All of them have popped already. (That's 220 degrees when tested with an instant-read thermometer). Just from a quick google search, I found this article on temperatures for jam that may be helpful to you. Thank you for your great feedback, Iness. I also think it is important to include the 12 pounds=30 cups detail in the recipe. Do you have a freezer version of this jam? Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You will bring it to a simmer a total of 4 times, stirring to prevent scorching the bottom. If you stir, the whole batch will have a burnt taste. Worked pretty good! Just in the process of preparing plum to make this jam. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. I don’t think I even liked plums before I ate these! Thank you for sharing that with me. I could eat this plum jam by the spoonful; paired with a hot mug of tea (I’m totally day dreaming here)… Our tiny plum tree overproduces the most amazing little plums every year. I wasn’t able to find a recommendation for this – if you have come across something specifically for plums in the official canning guidelines, can you link it here? If you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. Place it on the stove uncovered and bring to a boil, stirring occasionally. The taste and texture are fabulous! I ended up pureeing for plum butter version. Also, if you use a taller pat with a narrower top, there is less surface area for steam to escape so it may take an extra time. It is a great way! Then put it in the jars. Perfect amount of tart and sweet balance. What if i just heated it to rolling boil and stirred for 20 minutes, then canned? I hope that helps! Texture seems to be good. I use it in my home a bit too and it is also wonderful to add to your dental/sinus rinse routines to kill bacteria and prevent decay as well. Also, could i use this recipe, but not do the three cooks/? Add slices to a pot—over NO heat or with the heat OFF—and sprinkle with sugar. I hope that helps! A great recipe. I want the banana bread video so I can bake. Hi Dennis, I didn’t measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. No peel No pectin! Also, are you referring to the the smaller yellow plums? If I follow all the steps up until putting it in glass jars? I love that I don’t have to peel or add pectin. We have an over abundance this year!!! Made the plum jam today. The first time is was very dry, the second time I only did two boils but the second was much longer – that one was good, and the third I just finished (four boils) finished so we’ll see. I probably had only 3 lbs, so cut the sugar to around 1 cup. It is not near sweet enough. Made the jelly and it turned out perfect! So easy and delicious. Now I get it, I don’t have to peel them. Dice the plum pieces very small. Did I definitely scorch it? Hi Susie, I haven’t tested that but I think it could work. Should I let them ripen some more? Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. There are some plums with thicker skins but I think the skins add nice texture to the jam. Love your recipes. Hi. Thank you! This is a fantastic recipe. Directions for canning this easy plum jam … Add pectin. Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. I was wondering if I could add blackcaps or other berries to this recipe. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. I was going to try a half recipe doing 1/2 real and half alternative sweetener. I purchased them at Walmart. Thanks for the recipe!!! Hi Jennifer, we did not add water. It would be hard to funnel it into the jars the way it is – likely was going to scoop it anyway though, but for jam I’d like the pieces smaller. Today, I tossed some toasted oats in brown sugar in butter, cooked for a few minutes in the oven, put some of the plum jam in the bottom of a small ramekin, added a dab of butter, microwaved for few seconds on top added the toasted instant quick dessert fix in a small tasty portion-controlled way. What’s the effect of boiling it in stages, bs all at once? This is not a NO sugar recipe… but it is lower sugar. Oh so nice to know that! Natasha ~ my pits are impossible to remove. Can I add some orange juice and reduce the sugar? Worked well. It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. I LOVE this recipe. Using a large spoon, stir plums with sugar until all are coated. Do you think this recipe would work for freezer jam? After the waiting time, put the pot on heat and stir it occasionally. The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot. It’s in my favorites now. Hello I’m about to start making this jam and I am wondering without the pectin how long will it stay shelf stable in the cupboard? Allow to sit and … The plum from your tree called Italian plum in US. It would be great to make a jam out of them! Place packed cans into the canning pot and cover with 1-2 inches of water. Thanks Natasha! Hi Jill, I haven’t tried that yet to advise. Thank you for sharing your wonderful review, Valerie. Thank you for sharing that Danielle! I find most are like jelly with no real plum. So question is, should I use my hand blender to smash them up a bit. Hello, thanks for the personal response. Hi Michelle, the jam skins might accumulate at the top if the mixture hasn’t been stirred. 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