Another great lesson in canning. I love the way you teach, not missing any steps. My mother had 4-plum trees and her jelly was so good. Sometimes, she would can her juice to make jelly through the winter. Everyone loved her plum jelly so much, she basically quit making other jellies. She canned and feed 9-children & 26-grandchildren. Was an excellent cook as well,. She served up three hearty meals each day and loved cooking. Lived to 97-years old. God Bless you and your husband for all the work and research you do to share truth with others

This morning I watched this video for the 3rd time and progressed through your steps as I did them today. I don't know how you keep your kitchen from looking like a tornado blew through but you set the standard for me to work towards! Thank you for everything you share with us all!

Just a tip but I count my plums into the pot and then count the pits out, really saves teeth from accidentally biting a pit.

Brilliant method for removing the pits. 🎉

Thank you so much for explaining the pits in plums. Sometimes recipes leave a lot to the imagination. 😊

Oh, Pam! Instead of bottled lemon juice, there’s lemon crystals! They come in little packets (one packet = one slice) or it now comes in containers where you can shake out the crystals or spoon them out. The brand is called True Lemon. They also have lime. It’s delightful!

You “plum de-pitter” is a fish spatula! Its wide blade is helpful for turning and lifting delicate pieces of fish.

Thanks, Mom! I loved learning from you! I remember my Mother canning when I was a little girl; but, I was too little to help and learn. But I did learn from her example. She has moved on to the other side of the veil now and cannot teach me herself, so thanks for stepping-in. I so appreciate you! I made 6 pints last night, thanks to you, and I can’t wait to learn more from you! Sending much love to you and your family!

Plum butter is also great. Little less sugar and then cinnamon, cloves, ginger, cardamom and any other spices you like. I start off the same way, whole plums with a bit of sugar and let them cook down. Neighbors loved getting a jar. They'd often pop the lid and eat with a spoon. I've since moved and no longer have my plum trees. Sure miss them. Wonderful tips!

You are a great teacher. I so enjoy yout tutorials. God bless you and husband.

Miss Pam, First, congratulations on the 50 lbs of weight lost!!! I just love your ingenuity!!!! So smart to not have to cut around the pit and loose the meat clinging to the pit. And I love the smooth consistency of the jam!! Love your Weck jars!! Thank you for sharing!!!!

Rose I absolutely enjoy y’all’s homesteading channel. Love the no nonsense format. Y’all have provided us with very useful information in every video I’ve seen so far. Thanks to you both and God bless.

I’m so glad I found you. Making plum jam for the first time and I love your great ideas. Saved me a lot of work and time!

Nice plum jam Nice jars

Omgoodness! Thank you for the step by step examples, especially the saucer test to show when ready. I love the introduction to the technique for the other jars. I have about 200 plums and really want to can an gift to my lovely family.

I used your technique for making plum jam this week with resounding success. Thank you so much. You educated me in how to determine if I needed pectin,I didn't, and how to tell if the jam was thick enough by sliding off the spoon. Bingo! I have a jar sitting here in front of me that I had for breakfast. Oh and another thing ,you showed me how less sugar gave a better taste than too much sugar. I did 1:1 ratio sugar to fruit...PERFECT! Thank you , I am a fan now. :-)

De-pitting plums: GENIUS!

Well, that just looks plum easy

What a quick and clever way to pit those plums. Learning from an experienced canner matters if you want to prevent failure. Thank you!

I love the way you "pit" plums! I have a tree that I planted from the fruit of a wonderful tasting wild plum. It gives me about15-20 pounds of fruit, which is wonderful, but very tiny, about the size of large cherries. I have been using a cherry pitter to remove the pits, but this method is so much easier!

I did this recipe today and I was able to can 28 1/2 jars of Chickasaw plum that I forged in the wild thank you so much for making this video. It came out delicious every single person that has tried it so far liked it. I will keep this recipe as a tradition and pass it down in my family.

In the fantasy version of my life I would have come to your house every summer as a child and learned this, instead of trying to learn all of this in my thirties over the internet 😅

Pam: you pit separator is a fish spatula. I have one at my house made from plastic and it is my husbands favorite tool for making all kinds of things.

Your method for pitting the plums is brilliant!!! Setting a new standard for plum jams and jelly making. However, I used your recipe for the plum jam and it turned out good. But the next batch I used Sure Jell pectin, for less or no sugar (in the pink/ purple box) and was able to reduce the sugar. It brought out more of the plum taste.

