"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 06-29-2011, 05:04 AM   #1
Assistant Cook
 
Join Date: Jun 2011
Posts: 2
When do you put the sugar in when making plum jam?

Attempting to make plum jam today using lovely fruit fresh from my allotment. Got up early to stone the plums then, contrary to the recipe put the sugar on top of the plums to await cooking.

Do I really now have to extract the uncooked plums, wash the sugar off them and then add in extra sugar?

__________________

__________________
James_ is offline   Reply With Quote
Old 06-29-2011, 06:09 AM   #2
Senior Cook
 
ChocolateFrosting's Avatar
 
Join Date: Jun 2011
Location: London
Posts: 116
Umm, I'm not a plum jam expert... but I added the sugar about mid way through after heating the raspberries when I made jam.

I reckon so long as all the ingredients end up in there at some point. You'll probably be fine.

Good luck, hope it comes out ok :)
__________________

__________________
ChocolateFrosting is offline   Reply With Quote
Old 06-29-2011, 06:43 AM   #3
Assistant Cook
 
Join Date: Jun 2011
Posts: 2
Thanks, CocolateFrosting. I've just washed the sugar off the plums and am now heating the fruit prior to putting the sugar in with them.

I love raspberry jam. Mine was a bit 'pippy' this year but the different texture just adds interest, I think

So much for the early start in order to save time today!
__________________
James_ is offline   Reply With Quote
Old 08-14-2011, 06:54 PM   #4
Senior Cook
 
Join Date: Dec 2008
Location: Northern Utah
Posts: 108
If you include some underripe plums with the others then you will have enough pectin to get a decent set. I did this will apricots 2 weeks ago. I just threw the apricots and sugar into the pot and timed 20 minutes after they started to boil. It actually works really well.

If you are planning to add pectin then yes you need to add the sugar at the end of the process.

I am not against using store pectin but sometimes you just don't need it. I have made plenty of plum jelly without added pectin. I don't use the plum jelly for anything but cooking other sauces mainly for duck so to me the firmness is not as important.
__________________
Two things make every meal better. Pork Fat and Carbonation. It's that simple.
Dumpandstir is offline   Reply With Quote
Old 08-15-2011, 02:38 AM   #5
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
I mix the sugar with the plums and let it sit for a few hours in a covered glass bowl. The sugar melts and mixes well with the fruit. Then gently simmer without stirring till the jam reaches the desired thickness. Test a drop in cold water to check. I also add the juice of one lemon to add some tartness.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 08-15-2011, 02:45 AM   #6
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Quote:
Originally Posted by Snip 13 View Post
I mix the sugar with the plums and let it sit for a few hours in a covered glass bowl. The sugar melts and mixes well with the fruit. Then gently simmer without stirring till the jam reaches the desired thickness. Test a drop in cold water to check. I also add the juice of one lemon to add some tartness.
I do the same but if I can remember I leave them in the sugar over night, I do that with all the fruit I make jam with.
We use Victoria plums from a neighbor trees, they dont need pectin.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 08-15-2011, 02:51 AM   #7
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
I only use pectin for papaya jam, I haven't needed to for any other.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 03-21-2012, 02:27 PM   #8
Senior Cook
 
Join Date: Mar 2012
Location: Greece
Posts: 167
Hi James_

when I make a plum jam I pour the sugar over the plums and let it sit over night so it drows out the juices from the fruit. When I cook it the next morning and it starts boiling I put 1.3 teaspoon fresh butter to avoiid the foam that is formed and you have to take it out with a spoon. I also peel the skin of half or one quince (depends on how big is the pot you use and how many plus you got there) just take the skin when finish cooking. Quince is one of the fruits that have a natural pectin.
__________________
Souvlaki is offline   Reply With Quote
Old 03-21-2012, 02:52 PM   #9
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Oh, wow, I am sure not only they made the jam by now they probably ate it too. I put water and sugar first and then when sugar is melted then I add the plums. Maybe it will be good for next summer.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Tags
jam, sugar, in

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:11 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.