PLUM JAM RECIPE WITHOUT PECTIN
A super simple recipe to absolutely delicious jam. It tastes sweet and refreshing.
Provided by Mariam Sodawater
Categories Breakfast
Time 1h40m
Number Of Ingredients 3
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.
Nutrition Facts : ServingSize 2 tablespoon, Calories 63 kcal, Carbohydrate 16 g, Fiber 1 g, Sugar 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg
PLUM PEACH JAM NO-PECTIN
Summer brings an abundance of stone fruits such as plums, peaches, and apricots. These are delicious in jams like this plum peach jam. It's also low in sugar, and made the old-fashion method without pectin in less than 30 minutes.
Provided by Veena Azmanov
Categories Breakfast
Time 50m
Number Of Ingredients 7
Steps:
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Score an X on the peaches and plums with a knife. Then, blanch them in hot water for 3 minutes to remove the skin. Let cool slightly then peel and core them. Chop the fruit roughly so you don't have large pieces.Pro tip - Covering the fruit in a bowl with plastic wrap for 7 to 10 minutes will help the skin peel off easily.
- In a heavy bottom pan, combine the fruits, sugar, salt, and lemon juice.Pro tip - If you plan to use the fruit with the skin on, let the fruits macerate in sugar and lemon juice for a few hours before cooking. This softens the blueberry skin considerably.
- Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
- Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit - so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
- Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Nutrition Facts : ServingSize 100 g, Calories 84 kcal, Carbohydrate 21.8 g, Protein 0.9 g, Fat 0.16 g, Sodium 10 mg, Fiber 2.2 g, Sugar 13.6 g
PEACH PLUM JAM
I got this recipe from About.com. It was posted by Diana Rattray. I was looking for a way to use up my peaches and plums and there wasn't a recipe like this posted here. Don't forget to use proper canning techniques. Make sure everything is sterile!!
Provided by Zaney1
Categories Plums
Time 25m
Yield 9 half pint jars
Number Of Ingredients 5
Steps:
- In a large pot combine peaches, plums, lemon juice and sugar.
- Cook, stiring, over med-high heat until sugar is melted.
- Bring to a rolling boil.
- Boil, stirring constantly, for 1 minute.
- Add 2 pouches of Certo, stirring constantly.
- Return to a rolling boil.
- Boil, stirring constantly for 1 minute.
- Remove from heat.
- Skim off any foam with a metal spoon.
- Fill Hot sterile jars leaving 1/4 inch headspace.
- Wipe off jar rims with damp cloth.
- Top with 2 piece seal and ring.
- Hot water bath jars for 10 minutes.
BLACK PLUM & GINGER JAM (WITHOUT PECTIN)
Making your own jam is a great way to preserve any in-season fruits that you may have lying around the house. This black plum and ginger jam is so easy and is made without pectin. The ginger gives the jam a wonderful little kick. It's soft, sweet, slightly tart, and spreads like a dream!
Provided by Cooking Creation
Categories Plums
Time 35m
Yield 12 Oz
Number Of Ingredients 6
Steps:
- Place the chopped plums, sugar, lemon juice, lemon zest, ginger and salt in a medium sauce pan over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
- Strain the mixture through a fine mesh sieve over a bowl, pressing down on the solids to extract as much juice as possible. Reserve the solids.
- Return the strained juices to the sauce pan. Bring to a boil over medium-high heat, stirring frequently to avoid burning. Boil until a candy thermometer reads 220 degrees (the gel stage). Remove the pan from the heat. Stir in the reserved solids.
- Transfer the jam to sterile jars, or freeze whatever jam you don't intend to use right away.
- Enjoy!
Nutrition Facts : Calories 100, Fat 0.2, Sodium 13.1, Carbohydrate 25.5, Fiber 1.1, Sugar 24.2, Protein 0.5
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