Comments on: Wild Plum Jam

By: Chef Markus Mueller

Chef Markus Mueller — Mon, 09 Oct 2023 13:06:30 +0000

In reply to Terra. I beleive the recipe is written to be scaled. For every pound of plums, add in 1 pound of sugar and 1 tablespoon of lemon juice. The lemon juice ensures theere is enough acid to safely can the wild plum jam .

By: Chef Markus Mueller

Chef Markus Mueller — Mon, 09 Oct 2023 13:02:16 +0000

In reply to Terry D Gordon. It is very hard to know without seeing the jam cooking in the pot. You could always cool a small amount and see how it sets up and then adjust the main batch from there.

By: Lynne

Lynne — Tue, 26 Sep 2023 02:37:21 +0000

In reply to Diana DeMatei. Good question! About the other question regarding cooking with the pits: I read a recipe for apricot jam that called for boiling the inner pit for added natural pectin. The get the inner pit, you must break the pit to reveal a nut-like product that I added to the pot with a tea/herb bad.

By: Terry D Gordon

Terry D Gordon — Fri, 22 Sep 2023 21:51:53 +0000

The raccoons have blessed me with a super sweet wild plum tree. I just harvested these plums and ended up with 2 lbs of pitted plums. I have eaten tart wild plums but this little tree gifts the sweetest plums I have ever tasted. I will try your recipe skins on and half the sugar. With your experience do you think this jam will need extra sweetener or more cooking time to set up?

By: Terra

Terra — Mon, 18 Sep 2023 03:51:34 +0000

In reply to Chef Markus Mueller. Could it be she used 3 tbs rather than 1 per lb?