Today I’m going to introduce you to my gold! My yellow gold, the plums from my tree, which this year has really gone overboard. Overloaded with fruits, which despite having given them away, never seemed to end. So, it becomes necessary to prepare the jam, to avoid them rotting after spending a day picking plums, given that they are very delicate. To speed things up, I used Fruttapec 3:1, which allows for adding less sugar compared to 2:1, since I needed to speed up the process as much as possible to avoid spending too many nights by the stove! This Yellow Plum Jam with Fruttapec will win you over too!
- 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 was really generous.
After picking them, rinse the plums well and discard those that are no longer good. Place them on a towel and dry them.
Remove the stems, use a knife to take out the pits from the plums and place the pulp in a bowl.
If necessary, chop the plums into smaller pieces, then put them in a large pot.
Use an immersion blender to puree everything. This should be enough to mince the plum skins so that you don’t feel them when enjoying your jam. Alternatively, you can use a food mill with a large-holed disc.
Now follow the instructions on the Fruttapec 3:1 package, place 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 the boiling point, stirring with a wooden spoon. You can also use a whisk, which in my opinion is more useful for eliminating all lumps. Even if it creates some foam, continue stirring, it’s not necessary to remove it.
Turn off the stove, fill the jars, which you have previously sterilized (to read the article about it, click on the following link). The jars must be completely dry: to facilitate this operation, we remove them from the pot while still boiling and place 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 avoid spilling the still boiling jam from the jar.
Tighten the lids well, place them upside down and leave them like this until they have cooled. This way you will form a vacuum seal in the jars. We usually leave them overnight.
Straighten the jars, label them, and store them in a cool place.
Tips and Advice
You can find the jar sterilization process at this link:
Briefly, you need to sterilize the jars and lids in a pot, covering them completely with water; once it boils, leave them for at least 5-10 minutes. Remove them from the pot with tongs, and to dry them quickly, put them upside down on the dishwasher’s racks without closing the door, or drain them on a cloth and pass them in the oven at about 176°F for a few minutes to dry completely.
To avoid health risks, I recommend carefully reading the Ministry of Health Guidelines, which detail the rules on jar sterilization and food preservation in a few pages.
If you liked the Yellow Plum Jam with Fruttapec, you might also try:
