Homemade jam: yellow plum!

Look at these cuties!

Look at these cuties!

Fall is definitely my preferred season. I just love it when the trees turn yellow, orange and red and it looks like nature is on fire. This time of year, everything feels more alive and more vibrant. Another reason why I love the fall so much, is because of jam! The end of the summer, and fall are definitely the right time to make jam, because fruit is at its best in comparison to the rest of the year.

This is my second batch of jam this year… I’ve already made some delicious jam with peach and fudge!

My jam-making sessions are in preparation for Christmas: this year, I will be gifting baskets filled with homemade goods such as jam, cookies, granola, soap and lot’s more. If you are feeling frugal and if you are in a mood to DIY, I invite you to join in on my quest to make your own gifts for Christmas!

Making jam is not an easy process. I’ve done it many many times, from easy recipes to extremely complicated (helloooo marmalade!), but I still have to pay attention not to burn myself in the process. If you would like to follow this recipe, be careful and make sure there are no children around when you are actually making the jam.

The normal process for making jam is mixing 1kg of chopped fruit with 1kg of white sugar and let that cook for 30 minutes to an hour, depending on the fruit. But I’m letting you in on a little secret: there is a special kind of sugar that only needs 4 minutes of boiling and your jam will be ready! Saving electricity For The Win!

Ingredients needed:

  • 1,2 kg of yellow plums (the stones inside the plum represent a small fraction of the weight. You will need a total of 1 kg of fruit without the stones)
  • 1 kg of special jam sugar with natural pectin
  • 5 glass jars with a metal lid
  • A large cooking pot for cooking the jam
  • A cooking pot for sterilizing the glass jars
  • I found some really, really cute fabric covers for the glass jars at Flying Tiger. They were 2€ per package, and I had some left over from the last time I made jam.
1.2 kg of washed fruit

1.2 kg of washed fruit

1 kg of special jam sugar

1 kg of special jam sugar

As you can see, this is a special kind of sugar with natural pectin in it. It speeds up the cooking process and you will only need 4 minutes of boiling.

Step 1: let’s cut all of the fruit into tiny pieces!

Yellow plum

Yellow plum

Step 2: mix with 1 kg of special jam sugar and let it sit for a few hours.

Sugar and fruit... Hmm!

Sugar and fruit… Hmm!

Once your mixture is ready, put it on the stove and bring it to a boiling point. Let it boil for 4 minutes (or according to the instruction on the package). Remove the pot from the stove and turn the heat of after the indicated time.

Homemade peach jam with fudge (15)

Recycled glass jars for jam!

I recycle my empty glass jars and use them again when I make my own jam. I took this picture while the glass jars were “bathing” in hot water, so the glue of the labels could come of. Once the labels are removed, give them a wash and let them dry. (I actually stole this picture from the last time I made jam… 🙂 )

The reason why you need to sterilise the glass jars, is to conserve the jam well. If you did a good job, you can keep the jam for about three years in a dark and cool cupboard.

There are different ways of sterilizing your glass containers (for example putting them in the oven), but I sterilise them with boiling water. I put a pot filled with water on the stove and I let it reach the boiling point. Then I add the glass jars, two at a time, together with their lids (but open – otherwise they burst). I let them sit in the boiling water for about one minute and then I’ll get them out with some giant kitchen tweezers. This is the most difficult part about making jam. There are no picture since I couldn’t do both things at the same time! I think your best option is to just try different methods until you’ve found one you are comfortable with.

When the jars are sterilised, fill them with jam (all the way up to the edge) and secure with a lid. Now turn the jars upside down for the vacuum-effect and just let them cool down completely.

Ok… Time to admit something. I actually had a little bit of an accident with two glass containers (no, they did not explode, and no, I did not burn myself), but apparently, I didn’t secure the lids well enough and when I turned the containers upside down…. Hot jam came pouring out. Luckily, I had time to save what I could and I didn’t make too much of a mess. Right now I’m glad the previous home owner chose a countertop that could actually resist about anything, even though it’s not my taste!

Isn't it too cute?!!

Isn’t it too cute?!!

The final product.

The final product.

I’ve already tasted the jam, it’s delicious.

Happiness: do it yourself!!


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