Easy Peasy Plum Jam in Weck Jars
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- Опубликовано: 6 сен 2024
- It is late summer and our plum tree is loaded. Nothing better than sweet-tangy fresh tasting plum jam--enough to last through the chilly months of winter--and it looks especially beautiful in Weck jars. We show you a fun, easy, and fast way to pit and chop plums.
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Just a tip but I count my plums into the pot and then count the pits out, really saves teeth from accidentally biting a pit.
Another great lesson in canning. I love the way you teach, not missing any steps. My mother had 4-plum trees and her jelly was so good. Sometimes, she would can her juice to make jelly through the winter. Everyone loved her plum jelly so much, she basically quit making other jellies. She canned and feed 9-children & 26-grandchildren. Was an excellent cook as well,. She served up three hearty meals each day and loved cooking. Lived to 97-years old. God Bless you and your husband for all the work and research you do to share truth with others
Thank you so very much and for sharing the stories about your amazing mother! I loved reading about her.
💚
Brilliant method for removing the pits. 🎉
This morning I watched this video for the 3rd time and progressed through your steps as I did them today. I don't know how you keep your kitchen from looking like a tornado blew through but you set the standard for me to work towards! Thank you for everything you share with us all!
Oh, Pam! Instead of bottled lemon juice, there’s lemon crystals! They come in little packets (one packet = one slice) or it now comes in containers where you can shake out the crystals or spoon them out. The brand is called True Lemon. They also have lime. It’s delightful!
I wish they put the recipe in the comments so you knew exactly how much
@@chris109 does it tell you amount to use with the crystals per fruit using. What is your opinion on the crystals 1-(10-being the best)?
You “plum de-pitter” is a fish spatula! Its wide blade is helpful for turning and lifting delicate pieces of fish.
Good to know! Thank you.
I did this recipe today and I was able to can 28 1/2 jars of Chickasaw plum that I forged in the wild thank you so much for making this video. It came out delicious every single person that has tried it so far liked it. I will keep this recipe as a tradition and pass it down in my family.
I used your technique for making plum jam this week with resounding success. Thank you so much. You educated me in how to determine if I needed pectin,I didn't, and how to tell if the jam was thick enough by sliding off the spoon. Bingo! I have a jar sitting here in front of me that I had for breakfast. Oh and another thing ,you showed me how less sugar gave a better taste than too much sugar. I did 1:1 ratio sugar to fruit...PERFECT! Thank you , I am a fan now. :-)
You are so welcome! Thank you for sharing your success!
Thank you for your reply. I will make this today. Hope it turns out great. We too have lots of plums ready to pick.
Thank you so much for explaining the pits in plums. Sometimes recipes leave a lot to the imagination. 😊
I love the way you "pit" plums! I have a tree that I planted from the fruit of a wonderful tasting wild plum. It gives me about15-20 pounds of fruit, which is wonderful, but very tiny, about the size of large cherries. I have been using a cherry pitter to remove the pits, but this method is so much easier!
Plum butter is also great. Little less sugar and then cinnamon, cloves, ginger, cardamom and any other spices you like. I start off the same way, whole plums with a bit of sugar and let them cook down. Neighbors loved getting a jar. They'd often pop the lid and eat with a spoon. I've since moved and no longer have my plum trees. Sure miss them. Wonderful tips!
Well, that just looks plum easy
I’m so glad I found you. Making plum jam for the first time and I love your great ideas. Saved me a lot of work and time!
So glad to hear that! Thanks for finding us!
Me too, first time. It was a breeze and yummy! Thanks a bunch for your excellent instruction.
Your method for pitting the plums is brilliant!!! Setting a new standard for plum jams and jelly making. However, I used your recipe for the plum jam and it turned out good. But the next batch I used Sure Jell pectin, for less or no sugar (in the pink/ purple box) and was able to reduce the sugar. It brought out more of the plum taste.
Omgoodness! Thank you for the step by step examples, especially the saucer test to show when ready. I love the introduction to the technique for the other jars. I have about 200 plums and really want to can an gift to my lovely family.
