No Peel Plum Jam Recipe

Spiced Plum Jam (No pectin, No peel) The Flavor …

WebJul 31, 2023 · Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too). Add sugar, salt, lemon …

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1. Wash the plums well. To remove the seeds - first cut the plum in half. Next, cut the plum half with the seed, in half again (into quarters). One of these quarters will have the seed attached, which you can easily pull out. Alternatively, you can cut the plum flesh around the seed.
2. Repeat with all the plums.
3. Cut all the plums into 1 inch chunks (roughly). It’s OK if the plums are a little crushed at this point, since they will be cooked down anyway.
4. WEIGH the chopped plums, so you can decide how much sugar needs to be added. Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too).

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SugarFree Plum Jam No Pectin Recipe Foodaciously

WebAug 13, 2019 · Step 2. In a deep saucepan, add the prepared fruit with lemon juice. Then, stir in ground cinnamon and ginger. Add the water to …

1. Chop the plums, removing the pit, and grate the apple.
2. Add the fruit to a deep saucepan along with water, lemon juice, cinnamon, and ginger. Then, simmer for 30 minutes while stirring.
3. Cook for a further 45 minutes until glossy. Then, blend to a smooth jam before ladling into sterilised jars.

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Plum Jam Recipe without Pectin Practical Self Reliance

WebAug 2, 2020 · Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes). Once the plum/sugar …

1. Place the plums and sugar in a heavy-bottomed jam pot, ensuring that they fill it no more than halfway (the jam will foam up during cooking).
2. Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes).
3. Once the plum/sugar mixture is boiling hard, turn the heat down a bit to medium or medium-high to prevent scorching or overflows. Continue to stir frequently, and cook until the jam reaches gel stage. (That's 220 degrees when tested with an instant-read thermometer). It should take roughly 20 minutes at a boil, or 30 minutes total cook time, but can vary based on the fruit used.
4. Once it reaches gel stage, ladle the mixture into prepared jars. Store in the refrigerator for immediate use, or freezer for up to 6 months. Or water bath can for long term storage.

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