Thank you so much for this recipe! My grandparents were from Yugoslavia and they used to make this for us. They have been gone for almost 8 years now and I was going to surprise my cousins with their special jelly this year for Christmas. Thank you for helping me bring a piece of them back to share with my family.
.MyGerman Recipes 😩 I am sorry. Sometimes my typing app changes words and I did not check it. Natuerlich meinte ich nur Semmeln. You cannot imagine just what this app did to my few German words here.🤣
Wunderbär! Jams from Germany, France, and Scandinavian countries use sensible amounts of sugar. The jams are thus fruity and delicious. British jams use way too much sugar, equal parts fruit & sugar!!! 😱 Way too sweet!!
Hi there, thanks for sharing! This looks like a very delicious recipe! 😃I will try it for sure! Just one quick question: would it extend the shelf life to water-can it in boiling water? 😊
Hello,I will definitely try this recipe, I still have 6 jars of rhubarb and apple jam I made a few months ago and the rhubarb is ready be be cut again,
I love rhubarb! Haven’t made anything with it for years because my husband and kids don’t like it. I used to make rhubarb cake basically the same way I made the plum cake from last week, just with a sugar coat on top of the rhubarb.
Hallo Cindy, Pektin verlängert nicht die Haltbarkeit sondern sorgt dafür dass Marmeladen mit Früchten die wenig Pektin enthalten trotzdem gelieren. In diesem Fall beim Pflaumenmus wird kein Pektin benötigt da Pflaumen von Natur aus sehr viel Pektin enthalten und somit gut gelieren. Die Haltbarkeit ist zudem unter anderem durch den hohen Anteil an Zucker wirklich lang. Ich habe hier Gläser stehen die ich in diesem Video gemacht habe und sie sind immernoch gut. Ich verwende sie wenn ich Dampfnudeln machen und sie sind einwandfrei. Arbeite halt sehr sauber beim Abfüllen der Gläser.
After adding the sugar and resting the plums several hours or overnight, is this done at room temperature... or do you rest the plums in the refrigerator?
I made a batch of this a few months ago, and everyone absolutely loved it. I use past tense because it’s all gone. I’m getting ready to make more, but I have enough plums to potentially make a triple batch; should I make any adjustments in the baking time?
I’m not sure, I never made triple the amount. It might also depend on you oven size and whether the plums are able so spread out a bit or not. But I’m happy everyone loved it as much as I do 😀
The attempt to do a triple was started, but the dish I used to bake the plums was too small, so I did a double batch. It came out a bit soupy after baking time was done, so I put it in a slow cooker for a few hours, after blending, and it came out great. Let’s see if this batch lasts any longer than the last. 😆 It gets eaten so quickly.
Thank you so much for this recipe! My grandparents were from Yugoslavia and they used to make this for us. They have been gone for almost 8 years now and I was going to surprise my cousins with their special jelly this year for Christmas. Thank you for helping me bring a piece of them back to share with my family.
How wonderful! I'm happy I could bring back good memories to your family.
like the idea of coating the plastic wrap with vinegar to prevent mold...will try this on my jams.
Thank you I'll be give it ago on the weekend
Looks amazing, once again my family thanks you for giving me a new idea! This on mom's fresh-baked rolls... oh yes, please!
Thank you for sharing. It looks great!
A great recipe and simple. But now I would like to see a recipe for Semmeln. Thank you.
What is Semmelweiß? Can you describe. Maybe I know it with a different name.
.MyGerman Recipes 😩 I am sorry. Sometimes my typing app changes words and I did not check it. Natuerlich meinte ich nur Semmeln. You cannot imagine just what this app did to my few German words here.🤣
LOL. I will try my best to make Semmeln, until then maybe you want to try my video with the rolls from Berlin?
Thank you for sharing this recipe. I will have to make this as soon as plums come into season. 😊
Wunderbär! Jams from Germany, France, and Scandinavian countries use sensible amounts of sugar. The jams are thus fruity and delicious. British jams use way too much sugar, equal parts fruit & sugar!!! 😱 Way too sweet!!
Hi there, thanks for sharing! This looks like a very delicious recipe! 😃I will try it for sure! Just one quick question: would it extend the shelf life to water-can it in boiling water? 😊
I don't know. I haven't had any problems with the shelf life so far and no comparison. Maybe just try it and see.
I was wondering the same thing. How long would the processing time be in Water canner for pint or half pint jars? 🙂
Thanks for sharing
My mom rest her soul, was a jewish afgan and she was making the same jam.
*Gotta use up them plums from the last video, so here's a basic jam recipe ladies.*
Please make vidio on mango jam
Mango is not a traditional German fruit, therefore we don't have a recipe for that. Mangos are also very expensive in Germany, same in the US.
Hello,I will definitely try this recipe, I still have 6 jars of rhubarb and apple jam I made a few months ago and the rhubarb is ready be be cut again,
I love rhubarb! Haven’t made anything with it for years because my husband and kids don’t like it. I used to make rhubarb cake basically the same way I made the plum cake from last week, just with a sugar coat on top of the rhubarb.
Ist es in Ordnung, der Konfitüre Pektin zuzusetzen, um die Haltbarkeit zu verlängern?
Hallo Cindy,
Pektin verlängert nicht die Haltbarkeit sondern sorgt dafür dass Marmeladen mit Früchten die wenig Pektin enthalten trotzdem gelieren. In diesem Fall beim Pflaumenmus wird kein Pektin benötigt da Pflaumen von Natur aus sehr viel Pektin enthalten und somit gut gelieren. Die Haltbarkeit ist zudem unter anderem durch den hohen Anteil an Zucker wirklich lang. Ich habe hier Gläser stehen die ich in diesem Video gemacht habe und sie sind immernoch gut. Ich verwende sie wenn ich Dampfnudeln machen und sie sind einwandfrei. Arbeite halt sehr sauber beim Abfüllen der Gläser.
After adding the sugar and resting the plums several hours or overnight, is this done at room temperature... or do you rest the plums in the refrigerator?
I had them at room temperature. If it’s very warm in your home and you don’t have a/c, the fridge might be a good idea, though.
I made a batch of this a few months ago, and everyone absolutely loved it. I use past tense because it’s all gone. I’m getting ready to make more, but I have enough plums to potentially make a triple batch; should I make any adjustments in the baking time?
I’m not sure, I never made triple the amount. It might also depend on you oven size and whether the plums are able so spread out a bit or not.
But I’m happy everyone loved it as much as I do 😀
The attempt to do a triple was started, but the dish I used to bake the plums was too small, so I did a double batch. It came out a bit soupy after baking time was done, so I put it in a slow cooker for a few hours, after blending, and it came out great. Let’s see if this batch lasts any longer than the last. 😆 It gets eaten so quickly.
I use a slow cooker.
Plum fruit how much gram you not told madam
The recipe with the quantities is on the blog. The link is in the video description and at the end of the video.