh flavours of the fruit. The perfect breakfast jam! As it cools, you’ll hear the lids pop as the vacuum forms. Fill the pot with enough water to cover the jars. ). We have Victoria plum trees in our garden, so I tried your recipe with the first pick. This basic recipe for refrigerator jam is a template to use for any favorite fruit jam combination! Then repeat with the second half. One of my joys is growing my own fruits and veggies and making delicious produce. If the centre of the lid pops up when released, it hasn’t sealed properly. Seal the lids while the jam is still hot. So glad you have enjoyed the plum, it is delicious. This has been one of our favourites, very tasty and first time I made it it was a total success. Very good proper jam, just the kind of stuff you want on toast. One large peach makes about a cup of jam. Cut the plums in half and remove the stones. Rhubarb pairs perfectly with strawberries, so feel free to toss some into the jam if you have some. I always love storing my fruits this way – jam or jelly. I have been so productive over the last few weeks with more time at home, and really enjoying new recipes. 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. It is also delicious in any fruity dessert, served with a glass of sloe gin! The recipe for plum jam is simple and comes from a beautiful book produced by Williams-Sonoma called The Art of Preserving. Add a little water, heat up and serve on ice cream or pancakes. The sugar will draw out the plum juice and make a thick syrup. Use  1-2  tbsp lemon juice per 500 g of fruit. Low-Sugar Plum Jam Recipe. Pour the plum and sugar mixture into a large non-reactive pot and place over medium-high heat on the stove. This is delicious served on a slice of freshly baked no yeast bread or spread on a slice of fruit loaf, with homemade butter. Meanwhile sterilize clean jam jars and lids by placing them on a baking tray in the oven at 120°C/250°F/GM1. If you are in doubt pot the jam – it is easier to remedy a soft set jam than an overset one. First, prepare your jars and lids as per proper canning procedure. I really like making small batches, just the right amount. 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 … No pectin needed. If you enjoyed this plum jam recipe, why not try more small-batch preserving? « Asian Slaw or Bok Choi Salad {Vegan & Gluten Free}, Swede Chips (Rutabaga Fries) With Sticky Mustard Dressing ». It’s very simple to make, and I find that it takes only a few minutes at the stove, thanks to my favourite small batch method. You can make a large batch and seal the jars to preserve or freeze. Step Two –  Put half the chopped plums into a bowl and pour half the sugar over. For accuracy please check with your favoured conversion tool. Delicious; will be saving to make again in the future! 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. For this jam, I’m also adding cinnamon, nutmeg, and cloves, which add flavor and interest. The fiddliest bit was removing the stones. And yes, very good on toast! Choose your favorite for a plum jam you will love. The other two batches of low-sugar plum jam were good also. Thanks for this amazing recipe. Cover the bowl and leave overnight. Test for set by placing a teaspoonful of jam onto a chilled plate, or use one of the other methods for testing the set. In this recipe, around 1 I'm Helen, full time freelance food writer, photographer and blogger. Bring to boil, … No. Step Four – Transfer the plum and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar is dissolved. can make a pickle or a jam to be proud of this summer. I like that it is a small batch recipe, so there isn’t any waste. Wash the lids and rings in warm, soapy water and set aside. When 10 minutes is up, pull the pot off the heat and remove the lid. First is by temperature; carefully check the jam with an accurate … I’ve enjoyed it on toast, and it is scrummy to have with porridge too. Check out Marisa’s latest book, The Food in Jars Kitchen. Preparation. I made this jam and the results were great. She would make great vats of it, and would take it to WI coffee mornings to sell. Share your preserving triumphs with us by tagging #thekitchn on Instagram. Stir until the fruit begins to release its juice. Next time I’m going to make jam with Paige and I plan on testing out a batch that is … 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. To make jam, choose plums that have a rich, deep color and skin that is firm but not taut. You also keep the shape of the fruit pieces. 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. Bring the fruit to a rolling … Add some spices to mix up the flavour. 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. Required fields are marked *. Add the lemon juice. We asked Marisa McClellan of Food in Jars for a true beginner’s guide to preserving, from pickles to jams to freezing to fermenting. 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. Japanese plums ripen from mid- to late-summer and they are large, juicy, and sweet. Plum jam is my favourite, perfect on homemade scones, and utterly 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. For basic plum jam, combine 5 cups chopped plums, 3 cups sugar and 3/4 cup water in a large saucepot. The natural pectin in the fruit and the lemon juice sets it very well. There will be some sugar left not dissolved. I love making jam and this recipe was no exception. No need to add any more sugar or water. Bay Area-based small batch operation offers a dizzying array of unusual preserves. This easy plum jam recipe uses the conserve method to preserve the fresh flavour of the fruit. The sugar will draw the juice out of the plums and you will have pieces of plum in a thick deep red syrup. Get easy, tasty recipes for FREE when you subscribe! Bring to a boil over high heat. Repeat step 2 a total of FOUR times. The only way to express how happy this makes me is pulling that pure bliss face that dogs make when you rub their tummies in just the right spot! Yield:8 to 10 eight-ounce (half-pint) jars Click here for a PDF print version For more information about stone fruits, see Peach Picking Tips See this page for Plum jelly; or blueberry jam, this one for fig jam and for berry jams, see strawberry, blackberry, raspberry jam For easy applesauce or apple butter directions, click on these links.