Ultra small batch plum jam. This is necessary for fruit that need more cooking time. Did a jar not seal? Cook with the lid on until the fruit is soft. Reduce heat to a medium-low/medium heat and simmer for about an hour or until the mixture becomes dark and thickened. Place a small plate in the freezer (for later - to test if jam is ready to be jarred). Got a tip, kitchen tour, or other story our readers should see? This plum jam recipe uses the conserve method. My delicious home-made plum jam is perfect spread on toast, crumpets or tea cakes. Jam making if very satisfying, and the best bit is eating it. Pour the plum and sugar mixture into a large non-reactive pot and place over medium-high heat on the stove. I do like making big batches sometimes, but a small amount is so much easier. Still warm scones with homemade jam and smothered in real cream…. To make shelf-stable jam (skip this step for quick refrigerator jam): Arrange 3 half-pint jars in a small canning pot or a stock pot fitted with a round cake cooling rack. I’ve enjoyed it on toast, and it is scrummy to have with porridge too. Step Five – Once the sugar has dissolved, heat the mixture quickly to a rolling boil. Required fields are marked *. And yes, very good on toast! For the Love of Small Batch Canning (Recipe: Spiced Plum Jam) Bring to a boil over high … The sugar will draw the juice out of the plums and you will have pieces of plum in a thick deep red syrup. The lemon juice is not essential for set unless your plums are very ripe, but it does add some extra flavour. Leave the jars out for 24 hours, and press the centre of each one. At this point, you can refrigerate or freeze the jam; it will last for up to 3 weeks. It’s very simple to make, and I find that it takes only a few minutes at the stove, thanks to my favourite small batch method. Step Three – Sterilize clean jam jars and lids by placing them on a baking tray in the oven at 120°C/250°F/GM1. (See below for more information on this.). How to Make Nectarine Jam Using the Conserve Method. No need to add any more sugar or water. Then start testing to see if will set. This recipe is 3 Weight Watchers Smart Points per portion. Refrigerator Jam Overview. The natural pectin in the fruit and the lemon juice sets it very well. Meanwhile sterilize clean jam jars and lids by placing them on a baking tray in the oven at 120°C/250°F/GM1. The sugar will draw out the plum juice and make a thick syrup. Then repeat with the second half. Easy to follow recipe with great results. Place the plums and sugar in a large, non-reactive pot. What a great jam and was easier than I thought. Keep the skins on; just … Add a little water, heat up and serve on ice cream or pancakes. Spoon the jam into the prepared warm jars (a jam funnel helps avoid mess) and seal with the lids before the jam cools. Melt the jam, whisk with vinegar and BBQ sauce for a fruity BBQ glaze or marinade. This looks delicious Helen. Delicious; will be saving to make again in the future! The thought of a peanut butter … Put on a low heat and bring to a gentle simmer, stirring all the time to dissolve the remaining sugar. This plate will be used to check the jam is cooked enough to set or not. Once the pot has returned to a rolling boil, start your timer for 10 minutes. As it cools, you’ll hear the lids pop as the vacuum forms. Really delicious and perfect to have for my breakfast. Step Four – Transfer the plum and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar is dissolved. One plum makes about half a cup of jam, enough for one round of toast for a family of four or two generous PB&Js. We asked Marisa McClellan of Food in Jars for a true beginner’s guide to preserving, from pickles to jams to freezing to fermenting. Add some spices to mix up the flavour. Storage: Unopened jam can be stored in a cool, dark place for up to a few months. It will thicken and darken over time. I love how easy and delicious this jam is! Rhubarb pairs perfectly with strawberries, so feel free to toss some into the jam if you have some. The jam is ready when you can pull a spatula through and the space you cleared stays open for a few beats longer than it previously had. For accuracy please check with your favoured conversion tool. And a half-pint of berries or cherries can make nearly two cups of jam. • Unless stated otherwise cup conversions have been made with an online tool. The lids should begin to seal soon after they’ve been removed from the pot. Perfect for having on toast and so easy to make. The resulting mixture is then heated to a setting point. I have been so productive over the last few weeks with more time at home, and really enjoying new recipes. Wash, pit, and chop the plums. Leave overnight. The recipe uses only fresh plums, pure cane sugar, a little citrus pectin for added gelling and a generous splash of freshly squeezed lemon juice for a little zing to the flavor in this magical combination. On this site you will find my fuss-free recipes, travel and reviews. There are several benefits to making a small batch of jam. Simmer, uncovered, stirring occasionally (more often toward the end of cooking to prevent sticking), until thick and reduced to about 2 1/2 cups, 45 … An easy no fuss recipe. Japanese plums ripen from mid- to late-summer and they are large, juicy, and sweet. Thanks for the recipe. Bring to a boil over high heat. I don’t know about you, but the back of my cupboard used to hold far too many jars of ancient too-solid jams. 1 1/2 pounds fruit (in this case, plums), 12 ounces of sugar or honey (I like to use sugar, here), and 1 tablespoon lemon juice. Once the jars have cooled to room temperature, check the seals by removing the rings, grasping the jar by the edge of the lid and gently lifting it an inch or two off the countertop. So now I avoid this by making small batches, and enjoying the jam at its best. Riper fruit needs more lemon, firmer fruit needs less. They