We’ve hardly been eating jelly and jam lately. I don’t like sweet mixed with my real food. I will hardly eat pancakes or waffles, except that Vince loves them. I’m good with sweets but not mixed with my meals. My favorite way to eat sweet potatoes is in a pie!
So, I’ve hardly been making any jams and jellies lately but plum is different. It’s definitely sweet but it’s also tart and, for some reason, it works for me and Vince likes it so I decided to use some of the plums and make jam yesterday.
It was too windy on the porch to use my Camp Chef outdoor stove so the canning operation had to be brought inside and I much prefer to be doing all this outside.
I used the food mill and tossed the washed plums in there – seeds, skin and all. It separated the seeds and skin out and gave me lots of juicy pulp which I used for the jam.
The plums from yesterday made 13 half pints. I’ll share some with Chad, Nicole and Addie.
It seems like I remember that when I mentioned using bulk pectin, some questioned whether it would gel as well as the typical boxed pectin. I took a few pictures trying to show that the bulk pectin worked perfectly.
In the photo above, you can see how it held its shape when I spooned it onto the toast.
In the jar, you can see that everything stayed where it was after I spooned out what we needed.
I hope this puts your mind at ease if you want to try bulk pectin, which is way less expensive than the boxed varieties.
Looks so good – I thought about licking my screen, LOL.
Judy Laquidara says
It is just sweet enough and just tart enough. I think I may make another batch of it today.
I made some plum jam with lemon zest added a few years ago. Delicious.
Do you have a juicer? I can all kinds of juice for later use to make jellies and just regular juice to drink.
Judy Laquidara says
I do have a juicer but for jams, I prefer the food mill because it lets everything through except the peelings and seeds.