Thanks for making an understandable and short video. Most of the jam videos are too long showing the cook cutting up all the plums, etc. Your video was just the right length and you got the information across very well!
I love this video recipe. 2 years ago picked many many plums and decided to try making jam for the first time. This was easy easy and yummy . later tried it with nectarines and came out great. Ready to go again with this years plums
Made this jam recipe yesterday. Thank you for the easy to follow instructions. The plums I used were pretty small and very ripe so I did remove the skins as well, hence no need to puree. This was my first time making jam and thanks to your video it came out great!
Nice recipe, I will be trying it this year. But you really must warm folks that they MUST wipe the rims (use paper towel dipped in vinegar) to remove everything and ensure proper seal. A sticky seal is not a safe and proper seal. Blessings
thank you so much for sharing this awesome recipe , I just made a batch and its delicious :) best part , it took me less than an hour :D xoxxoxo thanks !
Thank you for thus easy recipe for plum jam. I made a batch, it turned out great. I had 2 cups of juice extra. What could I combine with it to make another batch of jam?
Did this recipe last year and it turned out amazing. The only thing Kathy didn't say was what sized jar? I kind of could tell by looking at it so I bought the same type. Either way easy to follow, amazing jam, great vid.
My favourite part is the skins. I like the texture, it feels like I am having dessert. I had to use pectin only once because I was following a recipe. Sugar sets it nicely. If I use less sugar than 1:1, it might not set, then I use pectin.
Yes. You need more sugar. It tastes tart. I like the little sour fruity flavour so I use some almost ripe plums, the sugar makes up for the taste and you need less lemon juice, half of the usual amount. You might need twice the usual amount of sugar, depending on the ripeness. YOu experiment with the taste. I got some plums from someone too that was not ripe, it was sour, but I made the jam because it was organic and not that enjoyable as fresh fruit. It was too sour. It makes jam just fine. We still have some from last year. I sometimes eat it with a spoon LOL. It has lots of fibre and keeps you regular. The highest level of pectin is in the skin so that's another reason I don't peel the fruit.
It seems a little dangers how you are taking just boiled fruit with sugar and then hold the jar and pouring it in the jar. Really should show how to use the right utensils for the job so that no one is hurt
Please use the proper utensils, do not hold the jar while you are ladling the hot syrup into the jar. use the funnel that is for canning. (Hot syrup is hot enough to remove your skin!!!!!)
Pat Hann Heating the completed jam in the jars kills off any bacteria that was introduced in the canning process. Not everyone does this. One method is after you fill the jars and seal them, turn them upside down for 2 minutes so that the boiling hot jam fills the space that would normally be empty (the top and around the lid) and effectively sterilizes that space. There are a number of methods.
Thats a lot of sugar for the plum ratio . I use 1/3rd of a cup lemon juice for the pectin content . Wouldnt use pectin its not required but if it works for you why change it .
I love the ingredients but I would NEVER use white processed sugar. I would us MONKFRUIT sweetener. It's a natural sweetener that is just as good as white sugar. It has a 0 glycemic index and is vegan and GMO free. Also it is great and approved for those with Autism. Other than that, I shall be doing this.
Pectin? No!... The sugar is what makes it set and become jam you just have to boil it for the correct until the correct thickness .. And don't blend it just pass it through a sieve if you don't want the skins?? But... If it works why not gods video though :)
Pectin...yes! Try making jam without it and the thickness is an issue. I have done it successfully but had to cook it for a very long time. Also I never use plastic utensils. Happy canning!
I’ve added very thin slices of orange to my plums ....it’s fantastic ! Thank you for sharing your recipe with the cinnamon addition 👍🏻
Thanks for making an understandable and short video. Most of the jam videos are too long showing the cook cutting up all the plums, etc. Your video was just the right length and you got the information across very well!
Excellent tip adding butter to cut the foam down! Never heard that before.
I love this video recipe. 2 years ago picked many many plums and decided to try making jam for the first time.
This was easy easy and yummy . later tried it with nectarines and came out great.
Ready to go again with this years plums
Made this jam recipe yesterday. Thank you for the easy to follow instructions. The plums I used were pretty small and very ripe so I did remove the skins as well, hence no need to puree. This was my first time making jam and thanks to your video it came out great!
ItIsYourMom In your tradition, are plums usually unpeeled for making jam?
Loved your recipe. I used it for pluots, and the cinnamon was a fabulous addition.
I love this video and recipe. It’s the best we ever made!
