Homemade Wild Plum Jelly
Wild Plum Jam Huge crops of wild plums ripen at the edge of woodlands across North America each fall, and most are left to the squirrels. The plums are small, only slightly bigger than a cherry, but most are flavorful and sweet. With a bit of added sugar, wild plums cook into a tasty wild foraged jam without any added pectin.
Plum jam recipe without pectin Step by Step with photos
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.
Sugar Free Wild Plum Jam • Happy Kitchen.Rocks
Bring water to a boil, then turn the heat down while working on the plum preserves. Step 1: Wash, then chop plums into quarters or eighths, discard pits. Weigh chopped plums with a kitchen scale to equal 3 ½ pounds. Step 2: Add plums to a large pot or Dutch oven.
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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.
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Wild Plum Jam Makes 8 (8-ounce) jars Nutritional Info Ingredients 4 pounds whole wild plums 1/2 cup
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Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts, as these could melt in the oven. Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.
Wild Plum Jelly Recipe Taste of Home
4 cups water 1 package (1-3/4 ounces) powdered fruit pectin 7-1/2 cups sugar Directions In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth.
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I moved into a house with a young wild plum tree with yellow fruit that for the first time yielded enough fruit to make jam. I used a favorite recipe: 5 lbs fruit, 5 lbs sugar, 1 box pectin, lemon juice. I've used that recipe many times with wild plums (both yellow and red) from other trees and the batches have always turned out perfectly.
Delicious & Easy Plum Jam Recipe — Boxwood Avenue
5 from 3 reviews Preserve summer's plums with this delicious recipe for low sugar wild plum jam. (gluten-free) Author: Kaleigh Prep Time: 1 hour Cook Time: 10 minutes Total Time: 1 hour 30 minutes Yield: about 4 half-pint jars 1 x Category: spread Method: stovetop
Kitchen Stories Wild Plum Jam
1. Wash the plums. Put in a saucepan 2. Cover plums just to top with cold water 3. Add sugar and salt 4. Simmer the mixture until the skins split and release the pits. 5. With a slotted spoon remove pits as the bubble to the top. 6. Continue simmering the concoction until the juice thickens on a dipped spoon without dripping. 7.
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1. Pit the plums. Using a sharp paring knife, slit open each plum, making a whole through which you can squeeze the seed. 1 / 4 2. Place the pitted plums in a saucepan, kettle, or stock pot. You can make any amount of jam you like, but a deeper pot requires more stirring and is apt to stick. Two shallow pots are better than one huge one.
Wild Plum Jam (with Pictures) Instructables
Method: Wash the plums thoroughly and pick off the leaves and stems. Cook the plums gently in a large pan, adding a couple of tablespoons of water to stop them sticking. Squash them against the sides of the pan as they soften to release the stones.
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How to make wild plum jam First the plums are stored in a paper bag until perfectly ripe. Then they're sorted, and any discolored or unripe plums are removed. Next the plums are warmed in the oven at a low heat (325 F) until just hot and shiny, about 15 minutes.
This year’s wild plum/cherry plum jam The Really Good Life
Wild plum/Cherry plum jam recipe 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 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)
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Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min. 2. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space. 3.
Sugar Free Wild Plum Jam • Happy Kitchen.Rocks
Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 10 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes.
