More plums than we can eat

If you use Jam sugar with pectin added it will set, although I think plums have a fair amount of pectin anyway, if it hasn't set once its cool it never will.

But it will still taste nice.

 

It hasn't set. I told my dad. His first question was if I'd added any water. I told him yes, just a tiny bit to stop the fruit burning before it breaks down and releases its juice. He said that would ruin it. Then he continued to suggest I hadn't boiled it long enough. He's probably right on both counts. My jam has the consistency of syrup. Still, all is not lost. I can repurpose it. A bit of vinegar and some spices and I reckon it will work well as a stir fry sauce.

 

Did you destone the fruit only i think plums have the pectin in the stones mostly.
Used to take the stones out during the boiling process.
You can over boil it or under boil, same result.

Nice poured over a steamed sponge pudding with lots of cream.

 

Yes. I briefly considered just chucking the whole fruit in but a couple of years ago I picked a juicy plum off the tree, bit into it, was about to take a second bite when I spotted a huge maggot, even though the skin looked intact when I picked it. So now I always split the plums open and check before I use them. I figured I might as well take the stones out while I was at it

 

Oh you don't worry about maggots when you are making jam.
Just adds adds some body to the mix

 

I told my kids one time when eating blackberries straight off the bush that if it tastes like bacon it had a creature in it. I was so amused when my kids brought some of their friends along and I heard my youngest son imparting the same knowledge to his little buddy.

 

You could boil it again and see what happens, can do that.
How to test it is put a saucer in the freezer, when you think that the jam is thick enough put a bit on the saucer put it back in the freezer until it's completely cold, take it out and put your finger on it and push it to make ripples, it should be very thick and with a skin on.

 

You could add some gin to it, it might make a nice liquor.

 

Probably have to strain it through your string vest before drinking.

 

@Clueless 1 v2 you need to get it up to 221-225F . You can also reprocess the batch and add some store bought pectin to help the gel. Store bought is not artificial.

I made lemon/lime marmalade yesterday and had to use some added pectin.

 

The moment of truth. I've tested it. I found some nice crusty bread on the edge of going stale, buttered it up, and spooned some of my runny jam on it. It's not totally runny, but it certainly doesn't stay put. It was absolutely delicious though.

It was a little bit tangy, so I probably didn't put enough of my jam sugar in it, but that's fine because I don't like things too sweet. If I do it again I might see if I can buy pectin on its own rather than being part of the jam sugar.

It was delicious, but messy, and I suspect the T shirt I was wearing when I ate it is now ruined