Chipotle Plum Jam Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat. Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
• Coat both sides of the ribs with the sauce, saving 2/3 cup for basting. Arrange the ribs, meaty-side up, in 1 layer in a foil-lined baking sheet. Cover the pan tightly with foil and bake the ribs 1 hour. Remove the foil (from the top), baste with the remaining BBQ sauce and bake the ribs 1 hour more.
• Allow the cooked ribs to rest for 10 to 15 minutes before slicing and serving.

Steps:

• Pit, chop, and mash plums.
• Place in large pan over medium heat.
• Add 1/4 cup lemon juice to pan.
• Cook to a full boil. Reduce heat and cook 30 minutes.
• In separate bowl, add sugar and pectin and mix together.
• Add sugar/pectin mixture to pan. Stir.
• Bring to boil and cook for another 5 to 10 minutes.
• Remove from heat.
• Fill jars to 1/4" of top. (Makes six 8oz. jars).
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

Steps:

• Place the plums, a few at a time, into a colander set over a large bowl. With gloved hands, squeeze the plums in the colander, forcing the juice through the holes of the colander. Discard spent pulp, and repeat to produce 8 cups of plum juice.
• Pour 3/4 cup of plum juice into a small saucepan with garlic and onion, place over medium heat, and bring to a boil. Reduce heat to medium-low, and simmer until the onion is translucent, about 5 minutes.
• Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice. Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, jalapeno pepper, salt, and liquid smoke flavoring until the sugar and salt have dissolved. Bring the mixture to a boil over medium heat, reduce heat to a simmer, and cook the sauce down until thickened, about 1 1/2 hours. Stir frequently to prevent burning.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Steps:

• Place all ingredients in a pot and bring to a boil.
• Cook rapidly to the gelling point.
• As it thickens stir frequently to prevent sticking.
• When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space.
• Adjust caps and process for 15 minutes in a water bath.
• Turn off flame and remove lid. Let sit 5 minutes.
• Remove to a draft free spot and leave for 12 hours. Remove rings and wipe jars, label, store in a dark pantry and enjoy!

Steps:

• Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
• Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Divide the hot jam/chutney between sterilised jars and set aside to cool.
• Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
• How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.

Steps:

• Blend first three ingredients in a blender and transfer to pot with sugar.
• Bring slowly to a boil stirring all the while until sugar dissolves.
• Cook rapidly to the gelling point.
• As it thickens stir frequently to prevent sticking.
• When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space.
• Adjust caps and process for 15 minutes in a water bath.

Steps:

• Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
• Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
• Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.

Steps:

• Pit the plums and chop in a food processor. Measure 4-cups.
• In a pan combine the 4-cups chopped plums, lemon juice and water.
• Stir-in the dry pectin.
• Bring to a boil and boil for one minute.
• Add the sugar.
• Bring back to a boil and boil hard for a full minute.
• Ladle into sterilized jars. Adjust caps.
• Water bath process 8-minutes.
• Yield: 4-5 half pints and a taster for the fridge.