Kaye, could you explain in more detail the "jell" point? Thanks.

Lovely my sister!

I'm 18 but am absolutely a fan of your channel!! Hopefully in the future I could also plant some gorgeous fruits for myself.

Oh I weighed my plums before I took the stones out and then put in the same weight of sugar . I also think I didn't boil it long enough to jell properly because my last jam turned out like toffee . Oh well maybe third time lucky now I have found this method .

Awesome, as always, thanks Kaye !

Yummy! Making jellies & jams is so fun 😊

I love your channel so much 💗 so well done and friendly. Such a comfort to watch

You've made this look so easy and explained it so simply. Thank you! Marty

Looks really good ! We have did our share of canning through the years !

Yay I'm so glad I came across this! It's my first year growing my own food and gardening on my own, so I'm pretty happy with what's come up thus far, but I'm hoping for even better next summer :) This was wonderful though, thank you so much for the demonstration, as I'm going to be getting into all the preservation aspect of gardening soon too. I'll consider this my first proper lesson. Thanks again Kaye, have a beautiful weekend. Much love

Nice colour. I will definitely try this recipe when my plums are ready in the New Year. Yum!

A simple but good recipe Kaye. Thanks for sharing. Patrick xx

amazing keep it on

Really enjoyed very much watching you "can" your plums - looks like you have done this a few times before?!? Thanks for all you do Kaye.

I adore this. My friends think I'm crazy when I share my canning marathons. Last weekend I made blueberry plum lime and straight plum. Your plums have such gorgeous colors. Will take center stage on holiday tables for sure. Hope you had a fantastic trip💜

Hi just found your channel I will try this this week thank you..!

First! Love this, can't wait to try this😊❤

Yummy...I love canning the harvest...been doing it since I was a teenager. Love the old fashioned ways of doing things. Love the videos!

Love your shirt!! Style and color, both!

So sooooo yummy, thanks for sharing the recipe.🍎🍎

Good recipe! When the jam is almost ready, sprinkle some walnuts cut into bigger pieces and bring everything to a boil again. It's delicious! Also, I can it very hot in sterilised jars(in the oven, for example), tighten the lids very well and cover the jars with blankets. Let them cool slowly over 24 hours, you will hear the lids popping and they seal just perfect!

I always make pectin free jam but never made plum jam, I made peach, blueberry,rhubarb/strawberry and strawberry jam, so I bought today many plums and going to make it tomorrow.

Have you tried an 8 qt pot for small batches? Less water and heating the kitchen. Found a silicone 'pot liner' at walmart for water bath canning (goes in the bottom of the pot to raise the jar off the bottom) worked wonders!! Canned 4 cans of salsa quicker than my 23 qt regular water bath canner.

I made plum jam today!! I didn’t have quite enough plums so I added figs. The jam is tart, not sweet like I expected, and I realized I much PREFER tart jams over sweet jams (which you can get anywhere in the store). Thanks for sharing, Kaye, it’s definitely a keeper! I want to open a jar.... but I should probably save it for school. 🤨

I was just talking with Mom about making red plum jelly and using pectin. I didn't see the need because of the amount of pectin in the plums.. I will have to show her your video. Thanks for posting!

Just like Mom and Grandma used to make! Thank you Kaye!

Thanks for sharing this great recipe. I have not canned any jams, jellies or preserves in a few years but I like this because it doesn’t require pectin. Red plum is my favorite flavor and I don’t understand why it’s so hard to find where I live. Have you ever preserved your lemons? I thought of you and your lemon harvest when I saw that. I like to watch the entire process from growing to preserving or eating. Thanks

