Low Sugar Wild Plum Recipe

American Wild Plum Jam Forager Chef

WebMar 28, 2019 · Allow the puree to cool, then measure out what you need. Mix the sugar and pectin, then puree with cool plum puree in a blender. …

Rating: 4.5/5(19)
1. Make a puree of wild plums by heating them in an oven until hot, or gently warming in a covered pot with a film of water to prevent scorching. Do not cook and mash the plums like typical plums or you will release extra tannins from the skins. You can also freeze very ripe plums, thaw and mush them around in a bowl.
2. Cool the plums until you can handle them, then mash them in a bowl, adding a cup or so of water to help release the puree. If you have really nice, large wild plums, you may not need all of the water, if your plums are small, you may need more.
3. Mush this puree through a collander over a bowl to catch the skins and stones, then reserve the puree that passes through the holes. Allow the puree to cool, then measure out what you need.
4. Mix the sugar and pectin, then puree with cool plum puree in a blender. Transfer the mixture to a stove and cook on medium, and then high heat, whisking constantly, until thickened. Beat in the lemon juice, then transfer to jars and can in a water bath for 10 minutes.

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Wild Plum Jam Earth, Food, and Fire

WebSep 26, 2018 · For every pound of plums, add in 1 pound of sugar and 1 tablespoon of lemon juice. 1 lb Wild Plums. 1 lb sugar. 1 tablespoon …

1. Pit the plums and place them into a thick bottomed pot.
2. Add in the lemon juice and cook for a few minutes, until the plums begin to release their juices.
3. Add in sugar and stir. Simmer, stirring often for about 10 minutes. If using commercially grown plums make sure you reduce the sugar by 1/3 to 1/2 to compensate for the naturally sweeter fruit.
4. When the jam thickens, pour it into prepared canning jars. At this point, the jam can either be stored in the refrigerator or processed for 10 minutes in a water bath canner.

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Sugar Free Wild Plum Jam • Happy Kitchen

WebAug 9, 2016 · MAKING JAM: Pit your wild plums, blend them (or don't, depending on what consistency you like more), add honey, ground …

1. MAKING JAM: Pit your wild plums, blend them (or don't, depending on what consistency you like more), add honey, ground cloves and anise and bring to a boil over medium heat. Whisk agar-agar powder with boiling water until smooth. Add it to plums and simmer for about 20 minutes until it's nicely thickened.
2. CANNING: Sterilize your jars before transferring the jam into them. I usually boil them for at least 15 minutes together with lids. This jam isn't made for storing longer than a month in the fridge. Enjoy!

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