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Prepare this delicious jam Plum is becoming an annual event that cannot be missed on my calendar.
At the end of July, we always collect the delicious plums that has our school tree. This year, moreover, has been a lot of fun as our children and some school children have collaborated in the collection, who shouted at me to throw them from the top of the tree: more plums !!!
So, with such a natural product, you could not miss making a delicious plum jam. It is the best way to to be able to enjoy this fruit throughout the year.
And of course, the delivery of a small sample to the members of my family, so that they can delight in its taste.
More information - Plum jam cake
Adapt this recipe to your Thermomix model
Hello girls.
I am new to this, thank you very much for your recipe, plum jam, I have been trying to find it for a long time and today I finally found it. At first it came out very liquid, until the logic worked for me and after much reading I found out that the skin has a lot of pectin, this makes it thicken much more. What surprises me is the amount of sugar you put in, don't they say that sugar is for conservation? Thank you very much for your advice and I hope you will reply to my email. Kisses
Hello Merche, the sugar is to give the necessary sweetness of a jam and it also acts as a thickener. All jams are made by cooking the fruit with the sugar until they get just the right amount of jam. I hope you like it. All the best.
So Elena you have to peel them or not ... I just read that Meche is very liquid ... you will tell me ... kisses.
Nuria, I usually remove the skin and if at the end you see something liquid, you can put it on for a few more minutes without a beaker.
Any doubt ... The 600gr is with the bone? Is it also red plum? Would it be the same amount of sugar? Vacuum packed how long does it last? Those that we would not have to keep in the refrigerator? I've already given you more work ... Thank you
The plums are weighed without the pit. If you can do it with red plum, no problem and the amount of sugar is the same. Vacuum packed it can last you unopened for about 6 months and it does not need to be in the refrigerator but if you open it you have to put it in the fridge and it lasts for a couple of months.
I have made the plum jam and I liked it a lot, but I would like to know how long it lasts once it is packaged unopened, in a glass jar? Do you have to pass it through a bain-marie? Or what do you mean when you say vacuum packed?
When you fill the jars with the hot jam, you close it hermetically and leave it upside down for 24 hours and this way the vacuum is made and it lasts closed for almost 6 months and open in the fridge for at least a couple of them.
I just saw the plum jam that I made with your recipe and I just found that it turned out to be like quince paste: in a block, how can you clarify it a bit?
Thanks for your recipes it makes everything a little easier
Add water and put it a few minutes until it is more liquid.
But is that done before or after it cools?
The jam was delicious !!! I, with eleven years old, have impressed my mother, who was in the office !!! Thanks
Hello Sofia, I think you mean that it is not too thick, right? You have to do it before it cools down. Congratulations on impressing your mother! Surely it came out of 10. Thank you for following us and for leaving us comments.
No offense, "embasar" should be corrected by "packaging" (from "container"), as it is very ugly when reading the recipe. And now we go with the jam…. All the best.
Thank you very much Maribel. We have already corrected it.
You'll tell us how that jam looks on you 😉
A kiss!
Corrected Maribel !!
Sometimes we lose our fingers ... and even our heads! 😉
Greetings.
I am looking forward to making this jam. They have given me 2kg. Claudia plum, some greener and others more ripe. The amount of sugar is the same. Can I mix the ripe ones with the green ones?
Hello!
Yes, you can mix the green ones with the ripe ones. And you can also modify the amount of sugar a little (if you think they are very sweet, put less sugar that will also be very rich and you will get a jam with fewer calories.
A hug!
Hello, tomorrow I will make your recipe, but I have a question and it is that in the recipe you say that you have to let the jam cool inside the jars, and in a comment you say that you have to close them with the hot jam ... will they be for different things? Thank you!!!!!!
To canned the jam, it is necessary to pour it directly from the thermomix glass, that is, very hot in the jar, fill it to the top, close it well, place it upside down and let it cool. This way you will have some vacuum packed jars of jam that will last you for months 🙂
Hello, I have done, as the recipe says and it has burned, quite a bit, in the glass.
The one that I have managed to take advantage of, has been impossible to use, harder than if it were quinces. Does anyone know, why is it because it burns and why has it remained impossible to use?
Thank you
Hello Lola,
What annoyance that it did not fit you ... 🙁
It only occurs to me that it was due to the variety of plum used ... For the next one, schedule less time and increase the minutes until you get the thickness you like.
A hug!
If it is the lidl kitchen robot, is it prepared the same with the thermomix?
Thanks in advance!