Bring to boil. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. "I made Jam ( or preserve) without using pectin and with minimal amount of sugar. Place packed cans into the canning pot and cover with 1-2 inches of water. Some recipes have you combine plums and sugar directly in the pot and start cooking right away. Measure exactly 6 cups prepared fruit into 6- or 8-qt. I halved the recipe, using seven pluots (about 1 cup of sugar, lemon juice and a vanilla bean) and ended up with just over 3 jars of Pluot Jam. Cook over low to medium heat, stirring on occasion, until the fruit is very soft and pulpy, about 45 minutes. https://patch.com/california/larkspurcortemadera/recipe-of-the-week-pluot-jam In the supermarket, pluots are sometimes labeled plumcots and vice versa. Yes, they both exist. Blended pluots also work well in smoothies or in alcohol based drinks. Add water. The pluot can also be used as an ingredient in ice cream or yogurt, or in a sauce over pancakes. Once jam has been opened, refrigerate, and use within one month. Many people add them to their breakfast cereals to sweeten them up. 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. Both are sweet and firm, and you can use them—or other stone fruits—interchangeably in recipes. 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. Do not peel. 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. Finely chop or grind fruit; place in saucepan. Reduce heat; cover and simmer 5 min. Reduce heat to medium and cook for 30 minutes, stirring often. Place pluots and sugar in a large heavy pot and bring to the boil. saucepot. Pluot and Lavender Hazelnut Cake Jam Lab granulated sugar, large egg whites, salt, firmly packed light brown sugar and 9 more Get these exclusive recipes with a subscription to Yummly Pro . Bring to a boil and process 15 minutes. Stir in vanilla. Technically, plumcots are a 50-50 cross between a plum and an apricot, while pluots are mostly plum. 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. If you don't have a thermometer, spoon a little on a chilled plate, it should set and no longer be runny. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. Remove jelly from the heat and skim off any heavy foam. 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