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Plums in preserves: to peel or not?

Gooseberry | Aug 25, 200903:24 AM

I'm getting mixed messages as to whether plums should be peeled (i.e. blanched in hot water, then refreshed in cold, and then peeled) before making plum jam, pickles and chutney. Some recipes say to leave the peel on for pectin (specific to jam), some say leave the peel on but only add sugar once the plums are soft, and some say to peel. I'd rather not 'experiment' with 2-gallon quantities, so can anyone enlighten me?

Thanks

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