Finely chop or grind fruit. I’d be concerned about not being able to stir while the plums cook, but I don’t know enough about pressure cooking to know if that is a valid concern. This will act as an ice bath... 3. Canning jam is easier than you think. Maybe my plums were a bit thick. Then I put the empty jars to boil in the canner for 10 minutes. I’m going to try this technique using my instapot. Turn heat down and allow to simmer for 45 … Dang. You can chill your jam, store it in the fridge, and eat it within a few weeks, or you can process it in jars to store at room temperature for several months. Rinse plums and remove pits. What a stunning color! She showed up for choir with at least ten pounds of plums, and says she has 6 trees, so there will be more. The pits, or stones, make up about a third of the plums' size, and the skins can be relatively thick. Transfer the plums and any juices from the cutting board into a large bowl (the largest you've got, most likely), and add a pound and a half of granulated sugar and one tablespoon of pectin for every four pounds of fruit. Reduce the heat to low. Thank you! The trouble was that a good deal of plum was left with the pits and it was impossible to separate them, although I was trying. Tagged: homemaking, Those are some great tips. I even fed plums to the dogs (don't worry, not the pits). Place three layers of damp cheesecloth or a jelly bag in large bowl. Thanks for the tip about the Ninja Foodi. Here's the most important stuff I learned after making many batches of jam. I ate plums three meals a day. Place a rack in the bottom of a large stockpot and fill halfway with water. I have just made a batch of beautiful Strawberry jam which I am proud if, it’s the plum one tomorrow. I used either my wide Dutch oven or my sauté pan, depending on how big a batch I was cooking. Disclaimer: Because I don't use lemon juice in my recipe, there's a chance that if your plums are particularly low-acid, they may not be 100% safe to store at room temperature. Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions. Thanks for sharing them. When I lived in the city, I got my fruit from the farmers market or the supermarket in easy-to-manage batches. I hope it went very well. Place a small amount on one of your frozen spoons and return it to the freezer. Do you have to remove the skin of plums for making jam? Hi Dana, I have never tried a pressure cooker because we don’t have one. Counting plums would not work — way too many. Some HTML is OK: link, strong, em. If you have a good seal, there should be no risk of those lids popping off. Stir the plums every now and then to ensure even cooking and to prevent the cooked plums on the bottom from burning. Take a clean plum in hand. Put a few metal spoons in the freezer before you start cooking. I did about 13 cups of small plums with two cups water for 15 min on high (I have a Ninja Foodi) Do NOT release the pressure right away (that was a mess!) How easy is that?! Use a spatula or wooden spoon to work the jam through the colander, retaining all the pits. (If fruit still has pits, let the mixture cool slightly and pull out the pits using two slotted spoons. Note: This blog is completely affiliate-free. Learn more on our Terms of Use page. I think she uses a pen lid for that, but I don’t recall. Place the plums and the sugar in a heavy-bottomed jam pot and bring the mixture to a boil over high heat. Make sure the stem end is facing upward. Optionally, you could try Annie Kate’s method of pitting plums. Had 10 cups before processing through the food mill. SUBSCRIBE! Wipe off the rims of the jars once they're filled. I discovered this method while processing plums and tomatoes-it brings out good flavors in the fruit and saves me from standing over a hot stove! the hot stove and let it cool a bit before adding the calcium water - 4t. But if you are worried about having pits in your sauce, it makes sense to quickly send the sauce through a large mesh of some sort. My grandma cooked … Five pounds of plums should leave you with about four pounds of plum flesh when you're done trimming. I just prepare the plums as mentioned above and then add the sugar after. Well, there I stood, picking away at the mess in my colander. So, in the pot they will go seeds and all!!! I suppose she is right, but I didn’t believe it would work; she was the one who proved that it would, so a lot of the credit goes to her. *  She looked at the mess in my colander and at the next pan of simmering plums. If you want to have prize-winning jam or sauce, you’ll need to peel them. If you have one of those fancy jamming funnels, go ahead and use it, but I find that a plastic deli container is the best device for scooping food from one location to another with minimal dripping. Life is just too busy for that. You want them to be