Slow-Cooker Yellow Plum Jam
Slow-Cooker Yellow Plum Jam requires just a few ingredients and some clean jars. Because this jam will be refrigerated, it is not necessary to use canning jars; you can reuse any jars and lids that have been sterilized in boiling water. Freezing is also an option; use freezer-safe containers and label with a “use-by” date.
There are a number of varieties of yellow plums. Tasting a raw plum will give you an idea of whether this slow-cooker yellow plum jam from it will be to your liking. Sweet tender plums with a tart skin will produce a lusciuous piquant spread for using in Jam Turnovers or spreading on homemade bread.
- Servings About four 355 ml (12-ounce) jars
Ingredients
- 1 kg (2.2 pounds) yellow plums, stones removed, cut into small pieces
- 500 grams (3 cups) granulated sugar
- 20 grams (1 1⁄3 tablespoon) fruit pectin powder*
- 1 vanilla pod, cut open lengthwise
*I use Dr. Oetker Classic Gelfix.
Preparation
- In a slow cooker, combine the plums, sugar, and fruit pectin. Scrape the pulp of the vanilla pod into the mixture, and stir well. Cover and cook on LOW for 2 hours.
2. Turn to HIGH and cook for another 2 hours.
3. Puree the jam and pour into sterilized jars or freezer containers. Cover and refrigerate for up to 10 days or freeze for up to 3 months.
Wilma Kleger
Wilma grew up in Switzerland, born to a Swiss father and an Italian mother. She married a Swiss and after living for one year in England they moved, 30 years ago, to Hong Kong. She has two grownup children, a son and a daughter. She is a craft teacher by profession, but soon cooking and baking took over. She has a food-blog, Pane-Bistecca.com, and gives cooking classes in Swiss and Italian cuisine in Hong Kong and the Philippines, where she is planning to move.
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