Hi all, I have some plum tree’s in my back yard that are flourishing in over abundance! Does anyone have a plum jam, jellie, or butter recipe they’d like to share? Or other treats that the plums are good for.
Plum Jam, Jellie or Plum Butter Recipe
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Are you still eating out, ordering pizza or stopping at the Drive-Thru window on your way home to get dinner? Let me show you how simple it is to put delicious, homecooked meals on the dinner table in less time than it takes you to order takeout. It's healthier and a lot less expensive and best of all, it won't take much time at all to prepare these homemade freezer meals. Order your copy of Freezer Cooking Made Simple Today!
Plum jam is easy and delicious….just use the recipe on the pectin box. For a variation, my daughter likes to put a bit of cardamon in hers.
We also like Pflaumenkuchen (plum cake). You can see the recipe and pictures at
http://lincolnlog1972.blogspot.com/2009/10/pflaumenkucken.html
http://www.pickyourown.org/ – I have gotten some really good “old school” recipies from this web site. It also lists pick-your-own farms by state. The site needs some professional design help but it works – just scroll down the pages!
I am sorry, I do not have a recipe – but I have only one suggestion. I made plum jam only once in my life. The jam was delicious but nobody told me to add a few drops of RED food coloring to make the jam appealing! It was a bad shade of grey-green!! The jam was eaten but it lasted a long time because nobody liked the color.
So, my advice – add a few drops of RED coloring to make the jam appealing to everyone – especially tots and teens!
Good luck
I have very recently made plum freezer jam. I bought the Ball No-Cook Freezer Jam pectin and followed the recipe instructions on the back, which are:
4 cups crushed fruit
1 1/2 cups sugar
1 pkg. fruit pectin
Stir sugar and pectin together until well blended. Stir in crushed fruit; stir for 3 minutes. Ladle jam into plastic jars. Twist on lids. Let stand until thickened, about 30 minutes.
I did not have to add any food coloring to mine. The plums were ripe but firm when I used them, and I crushed them in a food processor. The jam is quite pale at first, but once I transfer the containers to the fridge as I need them, they turn a beautiful shade of red. This jam is easy and delicious!
Your plum pectin recipe sounds good.
I just want to make something in a food processor that I can freeze, without cooking.
Did you ever make this without pectin?
Thanks.
You say you added one package of fruit pectin.
The no-cook fruit pectin that I found comes in a 4.7 oz container, not packages.
How much did you add?
Thanks.
Single Dad
Spiced Plum Butter
2 kilos of pitted cherry plums (save pits and put into pot with plums)
2 kilos of brown sugar
½ tsp ground ginger
1 ½ tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
Vanilla
Put plums & seeds into pan and enough water to cover the bottom to prevent sticking. Cover with lid.
Simmer on medium heat until tender 20-30 minutes.
Cool
Remove seeds.
Puree with blender or food processor.
Return to pot and add spices and sugar except vanilla.
Simmer uncovered for about 20-30 minutes or until thickened.
Add Vanilla and stir through.
Pour into heated, sterilized jars and seal.
oh man! that sounds good!! Wish I had known about that when Walmart had plums $.10/lb – I did make a bunch of plum jam though. yum!
just cook a 1:1 ratio of fruit to sugar with a teaspoon of lemon juice. cook until it heaps in a spoon and then can. simple and quick, all the work is in chopping the fruit and a food processor can do that.
My late mother-in-law used the recipe on the Certo box to make wild plum jelly, and it was the best thing to ever happen to a biscuit.
Jam probably can be made the same way.
Try Chinese plum sauce, too, or plum wine to season desserts.
Plum Jam
A light refreshing jam.
Ingredients:
4 lb / 2Kg plums
4 lb / 2Kg sugar
¼ pint / 150ml water
2 tbsp. lemon juice
Directions:
Reduce the quantities to half the proportion if you do not have a large jam pan.
Squeeze the plums through the fingers into a bowl, retaining the stones with the fingers. Discard the stones. Cook plums, water and lemon juice on medium heat for 5 minutes. Add sugar and stir until everything is well combined. Cook for an additional 15-20 minutes until the thickness of the jam has been reduced to the consistency of thick honey or 220 F. degrees stirring occasionally. Skim off the foam, remove from heat, and allow to cool. Boil rapidly until setting point is reached. This is 220°F or 105°C measured with a sugar thermometer.
Test for setting point by removing a few drops of jam and letting cool. Push the cooled jam with a finger. If a skin crinkles on top of the cooled jam then setting point is reached. Ladle the jam into the hot jars. and hot water bath processes.