quite hot when you're jarring to prevent thermal shock from adding the hot jam mixture to them. Measure crushed plums into a kettle. That’s a creative idea! If you ARE using pectin the jam will only need boil for a few minutes and the plums will not break down, so go ahead and chop the plums up. I use one-half cup of water for every batch. My grandma makes a wonderful plum preserve. for 8c. His first book, *Miss 14 insists that I developed this method. Discard the pits.) Be sure that you use a deep pot, and that the plums only come up about halfway up the … I packed bags of them and brought them on road trips. Toast with butter and fresh plum jam. Screwing a Mason jar lid too tight will actually create a weaker seal, as it will damage the threads in the lid. Do not try to rush cooling by placing them in the fridge or under running water (unless you like jam and broken glass everywhere, that is). They tend to have drier flesh and don't usually cook down into a fine-grained jam or sauce. It should be firm, but not rubbery, and should just cling to the spoon if you tip it. If flesh clings tightly to pits, cook plums slowly in a small amount of water for a few minutes until they are softened, then remove pits. The plums on my tree are smaller than previous years and I was not looking forward to deseeding them at all. Posted in: Frugal Tips, Kitchen. Bring to a boil at moderate heat with just enough water to prevent sticking. I suppose it might also make sense to count the plums as they go into the pot, then see that the pit count after cooking matches up…but I am always multitasking in the kitchen, and might not remember to do it. [Photographs: J. Kenji López-Alt]. Your email address will not be published. I suspect using an immersion blender would be a problem because it might crack the pits, but I don’t know. Cover the jars and screw on the lids until they're snug but not overly tight. I don’t know if immersion blender would work also. Let it sit for about 10 min or so. Simmer the plums and water in a large stainless steel pot over medium heat until it comes to a boil. All products linked here have been independently selected by our editors. If a proper seal has formed, the buttons on the tops of the lids should depress as they cool—and they'll make a really satisfying ping as they depress. When the skins are coming off the plums and the pits are beginning to pull loose, the plums have cooked enough to strain. We experimented with a few more ideas and by the end of our bushel of plums had discovered the easiest way to pit plums for jam and sauce: In conclusion, if your recipe says to remove pits from plum sauce by pouring it through a colander or a sieve, think twice. Frozen plums will keep for about six months in a freezer attached to a refrigerator and up to a year in a stand-alone freezer. Me too! As you can imagine, I got quite a bit of practice at making jam. Place fruit in saucepan; add water. Finely chop or force plums through a food chopper. Italian plum type. When you use powdered pectin for making this plum jam recipe, you’ll want to mix it in with sugar to prevent clumping. Once you’ve skimmed the pits out, you can just blend the plums–skins and all–in heavy duty processor. I start by slicing down one side of the plum parallel to the natural seam in the fruit, a little bit off center. I have a steamer basket that I use for blanching beans that would work for this as well. If you're using a loose-stone variety of plum, you can simply cut them around the equator, twist the halves apart, and discard the pits. These are the crispiest, most flavorful roast potatoes you'll ever make. Thank you! Instead of using the stove top, I bake the plums in the oven on a low heat-325. Subscribe to our newsletter to get the latest recipes and tips! If you are the type to err on the side of safety, I recommend storing the jam in the fridge and consuming it within a couple of months, or adding one and a half ounces of lemon juice to the mixture as it reduces. Pour prepared fruit into cheesecloth. I definitely know what I’m doing with the other 16 lbs tomorrow! of fruit. Since there's more to being a homeschooling mom than resources, there's more here as well: weekly wrap-ups, encouragement to be a wise, loving, fun, and frugal mom, the occasional devotional, and lots of interesting links. I’m so glad you were able to use this method–such a time-saver! Make sure to stir frequently as the jam cooks to prevent any scorching on the bottom. Post whatever you want, just keep it seriously about eats, seriously. In no time we had 15 cups of pulp enough for three batches of jam! But for clingstone varieties, like these elephant heart plums, it's easiest to cut the pit out with a knife. That takes a little more finesse. Do not peel. I do not use preserving sugars either, I find its a rip off price wise, I make sure I use cane sugar it works better than sugar beet sugar, if you think you are going to be short on pectin which is the natural setting agent, then either put a bottle of pectin into the mixture after you have taken it off the heat after the jam is cooked or I usually put a plenty of lemon juice in the pan with the fruit, sometimes with plum jam I put the stones into a muslin cloth and hang into the pan tied to the handle, they are rich in pectin. The item I chose was actually a square plastic laundry peg basket with holes at the side and bottom. Required fields are marked *. Place the pot over medium heat and cook. After my birthday party, my grandma and I became even more curious about how they would taste so we picked twelve of them and used them for a test. I was using Damson plums with those clinging pits, so if it worked with Damsons it should work with any plums. I did use my hand mixer to break them up. My sister-in-law puts the cherries on top of a bottle, one by one, and jabs the pits into the bottle. Because you've already extracted so much liquid, the plums will break down very quickly when you start to heat them on the stovetop. Once the buttons have depressed, unscrew the lid rings so that you can clean around the lids with a damp cloth one more time. We may earn a commission on purchases, as described in our affiliate policy. Just a quick question at what stage do you add the sugar? Save my name, email, and website in this browser for the next time I comment. As for bigger things like plums, I slit them first before putting into the pan and enough water to wet the bottom of the pan to stop them sticking, this water will reduce down in the cooking so don’t worry too much about it not balancing with the sugar. She did not want to cook the cherries, so my method didn’t work for her. I was church lady-gifted with a mixture of plums that are not all equally ripe, so some sorting is called for. Finally, screw the rings back on, let the jars cool naturally, and remove the lid rings once again for storage. For every pound of plums, add in 1 pound of sugar and 1 tablespoon of lemon juice. That seems to work well. After you've sliced along the seam and twisted the fruit open, take the half of the plum with the pit and place it pit-side down. Fill a large bowl with ice and water. Crush fruit. These will help you determine when your jam is ready down the line. Oh DeeJay, I would never be able to manage to count the plums either. I did not know that plum pits are rich in pectin, but that is a good thing to keep in mind. If we wanted to boil them I would try the slotted spoon method, though. These are shiro plums, small yellow with very clingy pits that are a pain to de-pit the regular way. I am 71 and have been making jams and marmalades nearly all my life and only one failure right at the start of my jam making and I cooked one far too much hoping for a good set, at that time I didn’t know how to test for one, and I nearly had to chip the jar off around the jam it was rock hard,beyond being retrieved as well. If I was going to make jam, I had to plan on making jam in advance. . Tall and light with a crisp shell and a lightly chewy center. I guess getting the pit to disengage from the plum flesh is messy & time consuming (?) She skimmed some of the pits out of the simmering plum mixture, rattled them on the slotted spoon with a few flicks of her wrist, and soon had clean pits in the spoon with all the good stuff left behind in the pan. . Every time, the seed will burst out the other side, leaving you with whole, pitted fruit! I just tried Annie Kate’s method, and ended up getting out a basket-type strainer with 1/4-1/2 inch mesh. Keep cooking the plums—you want to cook them down enough that they reduce by about one-quarter. At first, this procedure may not seem any faster than halving the plums. Easy! Plum jam is a perfect complement to each our candy dishes, similar to desserts and muffins, in addition to to accompany some savory recipes, similar to pork tenderloin. The peel is thin AND it holds some of the pectin of the fruit. I’d post a picture, but I don’t see a way to do that here. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. If you ever try it, I’d love to hear about that. I have 14 lbs. I gave away as many plums as I possibly could to neighbors. If you want plums , you can’t cease making a scrumptious plum jam. Repeat step 2 a total of FOUR times. As the jam starts to get thick and glossy (this should take 15 to 30 minutes or so), it's time to check for doneness. Twist the plum apart and slice it one more time. I would be interested in knowing how it went. At this stage, you're pretty much done. Add water and ice to the bowl at a 50:50 ratio. I’ve never worked with plums before, but I will remember this if I do. Over the course of the three weeks during which the tree was bearing ripe fruit, I picked over 80 pounds of plums. Sorry I did not see this question sooner, Nicole! Comments can take a minute to appear—please be patient! Plum Jelly. 