Plum Jam Recipe! Marmalade! No Peel! No Pectin!
This sweet and tart plum jam recipe is like capturing the fresh flavors of summer in a jar for the whole year! Plum Jam is made with sweet, ripe, juicy plums without peeling and pectin!
#jam #plumjam #plum #marmalade #easyrecipe #delicious #yummy
Ingredients:
2 Cup (237 ml) Sugar
1 TBS (15 ml) Lemon Juice
7 Each Plums
2 Glasses (12 OZ) Water
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Making Wild Plum Jam
Jim and Josie harvest wild plums. After letting them ripen head to the kitchen to can plum jam for their first time. There is funny surprise waiting for viewers. Watch to see!
The Easiest Way To Make Any Homemade Fruit Jam (feat. Krewella)
You only need 3 ingredients for homemade jam (no pectin!). Fruit, sugar, and lemon juice (or really any other acid). If you've got those things, then you have everything you need to make your own homemade jam. Speaking of Jams, Thank you to Krewella for coming out to join me in this video!! Hope you enjoy!
Recipe:
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Potato Masher Used:
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Canning jams for beginners: Plum and Peach Jam Recipes
Here are my two favorite summer jam recipes: Plum & Peach.
PLUM JAM (without added pectin)
6 liters of blue plums
1/2 cup of water
10 cups of sugar
Wash and rinse plums thoroughly before cooking. Do not soak. For best flavor, use fully ripe fruit. Remove stems and pits from plums; grind into a paste. Transfer ground plums into a large saucepan.
Add sugar and bring to a boil while stirring rapidly and constantly. Continue to boil until mixture
thickens. Use the refrigerator test to determine when jam is ready to fill.
Remember to allow for thickening during cooling.
Refrigerator test—Remove the jam mixture from the heat. Pour a small amount of boiling
jam on a cold plate and put it in the freezing compartment of a refrigerator for a few minutes.
If the mixture gels, it is ready to fill.
Remove from heat and skim off foam quickly. Fill sterile jars with jam. Use a measuring cup or ladle the jam through a wide-mouthed funnel, leaving 1/4 inch headspace.
Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Time for Jam in a boiling-water canner
500 ml jars (pints) or 250 ml jars (half-pints) - 5 mins
PEACH JAM (with added pectin)
6 liters of peaches
4 Tbsp of lemon juice
1 pkg of Pectin
5 cups of sugar
Wash and rinse peaches thoroughly before cooking. Do not soak. For best flavor, use fully ripe fruit.
Cut an X at the bottom of each peach which will help with peeling once boiled. Now place the peaches in boiling water for appoximately 3 minutes and then transfer to a very cold water.
Once cooled down, start peeling, the skins should just slip off easily. Take out the pits.
Transfer into a large saucepan. Mash each layer of the peaches with a potato masher, do not puree.
Add lemon juice and pectin and bring the mixture to a full rolling boil.
Add all sugar. Stirring constantly, return mixture to a full rolling boil and boil hard 1 minute.
Remove from heat and skim off foam quickly. Fill sterile jars with jam. Use a measuring cup or ladle the jam through a wide-mouthed funnel, leaving 1/4 inch headspace.
Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Time for Jam in a boiling-water canner
500 ml jars (pints) or 250 ml jars (half-pints) - 5 mins
HOW TO PREPARE THE JARS
Jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. To sterilize empty jars after washing in detergent and rinsing thoroughly, submerge them, right side up, in a boiling-water canner with the rack in the bottom. Fill the canner with enough warm water so it is 1 inch above the tops of the jars. Bring the water to a boil, and boil 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft elevation. Reduce the heat under the canner, and keep the jars in the hot water until it is time to fill them. Remove and drain hot sterilized jars one at a time, saving the hot water in the canner for processing filled jars. Fill the sterilized jars with food, add lids, and tighten screw bands.
#plumjam #peachjam
Making Beach Plum Jelly
From Bush to Berries, to Making Beach Plum Jelly! Follow along as I show you step by step how I make a local Cape Cod Favorite: Beach Plum Jelly! Beach plums are naturally a very tart fruit, so I use sugar added recipe and also use some pectin. I've been making this Jelly for some time now, and it's my own personal FAVE. The recipe I use was handed down to me by mom, and a local Cape Cod tradition. This year, I made my Jelly on mom's birthday. Happy Birthday, Mom, as you smile down on me.
