Це відео не доступне.
Перепрошуємо.
Make Plum Jam From Unripe Fruit!
Вставка
- Опубліковано 1 січ 2015
- Homegrown produce doesn't always ripen at the same time so here's a way to make plum jam from semi-ripe fruit which is not only practical but tastes GREAT too!
Basically, the only ingredients in this recipe is whole plums and sugar.
Feel free to ask questions or make suggestions below.
We also have a forum www.selfsuffici... if you'd like to join our online community you're are very welcome!
Visit our blog for a great collection of articles and information www.selfsuffici...
Don't forget to subscribe and thanks for watching!
~-~~-~~~-~~-~
Please watch: "5 Fruit Tree & Veggie Patch Questions"
• 5 Fruit Tree & Veggie ...
~-~~-~~~-~~-~
Dicing up and mixing unripe plums with strawberries to make jam really reminds me of Rhubarb jam.
Thanks mate nice video earthy. Hope you and your family are well and safe in the current situation
First time I've seen one if your older videos.
Great video but you definitely seem more upbeat and more energetic nowadays. All those years of good food had worked well for you mate😀
great video, been trying to make plum jam from unripe fruit for a while now unsuccessfully but with help from this video i'm sure i'll be ok! thank you
I have been perfecting my jam using your method by cutting down the sugar. The best part is taste testing it LOL. This is my fourth time making jam thus far. I am not a jam lover but learning how to make and preserve them is fun. Can I have some fresh mangoes to make some mango jam, please? Haha! See, I am loving my new passion... :)
I've never tried making mango jam myself Mary but why NOT that's a great idea LOL! Yeah, I'm the same as you, not a big jam eater but I do like making it and I do like the occasional jam hit (my mother on the other hand goes through quite a bit so I keep her stocked up ha ha...). It's nice to know someone else who is also passionate about jam making. Cheers :)
Very nice easy to follow instructions!
Thank you, I'm glad you enjoyed it! BTW, these smaller plum plants can grow quite well in containers also. Cheers :)
I'll bring the biscuits! That looks good Mark. Great idea for a pizza base. Yum!
Too easy Nicole, I'll put the kettle on LOL, thanks, cheers :)
Ha ha.. sounds like a perfect plan. : )
Great....
great video!! Looks amazing! and probably tasted even more amazing! did it even need added sugar or do you think there's enough sugar in the fruits already?
Looks delicious, Mark!
Thanks Patrick! Yeah, we're happy with the flavour. Cheers :)
I think of myself as an adventurous cook but I have never heard of Jam on pizza. I definitely believe you when you say its good so will have to give it a try. So you reckon that pizza jam is best as 50% sugar to 100% fruit mix? Great video mate and thanks for sharing.
I thought the same as you about jam and pizza Aaron, but my wife actually put me onto it one day when her sister was visiting (apparently they've loved sweet based pizza since they were kids) so I tried it and have to say it does work! Personally, I'm for the 50/60% sugar to 100% fruit, particularly if I intend to use the jam in cooking because I still do like my savoury not to be overpowered by sweet. Thanks mate :)
Mmmm. Looks good. The pizza looks amazing!
Thanks Scott, the pizza was great but very HOT those were our own chillies and although I love my "heat" by my third piece I was sweating big time!!! I had a glass of milk after LOL (true story). Cheers :)
Great video mate. I'm not into sickly sweet at all now days.
Jam base with pizza... OK, I'll give it a shot. Thanks for the video Mark... Cheers David.
Thanks David! Same here - I'm trying to cut down on my sugar... Yeah, give it a go on pizza it's different but I do like it although I still like my traditional bases also! Cheers :)
How long does it last?
Birdy
Looks good mate. I just planted a local Davidson plum - man, that tree must be all of 5 cm high! LOL.
I'm yet to get any fruit from our Davidson plum they reckon they're so sour the possums don't even touch them LOL
Self Sufficient Me I figure they'll make great jam!
McDowall Manor Yeah, they make a good jam apparently - I'm looking forward to trying it!
