#shorts Plum Jam Recipe
PLUM JAM! Easy plum Jam recipe made in the instant pot or stove. Made using only 2 ingredients- sugar and plums. No Peeling! No Pectin needed!
All you need is:
10 cups Chopped fresh plums
5 cups Granulated Sugar (adjust to taste)
Recipe and Instructions:
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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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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.
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 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