Today I’m going to show you my gold! My yellow gold, the plums from my tree, which really went overboard this year. Overloaded with fruits, which despite having given away, never ended. And so it becomes necessary to make jam, to avoid that after spending a day picking plums, they all rot, as they are very delicate. To speed up, I used Fruttapec 3:1, which allows you to add less sugar compared to 2:1, since I needed to speed up the process as much as possible to avoid spending too many nights in front of the stove! This Yellow Plum Jam with Fruttapec will win you over too!
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Here are the links to other jam recipes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 2 Hours
- Portions: 8 Jars
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10 lbs yellow plums (equivalent to 8.8 lbs of cleaned fruit)
- 3 lbs sugar
- 3.5 oz Fruttapec 3:1
Steps
Today I’m taking you to discover my yellow gold: these delicious plums and this year our tree has been really generous.
After picking them, rinse the plums well, remove the bad ones. Lay them on a towel and dry them.
Remove the stems, use a knife to remove the pits from the plums and put the pulp in a bowl.
If necessary, cut the plums into smaller pieces, then put them in a large pot.
Use an immersion blender to puree everything. This should be enough to chop the plum skins so they won’t be noticeable when you enjoy your jam. Alternatively, you can use a food mill with a large-holed disk.
Now follow the instructions on the Fruttapec 3:1 package, put the sugar and Fruttapec 3:1 in a bowl and mix them well with a spoon. Pour everything into the pot with the plum puree.
Turn on the stove under the pot, cook for 5 minutes from boiling, stirring with a wooden spoon. You can also use a whisk, in my opinion, it’s more useful to remove all lumps. Even if it foams, continue stirring, it is not necessary to remove it.
Turn off the stove, fill the jars, which you have previously sterilized (to read the article on this, click on the following link). The jars must be completely dry: to facilitate this operation we remove them from the pot still hot and put them upside down in the dishwasher, leaving it open. The jam must be placed boiling inside the jars.
To fill the jars I usually use a large ladle and a funnel, this way you will avoid spilling the still boiling jam out of the jar.
Close the lid tightly, place them upside down and leave them like that until they have cooled. This way, you will create a vacuum in the jars. We usually leave them overnight.
Upright the jars, label them, and store them in a cool place.
Suggestions, Tips
You can find the jar sterilization procedure at this link:
In short, you need to sterilize the jars and lids in a pot, completely covering them with water, as soon as it boils leave them for at least 5-10 minutes. Remove them from the pot with tongs, to dry them quickly, place them upside down on the dishwasher racks, without closing the door. Or drain them on a towel and pass them in the oven at about 176°F for a few minutes to dry them completely.
To avoid health risks, I recommend reading carefully the Health Ministry Guidelines, where in a few pages the rules regarding jar sterilization and food preservation are detailed.
If you enjoyed the Yellow Plum Jam with Fruttapec you can also try:
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