Some great tips there on making plum jam and jam in general Mark. Have you ever thought of substituting the sugar (I am assuming you are using white cane sugar) for something like stevia or even honey? I have a plum tree so I'll give plum jam a try, just got to check if I have enough plums. Have a good one mate :)
Hey Phil, I haven't tried using a sugar substitute ever for jams but I do use honey when I make fruit rolls and that is much healthier than adding sugar especially for kids lunches etc. Cheers mate :)
Where does growe green plums in december and january
This is the first year I have been able to harvest plums off one of my trees. Not sure of the variety. Plums are small (1 ounce each), heart shaped (small point on bottom until ripe). Deep red turning more purple when fully ripe. More or less sweet and mild but skins are bitter.
At any rate, I made a plum cobbler the other day using skins as well as inside of plums. It turned out very bitter (not tart), almost unpalatable. I see you cooked the whole plum. Any bitterness problem? Maybe I need to remove skins but given small size it would take a lot of work. I am looking for help as I want to make good use of these. The tree will probably produce 20 pounds or more.
Hi Mike, no bitterness with mine but the jam I made in that batch could have been a little more chunky although it tasted good. We have a native plum (which hasn't fruited for us yet) it's called Davidson Plum and is difficult to eat fresh due to its sourness but with a good whack of sugar I've been told it makes a wonderful jam. Yes, perhaps blanching the skins off prior to cooking up may improve the overall taste. If that doesn't work, try skin off and salting them for a few hours - then rinse them under water and then try making the jam. The salting might leach out some of the bitterness (similar to preparing the old varieties eggplants before cooking). It's worth trying because there's nothing better than preserves made from your own produce. Best of luck :)
Man, that looks like some good stuff, Mark! My only problem would be my strong addiction to green plums with salt. I could never be able to save any ripe ones for jam ; )
Green plums with salt - please elaborate Keith? I'm a fan of Asian dried salted plums but I assume you mean something different? Sounds interesting!
Mark, If you like sour, and juicy, and I don't mean bitter, Here in the southern US, green plums are sold just about at every roadside fruit stand, and farmers market around. I count the days around the end of June for them things to come in season! I buy them 8 to 10 pounds at a time, and will put them in the fridge to get cold, take out about 25 of them, grab the salt shaker, and go to town! You know how much I love tomatoes?, well multiply that by 10! I eat them until my jaw is sore! They're only around for about a month, and then I have to wait until next year : (
keyplayr61 That's amazing! I've never heard of salting fresh green plums before but I'm going to try it. Do you peel the skins off first before salt or cut them into pieces and then salt before eating?
Self Sufficient Me Nope! You just get them cold, and crunch away!
Save that pulp for a worm bed
You bet! Thanks for the tip! Cheers :)
RobBobs Backyard Farming has some great vids about worm farming also check out ***** for more great worm farming
Mark, with what you used in this lot, how much sugar did you use? I know you said you used half the sugar for half the weight. Sorry I am still learning the lingo to making jam. I am like you, I don’t like the too sweet jam.
I did my first canning ever yesterday and it is also the first time I made a jam. I did the “Apricot, Ginger and Raspberry Jam recipe” that I came across the other week on a fb canning group. I tried to reduce the sugar on it for the purpose of not having it too sweet and it turned out great for a first timer. But, it’s a lil runny compared to yours. I guess I will improve it when I do another one soon. :D
Hi Mary, I probably should have been clearer with the measurements but to be honest a few hundred grams of sugar either way makes little difference (that's why this recipe is so easy). The pulp weighed 1319 grams and I decided to use 750 grams of sugar which is a little over half the pulp weight.
I do like to use a little less sugar with plums/strawberries/berries but I use the 1:1 ratio for marmalades and rosella jam - you could use 1:1 with plums especially when semi-ripe as they are more tart. We purchased a strawberry jam the other day and all I could taste was sugar - I hate that! :)
Don't worry too much about jams turning out a little runny because they still taste good and make excellent sauces! It's just trial and error but I reckon a bad homemade jam beats a good supermarket mass produced jam any day! LOL :)
Self Sufficient Me
No, you are fine and I really appreciate the info. In that case I can turn any fruit I like into jam and just ½ the sugar to what pulp weight I have. Yay! :)
I don’t mind my jam to be a little bit tart. Also, I don’t usually buy jams because they are too sweet. The ones I made yesterday, they are not falling off the toast (just a bit thinner) but I would like it to be a little bit thicker like yours. I guess practice makes it perfect eh. Thanks again Mark :)