Please let me know in the comments, do you make your own jelly (liquid only) and jams (liquid and fruit pulp)? What is your favorite Jam or Jelly? Let me know, below!
My gardens are in Zone 7a/7b.
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Oklahoma Wild Sand Plum Jelly
Sit back and relax as Okie and The Prepper's Wife takes you for a drive down an Oklahoma back road in search of Wild Sand Plums. Then the Prepper's Wife will do a how-to on making and canning Sand Plum Jelly, mm mm mm yum!
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Wild Sand Plum Jelly Recipe.
4 pounds ripe sand plums
1 cup water
1 package powdered pectin
6 cups sugar
Wash and pick over the plums; do not pit or peel. Crush them in the bottom of a large enameled pot with the 1 cup of water, bring to a boil, simmer for 15 minutes. Crush again with a vegetable masher as the fruit softens.
Strain through a jelly bag/or strainer; add a little water to bring the measure up to 5 cups of juice. Return juice to the pot, reserving 1 cup in which to mix the pectin; combine pectin and reserved juice, add back to pot and bring to a full boil, stirring constantly. Add the sugar, continue stirring, and boil hard for 2 minutes.
Remove from heat, skim, and immediately pour into hot sterile half-pint jars, leaving 1/4-inch head-space. Cap and give a 5 minute hot water bath.
Yields approx. 8 half pint jars.
A B O U T - S A N D - P L U M S
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The bushes we have picked from are scraggly and grow along the dusty country gravel roads. No one waters them. I can't imagine that they'd be that hard to grow. Here in our part of Oklahoma, sand plums, are also referred as Thicket Plums or Chickasaw Plums (after all, our part of OK is the Chickasaw Nation). The predominantly grow along fence-lines along the back roads and highways. They often form extensive thickets , and I usually see them growing in poor sandy soil, poor clay soil and sometimes in pretty decent sandy loam Here's what I can tell you about sand plums, and I'm no expert either.
GROWING FROM SEED:
To grow from seed, collect the plums from the trees after the fruit is fully filled-out and firm. Let the fruit get as ripe as you can but be sure to collect some before the birds strip the trees of all the fruit. Clean the seeds of pulp and let them air dry before you store them. You only want to air dry them for a short time--just a few hours if it is very humid or up to one day if the air is very dry. It is better to dry them indoors in moderate temperatures and out of direct sunlight because too much heat/sunlight can induce a tougher dormancy period.
If you want, you can sow your summer to early-fall collected seed without drying, or you can cold-stratify the seed in the refrigerator. The idea temps for cold stratification of wild plum seed are 31 to 41 degrees according to sources. If you want to plant in the fall, get your seeds into the beds in September so they have time for some after-ripening before cold weather arrives. You can winter sow plum seeds (pits) in late January to late February or you can plant them in a cold frame at about that time. Cold-stratified plum seeds germinate best when nighttime temps are in the 50s and daytime temps are in the 70s.
GROWING FROM CUTTINGS: You can grow native plums from dormant hardwood cuttings, softwood cuttings, semihardwood cuttings or from root cuttings. The easiest way for most people (especially if you haven't raised trees or shrubs from cuttings before) is to use semihardwood cuttings taken in the early to mid summer. Take your semihardwood cuttings from the tips of branches, from new stems that are just barely beginning to turn woody at the base. If you cut them before they are beginning to turn woody, they are likely to rot before they root. Dip your cuttings into a rooting hormone (you can try willow water if you don't have or can't find rooting hormone) and place them in a tray of moist perlite/peat. Keep moist either by placing them under a mister or by misting them frequently. Some people place the tray of cuttings in a sealed plastic bag (like a giant zip-lock) to hold in moisture. Generally, they should begin to show root growth in 30 days or less.
A popular way for any of the native plums is to dig one up from the forest and transplant them into the yard. For sand plums, you often can sever a newer smaller sprout with a sharp spade and transplant it into a new area as long as the sprout or sucker has developed some root to sustain it once it is separated from the mother plant.
To plant them, give them the same conditions in which they are found in the wild. Many native plants grow best in native (unamended) soil and with as little supplemental water as possible. Because these plants are adapted to survive in the real world in tough conditions, they can have trouble adjusting to enriched soil, and heavy fertilizer/water. One reason you don't transplant native plants into rich potting soil or heavily amended native soil is that the native plants are very susceptible to the kinds of bacteria common in such enriched soil since they have not been exposed to those bacteria in more lean, more arid native soil.