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. Measure temperature, when it reaches 105 C the jam is done. The pluot can also be used as an ingredient in ice cream or yogurt, or in a sauce over pancakes. "I made Jam ( or preserve) without using pectin and with minimal amount of sugar. 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. In the supermarket, pluots are sometimes labeled plumcots and vice versa. Some recipes have you combine plums and sugar directly in the pot and start cooking right away. Add water. Once jam has been opened, refrigerate, and use within one month. Bring to a boil and process 15 minutes. 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. Measure exactly 6 cups prepared fruit into 6- or 8-qt. Reduce heat; cover and simmer 5 min. Bring to boil. Place packed cans into the canning pot and cover with 1-2 inches of water. 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. Remove jelly from the heat and skim off any heavy foam. Many people add them to their breakfast cereals to sweeten them up. Place pluots and sugar in a large heavy pot and bring to the boil. Do not peel. saucepot. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Blended pluots also work well in smoothies or in alcohol based drinks. 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. 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 . Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Pit plums. Cook over low to medium heat, stirring on occasion, until the fruit is very soft and pulpy, about 45 minutes. Stir in vanilla. Technically, plumcots are a 50-50 cross between a plum and an apricot, while pluots are mostly plum. Reduce heat to medium and cook for 30 minutes, stirring often. 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