You are so welcome! Let us know the results. Jim
@@RoseRedHomestead washing the plums up now! Can’t wait to report back!
Can you freeze the plums if you are not ready to make jam?
You are a great teacher. I so enjoy yout tutorials. God bless you and husband.
Thanks, Mom! I loved learning from you! I remember my Mother canning when I was a little girl; but, I was too little to help and learn. But I did learn from her example. She has moved on to the other side of the veil now and cannot teach me herself, so thanks for stepping-in. I so appreciate you! I made 6 pints last night, thanks to you, and I can’t wait to learn more from you! Sending much love to you and your family!
Miss Pam, First, congratulations on the 50 lbs of weight lost!!!
I just love your ingenuity!!!! So smart to not have to cut around the pit and loose the meat clinging to the pit. And I love the smooth consistency of the jam!! Love your Weck jars!! Thank you for sharing!!!!
Thank you so much! I appreciate that.
Rose I absolutely enjoy y’all’s homesteading channel. Love the no nonsense format. Y’all have provided us with very useful information in every video I’ve seen so far. Thanks to you both and God bless.
Thanks so much. So glad you find the information useful.
De-pitting plums: GENIUS!
Thank YOU!!! My neighbor gave me some plums the other day. I may have to supplement with a few from the grocery store to have enough to make jam! I love the no cutting method of removing the pits from clingstones!
What a quick and clever way to pit those plums. Learning from an experienced canner matters if you want to prevent failure. Thank you!
I’m new to this wonderful website. Not sure if noted in previous comments, but I’ve read that to get the benefit of the natural pectin you can put your stones in a cheesecloth bag and cook with the purée and remove them at the end. I just used to spoon them as they came to the surface. And I always did cup for cup of sugar to purée. Always worked for me. 😃
Never heard of that before. Thanks for sharing.
Amazing “down home” presentation with many important learning techniques. Thank You!!!
Glad it was helpful!
Thank you so much. Very clear directions. I bought Ball low or no sugar pectin. And regular Ball pectin. Nowhere on the label or in the jar are any directions. So I have no idea how much pectin to use if I wanted to. Do you know of a resource that you can go to for that list of fruits and pectin amounts? The Pomona pectin I bought has directions. But even in the Ball canning book I do not see where it tells me how much pectin to use. So I will make your plum jam without any pectin as my first jam I ever make. But I would really like to have that list so I know how to use the pectin in the future.
Great tutorial, I love plum jam, good memories of my childhood. We were given gallons of plums from a dear friend and I remember canning jam with my mom. She had a colander with three leg stand and a wooden pestle to push the cooked fruit through. My sister and I would argue who got that job, it was fun!
@@artbykcappadona5166 There should be an instruction guide inside the box. The jar has a "peel back" label with instructions.
I'm very picky on which videos I watch to the end . I LOVED YOUR VIDEO. never lost interest! Thank you. Slow enough to follow, yet fast enough no to lose interest 😊.
Thank you for the tip on pit removal. It saves time and precious fruit!
You're welcome! Jim
So I broke down and bought some week jars. I think I have a new obsession. Plus, they are beautiful. Thank you.
Glad you like them! I love them too!
Pam, THANK YOU!!!
Note: For those of us in Pam's culinary class: *Just follow her instructions to the T & you'll be thrilled with the results!* ❤
This was the best shortcut on getting those seeds out. Thank you so much for sharing this. 😊❤
I have been canning for over 55 years and I'm with you Rose..I never follow the recipes. I like my jellies and jams on the more tart side. Equal cups to equal sugar and I always add 2 Tbsp of Lemon Juice to 7 cups and No Pectin.
I religiously follow tested recipes for pressure canning!
Bravo !!!! Very nicely done. I have made jams for years - this was a great tutorial for a beginner jammer. I find using the prepared pectin to be way to sweet and masks the beauty of the plums - just as you said. Rule of thumb is always 1:1 fruit to sugar,. 1:1 - 1 lemon per 1 pot of jam. ALWAYS make small batches I find that freezing my plums ahead really helps to break down the plumb flesh on jamming day - and the pits strain out with cooking very nicely. I also use a Vitamix to puree the fruit and skins - And my jam is always fabulous !!! Thanks for keeping the tradition going.