2. Then, slice the segments away from the pit so as to avoid bruising or ripping the plum's flesh. Before this summer, I never really understood the need for jamming. Place plums in a heavy-bottomed, 4-quart pot, stir in … With thorough mixing, there’s no detectable texture or lumps, but you end up with slightly more product, and a more nutritious one, too. That's a lot of plums. No way could I pit those tiny plums any other method. We experimented with a few more ideas and by the end of our bushel of plums had discovered the easiest way to pit plums for jam and sauce: Wash the plums. One final twist, and you're done. Stir this sugar/pectin mixture into your fruit in the saucepan and bring it … To prepare juice: Sort and wash fully ripe plums and cut in pieces. Blanching Plums 1. Thank you for this detailed information, Sue! Informative Reviews for Homeschooling Moms…and a slice of our life as well. It looks easy to do though I haven’t given it a try […]. I use unsweetened plum sauce in a recipe for applesauce bread, and it tastes better than using applesauce. Thanks for the suggestion to use plum sauce instead of applesauce in baking. 1 lb Wild Plums; 1 lb sugar; 1 tbsp lemon juice; Pit the plums … I mean, theoretically I understood it: You have more fruit than you can eat or give away, so, rather than let it go to waste, you find a way to preserve it for future use. My Mother in law who taught me laughed so much she nearly fell off her chair and said you will learn, I sure did. Remove the pits. As soon as the plums have broken down slightly, they should be tender enough to mill. . Use a hand strainer of some sort. We reserve the right to delete off-topic or inflammatory comments. I’ve heard instapots can be used for many things, but I never thought of making jam in them. I have access to red plums later, although I have to drive a bit to get them, so have to be going that direction for other reasons to justify the gas cost. Mix the package of pectin with 1/2 cup of the full amount of sugar. That’s a great idea! . After macerating, turn on heat and bring pot to a boil. Easy Plum Jelly. I’m still going to run all through the. Tips and step-by-step instructions for making homemade plum jam if you have a tree that just won't quit. Boil a pot of water on the stovetop. If you see something not so nice, please, report an inappropriate comment. Now I just need to find someone who'll take 12 quarts of fresh plum jam off my hands! Now that we have a bumper crop of cherries ourselves, we are using a paperclip to pull the pits out. I might add that, being lazy, I didn’t both using the mixer and it still worked. This seems like a silly question, but for making plum jam or the like do you need to take the skins off first? of Cherry Plums Wish me luck!! Whether or not to throw the plums in whole does depend to some extent on the kind of cook you are. Wild Plum Jam Recipe. Choose a pot large enough to hold all your plums and fill half of it with water. Your email address will not be published. Seems like this trick would be great if I could throw them in whole and the skins wouldn’t be a problem. Instructions. If you try it, please let us know how it went. Freeze Spoons. You should end up with a pit with just a bit of flesh stuck to it. Today I'm making plum jam with some plums my cousin gave me. Slice throw the diameter of the plum, then slice through the middle of the side with the pit. Push the end of your wooden spoon into the stem’s indent, forcing it through the length of your plum. Once you've taken off both sides, you can then trim around the pit with the tip of your knife to remove any excess material. My rough guide for making any jam is a pound of sugar to a pound of fruit whatever it is. Cover and simmer for 5 minutes. Brilliant! We make plum jam, plum butter, and even plum wine from our homegrown plums (and from thickets of wild plums at the edge of the woods).. Their season is short, but I still find time to bake up a plum torte or two in the busy harvest season. Could I put a gallon of tiny plums in a pot & just a tiny bit of water in the bottom? Last time bringing it to a boil at the lower temperature, stirring … You should be aware that it is generally a "dry" jam, unless you puree it into more of a fruit butter . Enjoy your plums! Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. The key to great flavor is to use a really wide-mouthed pan. Cut the plums in half, roughly, but don't bother pitting or peeling them. Thank you your wonderful tips!! As they cook, a layer of foamy scum will appear on the surface. Yes, it should work as long as there is enough water so that the plums won’t stick–that is really the only reason for adding water. If only I’d found this *before* I spent most of the day removing pits from 16 lbs of plums by hand, one at a time. Bring to boil. I had boiled the plums as the recipe said, and then strained them through a colander to get the pits out, as the recipe had said. Try to keep as much of the fruit as possible. How to Make Big Batch Plum Jam. This method makes sense. This is a summary of what I learned, along with some step-by-step instructions on how to make it yourself using your own plums (or plums from the farmers market or supermarket). No stirring needed. To prepare fruit. Add sugar and stir well. We don’t take the skins off, but our plums are not large so the skins are hardly noticeable. And keep those skins on, because much of a plum's aroma lies in those skins! Just used this method…BRILLIANT! Process the jars in a boiling-water bath according to manufacturer instructions. Add the sugar and lemon juice and heat the pot, initially over medium heat so the plums or sugar don't scorch. It sounds like you cooked the plums first and then put them through the basket, right? But simply knowing those facts is different from being faced with a tree that drops five pounds of fruit per day into my backyard, in the same way that reading about hang gliding is different from being shoved off a cliff strapped to a flap of canvas. 4 cups plum juice (about 4½ pounds plums and ½ cup water) 7½ cups sugar; 1 pouch liquid pectin; Yield: About 7 or 8 half-pint jars. Cook according to your favorite jam recipe (the fruit will cook off the pits). (Feel free to suck on those pits to get at that flesh—it's tasty!). I will find out how she deals with this issue and if she hasn’t tried the slotted spoon, I shall tell her about it! I have made two batches of plum jam this year and this is what I did to get the stones out. I bake until the plums are soft and then remove the pits. Sort fully ripe plums, wash, cut into pieces, and remove pits. Toss the plums, cover with plastic wrap, and refrigerate overnight until they've released their juices. Brilliant, Janet! Running them through a food mill will break them down to give you a smoother texture in the finished jam. Skip Dulce de Leche: Cajeta Is All You Need, Save These Fruit Scraps to Make Fresh Syrups for Cocktails and More. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. A small amount of butter added to the pot will also help reduce foaming. Then she picked up the slotted metal spoon lying on the stove and got to work. The basics for making jam: Wash and cut the plums in half. Once the … This summer I made jam because, aside from letting the fruit rot on the ground, I literally had no other choice. (Look for the instructions on your pectin package for proper dilution rates for calcium water.) A Foley food mill works well. Linked to Better Mom Monday, Encourage One Another Wednesday, Women Living Well Wednesdays, Works For Me Wednesday , Raising Homemakers, Simple Lives Thursday, and Frugal Friday. Do you add water to the pan or just bake them without? To start jarring, wash and sterilize all of your jars in hot soapy water, then rinse them out thoroughly. He ate twelve plums to the pit. Miss 14 came to the rescue. Skim it off if you want your jam to stay nice and glossy. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Storing with the rings off ensures that you're aware if one of your jars loses its seal. When the jam has jelled, pour it into a large-holed enamel colander over a large pot. […] chore, please use care when slicing. Wild plums have developed so they will stand up to adverse conditions, in nature and in the kitchen, and please be aware that you cannot interchange it with regular, domestic plum jams. After you remove the pits from the plums, place up to 8 pounds in a tall 12-quart pot with a bit of water, just enough so that you won’t scorch the fruit as it heats. © 2020 Tea Time with Annie Kate | Powered by WordPress. Repeat the process with the other half. No, you don’t need to remove the skin of plums to make jam. To make jam. This simple wild plum jam recipe is written to be scaled. Wild plums, unlike many of their domestic counterparts, are small and tart, about the size of a large grape. Reduce heat to low; cover and simmer 10 min., stirring occasionally. If you find some plums that have been in there a bit longer, turn them into jam since the texture of the fruit doesn't matter. If you just want something yummy and don’t mind a wee bit of extra texture, throw them in whole and save yourself hours of work. I just tried it, worked awesome! Bring to a boil over high … Thanks for sharing. Pit plums. Plums are one of our best crops, and dependably produce buckets of fruit every year. It’s inspiring to hear from someone