substitute for plum jam

Most years anyway…Crop failure or not, there’s no way I’m going a year without homemade plum jam. That said, don’t shy away from abrasive plum varieties like tart, tannin-rich damson plums. If you want, you can give it a splash of lemon juice, which will help bring out the fruit flavor by adding a bit of tart juice, but that’s completely optional (and I don’t). For the best flavor, I’d suggest using half as much sugar (by weight) as fruit.

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Get daily tips and expert advice to help you take your cooking skills to the next level. That'd be a 4:1 ratio by weight. Make sure to use more apricots than your plum recipes calls for since this sister fruit can be half as big, or just make

For a totally sugar free jam, you can substitute the If you don’t like the skins in your finished jam, there’s a couple of things you can do:For my tastes? Well, it wouldn't taste or look like plum, but apricot jam would taste good with the ginger, and provide a similar "sweet and sour" effect in the recipe. Sweet and juicy purple plums make a classic plum jam that’s familiar to most people, but that doesn’t mean that other types won’t work. I have a recipe that calls for Smucker's Red Plum Jam. I'm wondering what an acceptable substitute would be. I like the skins, and leave them just as they are.All I do is pit and slice the plums before making plum jam.After preparing the fruit, you’ll need to decide on how much sugar to add. If you're lucky enough to find apricots in their prime, substitute them for any jam recipe that calls for plums. Though those are my favorite plum jam variations, my canning books have all manner of ideas too. The product finder on the Smucker's site is not working right now. That results in a fruit to sugar ratio of 2:1 by weight or 3:1 ratio by volume.Most recipes recommend 2:1 by volume, resulting in quite a bit more sugar. For slow-cooked dishes like beef brisket, substitute prunes (which are just dried plums) or figs. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. That’ll still get you a sweet plum jam, and a good yield, without hiding the spectacular flavor of fresh plums.And it’ll still gel beautifully even without added pectin…Place the plums and the sugar in a heavy-bottomed jam pot and bring the mixture to a boil over high heat. Once the plum jam gets near gel stage, the texture and the look of the bubbles in the pot will abruptly change. You don't have to worry as much about the measurements here, as the fruit sizes are more similar and sauces aren't an exact science. They still bear heavy crops with almost no care.

Boil for 1 minute, stirring constantly.
I think most plums are plenty sweet and don’t need to be hidden behind all that sugar.

The plate will flash cool the jam, and you’ll be able to see if it’s gelled.Once it’s reached gel stage, ladle the finished plum jam into prepared jars. For a dessert sauce that calls for plums, substitute peaches or nectarines instead. Just make sure you measure the fruit by weight to obtain the right proportions.

The plum jam will foam up as it cooks, and if you fill the pot too much it’ll overflow. Wipe rims, de-bubble jars and adjust the headspace to ensure it’s still 1/4 inch.Cap with 2 part canning lids and process in a water bath canner for 5 minutes (pints and half pints). Make sure to use more apricots than your plum recipes calls for since this sister fruit can be half as big, or just make apricot preserves instead. The trees grow fast and begin bearing fruit in just a few years, thriving in our moist shady woodland soils. If you have extremely sweet fruit, you can reduce the sugar if you choose, and bitter or astringent plums might call for more based on your tastes. This plum jam recipe should yield about 4 half-pint (8 oz) jam jars.While sugar is the only strictly “necessary” ingredient to make plum jam, you can add other flavorings if you choose. Substitute some or all of the sugar for honey for a rich, honey-flavored plum jam. I've gone to 3 stores and no one seems to have it. I broke down and bought a few bags of supermarket plums this year, which gave me a chance to test out my tried and true plum jam recipe with those gigantic, juice-filled California plums on the supermarket shelves.Though I’m partial to our own Vermont plums, this plum jam recipe comes together and gels beautifully with just plums and sugar (no commercial pectin needed).It’s important to note that the type of plums you use will really impact that flavor of your final jam.
Plums pair exceptionally well with vanilla, honey, and cinnamon in my opinion.Though those are my favorite plum jam variations, my canning books have all manner of ideas too.Add whatever flavors you like, or stick with old fashioned plum jam, the choice is yours. Lemon juice also adds pectin, which helps jams gel, but again, plums don’t need it.On high heat, it should take about 8-10 minutes for the plum mixture to come to a hard boil. They’ll go from a frothy foam of tiny bubbles to glossy bubbles and the jam will noticeably thicken.Experienced jam makers know what this looks like, and if you watch closely you can see it with your eye without other tests. Adjust the time to 10 minutes if you’re above 1,000 feet in elevation, and to 15 minutes if you’re over 6,000 feet.Plum jam is rich and flavorful, and the perfect way to preserve plums for year-round enjoyment.Similarly, you can reduce the sugar in this recipe by half, and the jam will still gel. That’s true to some extent with any fruit, but I imagine most people couldn’t really pick out different types of strawberry in a blind jam taste test.Plums, on the other hand, make dramatically different jams based on the variety. For every 500 feet above sea level the finish temperature will drop by 1 degree F.  I’m at 1000 feet, so my jams finish at 218 F.You can also test the texture of your jam by spooning a bit onto a plate that’s been chilled in the freezer. Read the Substitute for plums?

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