skip to main content

Pluot jam recipes

6 years ago

Our pluot tree is loaded down with fruit for the first time. Up to last year it was too young and then last year our cat had died and squirrels got most of the fruit from all our fruit trees. Now we have a cat again which seems to be protecting the fruit.

So, does anyone have a T&T plum jam recipe? I prefer no pectin jams.

I'm open to other ideas for using our bounty. I might do a pluot clafuti.

Featured Answer

carolb_w_fl_coastal_9/10

6 years ago

last modified: 6 years ago

Lucky you!

Fruit crisps made with plums are really good too.

Sort by:Oldest

Comments (8)

plllog
6 years ago
Bravo Cat!!!

Are the pluots tart or sweet by nature? I mean at full, not overblown, ripeness?

I can't remember if you're a disliker of fruit with meat. If they have enough sugar content, they'd be interesting to use in a braise with brisket, chuck or short ribs, where the sugar breaks down the connective tissue. I think with tarragon, or even just parsley.

Do you plan to can, or just make jam for the fridge?
Related Discussions
sugar free (splenda) peach jam recipe??
Q
Comments (21)
Protien is many differnt things and amounts. It add a a nearlyt pure form of protein to a jelly is not something a home canner would want to do if the jars are stored on shelves. I never have seen any commercially makde jellies, jams or other fruit spreads that contain any gelatine. Many times the USDA may not comment, but that isn't to be a way to say that is ok to use it, only that they offer no factual data. If my great grandma used it and never got sick an dthe USDA recommends it use today, an dnoone can get sick, then maybe its fine. But with home canning being as less a test in homes today, and with all the risk takers out there handed down from ancestors, I just don't feel its a justified as a defence to just post recipes that a are hand-me-downs and generations old. Who knows how many people make have been sick or died from these things as many never get reported ever. Please, just play it safe, stick to TODAYS recipes and the ones that are most recently published, researched well, and are virtually foolproof and safe for everyone. Admittedly, I am a risk taker too, but with this kind of component originating from an animal based bypoduct, we can't assume its always going to be safe for use everywhere. Gelatin was also used in surgery, lighting, and photo work. Originally Eastman was the biggest producer an user. I don't know if Eastman, or Eastman Kodak would be making jelly using gelatin?? A reduce or no sugar sprread can be MUCH easier, and MUCH SAFER to make if the proper and far safer ingredients are used. Pomona (ALSO LOW METHOXYL!! with the seperate calcium packet included) has been around a long time and is the most commonly used pectin for use in the low, no sugar jellies, jams and other thickened spreads . After that comes, modified food starches, which are now also offered to home canners by National Starch, and is commonly known as Clear Jel, and also many other more specific commercially used starches.. Its use today, as far outweighed the very negative use of flour, tapioca, regular cornstarch, or other less table thickeners.
...See More
recipe: iso - shelf stable recipe for peache - not jam
Q
Comments (1)
Yum on your frozen peaches. But once they thaw .......... time to eat.
...See More
Aprium Jam Recipe
Q
Comments (13)
Kate, I'm not sure you're going to get a jam, it's going to more like a fruit butter, in which case I'd just cook it until it's as thick as I wanted, adding as much sugar to taste as I wished, no set amount is required. That can be done on top of the stove, in the crockpot (without the lid is faster) or in the oven. You don't have to add any more fruit or sugar or pectin, just cook it as it is until it thickens sufficiently for your purposes. If you want it faster and more like jam, since you don't want to add a lot more sugar, you could use a low sugar pectin and use the amount of crushed or chopped fruit called for in the recipe. Follow the "cooked jam" directions and don't leave out the lemon juice, there is an acidic component that is required for the jam to set. I hope this helps. Annie
...See More
Pumpkin Jam - easy recipe
Q
Comments (0)
I made this a couple of days ago and it's very good. I even put some in my cappuccino to give it that pumpkin spice flavor. I added just a bit of apple juice to mine since it seemed quite thick. I cut my recipe in half since I don't use it fast enough. Makes about 2 1/2 cups INGREDIENTS 15-ounce can (425 g) pumpkin puree 2 tablespoons fresh orange juice 1/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/8 teaspoon salt 2 cups (425 g) granulated sugar (optional 1/2 C Apple juice) INSTRUCTIONS Combine pumpkin puree, orange juices, spices, and sugar in a medium saucepan. Cook over high heat until the mixture begins to boil. Continue to cook while stirring constantly for 10 minutes or until thickened. Transfer to sterile glass jars, seal and refrigerate until ready to serve. NOTES The jam will keep for up to 3 months stored in the refrigerator. YIELD: 2 Amount Per Serving: CALORIES: 57
...See More
lindac92
6 years ago
Haven't had plums to make jam from in years and years....but when I did, i simply cooked up equal quantities of pitted fruit and sugar until it was mush.....and put it in sterile jars.
Actually i cooked the fruit to mush, measured it and added equal measure of sugar, cooked about 5 minutes more and jarred.
If the skins bother you you could put it through a food mill before measuring....but I don't mind the skins.
Cloud Swift
Original Author
6 years ago
plllog, they are currently fairly tart, but I expect given a bit more time they will be sweet tart. They are similar in tartness to plums but there is a detectable apricot flavor mixed in.

