https://patch.com/california/larkspurcortemadera/recipe-of-the-week-pluot-jam Place packed cans into the canning pot and cover with 1-2 inches of water. 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. 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 exactly 6 cups prepared fruit into 6- or 8-qt. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Stir in vanilla. Finely chop or grind fruit; place in saucepan. Both are sweet and firm, and you can use them—or other stone fruits—interchangeably in recipes. Once jam has been opened, refrigerate, and use within one month. 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. If you don't have a thermometer, spoon a little on a chilled plate, it should set and no longer be runny. saucepot. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Some recipes have you combine plums and sugar directly in the pot and start cooking right away. "I made Jam ( or preserve) without using pectin and with minimal amount of sugar. 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. Remove jelly from the heat and skim off any heavy foam. Add water. Bring to boil. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. Eventually the plums break down and you can make jam—but the process is much easier if you macerate the plums the day before and let them rest in the fridge overnight, so that the sugar can draw out flavorful juices and dissolve. Technically, plumcots are a 50-50 cross between a plum and an apricot, while pluots are mostly plum. Place pluots and sugar in a large heavy pot and bring to the boil. Blended pluots also work well in smoothies or in alcohol based drinks. Many people add them to their breakfast cereals to sweeten them up. Reduce heat; cover and simmer 5 min. Cook over low to medium heat, stirring on occasion, until the fruit is very soft and pulpy, about 45 minutes. And, no, they are not the same thing. Reduce heat to medium and cook for 30 minutes, stirring often. 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