Canning Sandhill Plum Jelly (a family tradition!)
Every year, we pick sandhill plums unless there is a late freeze and the berries are ruined.
We bring them home and make them into jelly and syrup. I've been doing this since I was a little girl, and now I'm passing the tradition onto my children! Come watch us make wild plum jelly to fill our shelves and give away as gifts!
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Recipe - Yellow Cherry Plum Jam - Easy to make - Summer in Denmark
August is the peak season for yellow cherry plums, and in the Danish countryside, where my parents live, you’ll find them everywhere. They are growing at the field boundaries and along the roads, and maybe because there are so many of them, they are just left hanging on the trees (or is it bushes) since nobody cares to pick them. Some of the yellow cherry plums can be a bit mealy to the taste, while others are juicy and nice, and it turns out they all make a really nice jam.
In Denmark most people call the yellow cherry plums mirabelles, but we also call real mirabelle plums from France, which are different from cherry plums, mirabelles. I found out this is also the case in Germany and the UK, so I was not sure whether to call the plums mirabelles or cherry plums in this recipe, but I decided to stick with what is apparently the correct name for those little yellow plums (or are they berries?).
After pitting, the weight of the cherry plums will be approximately half of the initial weight. The recipe below is for 36 oz pitted yellow cherry plums, but you can use any quantity of yellow cherry plums. The added sugar should be 3/4 the weight of the pitted yellow cherry plums.
I used gelling sugar to make the jam in the photos of this recipe. Gelling sugar is granulated sugar with added pectin. Pectin is a naturally found in all fruits and berries, and when heated, this is what gives the jam its jelly-like texture. The pectin concentration varies within species with lemons and apples among the most pectin-rich fruits, and within the ripening cycle. Ripe fruit has less pectin and is thus more difficult to jam. Cherry plums should contain enough pectin to make the preserve go thick, so you can do with regular sugar if you want. For the jam in the video below, I am using regular granulated sugar, and it took a bit longer (about 35 minutes) until the jam had the texture I wanted.
You can check the viscosity of the jam along the way by scooping up a bit of the jam on a spoon and put it in the fridge for a few seconds, or you can use a candy thermometer and wait for the temperature of the jam to reach 220°F (105°C) which is the gel point, i.e. the temperature point, when the jam starts thickening. Depending on how you choose to sterilize the jars, the jam can last up to 1 year.
Full recipe and ingredient list on the blog:
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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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Plum Jam Recipe | Plum Preserve Recipe No Pectin
Hey friends, juicy, ripe plums are in season and so it's time to make homemade Plum jam or Plum preserve without pectin. This recipe is a charm as it is a super simple and easy-to-follow recipe and makes absolutely delicious jam. It tastes so good and needs just three pantry ingredients.
Ingredients:
1 kg (2.2 lbs) plum, pitted, fully ripened, firm, and sweet variety
2 cups sugar, or more for sweeter jam, see notes
1 tablespoon lemon juice
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Timecodes:
00:00 - Intro
00:06 - Plum jam applied to a slice of bread.
00:13 - Deseed Plum
00:29 - Add Sugar
00:33 - Cook
00:35 - Add Lemon Juice
00:43 - Mash or blend
00:56 - Thickness Test
00:59 - Cold Plate test
01:03 - Fill hot jam in jars
Blackberry and Yellow Plum Jam Recipe
In recent years the manufacturing trend is to produce jams from single fruits only, or to combine fruits mainly in order to create interest, such as mixed berry jam. Before commercial pectin was available, only certain high-pectin fruits such as yellow plum, Valencia orange, quince, apples and pears could be made into a jelly-like preparation through boiling. Other so-called soft fruits such as cherries, strawberries, (ripe) blackberries and raspberries do not contain enough pectin to thicken into jam or preserves on their own, so in commercial canning, pectin is added. Rather than use commercial pectin, we thought we would combine a high pectin fruit (our yellow plums) with a lower pectin fruit (unripe blackberries are high in pectin, whereas ripe ones are considered moderate).
The trick in successfully getting the mixture to gel is to raise it to 220F as efficiently as possible, with as large a surface area exposed as possible, in order to reduce the mixture in a timely manner, so that the pectin can do its magic. If the pectin cooks for too long, it will be denatured. But of course, if the sweetened fruit mixture is exposed to excessive heat, the mixture will scorch onto the bottom of the pot. So be sure to watch closely as the jam cooks.
Jam is best canned by the hot-pack method. Clear instructions for canning may be found on the Internet here:
Prepare jam jars in advance of cooking the jam, so that they may be filled and processed immediately once the jam is finished. Alternatively, finished jam may be allowed to cool and then stored in a sealed container in the refrigerator.
Makes roughly 3 cups.
Equipment:
• large mixing bowl
• large saucepan or dutch oven
• wooden spoon and/or heat-proof spatula
• ladle or serving spoon
• small plate (in freezer) or candy thermometer
Ingredients:
2 cup blackberries whole, fresh, ripe, local
2 cup yellow plums pitted, cut 8 ways, ripe, local
2 cup sugar white
1⁄4 tsp salt
2 Tbsp lemon juice
Procedure:
1. Wash all the produce and set it on a towel to drain.
2. Pit and chop the plums.
3. Place all the fruit into a large mixing bowl with the sugar and mix well.
4. Allow the fruit and sugar mixture to sit for an hour.
5. Using the spatula, scrape all of the fruit and sugar mixture into the saucepan and place over medium heat.
6. Add the salt and lemon juice to the pot and stir well.
7. Continue stirring, keeping a close watch as the mixture comes to the simmer. The hotter it gets the more stirring it needs.
8. At first the jam will foam; scoop the foam off with a ladle or serving spoon.
9. Allow the jam to continue simmering, being sure to scrape the bottom of the pot constantly, until the mixture thickens and the bubbles become larger.
10. In order to test the doneness of the jam, drip a small amount onto the cold plate taken from the freezer, and see whether the mixture hardens up enough not to drip off the edge of the plate.
11. Once the jam seems to have come to the proper thickness, or the thermometer reads 220F, take the jam off the heat, and immediately put it into prepared jars for canning, or allow it to cool and then put it away in the freezer or refrigerator.
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Plum Jam/Jelly (Low Sugar)
This recipe is for fresh tasting plum jam or jelly that is low in sugar. No flavour is compromised in this recipe. Clear and detailed instructions will help even the newest of cooks to achieve success.
Follow link for recipe