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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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!
NO PECTIN Plum Jam Recipe
We want to preserve every bit of summer we can, sticking the pantry with the finest local ingredients. After a trip to a farm we brought home a gallon of cherry plums and set to work to preserve their zesty flavor in a jam. I used a water bath canning method to seal the jars.
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Make Plum Jam From Unripe Fruit!
Homegrown produce doesn't always ripen at the same time so here's a way to make plum jam from semi-ripe fruit which is not only practical but tastes GREAT too!
Basically, the only ingredients in this recipe is whole plums and sugar.
Feel free to ask questions or make suggestions below.
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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.
#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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