ITALIAN PLUM JAM - HALF RECIPE
Italian plum jam is my favorite. Sometime I have too many plums to eat out of hand, but not enough to make a whole batch of jam. This recipe uses about 18-20 plums and a half package, dry low sugar pectin. Do not use overly ripe plums.
Provided by Kathy228
Categories Plums
Time 35m
Yield 4-5 half pints
Number Of Ingredients 5
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.
Nutrition Facts : Calories 525, Fat 0.8, SaturatedFat 0.1, Sodium 0.3, Carbohydrate 134.4, Fiber 4.2, Sugar 129.5, Protein 2.1
MRS. G'S ITALIAN PLUM & COINTREAU JAM
We have wonderful Italian plum trees all throughout our neighborhood. Our first year here we picked 34 pounds of plums! I got a recipe from the Fancy Pantry for Plum and Orange Liqueur Jam. After many many batches I adjusted the recipe to the following and really really love it. It doesn't set really thick, but it tastes fabulous and it is awesome to use with JanctC-KY's Easy Plum Sauce Recipe #172468. NOTE: This is a great recipe for those who are intimidated by or want to try canning, BUT this method of canning is only good for fruit jams with an acid and lots of sugar. Do NOT use this method for canning other foods! When the jam is boiling it will splatter everywhere. I wear a long sleeve shirt and use an oven mitt when stirring the jelly. I also cover the rest of the stove and nearby wall with tin foil. It makes clean up a whole lot easier. EASY JELLY TEST...Place small plate in freezer to chill. Spoon some hot jam onto chilled plate and return to freezer for about 30 seconds to 1 minute. Remove from freezer and run your finger through the jam. If the jam does not fill in the space left by your finger, it's done. I like this jam a bit runny, so I don't worry if it fills in slightly.
Provided by Mrs Goodall
Categories Plums
Time 1h30m
Yield 6 cups
Number Of Ingredients 6
Steps:
- JELLY:.
- Rinse, drain and pit plums.
- Cook the plums and water at a fast simmer for 30 minutes, stirring frequently. I use my biggest, shallowest pan that will hold the plums and water and allow for stirring, you want evaporation to take place.
- The plums will become very soft and begin to fall apart.
- Press the plums and liquid through a coarse food mill.
- Combine plums, lemon juice and sugar in a large pan (like a dutch oven) or preserving pan.
- Add 1 tablespoon of butter, this helps reduce foaming.
- Stir over medium high heat until sugar is dissolved.
- Cook jam at a brisk boil (spooning off any foam that arises) until it passes the jelly test, about 10 - 11 minutes.
- Add liqueur and cook 2 minutes.
- Remove from heat.
- CANNING:.
- Wash jars and screw rings.
- Fill electric fry pan 2/3 full with water and bring to a boil.
- Put jars in water, upside down along with sealing lids.
- Jars should heat at least 10 minutes, and sealing lids at least 3 and should be covered by water.
- Ladle jam into jars filing to 1/4 from very top.
- Wipe rim with boiling water using a paper towel.
- Put on sealing lid and screw on ring.
- Turn jar upside down.
- Finish all jars.
- Turn jars right side up.
- Cover jars with a towel.
- Jars should seal in 5 - 30 minutes. If jars does NOT seal, use jam, do not store for any length of time.
Nutrition Facts : Calories 610.2, Fat 2.8, SaturatedFat 1.3, Cholesterol 5.1, Sodium 14.3, Carbohydrate 152.1, Fiber 4.3, Sugar 146.8, Protein 2.2
PLUM JAM
Traditional and delicious homemade jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 128
Number Of Ingredients 6
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.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 12.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 12.3 g
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PLUM JAM - THE DARING GOURMET
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4.9/5 (15)Total Time 1 hr 50 minsCategory CondimentCalories 17 per serving
- Wash the plums, cut them in half, discard the pits and place the plums in a large pot.To chop or not to chop:If you're NOT using pectin and are letting the jam simmer for a long time, there's no need to chop them because they'll break down by themselves and you can always give the jam a mash or use a hand blender to puree part of it later on if you don't want as many chunks.If you ARE using pectin the jam will only need boil for a few minutes and the plums will not break down, so go ahead and chop the plums up.Add the sugar and lemon juice and heat the pot, initially over medium heat so the plums or sugar don't scorch. Once the plums juices start to run you can increase the heat.
- If you're NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F. That's important in order for the jam to set and not be too runny. (Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam sets and is spreadable, but not runny, it is done.) Don't bother skimming off the foam because that will all dissolve by itself towards the end.If you ARE using pectin: Follow the package instructions of whatever pectin you are using. Skim off the foam.If you like you can use a potato masher or a hand-held immersion blender to mash/blend part of the jam until the desired amount of chunkiness is reached.
- Using sterilized jars, ladle the hot jam into the jars and wipe off the rims with a moist towel to make sure no jam is on the rims. Fill each jar to no less than 1/4 inch from the top. Wash the lids with soapy water and, place them on the jars and screw on the sterilized rings. Boil them in a water bath canner for 10 minutes.Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rings (optional) and storing them in a cool place. They will keep for up to a year. Once opened, store in the fridge, will keep for at least a month.
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