Every year I pick one thing I always wanted to do, this year was canning. I m so glad I found your channel, your a very good teacher. I know there is so much to learn. I will take it day by day. With the lockdown in 2020 Covid-19 this will be something I really need to do, to store food. Thank you so much. God Bless you.

Pam, your hand blender idea is genius. I just made a batch today (plum-blackberry) and the blender helped me get the pits.

Pam, THANK YOU!!! Note: For those of us in Pam's culinary class: *Just follow her instructions to the T & you'll be thrilled with the results!* ❤

I'm a new subscriber and I just can't get enough of you and your videos! :)

Pam, you are brilliant! Your way of seeding the plums is pure genius! What a fabulous video! And kudos to your wonderful camera man! I also really appreciate your use of the beautiful Weck jars. I bought some several years ago, but hadn’t figured out how to use them. I think they are absolutely beautiful!

Thank you so much! Your explanations were clear, concise, and well thought-out. I will be looking forward to more of your excellent videos, and I have been told I'm a very picky critic!! All the best to you! ❤️ A Fantastic Fan😃

I have been canning for over 55 years and I'm with you Rose..I never follow the recipes. I like my jellies and jams on the more tart side. Equal cups to equal sugar and I always add 2 Tbsp of Lemon Juice to 7 cups and No Pectin.

Amazing “down home” presentation with many important learning techniques. Thank You!!!

Thank you so much. I am so glad I found you. Wishing so much I could call my mom with questions, now I can watch you.

Love how you got so excited by getting just the right amount for your jars. Thank you for the lesson on making jam. My mother made jam when I was very young and then again after I had move out, so I never learned from her and my one attempt was abysmal. The little tulip Weck jars are so cute.

Bravo !!!! Very nicely done. I have made jams for years - this was a great tutorial for a beginner jammer. I find using the prepared pectin to be way to sweet and masks the beauty of the plums - just as you said. Rule of thumb is always 1:1 fruit to sugar,. 1:1 - 1 lemon per 1 pot of jam. ALWAYS make small batches I find that freezing my plums ahead really helps to break down the plumb flesh on jamming day - and the pits strain out with cooking very nicely. I also use a Vitamix to puree the fruit and skins - And my jam is always fabulous !!! Thanks for keeping the tradition going.

THANK YOU, for your teaching. It is very, very helpful to my better understanding the art of canning. Always loooooove your videos. Please, keep them coming.

Incredible way to pit the plums!!!!!!!!!!!!!!!

I needed this last summer as the plum tree was bountiful. I was so tired of cutting plums I gave a bunch to the poultry and pig. This is brilliant.

Thank YOU!!! My neighbor gave me some plums the other day. I may have to supplement with a few from the grocery store to have enough to make jam! I love the no cutting method of removing the pits from clingstones!

This recipe using the lemon is simple and well worth the time. My oh my….delicious. Plums, cane sugar and lemon. What could be simpler and tastier. I rent out a cabin for the summers and fall. Some special guests are in for a treat!!

What a wonderful short cut for getting the pits out of the plums! Great information, thanks!

I love your method of pitting the plums! I have the jars, but have put off getting the plums a bit because of the idea of pitting and cutting the plums. Arthritic hands! Glory, thank you! Lol

I love this method for making jam! I've stayed away from making jam because the headache of packaged pectin and all the timing involved. This way seems more simple and straight forward.

I love how you add science to cooking! You’re my go to person whenever I make jam.

Hi Pam Cantrell, Here's the answer to your question at video marker 16:45. It's a "fish spatula". The metal spatula part is a thinner metal with a slightly curved end giving it flexibility to slip under and turn delicate fish fillets in a pan. You can buy them made of metal or plastic, but the metal ones are better as they have more "flex" and are "thinner" making it that much easier to get underneath a delicate piece of fish. Thanks for all of the great videos you've made!!

genius, i had be told about the no pitting so came looking. the mixer is a great idea. thanx

😮😮😮 Oh my gosh! The blender! Bless you!

I learned a lot - like how to easily pit the plums. Keep jars in oven at 200F. And little tips for how to do w/o powdered pectin and check to see when jam is ready. TY! I will do this!

So I broke down and bought some week jars. I think I have a new obsession. Plus, they are beautiful. Thank you.

