Refrigerator Plum Jam Recipe

Easy Refrigerator Jam, Freezer Jam Baker Bettie

WebMay 29, 2019 · Make the Jam. In a saucepan (at least 2 quarts in size) combine the fruit, water (60 grams (¼ cup), granulated sugar (200 …

Rating: 4.3/5(57)
1. Prep the fruit by washing it and removing any stems or peels if applicable. Roughly chop the fruit up into large chunks. Raspberries, blackberries, and blueberries can all remain whole.
2. In a saucepan (at least 2 quarts in size) combine all of the ingredients and heat over medium heat. Mash the fruit and sugar with a potato masher or a fork. It does not need to be completely mashed, depending on how chunky you like your jam.
3. Bring the mixture to a boil and cook over medium heat, stirring occasionally, for about 20 minutes, or until the juices thicken. It will become much more thick as the jam cools. If this is your first time making this and you are a little unsure if your jam is cooked enough to set, spoon a little bit of jam onto a saucer and place it in the freezer for about 2 minutes, or until it is cold. Touch the jam and if it has a gelatinous jammy consistency it is ready. If not, continue cooking.
4. Cool completely then store in an airtight container or jar in the refrigerator for up to 3 weeks or in the freezer for up to 4 months. When freezing, be sure to leave enough room at the top of the container to allow the jam to expand when frozen.

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Homemade Plum Jam Recipe Serious Eats

Web3 days ago · Transfer plum mixture to a large, wide pot and stir in calcium water. Cook over medium heat, stirring occasionally to prevent …

Rating: 5/5(1)

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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 …

Rating: 4.4/5(17)
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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