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