Making plum jam

foxgloves

Plums have loads of pectin in so it should set fine.

Caterina

If you worry about pectin just chuck a couple of chopped lemons in the jam and it will help to set, it also gives it a nice tart flavour.

If no lemons, a couple of apples also do the job (chopped very finely with skin left on).

I make loads of jams and stuff, always use any old sugar I have in the cupboard, it all works fine.

HTH

Synonymous

Hi,

Wonder if anyone can help me with a plum jam recipe to do in my bread maker. The breadmaker comes with the following recipe for Raspberry and Apple Jam:

2 cups raspberries
1 cup baking apple
1 cup preserving sugar (I'll just be using granulated sugar)
3tbsp lemon juice

Can I just replace the raspberries with plums? Is the apple and lemon juice even necessary as plums have a lot of pectin and would I need to replace them with something else? Any help much appreciated, I'm hoping to have a go at this this afternoon!

viv0147

A friend of mine has given me a couple of pounds of yellow plums, so I thought I would try making plum jam. After my success making strawberry jam in my breadmaker I believe I will have to skin them, and remove the stones, so I was wondering what would be the best method to do so and any other tips would be most welcome. Thanks

Raksha

I've always just cut the plums in half length ways to remove the stones, then scooped the skins off the surface when the jam is cooked.

angeltreats

I've just quartered the plums and left the skins in, I really quite like them (but I prefer my jam to have lots of bits in).

Seakay

You can remove the stones from the fruit but put them in a bit of muslin/j cloth/ cloth bag and cook them with the fruit and remove at the end before potting. Crack a few of the stones with nutcrackers to give a hint of almondy flavour if liked.
I never remove the skins (partly like them partly laziness!)

viv0147

Thank you all for the advice. Viv

radiohelen

Ok so today I came upon a secret place that clearly used to be an orchard. It is full.. and I mean full... of fruit that no-one is going to use.
I have picked and made jam out of some tiny yellow plums, anyone know what these are? There is also a tree with loads of tiny cherry plum type things on them. Do these make good jam or are they better frozen/crumble?
I've got a 6lbs of other nice looking plums for starters... I'm guessing some freezing, some jam, some eating. The trouble is, this is just the start - there were so many plums there and I feel bad leaving them for the wasps... it's just not right!
If you have a favourite plum recipe I'd love to know what it is. I've just read St Delia's plum ketchup recipe (8lbs of plums:eek: not even my lo can eat that much) which I may try.

miss_t_2

Before I start I am very new to Jam making, in fact this will be my first attempt. I have 2lbs of plums in my kitchen that I would like to make into jam - other half loves it, and as he is in hospital overnight (complications after surgery ) I thought I would suprise him when he (hopefully) comes home tomorrow.

So what I am after is a simple but tasty recipe - have tried searching for one online, but I thought I'd see if there were any experts about and in all honesty all the many different recipes confused me , do I chop/skin the plums, add lemon etc!

BTW, I only have granulated sugar in the house at the moment, am happy to buy the preserving sugar if I need to, but as it is snowing here, I don't really want to go out till I have to go to the hospital.


Thanks in advance!