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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.

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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?
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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....

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