Canning jams for beginners: Plum and Peach Jam Recipes

Описание: Here are my two favorite summer jam recipes: Plum & Peach.


PLUM JAM (without added pectin)
6 liters of blue plums
1/2 cup of water
10 cups of sugar

Wash and rinse plums thoroughly before cooking. Do not soak. For best flavor, use fully ripe fruit. Remove stems and pits from plums; grind into a paste. Transfer ground plums into a large saucepan.
Add sugar and bring to a boil while stirring rapidly and constantly. Continue to boil until mixture
thickens. Use the refrigerator test to determine when jam is ready to fill.
Remember to allow for thickening during cooling.

Refrigerator test—Remove the jam mixture from the heat. Pour a small amount of boiling
jam on a cold plate and put it in the freezing compartment of a refrigerator for a few minutes.
If the mixture gels, it is ready to fill.

Remove from heat and skim off foam quickly. Fill sterile jars with jam. Use a measuring cup or ladle the jam through a wide-mouthed funnel, leaving 1/4 inch headspace.
Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Time for Jam in a boiling-water canner
500 ml jars (pints) or 250 ml jars (half-pints) - 5 mins


PEACH JAM (with added pectin)
6 liters of peaches
4 Tbsp of lemon juice
1 pkg of Pectin
5 cups of sugar

Wash and rinse peaches thoroughly before cooking. Do not soak. For best flavor, use fully ripe fruit.
Cut an X at the bottom of each peach which will help with peeling once boiled. Now place the peaches in boiling water for appoximately 3 minutes and then transfer to a very cold water.
Once cooled down, start peeling, the skins should just slip off easily. Take out the pits.
Transfer into a large saucepan. Mash each layer of the peaches with a potato masher, do not puree.
Add lemon juice and pectin and bring the mixture to a full rolling boil.
Add all sugar. Stirring constantly, return mixture to a full rolling boil and boil hard 1 minute.

Remove from heat and skim off foam quickly. Fill sterile jars with jam. Use a measuring cup or ladle the jam through a wide-mouthed funnel, leaving 1/4 inch headspace.
Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Time for Jam in a boiling-water canner
500 ml jars (pints) or 250 ml jars (half-pints) - 5 mins


HOW TO PREPARE THE JARS
Jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. To sterilize empty jars after washing in detergent and rinsing thoroughly, submerge them, right side up, in a boiling-water canner with the rack in the bottom. Fill the canner with enough warm water so it is 1 inch above the tops of the jars. Bring the water to a boil, and boil 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft elevation. Reduce the heat under the canner, and keep the jars in the hot water until it is time to fill them. Remove and drain hot sterilized jars one at a time, saving the hot water in the canner for processing filled jars. Fill the sterilized jars with food, add lids, and tighten screw bands.


#plumjam #peachjam