Vanilla Bean Pluot Jam Recipe (2024)

FAQs

How to preserve pluots? ›

Wash and dry pluots. Remove pits and cut into slices, then place on a sheet pan. Place in the freezer and leave until completely frozen. Transfer to Freezer Zipper bags or FreezerWare™ containers.

Unlike jam, which is made from whole or crushed fruit and has a chunkier, thicker texture, jelly typically contains more sugar and has a smooth, firm, and clear consistency. When prepared just right, jelly should be solid enough to hold its shape but spreadable enough to use on toast or other foods.

Using a knife, make an “X” at the bottom of the pluots and peaches, just cutting through the skin. Make sure to leave them whole. Place the fruit in a steamer pot over boiling water for 2-3 minutes or until the skin starts to peel back from the fruit. Remove from the heat.

Combine plums, sugar, and pectin (if using) in a large bowl and toss. Cover and refrigerate for at least 8 and up to 24 hours. Place a few metal spoons in the freezer. Thoroughly wash 6 pint-sized canning jars and their lids.

Storage & Packaging of Plums & Pluots

Plums can be stored at 32°F with a 90 to 95% relative humidity for 2 to 4 weeks; pluots favor warmer temps of 32 to 36°F, the same humidity, and will last up to 3 weeks.

Plumcots are a 50-50 hybrid between plums and apricots. Apriums are an apricot and plum hybrid, but are mostly apricot (typically a 75-25 ratio). Pluots are a plum and apricot hybrid, but are mostly plum (typically a 75-25 ratio).

Cooking any mixture of fruit and sugar long enough will result in a jam that will set up in your canning jars. But longer cooking times can mean over-processed flavor, darkened color and a lower yield. Adding pectin allows you to cook jam for a much shorter time, which may result in the jam of your dreams.

If we're impatient and skip the first step, the jam quickly overcooks. Too much sour fruit. Traditional jam needs a combination of sweet, ripe fruit along with a small amount of underripe fruit for acidity. Too much underripe fruit will set up or overcook quickly.

There are some ways to salvage overcooked jam. You usually don't have to toss the whole thing, unless it is scorched. If the jam tastes burnt, you might as well face facts and just get it out of your sight and into the garbage. There is no way to rehabilitate scorched jam.

Pluots are at their sweetest and juiciest from June until August. Get your hands on them while you can! Meet the pluot — dynamic duo — part plum, part apricot, all sun-dappled sweetness. In-season in the Northern Hemisphere from June until August, pluots peak during the summer months.

Will pluots ripen after picking? ›

Similar to other unripe fruits sold at the grocery store—like apricots, nectarines, and kiwis—plums continue to ripen after they're picked.

Flavor: Black Pluots are the most plum-like in tatse with a robust sweetness and slight tang. These gems have brilliant flesh colors of magenta and pale yellow.

Cut the plums in half, roughly, but don't bother pitting or peeling them. Cook according to your favorite jam recipe (the fruit will cook off the pits). When the jam has jelled, pour it into a large-holed enamel colander over a large pot.

A: For best quality, it is recommended that all home-canned foods be used within a year. Most homemade jams and jellies that use a tested recipe, and have been processed in a canner for the recommended time, should retain best quality and flavor for up to that one year recommended time.

Heat plums and prunes in boiling syrup or juice. Boil 2 minutes. Cover saucepan and let sit 20–30 minutes. Pack hot into jars and cover with boiling syrup, leaving ½ inch headspace.

Store ripe pluots in a shady spot on the counter or in the refrigerator. To accelerate the ripening of unripe pluots, place them on the counter in a brown paper bag. Once ripe, pluots will keep well at room temperature, out of direct sunlight, for three to five days, or in the refrigerator for a week.

Family Tree Farms, one of the largest producers of stone fruit and berries in the country, says Plumcots are best enjoyed when ripened at room temperature and then stored in the fridge for three to five days afterward.