Plum Jam | Useful Knowledge 

It’s not how I usually do it, but i love how simple you make things. You don’t seem rushed in your videos, and you genuinely want your audience to understand. Thank you!

I always look forward to your jam videos.Thanks for giving a visual of the jam test.. I never really knew what I was looking for.. You are da man!

Thank you.

Love it!

It is a beautiful thing being able to make your own food. I would love to try this recipe. Loved the pinging!

Just watched as a refresher. I love plum jam. Yummy

I love your canning videos Thanks for sharing

Great job I found your channel going to use your recipe to make plum jam thank you for your recipe Blessings 👍❤️

This is my kind of jam!!! Yummy 😋.. Thanks for sharing 😊

Very useful and easy to follow instructions 5:16 . Tried the recipe and it came out good. Thank you.

I love the easy way you do things... l have just discovered your site.. and l certainly will be following this page...

Came across your video looking for a Plum Jam recipe. Nicely done and I love your Ocoee River shirt

New sub, trying this! Thanks!

Excellent video. I’m going to go buy some plums

Love it! You explain it so simply. I've always thought canning was intimidating, but I'm going to try this. I make a lot of applesauce, I'll have to look and see if you have a video on that...or could you do one?

Great video. Will try your recipe when I find some good plums. The plums here are so hard and sour. 👍👍👍

TY

Very nice recipe god bless you

Good stuff 👍

Place hot filled jar in cold water , it preserve jam flavour and aroma

I love Starbuck's sugar plum danish, but it's seasonal and like $5. Ain't nobody got time for that😂 I decided to make my own. I've gotten out of the habit of canning. My mom taught me when I was a girl. I hated it then, but did it off and on. It's a needful skill. Thanks for sharing!

Can you do a video on sweet and dill pickles?

Normally the sugar to fruit is 1 to 1…is this different because of the plum sugar content or…?

❤ It....Thanks!👍🏾

You should make plum vinegar with the pits and leftover skins!!

What happened to the last step where you boil the full jars for 10 mins in water? (Water bathing!)

Is this recipe the same if using Stevia?

I gathered inspiration from your jam videos to make my own batch. I used the recipe from your peach jam video and your cold plate technique from this video to make a Strawberry Peach jam. I used equal parts of crushed strawberry and crushed peaches. I used that amount of sugar as well and boiled it for a good amount of time until it was thick-ish on a cold plate (i thought it was thick enough at the moment) . Although I believe I didn't get it hot enough as it didn't set up completely when cooled. I wish I had a candy thermometer to check its temp while cooking as that might have helped. Maybe you have to heat it longer with strawberry. Anyway, the flavor turned out amazing. You can taste the strawberry more than the peach but it's not by much. Highly suggest that combo next time as it's not a heard of flavor. I'd definitely make it again. Secondly, I tried your open kettle method for the first time and I have to say I'm converted to it now. It's so much easier than spending an hour heating a pot of water and then waiting another half hour to get the jars processed. Edit: after re-discovering your video on strawberry jam I realize now I just didn't boiled it long enough. I boiled it maybe for a half hour once it started to boil.

I put mine over ice cream

great video. How long will these store?

Most recipes add lemon juice ? why did you not use lemon juice? I'm a newbie to canning.

theres also kerr jars lol= no relation

Does this work with any fruit?

Whenever I make jam it always swells up a ton in the pot and sometimes I have to pull it off the heat to let it settle down and turn the temp way down on the stove to keep it from over flowing. Do you have any tricks to keep it from doing that or is that something that's just inevitable?

Do the skins of the plums dissolve?

👍

How long are the jars in the 250' oven. Do you leave them in the oven until you are ready to fill the jars?

Just curious....why no waterbath?

Did the skin of the plum dissolve in the boiling juice?

Is that 250 f or 250c? I’m in Europe , thanks.

There is pectin IN the plum skin

What kind of plums are these?

first simmer took alot longer than 15 mins.