Thanks for the useful tips!
Pam, your hand blender idea is genius. I just made a batch today (plum-blackberry) and the blender helped me get the pits.
Gracias, thank you so much for making this wonderful video, I'm latina with a lot of interest to learn how to canning!, all you explanations are easy, clear to understand, I wish my mother in law were still alive to learn from her, thank you!!!!
You are very welcome. We are pleased to be able to help.
We appreciate that you are using the canning tips to do your own canning and staying safe.
Hi Pam Cantrell, Here's the answer to your question at video marker 16:45. It's a "fish spatula". The metal spatula part is a thinner metal with a slightly curved end giving it flexibility to slip under and turn delicate fish fillets in a pan. You can buy them made of metal or plastic, but the metal ones are better as they have more "flex" and are "thinner" making it that much easier to get underneath a delicate piece of fish. Thanks for all of the great videos you've made!!
My how you made me laugh :) I could not believe my eyes when you got out the egg beater - BRILLIANT - it would never have occurred to me to try this and now I will use it for most things ;) thankyou very much xxx
LOL! So glad it was an idea you could use. Thanks for sharing your comment!
Nice plum jam Nice jars
Thank you! Great technique and detailed explanations. You are the Maida Heatter of jam-making!
genius, i had be told about the no pitting so came looking. the mixer is a great idea. thanx
I love this method for making jam! I've stayed away from making jam because the headache of packaged pectin and all the timing involved. This way seems more simple and straight forward.
I prefer not to use pectin when I can get away with it! I think it is more easier as well. Glad it was useful for you! Thanks for watching.
Every year I pick one thing I always wanted to do, this year was canning. I m so glad I found your channel, your a very good teacher. I know there is so much to learn. I will take it day by day. With the lockdown in 2020 Covid-19 this will be something I really need to do, to store food. Thank you so much. God Bless you.
Thank you! You too! I get a lot of satisfaction in canning and I hope you will as well.
I love your method of pitting the plums! I have the jars, but have put off getting the plums a bit because of the idea of pitting and cutting the plums. Arthritic hands!
Glory, thank you! Lol
So glad the video was useful to you! I hate pitting plums with a passion so I figured this out because of desperation!
Love your method! I am new to canning and the traditional method really seemed like a lot of work so consequently as a beginner I shied away from it. I will be making it now for sure! I also like making a sauce out of plum jam. Sautee onions and garlic with a little crushed red pepper in butter, add jam and you have a wonderful sauce for chicken, duck, even steaks!
Oh my gosh--that sounds absolutely delicious! I will definitely be trying that.
That would also be good with about any kind of stir fry !
Pam: you pit separator is a fish spatula. I have one at my house made from plastic and it is my husbands favorite tool for making all kinds of things.
I also cook my plums like you do but once they are soft I put them through a wire strainer. Works like a charm. When I have a lot of fruit I will cook and strain all of it and store in glass gallon jars until I’m ready to do a marathon of jam making. Just a few less steps. I’ve been making jam this way for over 50 years. The plums I use are Santa Rosa, they are a Japanese variety that has a wonderfully sweet/tart flavor and makes a bright red really great flavored jam.
Great tip! We just harvested our plums--not so many this year. The frost got most of them, but I will have a couple of batches. I love Santa Rosa plums! I bet they do make great jam.
I needed this last summer as the plum tree was bountiful. I was so tired of cutting plums I gave a bunch to the poultry and pig. This is brilliant.
This recipe using the lemon is simple and well worth the time. My oh my….delicious. Plums, cane sugar and lemon. What could be simpler and tastier. I rent out a cabin for the summers and fall. Some special guests are in for a treat!!
Sounds great!
Thank you so much. I am so glad I found you. Wishing so much I could call my mom with questions, now I can watch you.
What a wonderful short cut for getting the pits out of the plums! Great information, thanks!
Thanks--I love this shortcut, too! It works great.
