I made the recipe for 1 pint cause I had 3-4 black plums to use. It gave me a small amount but that's great since I'm the only one to use jam. It's so yummy. It was my first time tasting plum preserves. Thanks Rita :) Made for I Recommend tag game
I made as written and to get to a thickening stage I had to cook it for 30 minutes. This has a nice sweetness to it with the sugar and about half of my plums were really ripe. I got 5 1/2 jars so I plan on giving a couple away. Made for All You Can Cook Buffet Tag.
This was our first attempt at plum preserves, and 5 batches later we are getting pretty good! Great recipe. We did cut back on the sugar a bit, just trying to limit our dietary sugar. We did a 2 to 1 ratio of fruit to sugar. The preserves are wonderfully sweet and tart. Thanks for a great recipe!
Thank you Rita for posting this super easy recipe. I had purchased some plums that weren't very sweet and not wanting to toss them, I came to Zaar and found this recipe. When making jams, preserves, etc., I would highly recomenned that (1) use a very large pot as the mixture will boil over if not watched very carefully, (2) if at all possible use a jelly thermometer to test for doneness (gell point is 220 degrees at sea level. For every 1,000 feet above sea level, subtract 2 degrees. If a thermometer is not available there are several other methods to test for doness; i.e., the spoon test. Dip a cold metal spoon into the boiling liquid, turn so the liquid runs off the side of the spoon. When the juice slides off the spoon in a sheet, the liquid is done. This recipe takes under 30 minutes to prepare and cook and the resulting product is beautiful and tasty.
Delicious recipe! My only concern is about the nutritional information listed. It says a serving size is 1862 grams and 631.9 calories per serving. 1862 grams is 65+ ounces... which is well, a LOT to be a serving. I'm using this as a preserve/jam to go on toast and am using one tablespoon... so I had to jump through hoops (online conversion charts) to discover that 1 tablespoon would be 5.09 calories.
This was a very easy recipe to follow. It's great for beginners. I did add pectin only because I didn't want to cook for 30 min. I added 2 tbls of pectin and it was at gel stage in 15 minutes.
This is my first canning experience. This recipe was so easy and very tasty! I have 30 lbs. of plums and will continue to use this recipe all night until they are gone :) Jelling point took 30 minutes for me using a gas stove.
Delicious! I needed a recipe for preserves since I bought a bunch of plums and some were uneaten--I made 1/2 of this recipe . I didnt know what a gelling point was but I used a candy thermometer ( I bought one and had never used it) . It said that Gelling point was 225 degrees F. I cooked the preserevs to about 215 degrees F and I poured the preerves into a clean mason jar. The 1/2 of the recipe made 1 mason jar, 3/4 full. I didnt can the preserves: instead I put it in the refridge since it will be gone within 2-3 weeks. Thanks so much for the recipe!
Had some lovely Santa Rosa plums given to us by a neighbor, so decided to try this super simple recipe. My guess at the gelling point is 5-10 minutes. Only made about 3/4 of a pint, so omitted the water bath and will eat right away. Deelish! Thanks Rita!
So simple, it lets the flavor of the plums shine through! This took a little over 30 minutes. I halved the recipe and it made one full pint with about 1/2 cup left over to eat right away. Delicious! Thanks Rita!