Wild Plum Jelly Recipe For Canning

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 …

Rating: 4.3/5(32)
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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Low Sugar Wild Plum Jam Lively Table

WEBAug 31, 2016 · Place milled plums, water, and lemon juice in a large stock pot. Stir in pectin and heat the mixture over high meat until it comes to a …

1. To prepare the plums, wash them and remove the pits. (I use a cherry pitter for small wild plums). Place plums in a food mill and mash all of them, catching the juice in a large bowl. Discard the skins.
2. Place milled plums, water, and lemon juice in a large stock pot. Stir in pectin and heat the mixture over high meat until it comes to a rolling boil that cannot be stirred down. Make sure you are stirring the whole time to prevent the bottom from scorching.
3. Add sugar and return to a rolling boil. Continue boiling for a minute, while stirring. Remove from heat.
4. If you are not canning the jam, let cool for a few minutes before pouring into containers. Allow at least an hour in the refrigerator to solidify. Store covered in the refrigerator for up to a week. It can also be frozen in freezer-safe containers.

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