5665 Atlanta Hwy, Ste 103-342 (boiling-water) canner to be filled, and again once the jars are processed. Add vanilla and cardamom, then remove from heat and stir. Strain and let cool completely. increase to fingertip-tight. 1 jar whole plums (preserved in syrup) Recipe. Remove the air bubbles and top off with syrup as needed, again, leaving 1/2" headspace. I think either would be fine. 1) Wash and pit your fresh plums. See Canning & Preserving Basics 5) Stir the plums a bit to be sure it is not burning. Because they are bulky and fit loosely, oven mitts — even water-resistant Top jar with a sterilized lid, and submerge it in a boiling water bath for 25 minutes. Place jars in canner, ensuring they are completely covered with water. Remove air bubbles and adjust headspace, Cover the plums with the hot syrup. Taste and adjust the cinnamon if you wish. I’m not sure. Heat gently and stir until the sugars have dissolved, then bring to the boil and simmer for 10 mins to reduce slightly. Fruit in Syrup > Using a slotted spoon, transfer each batch to a bowl and keep hot. 7) After the plums have boiled for several minutes, you will notice they start to breakdown and become mushy. Using a slotted spoon, transfer each batch to a bowl and keep hot. (Keep it simple!). Follow Joe on Twitter. Ladle hot syrup into jar to cover plums, leaving 1/2 inch headspace. Step 2: Prepare a Light Syrup. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Not exactly! You state the fruit releases pectin, do I need to add additional pectin? The syrup will infuse the plums (and vice versa) as they sit. Alpharetta, GA 30004. Cover and let stand for 30 minutes. 1/2 inch of top of jar. one layer at a time, warm plums in hot syrup over medium-low heat until heated through, about 2 minutes per layer. You can make it with just a quart of plums or a bucket of plums. We don't know when or if this item will be back in stock. This is so you do not burn yourself while pouring. Sustainable Living and Organic Gardening PBS Series. Just cover the entire thing with another cloth to keep out dust, etc. Pack plums snugly into jars, leaving 1/2″ at the top of the jar. And sounds divine!! google_ad_height = 60; Ladle hot syrup into jar to cover plums, Select plump, freshly harvested, fully ripe plums. google_ad_height = 90; cooler countertops. Absolutely Gayle. I prefer to let it sit overnight. Our ten year old dwarf yellow plum finally produced and it is a bumper crop! If you wish the syrup to be thicker, simply cook it longer (evaporating more of the water content). After all the plums have been heated, remove … Wait 5 minutes, then remove jars and cool. No matter how you are straining the juice, your filter will quickly fill up and need to sit for an hour or overnight to completely drain. They are processed within few hours, adding only the syrup natural “light” made just with water and sugar cane.. After all the plums have been heated, remove saucepan from heat and return plums to the syrup. Instead of a syrup, we will use young coconut water to accentuate the natural sweetness of the marian plums. If you are canning above 1,000 feet sea level, see Canning Altitude Adjustments cover and let stand for 30 minutes. Home > Recipes > (You can also use a jelly strainer for this step if you wish.) Remove canner lid. Store sealed jars for up to 1 year on the pantry shelf. Never threw anything away. Lid the pot and allow them to sit for 20 to 30 minutes, so they can slowly heat through. A clear plastic ruler, kept solely for kitchen use, will help you determine the correct headspace. 20 cups plums, washed and pitted water to cover 4 cups granulated sugar. for the plums and milk for the ale if you wish. A few bits of fruit will only add flavor. This recipe is versatile. The pectin is what would react with the acid and sugar in the mix and create the “gel”. 2) It is “spiced” (because of the cinnamon or other spices you could add). Step 2 Add sliced plums, maple syrup, and salt, and cook over medium heat until juicy, about 3 minutes. to refresh your memory with the procedures. of terms used in this recipe. The thickness does not matter. Center google_ad_width = 468; google_ad_width = 180; Bring to a boil and add the sugar. Method 2 Quiz. 8) Place a colander over a new stockpot and line it with cheesecloth or a thin tea towel. Much easier! Site design by Hibiscus Creative. Pricking whole plums does not prevent the peel from cracking, but it does help to prevent the fruit Pour over cake while in pan and let cool in pan. Toss the plums in a large, heavy bottomed, non-reactive pot over medium high heat. I love mine and use it all the time. . google_ad_client = "pub-9948686897249350"; You can make it with just a quart of plums or a bucket of plums. I’m making homemade plum sodas for the fall, and I’ve made your syrup using fresh plums from out in the country. Each filled jar should be measured In a large stainless steel saucepan, one layer at a time, warm plums in hot syrup over medium-low heat until heated through, about 2 minutes per layer. Could I just cut them in half and leave the pit in one side? In a large stainless steel saucepan, Carnivore Club - handcrafted charcuterie delivered to your doorsteps every month. Easy! 12) Wipe the rims, add your lids and rings. This allows the syrup to permeate, and prevents the skins from bursting (although if you have a particularly thin-skinned variety of plums, they might burst anyways, leading to a still-delicious-albeit-somewhat-less-pretty product). Lid should not flex up and down when center is pressed. I canned my quart jars for 20 minutes at 15 pounds and this is incredible in pies – I add butter later as a seasoning when I make my pies to avoid having to increase the canning time needed – I add 1/8 tsp of each seasoning or 1 tsp pumpkin/apple pie season for each pie to make sure that wonderful seasoning is still strong. {High five!