Omg thank you. You know how much a plum tree produces. Lol I have 2 trees. Putting the plumbs will be so easy now. ♥️♥️

Gracias, thank you so much for making this wonderful video, I'm latina with a lot of interest to learn how to canning!, all you explanations are easy, clear to understand, I wish my mother in law were still alive to learn from her, thank you!!!!

Your jam is amazing, every year after gathering some of my fruit from my back yard I look for the best jam recipes around, and yours have been the most amazing!!!!!! I could not imagine making jam any other way. Thank you Rose!!!

I recently tried Pamonas Pectin and was use to using 1 packet of Surejel to a batch. Pamonas makes 2 batches🤦‍♀️. It made Gummi Bears😂. I chose freezer jam so it’s plenty stiff and I guess to try and save it I will need to add more fruit/juice and process again. I since made another batch and it works great for low sugar. I used only a 1/4 cup of sugar for half batch of wild blackberries. I don’t boil endlessly on gas stove and it worked very well. Yes a larger surface allows for more evaporation and one reason I used electric skillet to cook cut tomatoes to mill them and to cook off some water. Worked great. I will need to replace Nesco roaster pan because tomatoes etched it and read others had the same problem. I just planted plum trees this year and hope they flourish as we struggle to grow fruit so far, but hope all the bark chips breakdown to enrich the sandy soil. It will probably take a couple years. Had plums at homestead and of course, mom made the best jam/jelly. I know you will find an even quicker way to strain pits. I think I would use a large mesh strainer, glove up and pick out. Definitely don’t want to miss any.😊

Thanks so much for this video. I love all your videos. You explain why and knowing why helps me remember how to do anything. Thanks.

I love love your instructional videos! I haven’t made jam in years but I am now that all those little questions I had are now answered. 🥰❤️🤗

I love Easy Peasy, this was a great video, I'm going to try this, probably tonight!!

Love your method! I am new to canning and the traditional method really seemed like a lot of work so consequently as a beginner I shied away from it. I will be making it now for sure! I also like making a sauce out of plum jam. Sautee onions and garlic with a little crushed red pepper in butter, add jam and you have a wonderful sauce for chicken, duck, even steaks!

My how you made me laugh :) I could not believe my eyes when you got out the egg beater - BRILLIANT - it would never have occurred to me to try this and now I will use it for most things ;) thankyou very much xxx

I also cook my plums like you do but once they are soft I put them through a wire strainer. Works like a charm. When I have a lot of fruit I will cook and strain all of it and store in glass gallon jars until I’m ready to do a marathon of jam making. Just a few less steps. I’ve been making jam this way for over 50 years. The plums I use are Santa Rosa, they are a Japanese variety that has a wonderfully sweet/tart flavor and makes a bright red really great flavored jam.

I just found your channel, Wow, what I have been missing. I have been learning so much. Thank you. I just started canning after 42 year break. You have been a great help to me. I am a retired RN and finally have the time to have a larger garden and more time to do some things I have been wanting to do such as canning. Plum jam is my favorite, thank you for the he help. What a beautiful color of jam. Thanks for helping me get started again and for the video on Covid 19 and the one on cleaning and disinfecting. You did a great job. By the way the spatula is called a Fish Spatula, used to turn over delicate pieces of fried fish.

I’m new to this wonderful website. Not sure if noted in previous comments, but I’ve read that to get the benefit of the natural pectin you can put your stones in a cheesecloth bag and cook with the purée and remove them at the end. I just used to spoon them as they came to the surface. And I always did cup for cup of sugar to purée. Always worked for me. 😃

I love the way you made that plum jam, I don’t have to cut no pits out, Thank You and God bless you!

Brilliant idea to mix with a beater!! I had used a potato masher and then (after cooling the pot a while) I just used my fingers to find all the pits and squish them out. And then I boiled them again some more. I will try it your way next time.

Love your video! I think the same way as you and I tried watching other videos only to have more questions than answers in the end. While I watched your video everytime I thought of a question you answered it with excellent detail. I have a wild plum tree and I never made jam because of how tedious it was to skin and de-pit the plums. Now the plums are ripe and I'm so excited to make plum jam this weekend. 😀

thanks so much for all the tips!

That slotted gadget is a fish slice. Love your videos. Great information about the jam pan.

Thank you! Great technique and detailed explanations. You are the Maida Heatter of jam-making!

