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.
Music:
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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Making and Canning Golden Plum Jam | Little Roots Ranch with Christi
As a side note, in the video I say that I can plum jam every day- what I meant to say is that every year, on one day, I can all the plum jam for the year. I would go crazy cutting out the pits every day, lol.
Plum season is here and how delicious is plum jam? It is one of my favorites and I love to use a little less sugar and add lemon juice. Below is my recipe. I am listing the single batch- but I usually multiply the batch by 5.
5 cups coarsely chopped Damson plums (about 2 pounds)
2-2.5 cups sugar
¾ cup water
3 Tbsp Lemon Juice
Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly to, or almost to, the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). As the mixture thickens, stir frequently to prevent sticking or burning. Remove from heat and pour hot jam into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 10 minutes.
How to make Plum Jam - easy!
All jams are made in roughly the same way; use the same amount of sugar as fruit , soften the fruit, then add the sugar, boil, and pour into jars, putting the lids on while hot.
In more detail for plum jam:
1. Stone your plums, and cut them into approximate quarters
2. Add a dribble of water to your plums, and the juice of a lemon if you have it (this helps with setting, which is not usually an issue with plums, as they are naturally high in pectin)
3. Weigh your plum mixture (write this number down), and transfer it to a LARGE saucepan ( you'd be amazed how much they can rise up the sides when you boil them and you really don't want plum and sugar overflow all over your stove!)
4. Soften the plums on the stove - they won't really soften further once you have added the sugar.
5. Weigh out the same amount of sugar as the weight of the plums.
6. Once the plums are soft and in small enough pieces (I sometimes help them along with a masher), pour in your sugar, mix it until dissolved, and wait for the mixture to come to the boil.
7. Boil rapidly for around 10-15 mins - the time will be longer, the more plums you are using.
8. Test to see whether it has reached the 'setting point' by dropping some onto a saucer and leaving it for a few minutes. If it wrinkles up when you push it with your finger, it should set nicely. If not, boil for a bit longer and try again.
9. Pour from the pan into a large jug, and from the jug into jars - right up to the top so there is very little air left in.
10. Immediately screw the lids on and put to one side. YUM!
These make fabulous presents, particularly in small jars ( no-one wants a litre of jam!), and are a taste of late summer when you open a jar in winter, and have a weather-defying cream tea as the evenings are drawing in.
It's worth saying that under-ripe fruit has the highest levels of pectin, so if you can get to your plum tree before the plums are falling off, your jam will set better.
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 [Easy and Refined Sugar-Free]
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Plum Jam
By: The Jaroudi Family
Ingredients:
2 cups chopped ripe plums
*2 tbsp prune paste (or date paste)
1 tsp lemon juice
lemon zest (optional)
2 tbsp chia seeds
Directions:
In a medium, pot add in your chopped plums.
Cook on medium-high heat and mix in date paste.
Make sure you stir often and bring the mixture to a low simmer. Once the fruit is cooked down (around 3 minutes) turn off the heat. Add in lemon juice (zest) and chia seeds.
Stir until well combined.
Let cool completely and store in the refrigerator for one week.
Notes:
We love having plum jam on top of nice cream, oatmeal, waffles/pancakes, or anything you’d use jam for.
Prune Paste
By: The Jaroudi Family
Ingredients:
1 cup of prunes
1 cup of water
Directions:
Blend ingredients together in a high-speed blender.
You want the mixture to be a smooth texture.
[If your blender is having trouble, you can soak the prunes in hot water.]
Store in the refrigerator for about one week. Freezes well.
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