maintain more of the integrity of the fruit and tend to be a healthier alternative to sugar laden preserves. Weeknight Preserving is your beginner’s guide to preserving the best of the season even if you have a small kitchen or a couple hours on a weeknight. You also keep the shape of the fruit pieces. Bring the mixture to a boil, … I love how simple and easy this recipe is. We have Victoria plum trees in our garden, so I tried your recipe with the first pick. Save my name, email, and website in this browser for the next time I comment. If you enjoyed this plum jam recipe, why not try more small-batch preserving? We tried this and it’s so much better than I thought. Wash the lids and rings in warm, soapy water and set aside. First cut up the fruit and remove the stones. Cover the bowl and wait. Yield:8 to 10 eight-ounce (half-pint) jars Click here for a PDF print version For more information about stone fruits, see Peach Picking Tips See this page for Plum jelly; or blueberry jam, this one for fig jam and for berry jams, see strawberry, blackberry, raspberry jam For easy applesauce or apple butter directions, click on these links. I asked her for the recipe not long ago, so she wrote it out and sent it to me in the post. First up, there are a few tips that apply when making a great freezer jam, no matter which of the following recipes you decide to make~ Freezer and small batch jams are quick, easy, and have better color and flavor than canned jams. One of my joys is growing my own fruits and veggies and making delicious produce. This basic recipe for refrigerator jam is a template to use for any favorite fruit jam combination! Really successful, brilliant. Try a different type of plum, they all have slightly different flavours and come in a glorious spectrum of colours. The perfect breakfast jam! This recipe works well with both fresh or frozen fruit and makes a small batch meant to be stored in the refrigerator or freezer. Once cool, label the jars and store in a cool, dry place. For basic plum jam, combine 5 cups chopped plums, 3 cups sugar and 3/4 cup water in a large saucepot. Skill Level: Beginner. There will still be some solid sugar in the bowl. Get easy, tasty recipes for FREE when you subscribe! Plum jam is my favourite, perfect on homemade scones, and utterly delicious. Just make a note of the weight of plums and sugar used. If the centre of the lid stays put it is sealed, and the jar can by put away. Clean and Fill Your Jars. I always love storing my fruits this way – jam or jelly. You (yes you!) Test for set by placing a teaspoonful of jam onto a chilled plate, or use one of the other methods for testing the set. Opened jam can be refrigerated for a week or two. The recipe for plum jam is simple and comes from a beautiful book produced by Williams-Sonoma called The Art of Preserving. Fresh ripe plums are one of the great British soft fruits. By doing this, you minimize the cooking time and keep the fresh flavours of the fruit. Stir until the fruit begins to release its juice. In the main body of the text you state 1tbs of lemon juice per 500g of fruit, but in the printable version of the recipe at the end of the main body of text, you state 2tbs of lemon juice per 450g of fruit. I love making jam and this recipe was no exception. Loquats – even for a small batch like this, you’ll need about 2lbs of fruit. ). You can make a large batch and seal the jars to preserve or freeze. Remove jars from the water bath and place them back on the towel-lined countertop to cool. If your seals are good, you can store your jars in a cool, dark place (with rings off). I've got some other pages for specific types of jam and butters, too, see this page * Percent Daily Values are based on a 2000 calorie diet. Thanks for this amazing recipe. If you need to remove some water from the pot, use a heatproof measuring cup. One of the reasons we love small batch preserving is that you can experiment with the recipe. Transfer the plum and sugar mixture to a good sized saucepan (about 4 volume of the plum and sugar mixture), add the lemon juice. If you have a glut of plums to use, but no time to make jam, you can freeze them at this point. Bring to boil, … Easy recipes you will make again | Travel | Reviews, Published on September 8, 2019 by Helen 40 Comments Last Updated on September 7, 2020. I used to be fascinated watching my mother make jam when I was younger. With time you will be able to gauge setting point from the appearance, and sound, of the simmering jam. Her first cookbook is Food in Jars: Preserving in Small Batches Year-Round. Cut your plums in half, then in quarters, then into eighths. Apologies on the lack of postings lately. I really like making small batches, just the right amount. The other two batches of low-sugar plum jam were good also. We have used a red plum with a golden flesh for the jam, you can, of course use any type of plum. Cut each half into abut 8 pieces. Repeat step 2 a total of FOUR times. Really good jam and I’m definitely going to be making some more. No. She would make great vats of it, and would take it to WI coffee mornings to sell. Bring the fruit to a rolling … I’ve now made two batches of this, and already been asked to make more for my neighbour. Your email address will not be published. Beat it into buttercream for a fruit flavoured frosting. Find more of her jams, pickles and preserves at her blog, Food in Jars. , canning teacher, and already been asked to make Nectarine jam Using the conserve Method preserve. I love how simple and easy this recipe is fine in a thick deep syrup. Medium high heat stirring to dissolve the sugar a kid, I ’ m just now getting in... Some extra flavour rich, deep color and skin that is firm but not.. Of the fruit and remove the pot has returned to a gentle simmer, stirring.. Has returned to a boil great vats of it, and cloves, add! 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