I just strain plums and then pick all the picks whatever skin and mush is left i just toss it back to the plum juice and stick my hand blender a few times and done, i think is easier. I love your advice thanks
Thanks for sharing!!
Pam, you are brilliant! Your way of seeding the plums is pure genius! What a fabulous video! And kudos to your wonderful camera man! I also really appreciate your use of the beautiful Weck jars. I bought some several years ago, but hadn’t figured out how to use them. I think they are absolutely beautiful!
Thank you so much!
Love this! I was searching for plum recipes and came upon this video - so much great information! Thank you for the thorough step by step, I’m going to let a few more plums ripen and give your way a try! 😊
What else can I say... You are wonderful and so, soo full of knowledge. Thank you
Wow, thank you!
I learned a lot - like how to easily pit the plums. Keep jars in oven at 200F. And little tips for how to do w/o powdered pectin and check to see when jam is ready. TY! I will do this!
Love how you got so excited by getting just the right amount for your jars. Thank you for the lesson on making jam. My mother made jam when I was very young and then again after I had move out, so I never learned from her and my one attempt was abysmal. The little tulip Weck jars are so cute.
HI MERRY WHATS BENEFITRS OR WECKJARS OVER THE OTHERS ?
I just made 6 pints today. I would not have gotten it done without your easy peasy method. Thanks! It’s delicious and got the plums for 50¢ a pound.
You are so welcome! Great price on those plums! Especially in today's market!
I recently tried Pamonas Pectin and was use to using 1 packet of Surejel to a batch. Pamonas makes 2 batches🤦♀️. It made Gummi Bears😂. I chose freezer jam so it’s plenty stiff and I guess to try and save it I will need to add more fruit/juice and process again. I since made another batch and it works great for low sugar. I used only a 1/4 cup of sugar for half batch of wild blackberries. I don’t boil endlessly on gas stove and it worked very well.
Yes a larger surface allows for more evaporation and one reason I used electric skillet to cook cut tomatoes to mill them and to cook off some water. Worked great. I will need to replace Nesco roaster pan because tomatoes etched it and read others had the same problem.
I just planted plum trees this year and hope they flourish as we struggle to grow fruit so far, but hope all the bark chips breakdown to enrich the sandy soil. It will probably take a couple years. Had plums at homestead and of course, mom made the best jam/jelly.
I know you will find an even quicker way to strain pits. I think I would use a large mesh strainer, glove up and pick out. Definitely don’t want to miss any.😊
I love love your instructional videos! I haven’t made jam in years but I am now that all those little questions I had are now answered. 🥰❤️🤗
Thanks
WHat a great idea about removing the pits. You are right, the cutting it out of firm fruit is indeed, the pits! Thank you for a free look at and old skill. I am also a new subscriber and shared this video on another group I belong to for homesteading. Thank you again!
You are so welcome! Thank you for subbing--we really appreciate your support.
Plum jam is my absolute favorite. I can rarely find plums and next time I do I'm going to buy several. I Have only found plum jam once in a while in 62 years. I make other jams so I don't know why I haven't tried this. Thank you so much for sharing your recipe!
You are very welcome. So glad you liked it.
I love how you add science to cooking! You’re my go to person whenever I make jam.
I appreciate that! Thank you.
In the fantasy version of my life I would have come to your house every summer as a child and learned this, instead of trying to learn all of this in my thirties over the internet 😅
LOL! Love that! But you are still early to the game, so no worries. Some folks are starting out in their middle age or older.
Thanks for the tutorial, i do like your step by step teaching.
I have to say that I am in awww with your lesson on jamming here.. you are so clear and thorough.. every little question or problem Ive had you clarified! So I think I’ve finally gotten it too! Thanks to you! Sincerely!
shelb4me1: Thank you for your very comments. Jim
I just found your channel, Wow, what I have been missing. I have been learning so much. Thank you. I just started canning after 42 year break. You have been a great help to me. I am a retired RN and finally have the time to have a larger garden and more time to do some things I have been wanting to do such as canning. Plum jam is my favorite, thank you for the he help. What a beautiful color of jam. Thanks for helping me get started again and for the video on Covid 19 and the one on cleaning and disinfecting. You did a great job. By the way the spatula is called a Fish Spatula, used to turn over delicate pieces of fried fish.
