High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Leave it to cool and if it sets to the consistency you want then your jelly is ready to be put in the jars; if not keep stirring and testing the jelly regularly. Place halved plums into a large pan, leaving the skins on and stones in. If you're planning on giving this as a gift then this recipe make 3 x 250ml jars. Bring to the boil, then reduce heat and simmer for about 25min, stirring occasionally, until fruit is completely broken down and very soft. Wild plum/Cherry plum jam recipe. Decant mixture into warm, sterilised jars and seal. https://www.farmersgirlkitchen.co.uk/how-to-make-easy-plum-jam Things we love. Not a cheese at all, but a soft-set fruit jelly, wonderful as part of a festive cheeseboard. Reply. It’s lovely to open a jar of something homemade, special and evocative of summer; just when you need the sunshine memory the most. … Sweet and easy to have a version of the fruit they actually make life easier on some days. https://www.fillmyrecipebook.com/12-low-sugar-jams-jelly-recipes Place the fruit in a jelly bag and drain overnight. Sorry, your blog cannot share posts by email. Pour in your water, put the lid on the pan and cook until the fruit has fallen apart, this should take about 10-15 minutes. Place fruit, lemon juice and water in a large, deep, heavy based pot and bring to the boil, stirring frequently. Keep in a cool, dry place for up to a year. Measure the juice the next day. Ingredients 2kg of ripe wild plums or cherry plums 1/2 pint of water 1.5kg of preserving sugar (or slightly more if you want it sweeter) The juice of a lemon/liquid pectin if needed. Pour fruit into a sieve set over a large bowl and push through the sieve, using a wooden spoon to get as much pulpy juice through as you can. Easy Recipe: Plum Jelly – preserving summer, Recipe: Heart Shaped Danish Butter Biscuits, Health: TestCard – the easy home UTI testing kit, Days Out: A winter walk around Whalley Abbey, Flower Crafts: Simple Tissue Paper Flowers, Make Your Own Yorkshire Tea Advent Calendar. Sugar-Free Jam Recipe. I’ve been eating it on top of Keto Bread with ghee. Plum & marzipan pie. Once dissolved, turn up the heat and bring to a boil while stirring constantly. Ingredients 2 pounds Victoria plums (or another plump variety, ripe and juicy) Set up your jelly bag, if you haven’t got one of these don’t worry, you can put a sieve over a large bowl, line the sieve with a clean piece of muslin, this will work just as well. When the temperature reaches 105°C (or 220°F), I remove the pot from the heat and let it cool down. Work quickly and carefully and get the lids on your jars while everything is still hot. Hi Liz, I’m not sure that cutting the sugar in half is a good idea and it has nothing to do with sweetness. Ingredients 2 lb of plums, diced and pit removed (leave skin on) 7 medium-large apples, peeled, pit removed, and diced 2 lb sugar Juice of one lemon 6-7 lemon seeds (to thicken the jam … Bring to a boil over high … Scoop any foamy scum off the top (this is just impurities from the fruit and the sugar, it’s not harmful at all) and discard. 4 Cups Sugar 4-5 pounds of Sugar Tree Plums found at Market Street 4 1/2 Tablespoons of Pectin Jelly jars (hot and sanitized) with lids and rings Just like these. Things we do. Ingredients: Measure the amount you have extracted by volume – you should have around 1 litre (1¾ pint) – then rinse out your pan and return the pulp to it. Reduce the heat to medium-low and bubble steadily until thickened – this will take about 1hr, until you can see the base of the pan when you scrape It also makes a fabulous peanut butter and jelly sandwich on my Paleo Bread. We earn a commission for products purchased through some links in this article. You may be able to find more information about this and similar content at piano.io, Good Housekeeping, Part of the Hearst UK Fashion & Beauty Network. Keep an eye on your plum jelly, keep stirring and you should feel it start to thicken. You should get around 2 pints of juice from the plums. Turn the heat up and bring it to a low rolling boil. From plum crumble to jam and chutney, we’ve got plenty of plum-packed recipe ideas. Whether you have a plum tree or are making the most of this seasonal fruit's availability in the shops, using up plums by turning them into a tasty, sticky jam is perfect for your larder and to package up as gifts. Click to follow this blog and receive notifications of new posts by email. Bring the pot to a boil, then cover and simmer … Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. It’s better to take this slow and steady, than rush it and push it too far. Place the plums in a large stockpot. Learn how your comment data is processed. Pour Combine fruit and water in a saucepan. We used to be keen picklers and preservers (before we became parents), so I decided to make a batch of plum jelly. Personally I like to put my jars of jewel coloured jams and jellies away until the winter months. Reply. Skim any scum that comes to the surface throughout the cooking time. Add the fruit and all the stones, the cinnamon and 300ml (½ pint) water to a large saucepan. It’s very simple, you don’t need mad skills to make it, all you need is time and patience. 1.5 lbs of preserving sugar. Wash the fruit, then tip into a preserving pan with the lemon juice and 300ml/1⁄2 pint water. Gooseberry jam is also great to use in baking, try using it instead of raspberry in a bakewell tart, … But then I’m sentimental like that. Jars (we misc old food ones – it probably fills about 6 x standard 450g/16oz jars, but have a seventh on standby just in case) This ingredient shopping module is created and maintained by a third party, and imported onto this page. My Sugar Free Plum Jam recipe was delicious. This year has been an exceptionally good year for our plum trees and we couldn’t give the fruit away fast enough so I made a batch of plum jelly. Place a rack in the bottom of a large stockpot and fill halfway with water. 1 pint of water Oct 5, 2019 - Explore Mary Green's board "Plum jelly recipes", followed by 115 people on Pinterest. 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