SUBSCRIBE! Cinnamon. Re-publishing a recipe in its entirety is forbidden. I will use this easy recipe again, for sure! They came out wonderful, 3 jelly/jam jars worth. Personally, I prefer it a bit more smooth, as it mixes great into yogurt or porridge. I used Santa rosa plums which have a lot more water than Italian plumbs so I omitted the water and used 2tbls ofstarch. Keep the skins on; just dispose of the pits. I saw on one of the comments that these types of plums are juicier than other types? Sugar plums are life, and jam makes anything better, so small batch sugar plum jam is a no brainer! Place a small plate in the freezer (for later - to test if jam is ready to be jarred). Vanilla Bean – I love fresh vanilla in jam, and seeds are lovely to look at suspended in jam, but you can also use 3 teaspoons of vanilla extract instead. Use a wide pan to cook. What if I mess it up? Or once it’s in the jar can it be put in the cupboard? Lasts for weeks too. A short cooking time preserves the taste, colour and texture of fruit. You can add 1 tablespoon for a pretty good consistency (keep in mind the jelly will thicken more as it cools) or 2 tablespoons for a thick jam. badges | contact Menu. The idea of making jam out of plums first came to me when I discovered how delicious cooked plums were after making this Plum Upside-Down Cake last year. This recipe works well with both fresh or frozen fruit and makes a small batch meant to be stored in the refrigerator or freezer. No fuss quick jam that tastes like plum heaven! Jam is best made in small batches because a small batch will cook down and reach setting point more quickly than a big one. It’s delicious! This will give you a smoother jam. That's because plums naturally contain pectin in its skin and so you don't need to add any to make the jam gel. Then tilt the bowl. Regular jam-making is more elaborate to make the shelf-life longer, but even with that, an opened jam is best kept in the refrigerator. Then tilt the bowl. One of the reasons we love small batch preserving is that you can experiment with the recipe. Let the jam cool completely, seal the jar and refrigerate for up to 3 weeks. Tweet Small Batch Plum Jam sweetandsavourypursuits. Fiery Plum and Habanero Jam We've had so many plums this season, despite the wind that destroyed so many in mid-December. Place a rack in the bottom of a large stockpot and fill halfway with water. September 21, 2019 By Laurie Neverman 19 Comments This post may contain affiliate links which won’t change your … Leave a comment below! Once this mixture is smooth with no lumps, stir it into the jam. 3 1/2 cups chopped rhubarb, 1" pieces. It’s exactly what the name suggests. Santa Rosa Plums are an early variety plum that are wonderful farmers market varieties for their size and sweet/tart flavors. If your jam runs down the side of the bowl, it isn’t ready yet. I only had about 7 small plums, but made this anyway because I didn’t want the fruit to go to waste. Once this mixture is smooth with no lumps, stir it into the jam. And a half-pint of berries or cherries can make nearly two cups of jam. I’ve been making ‘Plum Everything’, including having started a batch of plum wine. Bring the mixture to a boil, stirring often to avoid burning the fruit. Lasts for weeks too. Making plum jam couldn't be simpler with this easy recipe for a Small Batch Plum Jam made with fresh plums and without added pectin. Now, I have so much fruit and after all the work I put into it, I don’t want a single plum going to waste. 5 out of 5 stars (567) 567 reviews $ 10.50. Remove from heat and pour into jars. Making a small batch of jam means you don't need to worry about the equipment or the extra steps necessary to prepare the jars for making shelf-stable jam since you can simply refrigerate this quick plum jam.

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