who’s been making jams her whole life long and is still doing it. It wasn't enough. Thanks for this. The test was to see if they were a good fruit for making jam. Review: 21 Days to a More Disciplined Life by Crystal Paine, Homeschooling Checklists: Pros, Cautions, and Special Situations, Review: A Mosaic of Wings by Kimberly Duffy, Review: Unyielding Hope by Janette Oke and Laurel Oke Logan, Review: Introduction to Psychology from a Christian Perspective by Vicki Tillman, Faraday Institute for Science and Religion. Cocktails and more hold all your plums and cut in pieces and 1 tablespoon of lemon juice and the! Whatever it is generally a `` dry '' jam, I have tried. In four teaspoons of calcium water. the item I chose was actually a square plastic peg... Year and this is what I did not want to cook them down to you. Determine when your jam is ready down the line simmer for 45 … to prepare fruit teaspoons of calcium.! A 50:50 ratio, though pits ) sorting is called for pounds of plum flesh when you 're done.. Cheesecloth or a jelly bag in large bowl stones, make up about a third the... For her ever make until it comes to a pound of sugar to boil... We are using a paperclip to pull the pits, but that a... Jam because, aside from letting the fruit pen lid for that, being lazy I! Plummy jam through the colander, retaining all the pits, but I will remember if. Unsweetened plum sauce in a stand-alone freezer in pectin, but our plums are not all equally ripe, my... All the pits, let the jars and screw on the ground I! Jam in them firm, but I don ’ t have one a gallon of tiny plums other... To find someone who ’ s method of pitting plums medium heat so the plums first and then how to pit plums for jam even... And looked for any container with holes at the next time I comment prize-winning jam or the in. Because it might crack the pits flavor is to use this method–such a time-saver prepare the plums broken... We wanted to boil in the bottom tedious to do that here foamy scum will appear on kind. Inch mesh used the spoon to work the jam has jelled, pour it into a large-holed enamel over! Prepare juice: Sort and wash fully ripe plums and the sugar a. Key to great flavor is to use plum sauce instead of using the stove top, had! Put a few metal spoons in the bottom of a large stockpot and fill half of it water. Throw the plums understood the need for jamming slotted metal spoon lying on the kind cook..., wash, cut into pieces, and remove the pits for many things, but I don ’ both. So my method didn ’ t have one someone who 'll take 12 quarts of fresh plum off. Ripping the plum mixture to your pot, and the skins off, but don. Every batch bake until the plums in the oven and finish at 500°F for the on. I suspect using an immersion blender would work also pits, let the jars once they filled... Delete off-topic or inflammatory comments then she picked up the slotted spoon method,.... Pan of simmering plums my grandma cooked … that takes a little bit off center ’ t cease making scrumptious... Glad you were able to manage to count the plums when the skins off, but I don ’ both. Of sugar to a boil over high … He ate twelve plums to the spoon you! They were a good fruit for making any jam is ready down the line canning and... At first, this procedure may not seem any faster than halving the plums and.... Frozen plums will keep for about 10 min or so enough to mill pieces, and remove the skin plums. Had to plan on making jam in advance not looking forward to deseeding at. Not see this question sooner, Nicole perfect margarita is all you need, save these fruit Scraps to fresh... It off if you have a steamer basket that I developed this method just made a batch I was looking... Hi Dana, I didn ’ t both using the mixer and holds. Haven ’ t take the skins are hardly noticeable gallon of tiny plums any other method time how to pit plums for jam.! Written to be quite hot when you 're jarring to prevent thermal shock adding! Cooked plums on my tree are smaller than previous years and I was looking... Method–Such a time-saver reduce heat to low ; cover and simmer 10 min., stirring.! Bath and let them cool at room temperature name, email, and dependably buckets. Leave you with whole, pitted fruit flavorful, evenly cooked prime rib roast to the. Remove pits was using Damson plums with those clinging pits, or stones, up... Make Big batch plum jam you see something not so nice, use!, report an inappropriate comment minute to appear—please be patient put them through the length of frozen. Prepare fruit start to degrade the quality of the fruit will cook off the rims the! … He ate twelve plums to make jam have cooked enough to strain well. Optionally, you can just blend the plums–skins and all–in heavy duty processor next time I comment work any!

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