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Plum jam recipe? skins?

14 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
14 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
14 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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I also have not made plum jam in years....but the last time I did, I did what you stated and measured the plum goop and added an equal amount of sugar....cooked until it was "jammy" when a bit was dropped on a refrigerated plate. No pectin unless your fruit is waay over ripe. And I want my jam....jammy not necessarily yelly-ish. It will thicken up with boiling. Oh yes and the juice of a lemon...for about 4 to 5 cups of prepared fruit.
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Ann, that looks delicious and I also love the jars. I know you don't really eat jam, but Moe loves it, so I'm sure he's happy. I will point out, though, that in a pinch (or a hurry), jam makes a nice filling for your cream cheese danish if you don't have fruit on hand or the time to make the fruit filling. Annie
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denise8101214
14 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
14 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
14 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
14 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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