Plum Jam Recipe {without Pectin} | Masala Herb (2024)

FAQs

What thickens jam without pectin? ›

Making apricot jam without pectin is possible by using a combination of sugar and lemon juice to help the jam thicken.

You don't have to, but proceed carefully. "If you are really anti-pectin, you can omit it, but you'll need to cook the jam longer. Doing so will remove most of the water content in order to get it to set up properly and in turn, will result in a smaller yield," adds Wynne.

Plums go great with apples, but they also pair really well with other stone fruits such as peaches, nectarines and apricots. Berries are also good with plums including cherries, raspberries and strawberries.

The skins completely broke down during the cooking process into a deliciously sweet jam. The skins also contain a lot of pectin, which helps the jam gel. So here's my advice: leave the skin on the plums. Even if you don't like plum skin, you won't be able to tell!

With a simple lemon juice trick, your homemade jam will achieve your desired thick texture. Preparing jam is about capturing the sweet essence of the fruit while simultaneously cooking it down to the perfect syrupy consistency.

To remake cooked jam or jelly without added pectin, for each 1 L (4 cups) jam or jelly add 25 mL (2 tbsp) bottled lemon juice. Heat to boiling and boil jam or jelly hard 3 to 4 minutes, then test for signs of gelling.

Preservation using honey or sugar was one common method and the Ancient Greeks also used to use honey to preserve quince. Syrups made from honey and sugar were also used to preserve food; honey has no moisture so it preserves any food encased within it.

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed. Learn More About Pectin: What's the Deal with Pectin?

Pectin is high in fiber. Fiber can stick to some medications in the stomach and intestines. Taking pectin at the same time as medications that you take by mouth might decrease how much medication your body absorbs. This can decrease how well these drugs work.

Herbs and spices that complement plums. In dishes that include plums, try adding cinnamon, black pepper, cloves, ginger, mint, nutmeg, allspice, cardamom, bay leaf, coriander, vanilla extract, almond extract, sage and/or thyme.

What can I do with too many plums? ›

Stew them and serve with custard, or cook them in a pie or crumble or clafouti. You could cook them with wine, sugar and spices to make mulled plums. Steep them in vodka or brandy with some sugar to make a liquer. Or make a chinese spiced plum sauce to serve with duck or stir fries.

Plums, like prunes, can also help keep things moving through your system. They have a lot of sorbitol, a sugar alcohol that acts as a natural laxative. High blood pressure and stroke. The potassium in plums is good for blood pressure control in two ways.

The natural pectin in fruits and vegetables thickens jams. If there isn't enough pectin in the fruit itself and you don't add extra pectin, the result is runny jelly or jam. Additionally, if the fruit is overripe, its pectin levels are lower.

If, on the other hand, the jam is rock solid, that means you've gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can't really get those fresh fruit flavors back.

Homemade fruit preserves can last for up to year or even longer if it is unopened and stored in a cool, dry place, such as a pantry or kitchen cupboard. However the flavour and texture of your jam will start to deteriorate after around 6 months, even if you keep them tightly sealed.

If it still hasn't set, it's time to determine how much jam needs to be recooked. You don't want to remake more than 8 cups (4 pints) at a time. For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.

If you simply take fruit and cook it with some sugar to sweeten it a little, it will get thick enough to turn into jam by the naturally occurring pectin in the fruit and the process of reduction. Reduction occurs when we simmer the fruit, and the liquid turns to steam and evaporates, which thickens the jam.

The acid in lemon juice can help pectin to gel which is why it is often added to lower pectin fruits in jam-making, but it is not a straight replacement for pectin. As the recipe contains (apple) cider vinegar there is already a reasonable amount of acid in the chilli jam and extra lemon juice shoud not be needed.