}. Wash the plums by filling up a large bowl or your clean sink with water, and give the fruit a light wipe down. I will try making plum butter with my next batch. Do you have any experience with this product? if necessary, by adding hot syrup. What do you do with the fruit left in the strainer? • Plums may be canned in water, fruit juice or sugar syrup. All fruit has some pectin (some more than others) and we don’t need this to be thick to be delicious. Bring to a boil. Screw band (ring) down until resistance is met, then increase to fingertip-tight. Carefully pour the plum mixture through this cloth. Then remove the lid and bring to a full boil, stirring occasionally. . Copyright © 2017 From Karen’s Kitchen, all rights reserved. Do it just as you describe and it will be fine. , Cake Decorating Ideas | Significant temperature differences can cause jar breakage. Good mincemeat is a fall crop recipe so be creative. A cinnamon stick and some fresh lemon juice flavor these easy simmered fresh plums. Heat gently, stirring occasionally to dissolve the sugar and enable the fruit to release its natural juice and form a syrup. Center lid on jar. 6 ripe marian plums, peeled and cored. Prepare syrup. Charline – That is absolutely brilliant. Contact Us | A light, or even extra-light, syrup is sufficient for these plums, sweetening them pleasantly, but not making them so loaded that people with sugar sensitivities can't enjoy them. Leave on the skins for color and flavor. Growing a Greener World Tree-ripened Whole Purple Plums in heavy syrup, Product of USA No High Fructose corn syrup, All Natural, Kosher Non-GMO Project Verified. (For every 2 cups of juice, I would add 1/4 tsp. Plums in Port Ginger Syrup Makes 2 quarts. See Canning & Preserving Glossary for a description google_ad_width = 468; In this video you will learn how to can whole plums in syrup. Recipes | Lid should not flex There is no need to chop or cut up the flesh. In order to tackle the large number of plums I have, I make syrup as a two-step, overnight process. Gluten free. Could I use a steam juicer instead of boiling the plums to get the juice? If you wish to add more, wait until you have heated and dissolved the sugar. There are not stupid questions! google_ad_slot = "6809230192"; Absolutely Shelley – A steam juicer would be the best way to go. Bring to a boil and process pint jars for 20 minutes and quart Before using jars, inspect them carefully for any chips, cracks or fractures. 4) Turn the heat to medium-low and cover the pot for 10 minutes. Plum Syrup. Do not fill the pot more than 3/4 full. Glossary of Terms | Once the mixture is very broken down, turn off the heat and let the mixture cool for at least 30 minutes before moving on to the next step. When hot-packing plums a medium or heavy Remove the plums and set aside, discarding the cinnamon. But as a rule of thumb, you should get about two 1/2-pint jars from every cup of plum juice in step 9. Non-BPA lining in can. You will notice there are only a few specific measurements in the recipe below. Because the peels take longer to freeze. Privacy Policy | What a fabulous idea. You do NOT need to pit the plums. Because my first stockpot is full of boiling hot plums and I am pouring that mixture into a second pot (with a colander on top to catch the pulp). You would be surprised how much juice you get when it sits for hours. Discover the top cured meats from around the world and the story of their creators. Serve the stewed plums alongside baked ham or roasted pork, or enjoy them as a breakfast fruit. By doing this I actually doubled my plum canning! I’m sorry – I don’t have any experience with that type of bottle. Pour water and sugar into a pot, stirring until sugar is dissolved. Do you think I should mix the syrup with a different juice (like white grape juice) and cut down the sugar or should I just use filtered water and keep the sugar mixture as is? Copyright 2020 The Joe Gardener Company, All Rights Reserved. Prepare boiling water canner, jars, and lids. But I would not recommend adding heat (hot peppers) as I do not know how that would taste. Use the smallest plums you can find for this recipe, no larger than 2 inches in diameter, preferably smaller. Once you have followed the steps below to get the juice, you measure and add equal amounts of sugar. Store unsealed jars in the refrigerator. In a large stainless steel saucepan, one layer at a time, warm plums in hot syrup over medium-low heat until heated through, about 2 minutes per layer. Off camera, Joe dedicates his time to promoting sustainability through his popular books, blog, podcast series, and nationally syndicated newspaper columns. 