Do You Skin Plums Before Making Jam?

When making plum jam, you have the option to skin the plums or leave the skins on. Both methods have their own advantages and disadvantages.

Advantages of Skinning Plums

  • Smoother texture: Removing the skins will give your jam a smoother texture.
  • Less tart flavor: Plum skins can add a tart flavor to jam. If you prefer a sweeter jam, removing the skins is a good option.
  • Easier to digest: Some people find that plum skins can be difficult to digest. Removing the skins can make the jam easier on your stomach.

Advantages of Leaving the Skins On

  • More nutrients: Plum skins are a good source of fiber, vitamins, and minerals. Leaving the skins on will give your jam a nutritional boost.
  • More pectin: Pectin is a natural thickener that helps jam set. Plum skins contain a lot of pectin, so leaving them on will help your jam thicken more easily.
  • More flavor: Plum skins add a lot of flavor to jam. If you want a jam with a robust flavor, leaving the skins on is a good option.

So, Should You Skin Plums Before Making Jam?

Ultimately, the decision of whether or not to skin plums before making jam is a matter of personal preference. If you prefer a smoother, sweeter, and easier-to-digest jam, then skinning the plums is a good option. If you prefer a jam with more nutrients, pectin, and flavor, then leaving the skins on is a good option.

Tips for Skinning Plums

If you decide to skin the plums, there are a few different ways to do it.

  • Blanching: This is the most common method for skinning plums. To blanch plums, bring a pot of water to a boil. Add the plums to the boiling water and cook for 1-2 minutes, or until the skins start to loosen. Remove the plums from the boiling water and immediately plunge them into a bowl of ice water. The skins should now be easy to peel off.
  • Peeling: You can also peel plums with a vegetable peeler. This method is a little more time-consuming, but it gives you more control over the thickness of the peel.
  • Scoring: Another option is to score the plums before cooking them. To do this, use a sharp knife to make shallow cuts in the skin of the plums. This will help the skins loosen during cooking.

Tips for Making Plum Jam

Once you have decided whether or not to skin the plums, you can start making the jam. Here are a few tips for making plum jam:

  • Use ripe plums: Ripe plums will have a sweeter flavor and will be easier to cook down.
  • Add sugar to taste: The amount of sugar you add to your jam will depend on your personal preference. Start with a small amount and add more to taste.
  • Cook the jam until it thickens: The jam is done cooking when it has thickened to your desired consistency. You can test the consistency by spooning a small amount of jam onto a plate. If the jam holds its shape, it is done cooking.
  • Can the jam: If you want to store your jam for longer than a few weeks, you can can it. Canning is a process of sealing the jam in jars to prevent spoilage.

Making plum jam is a relatively easy process. By following the tips above, you can make a delicious and flavorful jam that you can enjoy all year long.

Plum Jam | Useful Knowledge


Do I need to peel plums?

The skin is edible, but if you want raw plums without the skin, drop into into boiling water for around 15 seconds, then plunge immediately into cold water and it should come away easily. If you’re cooking plums, they’re easier to skin afterwards.

How do you skin plums for jam?

Make shallow, X-shaped cuts at the bottom of each plum. This will allow the water to loosen the skins. Blanch your plums by placing them in the pot of boiling water on the stove. Let the fruits sit there for a period of no less than 30 seconds and no more than 1 minute.

Do you have to pit plums when making jam?

If you’re using a loose-stone variety of plum, you can simply cut them around the equator, twist the halves apart, and discard the pits. But for clingstone varieties, like these elephant heart plums, it’s easiest to cut the pit out with a knife.

What type of plum is best for jam?

European plums, aka prune plums, are mainly grown to be turned into dried plums. Their thick skins, high sugar content, and dense flesh make them ideal for drying, and best for baking and jam-making.

Do you need to remove the skin of plums to make jam?

No, you don’t need to remove the skin of plums to make jam. The peel is thin AND it holds some of the pectin of the fruit. Next, add the sugar to your plum slices. This looks like a lot of sugar because, well, it IS a lot of sugar.

Are plums healthy to eat?

Plums are a nutritious and delicious stone fruit that are a good source of vitamins A, C, K, and folate. Consumption of plums and other plant foods that contain compounds called flavonoids(flavan-3-ols and anthocyanidins in particular) can be beneficial for both metabolic and cardiovascular health according to evidence from accumulating randomized controlled trials. Plums are also considered a low glycemic index and low glycemic load fruit. In other words, eating one or two small plums would not cause a spike in blood sugar neither in healthy individuals nor in those with diabetes or pre-diabetes. However, a serving of dried plums(prunes) is a more concentrated source of sugar and calories than fresh plums and some caution not to over-consume dried plums should be taken.

Are plum Skins Bad for jam?

On the flip side, some people prefer a smoother texture for their jam and might find the skins unpleasant. Plum skins can become tough and chewy, and their presence in the jam might be off-putting to some. Additionally, the skin might add some bitterness to the finished product, which can be undesirable.

Are plums good for jam?

These plums are sweet, with a firm flesh and thick skins, so they’re great for jam-making because they contain a lot of natural pectin which helps the jam become firm when cooked. Here’s how we recommend preparing your plums for making jam: Wash the plums: Rinse the plums under cool running water to remove any dirt or debris.

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