Pluot Jam

By DK on Dec 12, 2008
Pluot Jam/Preserve

Nothing like having a home made Jam for your breakfast and start the day - knowing that only health and taste has gone into your body! I have been making my own jam for a while now and I keep rotating the fruits each time. After my Raspberry Jam was over, I was thinking of what else to make when I saw fresh Pluots in the local market. Pluots are a dream to work with, in Jams, in Baking or simply to eat on their own. Man managed to hybridize so many things nowadays that its indeed mind boggling! Among them is this Pluot which is a hybrid of Plums and Apricots.

Two birds in one stone isn't it ;-) The ratio approximately is of 70% Plums and 30% Apricots. According to wisegeek :" Pluots are an intensely flavored fruit. They are full of vitamin C, have a very low fat content and are sodium and cholesterol free. Pluots are mainly grown in the Central Valley area of California and are available from late May through September.

You will know when pluots are ripe as the fruit gives to pressure and is also very fragrant. They should be handled delicately just as you would a plum. The pluot's sweetness makes it a great ingredient for many cooking recipes. They make a great addition to any summer fruit salad.

Pluot Jam/Preserve
The pluot can also be used as an ingredient in ice cream or yogurt, or in a sauce over pancakes. Many people add them to their breakfast cereals to sweeten them up. Blended pluots also work well in smoothies or in alcohol based drinks. " I made Jam ( or preserve) without using pectin and with minimal amount of sugar. Its almost like eating fresh fruit everyday ;-)
Basic Information
Prep Time: Under 15 min
Cook Time: 30 min to 1 hour
Yield: Makes around 3-4 cups
Ingredients
  • Approx 7-8 Pluots, chopped
  • 1 orange
  • 1/4-1/2 cup sugar ( use after tasting the fruit. Mostly less is more. You can brown sugar too)
  • zest of one lemon
Method
1

Add sugar to the chopped pluots.

Pluot Jam/Preserve
2

Add the juice of one Orange and the zest to the pluots and set aside for 20-30min.

Pluot Jam/Preserve
3

Place the mixture in a skillet with med-high heat after stirring well.

Pluot Jam/Preserve
4

Bring this mixture to a boil

Pluot Jam/Preserve
5

Once boiled, bring the heat down to low-med and cook for another 5 min until the fruit looks v soft.Mash it using the back of ladle or use Potato masher to mash it well

Pluot Jam/Preserve
6

Cook until the mixture thickens into a Jam/Preserve consistancy.Pour this in sterilized Jars. Keeps well for maximum of one month in the fridge.It wont last you for more than 2 weeks I bet, since you will end up licking your spoon more often than not :)

Pluot Jam/Preserve
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17 Responses to “Pluot Jam”
  1. Jennifer

    Any reason why I couldn’t freeze this?

  2. Helen

    Today is dedicated to Jam Making! Excited about this recipe as I have pluots available. Would I get the same results with Stevia as a sugar replacement?

  3. Manda

    I tried this recipe tonight. I didn’t have an orange but I cooked the pluots with a pineapple quince. Tasty! I also used 1/4c brown sugar and 1/4c regular sugar. I love this recipe!

  4. sonvi anirudha

    its a lovely recipe. it ried it without the orange and it still came out yummy… thanks

  5. KEVIN RALEIGH

    Does anyone have suggestions for altering this recipe for canning and sealing in a water bath for longer storage?

    Please refer this post of mine for info regarding canning: Plum Jam: http://chefinyou.com/2009/02/plum-jam-and-canning-jam-101/

  6. Arno

    Please know that orange and lemon are sources for pectin. The pith is big in pectin (but can also be bitter). There are old recipes for getting pectin by just boiling and straining orange pith. When you add a whole orange you are getting some pectin plus some from lemon zest.
    Enjoy these recipes!

    Hi Arno – am aware of them being the sources of pectin. If this is lieu of me mentioning that this recipe is without pectin, then my intention was to point out that I was not using the store bought pectin. Thanks for your feedback though –DK

  7. karuna

    nice combo. love the colour of the jam.

  8. Siri

    Thats such an awesome entry for AFAM babes! :) ) the jam looks so yummy! wish I cud taste it!

    Hugs,
    Siri

  9. Srivalli

    Thats very interesting one dhivi…

  10. DK

    Hi Veggie Belly,

    Thanks for asking..well I have no particular reason for leaving out pectin..Just another lazy day when going shopping wasnt on my list(which mostly happens esp when I am making Jams! Gawd No idea why, now that I think of it!! :) )

    So this recipe will help for those who want to make one immedietly without depending on pectin! The rest of the ingredients is mostly th in one’s pantry anyways :)

    @all : thank you for leaving out your comments. I appreciate it

  11. Priya

    Delicious Jam…prefect for the event..

  12. rekhas kitchen

    mmmmm yummy looks so so mouthwatering

  13. Chandani

    lovely:). I love plums and apricots, and this is a wonderful way to have both together..

  14. Curry Leaf

    Lovely and perfect entry.I am yet to try these,not a fan of plums or apricot,though I am planning to use these in cooking/baking.Lovely colour

  15. Madhu

    Pluto interesting …..? Home made jams r the best, lovely colour.

  16. veggie belly

    woah! the combined a plum and apricot?! that sounds great, I should try and get my hands on some pluots. your jam looks delicious. i’m curious why you chose not to use pectin :)

  17. Jackie

    I am glad to find your blog. I’ll make my jam very soon.

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