2) To a large, heavy bottomed stockpot, add enough water to just cover the bottom 1/4 of an inch deep. Place jars in canner, ensuring they are completely covered with water. But with the high sugar content, the syrup will be perfectly safe. Purple or prune plums are the most popular variety for home canning; /* 468x60, created 12/27/08 */ Therefore we found a nice glass syrup bottle and a lid (lug lid). Reduce to a … The most important part is the FLAVOR. Bring to a boil and process pint jars for 20 minutes and quart Score 0 / 0. Store. I also like to add a little cinnamon to my syrup but it is optional. /* 180x90, created 2/15/09 */ After all the plums have been heated, remove saucepan from heat and return plums to the syrup. Heat jars and lids in simmering water until ready for use. You are straining out the pulp anyway so the pits will strained out as well. Do not boil. But it is not “spicy” like hot sauce. lid on jar. This means I do a lot of canning this time of year! Syrup can be refrigerated in … Wait 5 minutes, then remove jars and cool. The finished product can be used in dessert recipes, cocktails or even as an ice tea sweetener. The lid has what they call Plasitsol Liner (vinyl) that makes the seal. c/o The Joe Gardener Company Wipe the rim with a clean cloth dipped in vinegar, and adjust … Theresa do you think this would be good using peaches? To hot pack plums, bring the canning liquid (syrup, water or juice) to a boil. While the sugar syrup is cooking, prepare the fruit. ... and cook for 15 minutes. This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. Tips & Advice | I always add an extra step to your process: Drop the plums into boiling water for a minute: let them cool and now it will be very easy to remove pits. Turn off heat and ladle into your canning jars. Raw-Pack Method: Using a fork, prick whole plums in several places. Enjoy! Hot-Pack Method Directions: Using a fork, prick whole plums in several places. 11) Heat the mixture to boiling, stirring almost constantly. //-->, . however, Damson and Greengage, as well as other meaty plum varieties, are also suitable for canning. At this point, measure how many cups of juice you have and pour it into a clean, heavy bottomed stockpot. Recipe #2 – Mapraang loy kaew (Marian plums in syrup): Ingredients. Using a slotted spoon, Turn off the heat and allow the plums to cool for about 5 minutes. But I think either way would work. place any leftovers in an airtight container; store in the refrigerator and use within a few weeks. Check lids for seal after 24 hours. Remove from heat; let stand 20 minutes. Simmer the syrup until it's reduced by two-thirds. A jar lifter is very helpful for handling hot, wet jars. If you don’t want to add the cinnamon, it is okay to leave it out or you can add different spices. And I omit the last step, water bath even though master preservers suggest it for extra degree of safety. google_ad_height = 15; When filling jars, an all-purpose rubber glove, worn on your helper hand, will allow you to Makes 5 quarts. Select plump, freshly harvested, fully ripe plums. Site Map. This entire cooking process can take anywhere from 20-40 minutes depending upon how many plums you are cooking. Pitted Plums in Syrup Brand: Cracovia. google_ad_slot = "9674028582"; Reduce heat to low and keep warm until needed, taking care not to boil the syrup down. But I also manage my family’s 1892 farmstead orchard of over 60 fruit trees. Richmond Food Secure organised 3 sessions of canning and preserving the bounty of summer harvest for the enjoying in the winter. I just didn’t give those instructions because most people don’t have them. STEP 2. Beat eggs, add oil, plums and sugar, mixing together thoroughly. You specify a new stockpot in step 8. Assuming you don’t eat them all by Christmas that is. Check lids for seal after 24 hours. After canning several jars of near honey like syrup I was left with an ample amount of plum pulp – I came up with an incredible mincemeat pie recipe which competes with the syrup – and I used my slow cooker to make it! 6) Keep the plums covered, stirring every 10 minutes until they begin to simmer. Syrup-packed plums are delicious as a topping for vanilla ice cream or on their own with some whipped cream. Put the sugars into a saucepan with 250ml/9fl oz cold water. google_ad_slot = "6224156277"; Description . Adjust your heat if necessary so that they do not burn but are coming up in temperature. Advertisement. makes about eight pint jars or four quart jars, 6 to 10 pounds plums, whole or halved and pitted (about 60 to 100 medium)* Joe Lamp'l is the Host and Executive Producer of the award winning PBS television series Growing A Greener World. Just wondering. After 10 minutes, remove the lid and continue simmering for about 8-10 minutes, until the liquid has thickened. It is important to add 1 tbs of lemon juice like the plum syrup recipe calls for to replace the acid needed and it helps with thickening as well – I also used apples,pears and raisins in this recipe and don’t forget salt! When preparing jars and lids, prepare a couple extra in case your yield is larger than you expect. They may be left whole or cut in Plums in Syrup. To the world you might be one person, but to one person you might be the world. I let it cool and feed it to my chickens. Plums in Syrup,