I need help with Plum jam someone? anyone?

[Junata]

I made a batch of plum jam using the recipe in the everyday cookbook. But it turned out more like plum sauce. It is great for a topping on ice cream etc but not thick enough for a jam. What did I do wrong and how can I make it thicker? I'd love to hear from the jam makers. Thanks

[cookie1]

Junata, have a look in the jams section. I'll shift your post to there so you may get  more help.

[judydawn]

Junata, here is a chat about plum jam.

This is a plum jam review.

A recipe from the UK Thermomix website.

[cookie1]

  for Judy.

[Snoozie]

I had the same issue... shall toddle off to read links hehe!

[Morte]

My first attempt at jam in Ms Thermie (fig) resulted in a thick sauce, too.

I shared my failure with my consultant who put me to rights ...

The trick, apparently, is to leave the measuring cup off the top so steam can evaporate and thicken the jam ... But also, near the end of cooking, to set it to Varoma temp for 2-3 mins at a time, watching it carefully to ensure it doesn't boil over. Do this 3 or 4 times (or until you're happy with the set). Also, make sure to keep stirring well, around mark 2.

I'm told this is needed as jam needs approx 114C to set, so the 100C setting will never quite get you there.

I hope this helps.  My second batch of jam (plum) was made using this advice and came out nice and thick.


Morte

[sarah.j]

All you need to do is quarter a granny smith (do not de-seed) and pulverize it in the TM first then follow the other steps. The core especially of this apple is high in natural pectin which will set your jam no problems.
The sauce you have is fantastic on BBQ meats! Been there done that on my first batch! Never again after this tip.
Plum Jam
Ingredients   

   1 green apple, quartered only, not cored
   1 kg plums halved, seeds removed
   Flesh of 1 lemon and juice of another
   Roughly 600g raw sugar





Method

Put a saucer in the freezer. Put apple in TM31, speed 9, 3secs. Place remaining ingredients in TM31 for 60min, 100°C speed 1-2. Then 30 min on Varoma, speed soft, with rice basket on top to prevent spitting. Put a tsp of jam on saucer, if it crinkles when touched it is set. Can always put back on for a couple of minutes at a time on Varoma setting till desired consistency is reached.

To sterilise jars put jars and lids in a saucepan, cover with water and bring to boil. Boil for ten min, then place in fan forced oven for 10min, 120°C. Fill jars with jam and turn upside down for several minutes to seal them.



Recipe contributed by
Sarah Johnson

[CarolineW]

I've got to admit that I never leave the MC at an angle, but I always use Varoma for the last 5-10 minutes, and that gets the set.  Like Morte said, 100oC will never quite get you there in my experience.

[cookie1]

Like you Caroline I use Varoma for the last 10 or so minutes with the basket over the top.

[ultraviolet]

Can't speak for the TMX but I recently made some plum jam on the stovetop and despite adding the juice of 4 lemons (to about 2kg of plums) it took AGES of simmering to thicken up.

I'd say just cook it for longer... jams are fickle in my experience!

Bella.

[@HomeMum]

All you need to do is quarter a granny smith (do not de-seed) and pulverize it in the TM first then follow the other steps. The core especially of this apple is high in natural pectin which will set your jam no problems.
The sauce you have is fantastic on BBQ meats! Been there done that on my first batch! Never again after this tip.
Plum Jam
Ingredients   

   1 green apple, quartered only, not cored
   1 kg plums halved, seeds removed
   Flesh of 1 lemon and juice of another
   Roughly 600g raw sugar
Method
Put a saucer in the freezer. Put apple in TM31, speed 9, 3secs. Place remaining ingredients in TM31 for 60min, 100°C speed 1-2. Then 30 min on Varoma, speed soft, with rice basket on top to prevent spitting. Put a tsp of jam on saucer, if it crinkles when touched it is set. Can always put back on for a couple of minutes at a time on Varoma setting till desired consistency is reached.

To sterilise jars put jars and lids in a saucepan, cover with water and bring to boil. Boil for ten min, then place in fan forced oven for 10min, 120°C. Fill jars with jam and turn upside down for several minutes to seal them.

Recipe contributed by
Sarah Johnson

Thanks Sarah for the above recipe. Made this last weekend after hubby bought home a huge bag of plums from the markets. It was my first ever attempt at making jam and it turned out awesome 
Posted on Freecycle requesting jam jars and now have a huge box of them and have in the last 7 days now made Tomato relish, tom conserve and tonights effort was nectarine & raspberry jam Seems this jam making is slightly addictive!

[obbie]

 :)Great tips with the apple.
I have made jams and added jamsetta too.

Robyn

[Amanda]

I've had to scrape runny plum jam out of the TM and reboil it on the stove, too.  Now I just cheat and buy the jam setting sugar that is available - perfect jam everytime!

[cookie1]

It makes it easy doesn't it? No one knows I cheat.

[cookie1]

I used this recipe from Sarahj to make my plum jam. It is perfect. Not too runny or too thick and the taste is lovely.