Kaye you have brought back the memory of the smell of Grandma Bickley's jam cooking she was a pastry cook to die for ... her jams were sold along with dads farm produce on a sort of open day teasel's would be set up everything layed out for sale... i did the weighing and rapping up of the sold items {{ it was fun my friends came to help they were rewarded with home made sarsaparilla.. lemonade.. creamsoda and some of granny Bickley's jam .... my mom she made a home.made wine from potatoes... parsnip... rice... cherries... .. all home grown Kaye i was one lucky guy.... pity i didn't store all their knowledge.. for future reference... "fore thought is a wonderful thing" ... i was more interested in cars racing and building them ... ill spent youth lol..... Kaye do you want to be my cook... you certainly make my mouth water mmmmmmmmmmm... looks sooooooo good like your other plum recipe.... magic Kaye bye for now seeya......Edx

I made jam out of pineapple guavas which I collected from my tree

You should probably check the Ball instructions for canning. Lids don't need to be sterilized if they will be in a 10 minute water bath. The rings don't need to be sterilized.

Hello Kaye❤️... I never thought I would make plum jam.. But here I am trying to learn and I'll surely try making plum jam😊 I wanted to ask what is the shelf life of this plum jam that you made?? Or for how many weeks or months would it stay fresh😅 (I'm new to this😅)

Hi how r u...am just thinking about you... and I got notification from your channel.... love from INDIA 🇮🇳🇮🇳🇮🇳🇮🇳...

Thanks for sharing, Kaye!! I have a bunch of plums from a friend but we can’t keep up with all the fruits! (We still have a bunch of figs from her too!!) So now I want to can the plums, thanks to you. =) I’ve never tried plum jam but I think it will be perfect for my son’s PB&J when he goes back to school!! And I’ve never canned anything before... so watching you gives me a little more confidence. =) Thanks! Btw, who’s your cameraperson when you film?

That one person that did a thumbs down is just not knowing! Yummy I love jam!

Hi Darling do the Jars have to bbe Hot for putting the Jam in x

I remember my mum's old plum tree she used to make plum jam but it was so long ago I can't remember what it tasted like

I wish I had some with some eggs grits and toast

How long can these be stored in the pantry?

Ca you substitute stevia for sugar?

I wonder what the shelf life is without the pectin, & with . . . I could get a few hundred pounds of goodies & you could come over & demonstrate both methods, & I'll keep a close eye on it.... 🤔

When filling jam into jars please tell how much head space is suggested in the original recipe. TY.

Hey there! I'v never seen a recipe that had the fruit set overnight - I suppose that probably helped with keeping the cooking time down compared to my recipe. Since you don't eat pectin what will you do with the jam I made? Just curious! lol

Can I try this with any berry?

would have been useful to see the final result after its been stored for a while

Uh Oh = Missing 1...Probably "Robin"

why does everyone hate pectin? it doesnt seem to even be harmfull

i really love your videos im vinve from the philippines hope me message its other on messenger someday

I am spotting a cheat here. Why not show testing the gel point. The reason is because it was never achieved. Gel point is reached when sugar is around 60% of the jam. On a sugar thermometer that is 105 C or 220 F. One cup of sugar is about 200 grams plus say another 140 grams of sugar from the fruit, that means that mixture would have had to reduce to less than 600 grams before you would get to the gel point, that is less than three cups full. At a quick guess you have at least five cups full. A clear give away that the the gel point was not reached is the runny nature of it and the steam coming off it while it is being bottled. The rule for sugar to fruit is 50:50, so 1lb. of sugar to 1 lb. of fruit. For watery fruit the sugar can be reduced to half of the fruit, so for this plum jam you should have used at least 1.5 lb of sugar. To get to the gel point the extra water needs to be boiled off. The 0.5 lb of sugar used here is way too little. I don't know what has been concocted here, it cannot be called jam, and it is not going to be nice eating. Grandma didn't own a huge fridge, the mixture would have been fine sitting on the shelf overnight. The fermentation that would have occured is negligible. It also doesn't have to sit overnight. In general; for a smooth jam: cook it immediately, for chunky jam: leave it overnight. The sugar draws the water out of the fruit and it is less likely to break up during the cooking process. This is also the most over the top bottling I have ever seen. Just pour the boiling jam into the jars almost to the top, put the lids on and turn them upside down. The method used here is for potted meat, and should be cooked for at least another three hours inside the jars.