Author Topic: I need help with Plum jam someone? anyone?  (Read 25015 times)

Offline Junata

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I need help with Plum jam someone? anyone?
« on: March 28, 2011, 07:08:19 am »
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

Offline cookie1

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Re: I need help with Plum jam someone? anyone?
« Reply #1 on: March 28, 2011, 07:13:58 am »
Junata, have a look in the jams section. I'll shift your post to there so you may get  more help.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline judydawn

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Re: I need help with Plum jam someone? anyone?
« Reply #2 on: March 28, 2011, 07:27:23 am »
Junata, here is a chat about plum jam.

This is a plum jam review.

A recipe from the UK Thermomix website.
« Last Edit: March 28, 2011, 07:32:29 am by judydawn »
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline cookie1

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Re: I need help with Plum jam someone? anyone?
« Reply #3 on: March 28, 2011, 07:30:56 am »
 :-* :-* for Judy.
May all dairy items in your fridge be of questionable vintage.

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Offline Snoozie

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Re: I need help with Plum jam someone? anyone?
« Reply #4 on: March 28, 2011, 08:52:39 am »
I had the same issue... shall toddle off to read links hehe!

Offline Morte

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Re: I need help with Plum jam someone? anyone?
« Reply #5 on: April 12, 2011, 01:27:39 am »
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
Morte

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Loving my Thermie more and more each day ...

Offline sarah.j

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Re: I need help with Plum jam someone? anyone?
« Reply #6 on: May 18, 2011, 02:51:21 pm »
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, 100C 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, 120C. Fill jars with jam and turn upside down for several minutes to seal them.



Recipe contributed by
Sarah Johnson


Offline CarolineW

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Re: I need help with Plum jam someone? anyone?
« Reply #7 on: May 19, 2011, 09:18:38 am »
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.
As my picture shows, I've suddenly become younger :-)  DD was of the opinion that her picture should be here, not mine!

Offline cookie1

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Re: I need help with Plum jam someone? anyone?
« Reply #8 on: May 20, 2011, 12:05:11 pm »
Like you Caroline I use Varoma for the last 10 or so minutes with the basket over the top.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline ultraviolet

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Re: I need help with Plum jam someone? anyone?
« Reply #9 on: February 10, 2012, 01:16:22 am »
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.

Offline @HomeMum

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Re: I need help with Plum jam someone? anyone?
« Reply #10 on: March 10, 2012, 11:30:11 am »
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, 100C 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, 120C. 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  :o
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!

Offline obbie

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Re: I need help with Plum jam someone? anyone?
« Reply #11 on: March 31, 2012, 01:38:53 am »
 :)Great tips with the apple.
I have made jams and added jamsetta too.

Robyn :)
My Thermomix,  Kitchen Aid, Pizza oven, Nu Wave 5 in 1, Spatulas, all brings love, laughter, happiness, and great food  to my kitchen.

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Offline Amanda

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Re: I need help with Plum jam someone? anyone?
« Reply #12 on: March 31, 2012, 04:09:41 am »
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!
Freelance food/travel writer. Lives in the Adelaide hills and writes a food blog - http://www.lambsearsandhoney.com

Offline cookie1

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Re: I need help with Plum jam someone? anyone?
« Reply #13 on: March 31, 2012, 08:08:39 am »
It makes it easy doesn't it? No one knows I cheat. ;)
May all dairy items in your fridge be of questionable vintage.

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Offline cookie1

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I need help with Plum jam someone? anyone?
« Reply #14 on: January 08, 2016, 02:56:30 am »
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.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/