Thank you so much. You were very exacting and it does look "easy peasy". I appreciate your thoroughness.

Now that is a stroke of genius, I have learned to expect nothing less than that :)

OMG this is soooo AWESOME!!!! Thanks for showing an easier way I think you're amazing!!!!

Thank you. I really enjoyed you teaching us how to process the plums. Easy peasy! I like the deck jars as well.

What an amazing video.... Thank you SO MUCH, Pam!!!!!

I have learned so much from you and I'd like to say thank you! Blessings from Ohio🙂

Yippee! That’s the way I make my plum jam!

I just love this jam! I’ve made it twice (watching while making) in the past week. Delicious and simple because I got the jam pot like yours, which I love as well. My only wish is that my plums were more red like yours it’s so pretty

Love those jars. You kitchen is awesome. Jams a must have in our household of 3 growing boys. Thanks for sharing! Keep on happy homesteading ..

Thank you for improving my jam techniques! I prefer Ball jars as easier and more consistent for my kitchen. My husband loves the strawberry-rhubarb and blueberry and strawberry jams I made that they don't last long.

Great! Much Easier than I thought jam making would be! Thanks for sharing .

This is so brilliant and efficient, thank you! I can easily memorize this and I will likely use it for the rest of my life. You have simplified the process beautifully.

I have to say that I am in awww with your lesson on jamming here.. you are so clear and thorough.. every little question or problem Ive had you clarified! So I think I’ve finally gotten it too! Thanks to you! Sincerely!

I’ve learned so much from you, thank you so much. ♥️👍

I just simply LOVE your videos! Everything is explained perfectly. I also love the fact that you use the German Einweckgläser :) I grew up with that system and plan to use that just as much as the Mason Jar system you can buy here, when I get a chance to preserve something. And when you explained about the amount of time, i was even more chuffed that we live in the same state - That way I don't have to convert any altitudes and can just use your advice to the T. Just brilliant! Thank you so much for making these! Now all I need is a house with plum trees! ;)

Thankyou for your honesty! 😊

Oh this was a great video, thanks for sharing. You have the same Maslin pan as me, and I wouldn’t be without it. I loved how you de-stoned the plums, i shall use your method. Genius!!.. still loving the quirky jars😎👍

Loving your videos. Been binge watching. You are truly awesome. 🥰🥰🥰

You, my dear lady is greatly appreciated for your common sense & wonderful video! Thank you so very much!😍

Love it😊👍

I sure miss fresh plums. As a child, an elderly neighbor recruited our family to pick plums from her two trees. Living alone, she didn't need much and let us have all we wanted. We either ate them fresh or stewed with a bit of sugar and we'd pour a little over toast. I'm going to be trying your guide for sure.

I really enjoyed watching this process and the jars are truly adorable! I haven't made any kind of jam for more than 30 years, but made freezer jam from our own blackberries when I made it the last time. This Autumn when the plums are ripe I am going to try this method for jam to give away... These days I can't have any sugar at all myself. I just opened my pressure canner two minutes ago with my very first batch of chicken done with the raw pack. I think they are good though there is some chicken fluid in the water... I didn't put any broth into the chicken and left and inch of space so this is a bit of a surprise. I hope they are still going to seal properly... I am very new to using a pressure canner that I just bought.

I am so thankful for this video, well done. Informative and excellent personality too.

Thank You. I believe this is the most interesting project I've never done but would love to do. I really love your attention to details as every one of those details is important for good reason. I have to say the idea for de-pitting the plums is genius and I love a smoother and thick rather than chunky and runny plum jam.

Thank you so much for this helpful video,you are such a good teacher 😊👌🇸🇪

I've always had ball mason jars but weck jars are so pretty haha

Rose, you are amazing!!!!! 👏👍

Thank you for another great video. 🌹

I’m new here. Love watching u. U have so much good info. Thank u so much.

Brilliant!

What else can I say... You are wonderful and so, soo full of knowledge. Thank you

Plum jam is my absolute favorite. I can rarely find plums and next time I do I'm going to buy several. I Have only found plum jam once in a while in 62 years. I make other jams so I don't know why I haven't tried this. Thank you so much for sharing your recipe!

My neighbor used to make plum sauce. It was plums in their juices that had been pitted.yummmm What great memories. All of our neighbors came from other countries and there were no fights like there is now.