Thank you for your comments. How lovely that you now have time for doing all those things--very rewarding.
THANK YOU, for your teaching. It is very, very helpful to my better understanding the art of canning. Always loooooove your videos. Please, keep them coming.
You are so welcome! Thank you for your kind words.
I love the way you made that plum jam, I don’t have to cut no pits out, Thank You and God bless you!
You are welcome! Thanks for your comments.
Omg thank you. You know how much a plum tree produces. Lol I have 2 trees. Putting the plumbs will be so easy now. ♥️♥️
Donna: You are so welcome! Jim
Incredible way to pit the plums!!!!!!!!!!!!!!!
Thanks so much for this video. I love all your videos. You explain why and knowing why helps me remember how to do anything. Thanks.
I'm a new subscriber and I just can't get enough of you and your videos! :)
Thank you--that is so good to hear. We love it when our videos are useful for people. Thanks for joining us in our adventures!
😮😮😮 Oh my gosh! The blender! Bless you!
Thank you!
Now that is a stroke of genius, I have learned to expect nothing less than that :)
5-6 c plums (can count to account for pits). Wash, dry, pull off stems. Add 1/2c water and boil til very soft. Use mixer to separate pits. Pull out seeds. Leave skin. To puree pour into blender and blend (if want smooth jam). 6 cups puree.
Can put in fridge to finish later.
Cups puree, use same cups of sugar. Juice of 1 lemon/4-6 cups puree.
Jars
I really enjoyed watching this process and the jars are truly adorable! I haven't made any kind of jam for more than 30 years, but made freezer jam from our own blackberries when I made it the last time. This Autumn when the plums are ripe I am going to try this method for jam to give away... These days I can't have any sugar at all myself. I just opened my pressure canner two minutes ago with my very first batch of chicken done with the raw pack. I think they are good though there is some chicken fluid in the water... I didn't put any broth into the chicken and left and inch of space so this is a bit of a surprise. I hope they are still going to seal properly... I am very new to using a pressure canner that I just bought.
That happens to me sometimes too when I can chicken. Mine always seal anyway, and I hope yours did too. Thanks for watching, and for sharing your comments.
My neighbor used to make plum sauce. It was plums in their juices that had been pitted.yummmm
What great memories.
All of our neighbors came from other countries and there were no fights like there is now.
Yes, times have changed. I hope for the day when we can all respect each other and honor diversity.
I just made plum Jam like you did. Came out great. I had 4 lb and got 7 half pints and 3 quarter pints. Tks
That is awesome!
Yes! Thank you. I’ve wanted to use the skin but didn’t really know how to incorporate them.
Love your video! I think the same way as you and I tried watching other videos only to have more questions than answers in the end. While I watched your video everytime I thought of a question you answered it with excellent detail. I have a wild plum tree and I never made jam because of how tedious it was to skin and de-pit the plums. Now the plums are ripe and I'm so excited to make plum jam this weekend. 😀
Courtney: That sounds great! Let us know the results. Jim
Thank you for improving my jam techniques! I prefer Ball jars as easier and more consistent for my kitchen. My husband loves the strawberry-rhubarb and blueberry and strawberry jams I made that they don't last long.
Thanks for sharing. Glad you got some good ideas here.
Your jam is amazing, every year after gathering some of my fruit from my back yard I look for the best jam recipes around, and yours have been the most amazing!!!!!!
I could not imagine making jam any other way. Thank you Rose!!!
So glad it worked for you!!! Thanks for your comments.
I love Easy Peasy, this was a great video, I'm going to try this, probably tonight!!
Hope you enjoy making it. Let us know the results. Jim
New subscriber, I am learning a lot from your videos.
I think your teaching skills are valuable to all who watch. With gratitude, I enjoy learning from you.
Thank you so much, and welcome!
This is so brilliant and efficient, thank you! I can easily memorize this and I will likely use it for the rest of my life. You have simplified the process beautifully.
Thank you, but this is not my original recipe. I was delighted to find it and share it.
