Stir in vanilla. Remove jelly from the heat and skim off any heavy foam. I halved the recipe, using seven pluots (about 1 cup of sugar, lemon juice and a vanilla bean) and ended up with just over 3 jars of Pluot Jam. Pit plums. Add water. Measure exactly 6 cups prepared fruit into 6- or 8-qt. The pluot can also be used as an ingredient in ice cream or yogurt, or in a sauce over pancakes. Finely chop or grind fruit; place in saucepan. Do not peel. Once jam has been opened, refrigerate, and use within one month. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. As recommended, I cooked the pluots with the skin on, but I wanted a smoother jam so I ended up using a stick blender once they had cooked for about 45 minutes. Pluot and Lavender Hazelnut Cake Jam Lab granulated sugar, large egg whites, salt, firmly packed light brown sugar and 9 more Get these exclusive recipes with a subscription to Yummly Pro . Some recipes have you combine plums and sugar directly in the pot and start cooking right away. Many people add them to their breakfast cereals to sweeten them up. Yes, they both exist. Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to boil. In the supermarket, pluots are sometimes labeled plumcots and vice versa. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. And, no, they are not the same thing. saucepot. Blended pluots also work well in smoothies or in alcohol based drinks. Reduce heat; cover and simmer 5 min. "I made Jam ( or preserve) without using pectin and with minimal amount of sugar. Place pluots and sugar in a large heavy pot and bring to the boil. Bring to a boil and process 15 minutes. Yields: 8 (8 oz./half pint) jars of jam *Notes From Diana's Desserts On Amount of Sugar To Use In Recipe: If you plan to make Pluot Jam, my suggestion would be to not use as much sugar as you would for traditional plum jam. Measure temperature, when it reaches 105 C the jam is done. Reduce heat to medium and cook for 30 minutes, stirring often. If you don't have a thermometer, spoon a little on a chilled plate, it should set and no longer be runny. Cook over low to medium heat, stirring on occasion, until the fruit is very soft and pulpy, about 45 minutes. 4 pints of sorted, scrubbed, and chopped pluots – about 3lbs 1/4 cup lemon juice – fresh squeezed or bottled 1/2 cup Water 5 cups white sugar 1 packet pectin 1/2 teaspoon vegetable oil (I use plain olive oil – not the extra virgin stuff) Put the chopped pluots in the pot with the water, lemon juice, pectin, and sugar. https://patch.com/california/larkspurcortemadera/recipe-of-the-week-pluot-jam In a very large pot, place as many plums as the pot can manage with 1/2 inch (at most) of water at the bottom. Both are sweet and firm, and you can use them—or other stone fruits—interchangeably in recipes. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. 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