Plum Freezer Jam Recipe Easy and Best Plum Canning Recipe with Pectin


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Leave them just slightly chunky. Measure 5 cups of pulp. (I measured 4 cups of plum pulp and 1 cup of blueberry pulp) Add Fruit Fresh and sugar, mix well and let stand - stirring occasionally - until sugar is ALL dissolved. Add Certo and lemon juice. Stir for at least 3 minutes.


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Making Freezer Jam. Wash and stem the fruit (and peel it, if applicable). Place it in a wide-bottomed pan and crush with a potato masher to a smooth consistency, leaving some chunks of fruit if you like. Stir in the sugar and let the mixture sit for 20 minutes, stirring occasionally.


Plum Freezer Jam Recipe Easy and Best Plum Canning Recipe with Pectin

Directions: Place a small plate and spoon in the freezer. Sterilize 6 - 4 oz jars, lids and bands and set aside. Wash and dry the plums. Remove the pits and medium to fine dice the fruit. In a large mixing bowl, combine the diced plums, sugar, salt, lemon and lemon zest and stir to incorporate the ingredients.


Plum Freezer Jam Recipe Easy and Best Plum Canning Recipe with Pectin

In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat. Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months.


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Step 3. Combine sugar and pectin in a large bowl. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. ginger juice (discard any remaining juice), then stir constantly for about 3 minutes.


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Instructions. Wash, pit and chop the plums. Add all prepared ingredients to a large pan or pot, stir together, then cover with a lid. Boil for 15 minutes. Give the plums a stir, then reduce the heat a bit and let cook for 20-30 more minutes or until the plum jam has thickened.


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Preparation. Step 1. Using a potato masher or fork, gently crush the plums in a large bowl to release some pulp and juices while keeping the fruit chunky. Toss with the sugar, then add the ginger and lemon zest and juice. Stir until the sugar dissolves.


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Add the water and combine plums. Bring the mixture to a boil over medium-high heat. When the mixture comes to a full rolling boil, cover the pan and reduce the heat to the low setting. Simmer covered for 10 minutes, stirring occasionally. Use a masher or spatula to break down the cooked chunks of plum.


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Instructions. Add the sliced plums, sugar, whole cardamom pods and salt into a saucepan stirring to combine. 1 pound Plums, ยพ cup Granulated Sugar, ยผ teaspoon Sea Salt, 5 Whole Cardamom Pods. Bringing the stove to medium-high, bring the mixture to a boil and continue heating until the sugar dissolves.


Plum Freezer Jam with Chia Seeds GARDEN to GRIDDLE

Instructions. Chop plums then add to a medium-sized sauce pan. Heat on low-medium heat for about 10 minutes. Decrease heat to Lo and cook for another 10 minutes. Using a potato masher, mash away until it's to your preferred consistency. Let sit on stove top with heat off for 5-10 minutes to continue to thicken.


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Bring to a boil to dissolve the sugar, stirring continuously. Continue to stir for 15-20 minutes, or until the gelling point has been reached. Remove from the heat and ladle into glass mason jars. Proceed with the boiling water canning method, if desired. If not, store the plum jam in the refrigerator.


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Place a small plate in the freezer right before cooking the plums (this is to use to check if plum jam is ready). Place the plum mixture in a medium sauce pan on high heat. Bring to a boil for a couple of minutes. Lower heat to a low simmer. Stir with a wooden spoon and loosen any pieces that may stick to the bottom.


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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.


Easy Homemade Summer Plum Freezer Jam Pectin Recipe

Add the sugar and lemon juice heat the pot, initially over medium heat so the plums or sugar don't scorch. Once the plums juices start to run you can increase the heat. If you're NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F.


Red Plum Freezer Jam 3 cups chopped and cooked plums, unpeeled (youโ€™ll

Take sugar and pectin in a large bowl and mix well. Add cooked plum mixture. Stir well for 3-minutes. Fill the containers with juicy plum jam by leaving 1/2-inch head-space. (jam would expand during freezing) Wipe rim and sides of containers. After 15 minutes, seal the containers tightly. Let them stand at room temperature for 30 minutes.


Plum Freezer Jam With Cardamom and Ginger Recipe Plum freezer jam

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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