How do you make jam with fresh plums?

Instructions

1. Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. Stir plums until all coated with sugar.
2. Bring it to a boil uncovered, stirring occasionally. Boil until the mixture is bubbling uniformly.
3. Repeat step 2 a total of FOUR times.

How do you make Mary Berry plum jam?

How to make plum jam recipe mary berry Recipe?

1. Prepare your plums. (
2. Put your plums in a large, thick-bottomed pan and add your water and lemon juice.
3. Bring to the simmer and boil for 40 minutes.
4. At the time that your plums have completely simmered, put in your glucose and stir until it is all dissolved in the mix.

Should I skin plums for jam?

Plums and nectarines should be peeled, as their skins can be tough / chewy in jam. If you do want to leave the skins in, you might want to run the fruit through a blender or food processor to chop them up (after you remove the pits, of course).

What sugar is best for plum jam?

Ingredients

• 2kg plums, stoned and roughly chopped.
• 2kg white granulated sugar.
• 2 tsp ground cinnamon.
• 1 tbsp lemon juice.
• 3 cinnamon sticks (optional)
• knob of butter.

How do you pit plums for jam?

How to Pit Plums for Jam and Sauce

1. Wash the plums.
2. Bring to a boil at moderate heat with just enough water to prevent sticking.
3. When the skins are beginning to split, use a hand mixer to break up all the plums.
4. Take a metal slotted spoon and skim some pits out of the plum mixture.

Does plum jam need lemon juice?

Skip the lemon juice. Most plum jam recipes I’ve seen out there call for lemon juice for flavor balance and textural adjustment. But after trying jam with lemon juice and jam without, side by side, in various quantities, I’ve found that even a small amount distracts from the fresh plum flavor.

How do you get stones out of plum jam?

Bring to the boil and boil rapidly for 10-15 minutes, stirring frequently, or until setting point is reached. Take the pan off the heat. Using a slotted spoon, remove the plum stones and skim off any scum from the surface of the jam.

Can you leave stones in plum jam?

We don’t bother removing the stones from the plums before cooking, it’s easier to do this as the jam is simmering and a final check when it boiling.

Do you need pectin for plum jam?

So, to make plum jam without pectin, simply slice up your plums—skins and all. Toss them into a pot (with NO heat), sprinkle them with sugar, and allow them to sit for about an hour. Trust me, giving your plums time to macerate is worth it for the increased sweetness and flavor!

What is the easiest way to pit plums?

Take a clean plum in hand. Make sure the stem end is facing upward. Push the end of your wooden spoon into the stem’s indent, forcing it through the length of your plum. Every time, the seed will burst out the other side, leaving you with whole, pitted fruit!

Why is my plum jam bitter?

Why does jam taste bitter? Your jam may taste bitter because it’s over-cooked. Sometimes overcooked jam can be good thing, as it has a nice caramel flavour that will work well used in desserts. However if it’s really overcooked the sugar will give it a bitter burnt taste.

How do I get rid of plum stone for jam?

Let the plums simmer in their own juices for about 40 minutes. Stir them every few minutes to help break them up and ensure they are evenly softened. As you stir, use a slotted spoon to pick out the stones.