Plum Jam Recipe (No Peel, No Pectin!)
A wonderful use for all of our plumsFrom: Natasha's Kitchen – https://natashaskitchen.com/plum-jam-recipe-no-peel-no-pectin/
Cost: $7-$12 using homegrown plums
Equipment
- 8 pint-sized jars with lids. I purchased them at Walmart.
- Large Stock Pot (20Qt+) with Rack (or purchase a canner)
- Jar lifter to safely transfer the jars (We use tongs)
Ingredients
- 12 lbs sweet ripe plums rinsed
- 4 1/2 cups white sugar
- 8 pint-sized jars with lids.
Instructions
- Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. Stir plums until all coated with sugar. Let them sit for 1 hour then transfer the mixture into a large cooking pot.
- Bring it to a boil uncovered, stirring occasionally. Boil until the mixture is bubbling uniformly. Simmer for 10 minutes then turn off the heat. Cool to room temperature.
- Repeat step 2 a total of FOUR times. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching.
- To Sterilize Your Jars:
- Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.
- Filling and processing your jam:
- Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
- Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.
- Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate jam and enjoy within 3 months.
Notes
Nutrition Facts
Plum Jam Recipe (No Peel, No Pectin!)
Amount Per Serving
Calories 74
% Daily Value*
Potassium 106mg3%
Carbohydrates 19g6%
Sugar 17g19%
Vitamin A 235IU5%
Vitamin C 6.4mg8%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure Recipe updated in 2019 to reflect new canning standards. Previously we used the oven method: screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape and place in the oven at 350˚F for 15 min then carefully remove from oven, flip upside down and let cool to room temperature. Signs of Spoiled Canned Food:
With any type of canning, we follow this advice: “When in doubt, throw it out”
Discard and do not eat or taste any canned food if you notice any of the following: the jar is leaking, bulging, or swollen
the jar looks damaged, cracked, or abnormal
the jar spurts foam or liquid upon opening
the canned food is discolored, moldy, mushy, slimy, or smells bad
Natasha Kravchuk
Plum Jam Recipe (No Peel, No Pectin!)
Amount Per Serving
Calories 74
% Daily Value*
Potassium 106mg3%
Carbohydrates 19g6%
Sugar 17g19%
Vitamin A 235IU5%
Vitamin C 6.4mg8%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure Recipe updated in 2019 to reflect new canning standards. Previously we used the oven method: screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape and place in the oven at 350˚F for 15 min then carefully remove from oven, flip upside down and let cool to room temperature. Signs of Spoiled Canned Food:
With any type of canning, we follow this advice: “When in doubt, throw it out”
Discard and do not eat or taste any canned food if you notice any of the following: the jar is leaking, bulging, or swollen
the jar looks damaged, cracked, or abnormal
the jar spurts foam or liquid upon opening
the canned food is discolored, moldy, mushy, slimy, or smells bad
Natasha Kravchuk