Plum Jam Recipe | Easy Homemade Jam without Pectin | 3 ingredients only
This plum jam recipe without pectin teaches you how to make plum jam or jelly using fresh or canned plums. A quick and easy homemade jam recipe with just 3 ingredients
Ingredients to make this jam:
500 grams fresh ripe plums, chopped (½ kg) - you may use canned plums too
200 grams sugar (1 cup)
2 inch cinnamon stick
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For more recipes -
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
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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How to make the best plum jam using Damson plums| Easy way to pit your plums by roasting overnight!
In late August or early summer, Damson plums can be found at the farmers markets in my area. This plum is absolutely perfect when ripe for making plum jam. One year, I got a tip, from a farmer at the market, for pitting these plums, and that is to bake the plums in a low oven (200 degree Fahrenheit) overnight. The next morning you squish out the pits and then make the jam.
I like to use freshly squeezed lemon juice and Vermouth as flavor boosters. If I happen to have a vanilla bean, I use that too,
Please watch the video through to the end to hear all the tips for making this jam. Check out the full recipe
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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!
READ MORE HERE -
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