Remove from heat and skim off foam. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam. When canner is filled, ensure that all jars are covered by at least one inch 2.
Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to ft m , process — boil filled jars — 10 minutes. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface.
After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Will keep for 1 year in a cool, dark place. Chill once opened. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
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Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? Make sure to try that in small batches. Response: Thank you Shirley for trying the recipe. Glad to hear that you got the perfect texture and taste of the jam. Response: Thank you Lorraine for trying the recipe and sharing the feedback.
Response: Yes Heidi, you can strain the juice a little bit to reduce the cooking time. When you make this next time, 1. Response: Hello Sondra, I generally made the jam when the plums are either slightly under ripe or ripe but not very soft. Response: Thank you Leslie, for trying the recipe. Sometimes, the jam has a mild lemon flavor when the plums are not sweet enough.
If you don't like the lemon flavor you can make the jam without it, but you have to keep it in the refrigerator and consume within a month. Response: Thank you Noreen, for trying the recipe and writing the feedback.
I am glad to hear that it turned out well. Response: Hello Susan, I am sorry because I am not able to give you the answer as I always make the jam by cooking the plum and sugar together. I have never made the jam by first cooking the plum and then adding the sugar.
As per my view, there is no need to cook plums with water. If the plums are less juicy, mix them with sugar and keep in the refrigerator for hours before cooking so, the released plum juice would be enough for cooking. Response: Yes Aileen, it will take longer time because of the bigger batch. If you are cooking it in a bigger batch, cook it over medium heat until it turns little thick to speed up the process and then simmer it until it's done. Response: Hello Mary, canning processing time 10 minutes given in this recipe is for ft - ft.
For below ft, canning processing time is 5-minutes and for above ft, canning processing time is 15 minutes. Response: Hello Sophia, If you are preparing the jam with pectin, follow the exact instructions given on the pectin box. When you try the jam next time, cook it a little bit longer before adding the pectin. Response: Hi Kimberly, thanks for trying the recipe and I am happy to hear that your jam turned out wonderful.
You can reduce the sugar and make the jam but you cannot preserve it for long time canning. You can store it in the refrigerator for a month. Response: Hi Marcella, I don't have any idea about how to use dried plum to make jam. Home » Jams » Plum Jam.
If you are a plum lover, jam lover or simply a food lover, you have got to try delicious plum jam prepared with this recipe. This simple yet yummy fresh fruit jam recipe is best way to make homemade pectin free plum preserve and it tastes much better than ready-made one. Make the most out of sweet and ripe plums when they are in their prime season, prepare its jam and use it all through the year to make breakfast tastier than ever and satisfy your sweet tooth too.
Preparation Time: 10 minutes. Cooking Time: 45 minutes. Print Recipe. Cooking Measurements. Wash the plums in running water. Put small ceramic plates in the freezer. This plate will be used to check the jam is cooked enough to set or not. Cut plums into halves and remove the pit. Chop them into small pieces. Heat plum pieces, lemon juice and sugar in a deep pan over medium heat. Stir continuously to completely dissolve the sugar, it will take approx.
If plums are not juicy enough, add 2 tablespoons water to dissolve the sugar. Let the mixture cook over medium heat. When it starts to boil, reduce the heat and simmer uncovered until plum becomes soft and tender.
Stir occasionally in between to prevent sticking. The color of the plum pieces will turn darker when they cooked. Remove pan from heat and allow mixture to rest for minutes.
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