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Plum jam recipe? skins?

17 years ago

I have a stash of yellow plums on my counter and more across the street in my neighbors back yard..I would like to make jam and I want to make Annie's Plum Sauce too..

For both I just wash, and depit?? Where do the skins go? Will the cook down, float to the top??

These guys aren't very big..but sweet and delish!

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Comments (6)

Ideefixe
17 years ago
I cut them in half, dig out the pits if I can, stew them in some white wine, run them through a food mill, and then cook down with sugar to taste and whatever spices strike my fancy. I like Italian prune plums in port with cinnamon.

The skins don't float, but if you put the plum mash through the food mill, they won't be a problem.
lorijean44
17 years ago
I make a raspberry-plum jam. I just pull the pits from the plums and dice them small (or sometimes whirl them in the food processor very briefly). The skins don't float to the top, but they do add to the beautiful color of the jam.

Lori
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Barnmom, I made two batches of Santa Rosa Plum jam in the past 10 days. The first batch, I used about 4 lbs very ripe Santa Rosa plums, 2 lbs sugar (Trader Joes organic evaporated cane juice), fresh juice from 2 lemons and 1 pkg. sure-jell. I first cut the plums in half, simmered them until the pits fell out, removed the pits, added the sugar and lemon and pectin, and cooked on high heat, stirring for about 20 minutes. It jelled beautifully. The taste is wonderful, but everyone in the family thinks it's more tart than eating the fruit by itself. The second batch, I used the method from "Mes Confitures". I again used about 6 lbs very ripe Santa Rosa plums, but more sugar, about 4 lbs (also Trader Joes organic evaporated cane juice), fresh juice from 2 lemons and no pectin. This time I added 3 vanilla beans, split open. I first cut the plums in half but combined them with the sugar, vanlla and lemon right away. I let the mixture sit for an hour, then simmered for about 10 minutes. Then I put the mixture into the fridge overnight. The next day, I removed the large pieces of plums that didn't contain the pits, and cooked the rest on high heat, stirring for about 30 minutes (until it started to set... much longer than the recipe stated). I removed the pits after they all separated out, and also the vanilla beans. I then added back the plum pieces, brought back to a high boil for a few minutes. Again, the mixture jelled beautifully. The taste is wonderful, but everyone in the family thinks the tartness is about the same! I do however notice that I very much prefer the taste of the second jam. The first seems much closer to commercial jams. Definitely a wonderful "plum-ness" with such fresh ripe fruit, but a blended sweet/tart. The second method seems "brighter" to me somehow. Each of the flavors, tart, sweet, plum-ness, vanilla, lemon seem separated and concentrated. Hard to describe. But it's now my favorite method by far. Good luck with your jam experiments. It's great to see so many jam threads. I'm very inspired this year.
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You are so right Carol, lesson learned. The jam turned out like jello!! The plums were picked unripe and really never ripened. Probably full of pectin. Then I used a low sugar pectin, and even though I cut down on the sugar, added lots of orange juice concentrate, orange peel and brandy, it still had that cloying sugary taste that masks the flavor that I so dislike in pectin jams. The last time I made it I followed the recipe and it came out so good that I figured I would follow the recipe again. Although I think last time I did not use the low sugar pectin. I had to laugh since I cannot get pepper jelly to "gell" to save my life and yet this stuff set up the minute I put the pectin in the pan! And the plums never really softened, so even they are kind of "rubbery." I had a feeling those plums were too good to be true! Oh well, next up, apple maple jam, which I KNOW the apples are good! I could have easily added some apples in with the plums and made this jam the "old fashioned" way!
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denise8101214
17 years ago
I pit the plums and dice. The skin is good in the jam.

I have made and like the plum jam recipe from Annie but like this one the best. I make it without the nuts. The orange flavor is not pronounced but makes the jam flavor brighter.

From Annie:

"I liked this but neither Dad nor Ashley did, they didn't like the nuts or the orange peel. I liked it a lot, so was happy to eat up the whole lot of it.

Plum Conserve
5 cups chopped and pitted plums (about 3 1/2 lbs.
1 tbls grated orange peel
1 pkg. powdered pectin (I used Sure Jell)
5 1/2 cups sugar
1/4 cup orange liqueur (I used Cointreau because I had some)
1/2 cup chopped walnuts
Combine plums, orange peel and pectin in large pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil, Boil hard 1 minute, stirring constantly. Remove from heat, stir in liqueur and walnuts. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Process 10 minutes in a boiling water canner. "

Here is a link that might be useful: plum thread
annie1992
17 years ago
I don't peel plums for jam either, I just dice them up and toss 'em in.

When I make plum sauce I'd leave them in except Ashley likes the stuff smooth, so I cook everything and run it through the food mill or a sieve, so it's peel-free.

Annie
User
17 years ago
Terri, I posted recently about the Plum Jam I made. I didn't peel the plums and I didn't add pectin either.

Ann
Terri_PacNW
Original Author
17 years ago
Yes, Ann I saw that on your blog and on your post and in person when I helped Jessica pack up a box of goodies to mail to herself..It was even more gorgeous in person..LOL

They didn't want to pit easily and the very ripe ones, the skin peeled off...so I had about 6 that I peeled, and 20 that I just cut around them and threw them in the pan..Then let simmer in their juice until they started to break down and I could fish out the pits.

I just added some sugar and am starting to cook it down some more. Won't make a whole lot..but I have little 4oz jars. So should be able to get 4-5 of those.

And while I was gone today, the neighbor brought over about 10 lbs of red plums.

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