I'm thinking of making a small batch (maybe just a jar) for the fridge to see how it comes out. If the results are good, then I'd make a batch to water bath can. So I would want the recipe to be safe to can.

lindac, plum skins usually add a lot of flavor. These pluots have plum-like skins so I'd definitely keep them in.
plllog
6 years ago
The tester batch sounds good. I did that last Summer when I made raspbery jam for the Princess cake.

I found the tart plum jam recipe I like the reading of, but haven't made, but it doesn't look suitable for canning.

OTOH, Serious Eats has a whole article on it--then says it's liable to be unsafe and you should either wreck the recipe by adding acid or keep it in the fridge (duh!):

https://www.seriouseats.com/2015/07/how-to-make-awesome-fresh-plum-jam.html

National Center for Home Food Preservation has a no pectin recipe. It sounds like your pluots are at least as tart as the average plum. That's probably safest. :)

https://nchfp.uga.edu/how/can_07/plum_jam.html
lindac92
6 years ago
last modified: 6 years ago
Do you remember the recipe of Marian Burros for a summer tart that circulated here for a while? Would be fabulous in that!
Cloud Swift
Original Author
6 years ago
last modified: 6 years ago
Yes, I remember that recipe. I've made it a couple of times with berries or peaches. It's quite good.

Today, I made scones with pluots & pecans. The recipe was for AP flour, but I subbed CM hi-pro fine whole wheat (it didn't need the hi-pro, but that's the whole wheat I had on hand). Added a bit of cinnamon too. I love the flavor of whole wheat in scones. They came out so good.

The pluots are a bit unripe so I'll probably wait a bit before doing much more with them.
carolb_w_fl_coastal_9/10
6 years ago
last modified: 6 years ago
Mmm - thinking of a peach cobbler made with plums/pluots....

Related Stories

HOLIDAYS Holiday Recipe: Warm Up the Kitchen With Danish ‘Aebleskiver’

By Alexandra Crafton

If they aren’t already, these holiday breakfast treats may become a new family tradition

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

KITCHEN MAKEOVERS My Houzz: See the Results of a Baker’s $13,300 Kitchen Renovation

By Alexandra Crafton

Find out how Massachusetts homeowners got more kitchen storage and function. And try a favorite holiday cookie recipe

APARTMENT LIFE Warm Up Fall With an Apple Pie Party at Home

By Alexandra Crafton

A pie enthusiast shares a recipe, ideas for pretty crusts, and tips on how she makes the most of her rental kitchen

EDIBLE GARDENS Grow Plum Hybrids for Your Favorite Fruit Flavors

By Marianne Lipanovich

Plums are cozying up with apricots, peaches and even cherries — here’s how to grow these hybrids for the best aspects of each

KITCHEN DESIGN Kitchen of the Week: A Cooking Maven's Small Kitchen

By Vanessa Brunner

A food blogger shows that an amazing meal can be whipped up in any size kitchen with the right tools, storage and attitude

EDIBLE GARDENS Why Grow Quince? For Beauty, Fragrance and Old-Time Flavor

By Marianne Lipanovich

Delightfully perfumed fruit and lovely spring blossoms make this apple and pear cousin worth a spot in the garden

LIFE Simple Pleasures: Indulging in Teatime

By Laura Gaskill

Get out the china cups and cream-slathered scones. Tea with treats can make even an uneventful day feel extravagant

KITCHEN DESIGN 8 Kitchen Organizing Ideas for Messy Cooks

By Lisa Frederick

Not the clean-as-you-go type? Not to worry. These strategies will help keep your kitchen looking tidy no matter what your cooking style is

WHITE KITCHENS Kitchen of the Week: Splashes of Color and Country Charm

By Bryan Anthony

An all-white spec-house kitchen in Los Angeles goes a little bit country and gets a whole lot of fun

Sponsored

Wannemacher Interiors

26 Reviews

Customized Award-Winning Interior Design Solutions in Franklin Cnty OH

More Discussions

Do you want to see what I got FREE this week.....take a peek...

63

Sigh. I bought some ice cream...

16

National Chocolate Chip Cookie Day, Anyone?

11

Have you made fruit leather? Any tips?

3

Smile of the Day

6