Indulge in the delightful flavors of homemade plum jam with our collection of pectin-free recipes. Explore the classic approach of slow-cooking plums with sugar for a traditional taste. Discover innovative variations that introduce unique ingredients like ginger, vanilla, and cinnamon for an extra burst of flavor. Learn how to create a sugar-free alternative using natural sweeteners for a healthier twist. Whether you prefer a smooth or chunky texture, our recipes have you covered. Prepare to tantalize your taste buds and create a delectable treat that will elevate your breakfast toast, pastries, and even savory dishes.
Here are our top 3 tried and tested recipes!
PLUM JAM RECIPE WITHOUT PECTIN
A super simple recipe to absolutely delicious jam. It tastes sweet and refreshing.
Provided by Mariam Sodawater
Categories Breakfast
Time 1h40m
Number Of Ingredients 3
Steps:
- Sterilize two 500 ml jars and their lids in boiling water for 8 minutes. Remove jars and transfer on a clean towel and let it dry naturally. Protip: This steps is optional if consuming jam within 6-8 weeks. Use clean spoon to serve.
- Keep 2 plates for cold plate test in freezer.
- Meanwhile, in a thick bottomed and wide-based pot, take sugar, lemon and plum. Cook for 15 minutes on medium flame until soft.Protip: Cooking time will vary upon the ripeness of fruit. Look for visual signs.
- Then mash plum with a potato masher for chunky jam or blend with immersion blender for smooth consistency. Cook further on slow heat for about half an hour until jam starts to thicken. Protip: Be vigilant around the jam setting point and stir frequently. Do not over-cook or caramelize sugar at the bottom.
- To test consistency put a large drop of jam on cold plate. Wait for 30 secs to cool then make a line between the jam drop with your finger. If the line meets, continue to cook for 5 more minutes. And if it sets then stop cooking. Jam is ready.
- Then ladle hot jam to sterilized jars leaving only ½ inch space empty from the lid. Also, wipe off the rim with a clean and damp towel. Place the lids and turn the jars upside down. Or follow the canning procedure and immerse the jars in the hot water bath for 5 minutes.Protip: Turning jars upside down creates a vaccuum and helps avoid condensation.
- Store jam in fridge and consume within a 1-2 months. Or freeze the jars for upto six months. You may follow canning steps if storing jam at room tempertaure for a year or more.
Nutrition Facts : ServingSize 2 tablespoon, Calories 63 kcal, Carbohydrate 16 g, Fiber 1 g, Sugar 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg
PLUM JAM RECIPE
If you are a plum lover, jam lover or simply a food lover, you have got to try delicious plum jam prepared with this recipe. This simple yet yummy fresh fruit jam recipe is best way to make homemade pectin free plum preserve and it tastes much better than ready-made one. Make the most out of sweet and ripe plums when they are in their prime season, prepare its jam and use it all through the year to make breakfast tastier than ever and satisfy your sweet tooth too.
Provided by Foram
Yield 1½ cup jam
Number Of Ingredients 3
Steps:
- Wash the plums in running water. Put 1-2 small ceramic plates in the freezer. This plate will be used to check the jam is cooked enough to set or not.
- In this recipe, around 1 lb plums (4 regular size plum) are used to get 2½ cups chopped plums. Cut plums into halves and remove the pit. Chop them into small pieces.
- Heat plum pieces, lemon juice and sugar in a deep pan over medium heat.
- Stir continuously to completely dissolve the sugar, it will take approx. 4-5 minutes. If plums are not juicy enough, add 2 tablespoons water to dissolve the sugar.
- Let the mixture cook over medium heat. When it starts to boil, reduce the heat and simmer uncovered until plum becomes soft and tender. Stir occasionally in between to prevent sticking. The color of the plum pieces will turn darker when they cooked.
- Cook until mixture turns thick.
- Remove pan from heat and allow mixture to rest for 1-2 minutes. Almost 1½ cups jam will be prepared. Plum jam is ready for any time relish. You can store it in an airtight container in refrigerator without canning process or follow the given steps for canning process.
- For canning process, pour prepared hot mix into sterilized jar. Leave 1/2 inch space in jar and seal with lids. Process jar for 8-10 minutes in boiling water bath. Let it cool and store in a cool, dark place for long term storage.
BLACK PLUM & GINGER JAM (WITHOUT PECTIN)
Making your own jam is a great way to preserve any in-season fruits that you may have lying around the house. This black plum and ginger jam is so easy and is made without pectin. The ginger gives the jam a wonderful little kick. It's soft, sweet, slightly tart, and spreads like a dream!
Provided by Cooking Creation
Categories Plums
Time 35m
Yield 12 Oz
Number Of Ingredients 6
Steps:
- Place the chopped plums, sugar, lemon juice, lemon zest, ginger and salt in a medium sauce pan over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
- Strain the mixture through a fine mesh sieve over a bowl, pressing down on the solids to extract as much juice as possible. Reserve the solids.
- Return the strained juices to the sauce pan. Bring to a boil over medium-high heat, stirring frequently to avoid burning. Boil until a candy thermometer reads 220 degrees (the gel stage). Remove the pan from the heat. Stir in the reserved solids.
- Transfer the jam to sterile jars, or freeze whatever jam you don't intend to use right away.
- Enjoy!
Nutrition Facts : Calories 100, Fat 0.2, Sodium 13.1, Carbohydrate 25.5, Fiber 1.1, Sugar 24.2, Protein 0.5
Tips:
- Choose ripe, juicy plums for the best flavor.
- Using a heavy-bottomed pot will help prevent the jam from scorching.
- Stir the jam frequently to prevent it from sticking to the bottom of the pot.
- Skim the foam off the top of the jam as it cooks to remove any impurities.
- Test the jam for doneness by placing a small amount on a cold plate. If the jam wrinkles when you push your finger through it, it is done.
Conclusion:
Plum jam is a delicious and versatile spread that can be enjoyed on toast, crackers, or yogurt. It can also be used as a filling for pies and tarts. This recipe for plum jam without pectin is easy to follow and produces a delicious, thick jam. With just a few simple ingredients and a little bit of time, you can enjoy homemade plum jam all year long.
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