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Begin by preparing a small boiling water bath canner. Add enough water to the bottom of the canner to cover the jars (about 3 or 4 inches to start - you can add more after you've loaded the jars). Turn the burner on to medium heat. While the water is heating up, you can sterilize your canning jars and bands.
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Don't use it for preserving food, since it may or may not be acidic enough to do a safe job. 1. Place 2 cups of pitted, chopped plums into a large glass jar (½-gallon or larger). 2. Mix 4 cups of warm, non-chlorinated water, and 1 teaspoon granulated sugar, stirring until the sugar is completely dissolved.
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Bring water to a boil, then turn the heat down while working on the plum preserves. Step 1: Wash, then chop plums into quarters or eighths, discard pits. Weigh chopped plums with a kitchen scale to equal 3 ½ pounds. Step 2: Add plums to a large pot or Dutch oven.
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1. Add the stoned diced yellow plums to a heavy based saucepan with the sugar and lemon juice and heat on a medium heat until sugar starts to melt. 2. Shake the pan and continue to cook the jam on a slow boil until plums start to break down and jam thickens, it takes approximately 15-18 minutes. 3.
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Run a sharp knife around each plum and twist apart to reveal the stone. Remove the stone and cut the plum into rough chunks around 1-2cm (½-⅔") big. Put the cut plums into a large saucepan with 100ml Water. Cook over a medium high heat until the plums have fully softened.
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Prepare a small boiling water bath canner and 4 half pint jars. Chop or crush the plums, remove the pits, and combine them with the sugar and vanilla bean seeds. Stir to incorporate the sugar. Once the sugar is dissolved, set the pan on the stove over high heat and bring to a boil. Cook, stirring regularly for 15 to 25 minutes, until the fruit.
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Stovetop Recipe. Wash and dry the plums. Pit them and cut them around the seed. Toss the fresh plums with sugar in a stockpot or pasta pot. Add the plum and sugar mixture to the pot. Start on a medium-high heat and when the fruit comes to a boil, reduce the heat to medium and keep stirring every 5 minutes or so.
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Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Combine plums and water in a large pot over medium-high heat; bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in sugar, then add butter to reduce foaming if needed.
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The first step is to wash, slice in half and pit your plums. Next, place the plums, sugar and lemon in a bowl. Place the bowl in the fridge for at least 8 hours (or overnight). The next day, remove the bowl and place the plums in their sugar syrup in a large sauce pan. Slowly simmer the plums until it thickens up.
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Keep the pot with the boiling water on the stovetop. Ladle the jam into the sterilized jars, leaving 1/8-inch head room at the top. Wipe the rims and threads of the jars clean and seal with lids and bands. Lower the sealed jars back into the boiling water bath. Process jars in boiling water for 5 minutes.
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Transfer plum mixture to a large, wide pot and stir in calcium water. Cook over medium heat, stirring occasionally to prevent scorching. Simmer until plums are mostly softened, about 15 minutes. For a smoother jam, place a food mill over a bowl and ladle a few cups of the mixture into it. Mill the mixture into the bowl.
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Ten containers = 5 quarts = plumb wonderful! Pucker Up: Tart and Sweet Shiro Plum Preserves: Recipe yields 3 1/2-4 cups of preserves per batch. Special Equipment List: cutting board; serrated knife; bread machine; large slotted ladle or spoon; 2, 2-cup size freezer-safe containers w/tight fitting lids. Cook's Note: Stone fruits, like peaches.
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Remove the pits from the plums and cut into quarters. Place the plums, sugar and water in a Dutch oven or other heavy-bottomed pot. Bring the mixture to a boil, then reduce the heat to low. Gently boil the mixture until it reaches a jelling point of 220-225° F.
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Optional Canning Instructions: If canning, ladle the finished plum jam into canning jars, leaving 1/4 inch headspace. Cap with 2 part canning lids and process in a water bath canner for 5 minutes (pints & half pints). Adjust canning time to 10 minutes if above 1000 ft in elevation, and to 15 minutes if above 6000 ft.
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Then, add the sugar and lemon juice and stir until the sugar dissolves. Bring the fruit to a rolling boil, stirring frequently. After about 5 minutes, start to check for setting point. You will not have any trouble getting this jam to set as plums are high in pectin. If your jam has any scum, remove it with a spoon.
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Wash, pit and coarsely chop the plums. Put plums and sugar in a wide, 6-8 quart preserving pan or stainless steel saucepan. Bring to a simmer, stirring frequently, then continue to cook for 5 minutes. Pour into a colander set over a large bowl and stir the plums gently to drain off the juice.
