How To Make Wild Plum Jelly Without Pectin Recipes

PLUM JAM RECIPE WITHOUT PECTIN

Steps:

• Sterilize two 500 ml jars and their lids in boiling water for 8 minutes. Remove jars and transfer on a clean towel and let it dry naturally. Protip: This steps is optional if consuming jam within 6-8 weeks. Use clean spoon to serve.
• Keep 2 plates for cold plate test in freezer.
• Meanwhile, in a thick bottomed and wide-based pot, take sugar, lemon and plum. Cook for 15 minutes on medium flame until soft.Protip: Cooking time will vary upon the ripeness of fruit. Look for visual signs.
• Then mash plum with a potato masher for chunky jam or blend with immersion blender for smooth consistency. Cook further on slow heat for about half an hour until jam starts to thicken. Protip: Be vigilant around the jam setting point and stir frequently. Do not over-cook or caramelize sugar at the bottom.
• To test consistency put a large drop of jam on cold plate. Wait for 30 secs to cool then make a line between the jam drop with your finger. If the line meets, continue to cook for 5 more minutes. And if it sets then stop cooking. Jam is ready.
• Then ladle hot jam to sterilized jars leaving only ½ inch space empty from the lid. Also, wipe off the rim with a clean and damp towel. Place the lids and turn the jars upside down. Or follow the canning procedure and immerse the jars in the hot water bath for 5 minutes.Protip: Turning jars upside down creates a vaccuum and helps avoid condensation.
• Store jam in fridge and consume within a 1-2 months. Or freeze the jars for upto six months. You may follow canning steps if storing jam at room tempertaure for a year or more.

PLUM JAM

Steps:

• Place the plums and sugar in a heavy-bottomed jam pot, ensuring that they fill it no more than halfway (the jam will foam up during cooking).
• Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes).
• Once the plum/sugar mixture is boiling hard, turn the heat down a bit to medium or medium-high to prevent scorching or overflows. Continue to stir frequently, and cook until the jam reaches gel stage. (That's 220 degrees when tested with an instant-read thermometer). It should take roughly 20 minutes at a boil, or 30 minutes total cook time, but can vary based on the fruit used.
• Once it reaches gel stage, ladle the mixture into prepared jars. Store in the refrigerator for immediate use, or freezer for up to 6 months. Or water bath can for long term storage.

WILD PLUM JELLY

Steps:

• In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

HOW TO MAKE WILD PLUM JELLY WITHOUT PECTIN

Steps:

• Add all of your plums to a large pot (pits and all!), with just a little water to cover the bottom of the pot.
• Cook on low heat, stirring throughout, until plums form a juice and begin to crack open.
• Use a potato masher to smash the plums.
• Strain the plums using a very small holed strainer or a cheese cloth into a pot. Allow the juice to continue to drip from the plum pulp for at least 30 minutes.
• Measure the amount of juice you have.
• For every 1 cup of juice, you can add 3/4 cup-1 1/2 cups of sugar, depending on sweetness of plums and/or preference. We wanted a tart jelly, so we used 3/4 cup of sugar per 1 cup of juice.
• Bring the sugar and juice mixture to a boil, stirring constantly. You'll want to heat the juice until it reaches the gelling point of 220 degrees. You can also check its readiness by performing the spoon test- place the jelly on a metal spoon and put it in the freezer for 1 minute. If it is "set" when it comes out, it should be good to go. I like to use both methods to test the jelly; you don't want to go through all of the work of it to not have good jelly! If for some reason though it doesn't set, you can always use it as a syrup for ice cream!
• Pour hot plum juice into sterilized jelly jars. Process in a waterbath canner for 10 minutes.

PLUM JAM

Steps:

• Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.