January 2, 2015
4 hrs 30 mins
2.5kg blood plums
Zest and juice of one lemon
1/2 cup water
1x 50g pack Jamsetta.
12.5kg blood plums (That's the variety I chose)
3Zest and juice of one lemon
41/2 cup water
51x 50g pack Jamsetta.
7Cut plums into quarters and remove stones.
8Add plums, sugar, lemon & zest and water to the slow cooker.
93hrs on high with the lid on, stirring occasionally; 1hr on low, lid off stirring occasionally.
10Blend (I like it smooth and thick v's chunky).
11Jamsetta is optional, makes it set thicker. I got a cup, used half of the jamsetta pack & some of the pured fruit to mix and added it in. Bottled it up and done!
Submitted by Kate Armstrong
December 1, 2019
Sounds good. I must try this using the slow cooker.
July 19, 2019
We followed this recipe and cooked the plums on LOW for 7.5 hours. They made a good jam, although I did puree most of the plum mixture after 3 hours as I was concerned they weren’t pulping up fast enough. The lemon juice makes the jam tart – some of us like that flavour; others want to try it without the lemon juice. It was relaxing using a slow cooker – one didn’t have to worry about burning the jam.
August 27, 2017
Is making plum jam in a slow cooker successful.
Does it set ok or is the liquid the slow cooker creates too much.
By not adding any liquid would this be better.
July 22, 2017
How many jars would that make
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