Submitted by Kate Armstrong
Slow Cooker Plum Jam
Ingredients
- 2.5kg blood plums
- 2kg sugar
- Zest and juice of one lemon
- 1/2 cup water
- 1x 50g pack Jamsetta.
Instructions
- 2.5kg blood plums (That's the variety I chose)
- 2kg sugar
- Zest and juice of one lemon
- 1/2 cup water
- 1x 50g pack Jamsetta.
- Cut plums into quarters and remove stones.
- Add plums, sugar, lemon & zest and water to the slow cooker.
- 3hrs on high with the lid on, stirring occasionally; 1hr on low, lid off stirring occasionally.
- Blend (I like it smooth and thick v's chunky).
- Jamsetta 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!
Tried this recipe?Scroll Down To Share What You Think
How many jars would that make
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.
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.
Sounds good. I must try this using the slow cooker.
I only looked up slow cooker plum jam and was delighted to find the recipe plus positive comments. I have a busy few days coming up and can make it tomorrow without worrying about lack of time!
If you feel the jam is too runny, keep cooking it on low without a lid, giving it a stir every half hour or so.
l made this as per instruction with frozen plums, very easy, pureed fruit after 3 hours, left on further 3 hours on low then bottled, made 3 large and 2 small jars which taste very nice, am now to make oat bars cause I have so much jam
Fantastic! Thanks for your great 5 star review David 🙂