Very simple loved it:)
Nice recipe, I will be trying it this year. But you really must warm folks that they MUST wipe the rims (use paper towel dipped in vinegar) to remove everything and ensure proper seal. A sticky seal is not a safe and proper seal. Blessings
❤️...so simple 😊 thank you..delicious 2✅💯🙏❤️
thank you so much for sharing this awesome recipe , I just made a batch and its delicious :) best part , it took me less than an hour :D xoxxoxo thanks !
Thank you for thus easy recipe for plum jam. I made a batch, it turned out great. I had 2 cups of juice extra. What could I combine with it to make another batch of jam?
Thank you. Very well demonstrated .
Did this recipe last year and it turned out amazing. The only thing Kathy didn't say was what sized jar? I kind of could tell by looking at it so I bought the same type. Either way easy to follow, amazing jam, great vid.
how long does the whole process take?
Jam funnel would be less messy.
Would it be healthier to use a wooden spoon in a hot broiling pot than the plastic spoon?
My favourite part is the skins. I like the texture, it feels like I am having dessert. I had to use pectin only once because I was following a recipe. Sugar sets it nicely. If I use less sugar than 1:1, it might not set, then I use pectin.
Yes. You need more sugar. It tastes tart. I like the little sour fruity flavour so I use some almost ripe plums, the sugar makes up for the taste and you need less lemon juice, half of the usual amount. You might need twice the usual amount of sugar, depending on the ripeness. YOu experiment with the taste. I got some plums from someone too that was not ripe, it was sour, but I made the jam because it was organic and not that enjoyable as fresh fruit. It was too sour. It makes jam just fine. We still have some from last year. I sometimes eat it with a spoon LOL. It has lots of fibre and keeps you regular. The highest level of pectin is in the skin so that's another reason I don't peel the fruit.
I made this jam yesterday. today the jam still looks runny. should I recook it? I used Sure jell powder, one pack. I had 4 cups of fruit!
Hi! What size jars were you using? Thanks. I'll be trying this tonight
why did you not wipe the tops? won't that cause it not to seal properly?
Thank you for the recipe especially that it can last 3yr in the pantry willtry it
i would suggest using a hand blender not pouring hot boiling liquid in the blender
Thank you!
It seems a little dangers how you are taking just boiled fruit with sugar and then hold the jar and pouring it in the jar. Really should show how to use the right utensils for the job so that no one is hurt
Please use the proper utensils, do not hold the jar while you are ladling the hot syrup into the jar. use the funnel that is for canning. (Hot syrup is hot enough to remove your skin!!!!!)
@@bettydixon7264 thx Betty
You could also try plum vodka 😉
Can you use honey?
how much pectin and juice and Cinnamon do you use ,??? thanks,,, so far so good :o)
5 cups of fruits to 6 Tbsp is way too much.
I searched on google and it says 4cups of fruits to 1 tbsp.
Please advise me if I'm wrong!!
Whats the purpose of boiling the jam in the jars?
Pat Hann Heating the completed jam in the jars kills off any bacteria that was introduced in the canning process. Not everyone does this. One method is after you fill the jars and seal them, turn them upside down for 2 minutes so that the boiling hot jam fills the space that would normally be empty (the top and around the lid) and effectively sterilizes that space. There are a number of methods.
Thats a lot of sugar for the plum ratio . I use 1/3rd of a cup lemon juice for the pectin content . Wouldnt use pectin its not required but if it works for you why change it .
Thank you but please remake this without using a plastic ladle in boiling liquid. A large wooden spoon works well. Thanks
I love the ingredients but I would NEVER use white processed sugar. I would us MONKFRUIT sweetener. It's a natural sweetener that is just as good as white sugar. It has a 0 glycemic index and is vegan and GMO free. Also it is great and approved for those with Autism. Other than that, I shall be doing this.
Pectin? No!... The sugar is what makes it set and become jam you just have to boil it for the correct until the correct thickness .. And don't blend it just pass it through a sieve if you don't want the skins?? But... If it works why not gods video though :)
If the plums are already sweet, why all the sugar????
dolce13651 not required
where can buy pectin
Param Siva Everywhere.
ok. Thank you Madam
+Param Siva At Walmart where they keep the canning jars and supplies.
So I wot did grand mama use if she didn't have pectin?
+Graham Bate Cooked apple skins and peel.
thx
Graham Bate lemon
*cough* Jimin you got no jams *cough* nice vides
Pectin...yes! Try making jam without it and the thickness is an issue. I have done it successfully but had to cook it for a very long time. Also I never use plastic utensils. Happy canning!