You guys are so nice. I can’t even being to tell you how much I appreciate all your nice comments about my senior cat. I love you guys! This weekend I spent a lot of time cuddling and loving on my cat. I also did some retail therapy, which included some handmade shoes and amazing new plates to add to my collection. I also spent a lot of time watching master chef and repeating the cute little kid at the end that says “one potato two potato.” So that was fun. I also went to the farmers market and bought too much stuff like I do every weekend. I always think I will eat more than I actually do. My eyes are way bigger than my stomach apparently. I hate wasting food, which is why we made this simple little recipe from Black Plum Preserves. Two ingredients, no pectin, and lots of deliciousness. We are probably going to post another recipe using this Black Plum Preserves. Yum.
Hope you all had a great weekend, and enjoy this Black Plum Preserves recipe!
More jam / butter recipes you might like:
Black Plum Preserves
INGREDIENTS
- 4 pounds black plums, pitted and quartered
- ¾ cup plus 1 tablespoon superfine sugar granulated is fine
INSTRUCTIONS
- Place plums into a large pot. Sprinkle sugar over plums and toss together.
- Allow mixture to sit for about 1 hour, to allow the juices to release.
- Place pot over medium-high heat and bring to a boil.
- Lower heat to medium-low and allow mixture to simmer for 1 hour, stirring occasionally.
- Remove from heat and allow to cool for 30 to 45 minutes.
- Repeat steps 3 through 5 two more times.
- Allow mixture to cool before pouring into sterilized jars and canning.
NOTES
- *Makes about 1 quart
- 1 serving = 1 tablespoon
Did you make this recipe? We want to see!
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What is the purpose of simmering it, letting it cool , then simmering again? I make apple butter which is a long cook process but it is all one cook , not like this recipe. I will be making tomorrow just wondering why the multiple cook sessions.
Is the 4 lb of black plumb the weight of the fruit after it’s cleaned and has no pit and it’s quartered. Sorry to sound stupid but I used pectin the last time I made about 120 lbs of black splendor plum jam it took me three years to eag it. Sharing some with friends. But I had to boil it 4 times adding more pectin and sugar. After the 4th time you could have stood a spoon upright in it but it relaxed in time it was normal jam. Perfecto. But I have been too ill to make any. Still too ill. I don’t know how hubby and I are going to make 20 lbs of this jam without help. So help. What we did before was chop up the fruit in my blender. Not sure that was a good idea but the consistency was perfect. It may have interfered with the process. So any suggestions. To make this go easily and quickly. I don’t have scales do I need to go to Walmart and buy a pair which are best a picture is best.
Hi there,
Does that mean 3/4 quarters or 3 to 4 cups + how much granulated sugar?. Thank You, looking forward to Making as so many plums & don’t like to wasr anything……
If any of you are still around… should the pot be covered or uncovered when the preserves are simmering? Are we after evaporation, a chemical reaction, or both? Thanks…
It is simmered uncovered :)
Sounds delicious! I’m new to canning and I’m still learning the ropes. How long does the jam last? (unopened and opened) Thanks :)
We have a few of their knives and LOVE them. They are also super nice if you ever have a chance to stop in and chat with them in Jackson Hole.
These preserves looks excellent!! And I hear you on the knives- getting a newly sharpened knife back in my hands is always like opening Pandora’s box for me :)
Sounds good and it’s plumseason. So you don’t peel the fruit or put it through a food mill? what happens to the skins? Not too tough textured or is that why you cook it down three times?
I’m going to try this tonight. I think you just saved me from eating an entire bag of plums all at once! This’ll force me to pace myself. Mostly.
Lol…be careful. I was spooning this stuff into my mouth after it was made and before I canned it…just sayin’ ;)
Plum jam is probably my favorite jam ever. I especially love it when made with sour plums. YUM!
Can I use peeled plums in this recipe?
Definitely! you can also chop up your fruit more for a more “jammy” texture…or leave them quartered for a chunkier (preserve) consistency!
Thanks so much! Making mine today!
I made my first batch! Delish! I lvoe it, not too sweet. I added about 2T of Grand Mariner and 1T ov vanilla bean paste. Cheers to you for this recipe! Any more jams that don’t require pectin? I’d love it! I plan to stock my pantry with these holiday gifts, adn the fall temps mean simmering for hours on the stove is actually a pleasure. Thanks so much!
Yay, so glad you like it! Gooseberries, quince and red currants are all high pectin fruits, so require no additional help…you can also use these fruits in combination with a low pectin fruit, i.e., strawberries, raspberries and still be able to get away with not having to use store bought pectin/gelatin. Good luck!
Wow love the deep colour :)
What a gorgeous soft set preserve. Plum jam is one of my favourites.
you are going to love their knife…i have used them for 9 years or so…i have many..if you cook alot…get the little one for root veggies…i just got back from the store and i’m gonna make plum jam tomorrow….thanks for your great blog….you have a great eye and heart in what you do…..
Looks great! I have plums…can I add vanilla paste as well?
Totally!
Interesting method! I feel like I didn’t get enough plums in this summer, and this sounds like a delicious way to remedy that. :)
Absolutely beautiful jam.
Wow, no gelatin needed! Easy. I’ve made jams with a bit of apples in it because it has natural pectin-like qualities.
Wow so easy! I might have to give my plums new life in this recipe.
A little TLC once in while is good for the soul just like making preserves!