Technically, plumcots are a 50-50 cross between a plum and an apricot, while pluots are mostly plum. Measure exactly 6 cups prepared fruit into 6- or 8-qt. Both are sweet and firm, and you can use them—or other stone fruits—interchangeably in recipes. 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. Blended pluots also work well in smoothies or in alcohol based drinks. 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. 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 . 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. Finely chop or grind fruit; place in saucepan. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. Some recipes have you combine plums and sugar directly in the pot and start cooking right away. 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. Cook over low to medium heat, stirring on occasion, until the fruit is very soft and pulpy, about 45 minutes. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Place pluots and sugar in a large heavy pot and bring to the boil. 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. In the supermarket, pluots are sometimes labeled plumcots and vice versa. 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. Yes, they both exist. The pluot can also be used as an ingredient in ice cream or yogurt, or in a sauce over pancakes. Bring to boil. https://patch.com/california/larkspurcortemadera/recipe-of-the-week-pluot-jam If you don't have a thermometer, spoon a little on a chilled plate, it should set and no longer be runny. Pit plums. Reduce heat; cover and simmer 5 min. Measure temperature, when it reaches 105 C the jam is done. 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