That slotted gadget is a fish slice. Love your videos. Great information about the jam pan.
easiest way to de-pit plums is to use a small pineapple corer :) it's fast and easy and pits with a small leftover of plum can be boiled for a nice refreshing drink, "kompot" :)
I love your scientific mind. Never have i seen a video or read in a canning book such detail in how to tell when your jam is ready. This makes me want to throw away my pectin and do it this way. Thank you
Wow--thank you! You go, girl!
Brilliant idea to mix with a beater!! I had used a potato masher and then (after cooling the pot a while) I just used my fingers to find all the pits and squish them out. And then I boiled them again some more. I will try it your way next time.
I have learned so much from you and I'd like to say thank you!
Blessings from Ohio🙂
You are so welcome. Thank you for watching!
You are AMAZING!!! I love it when you use Weck Jars.
I have had lots of fun learning to can with Weck jars. I have better luck with water bath canning that with pressure canning with those jars. I primarily use Ball jars now for pressure canning. You might want to check out our video that compares the two systems.
@@RoseRedHomestead I will definitely check them out. I love your teaching style on RUclips. You don't miss a beat.
@@idahofiberart Thank you! And thanks for watching.
That was pretty cool how you beat the pits out of the plums. With the new pectins that are out there nowadays you can choose between regular sugar or low sugar recipes. I think I’ll stick with my Ball Jam & Jelly maker. The only drawback is it only makes 4-5 half pints at a time. That’s okay with me because it’s just for my husband & I. The upside is, it makes 4-5 half pints of jam in 21 minutes. It takes 25 minutes for jelly. The jam maker does all the stirring and the jam or jelly sets every time. I put the jam into the jars, process for 10 min & I’m done. I love that little machine. You can make ketchup & pizza sauce with it, too. I think your mama would have liked the jam maker because it’s so efficient. I have everything cleaned up in 5 minutes because there aren’t very many dirty dishes. Every recipe is 2 and 2/3 cups of fruit to 3 and 1/3 cup of sugar. You can taste what fruit it is. Ball pectin works great & there are recipes with low sugar recipes. It’s a choice sugar or low sugar. You aren’t stuck with high sugar only. Maybe Santa should give you a jam maker for Christmas. You would absolutely love it. Think of all the jams you could invent.
That is interesting--I will have to look into that.
thanks so much for all the tips!
Pam you need an stick emulsion blender so you don't have to remove your contents from the pot. They are a great time saver and are great for creamed soups, fruit purees and milk shakes. They are relatively cheap. My grandkids call it the boat motor.
Shortly after this video, we bought one. Jim
I just love this jam! I’ve made it twice (watching while making) in the past week. Delicious and simple because I got the jam pot like yours, which I love as well. My only wish is that my plums were more red like yours it’s so pretty
Glad you showed the weck jars. I have some and was debating to use or not.
Ok
Love those jars. You kitchen is awesome. Jams a must have in our household of 3 growing boys. Thanks for sharing! Keep on happy homesteading ..
Thank you! We appreciate your watching our videos.
Hi Great video. I use the same method by cooking whole. Pressure cooking fruit with ONLY A LITTLE WATER is effective, also and quicker.. Do not add the sugar when pressure cooking fruit just water.. More is better than less as the water can be reduced by boiling when adding the sugar, use a sieve to catch the stones and fish them out!!! add any pulp back into the pan... Add the sugar to the puree and cook it out. Test for setting with a plate that has been in the fridge.. See what you think.. Neil Lochnrss Scottish Highlands...
Thank you! Great process.
Pam, I love your innovation and videos. Love love love the idea of not cutting the plums. Next time I make plum jam I will try your way..
Please do!
Thank you so much! Your explanations were clear, concise, and well thought-out. I will be looking forward to more of your excellent videos, and I have been told I'm a very picky critic!!
All the best to you!
❤️ A Fantastic Fan😃
I take the pips, cover them with boiling water, boil for 10 minutes, take out the pips and then I plum flavoured juice to drink. Sometimes I freeze it and make ice lollies
Good idea
Thank you.