Measure exactly 6 cups prepared fruit into 6- or 8-qt. Add water. Many people add them to their breakfast cereals to sweeten them up. Bring to a boil and process 15 minutes. Once jam has been opened, refrigerate, and use within one month. Finely chop or grind fruit; place in saucepan. The pluot can also be used as an ingredient in ice cream or yogurt, or in a sauce over pancakes. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Remove jelly from the heat and skim off any heavy foam. Measure temperature, when it reaches 105 C the jam is done. Place pluots and sugar in a large heavy pot and bring to the boil. And, no, they are not the same thing. If you don't have a thermometer, spoon a little on a chilled plate, it should set and no longer be runny. 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. In the supermarket, pluots are sometimes labeled plumcots and vice versa. Yes, they both exist. Both are sweet and firm, and you can use them—or other stone fruits—interchangeably in recipes. https://patch.com/california/larkspurcortemadera/recipe-of-the-week-pluot-jam 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. Place packed cans into the canning pot and cover with 1-2 inches of water. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. Bring to boil. Some recipes have you combine plums and sugar directly in the pot and start cooking right away. Stir in vanilla. Cook over low to medium heat, stirring on occasion, until the fruit is very soft and pulpy, about 45 minutes. Blended pluots also work well in smoothies or in alcohol based drinks. Reduce heat; cover and simmer 5 min. 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 . Do not peel. Pit plums. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. 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. Technically, plumcots are a 50-50 cross between a plum and an apricot, while pluots are mostly plum. saucepot. 4 pints of sorted, scrubbed, and chopped pluots – about 3lbs 1/4 cup lemon juice – fresh squeezed or bottled 1/2 cup Water 5 cups white sugar 1 packet pectin 1/2 teaspoon vegetable oil (I use plain olive oil – not the extra virgin stuff) Put the chopped pluots in the pot with the water, lemon juice, pectin, and sugar. 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