PLUM JAM
Provided by Food Network
Time 1h15m
Yield About 8 half-pints
Number Of Ingredients 5
Steps:
- In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups.
- Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.
- Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands.
- Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place
SMOOTH PLUM JAM
This jam recipe is easy and makes really good plum jam. I use pectin because it significantly reduces the boiling time and sugar needed. I prefer using organic red or purple skin plums with organic sugar. This recipes makes six 8oz. jars. Enjoy!
Provided by Lisa Clarice
Categories Plums
Time 35m
Yield 6 8oz. jars
Number Of Ingredients 4
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.
BLACK PLUM & GINGER JAM (WITHOUT PECTIN)
Making your own jam is a great way to preserve any in-season fruits that you may have lying around the house. This black plum and ginger jam is so easy and is made without pectin. The ginger gives the jam a wonderful little kick. It's soft, sweet, slightly tart, and spreads like a dream!
Provided by Cooking Creation
Categories Plums
Time 35m
Yield 12 Oz
Number Of Ingredients 6
Steps:
- Place the chopped plums, sugar, lemon juice, lemon zest, ginger and salt in a medium sauce pan over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
- Strain the mixture through a fine mesh sieve over a bowl, pressing down on the solids to extract as much juice as possible. Reserve the solids.
- Return the strained juices to the sauce pan. Bring to a boil over medium-high heat, stirring frequently to avoid burning. Boil until a candy thermometer reads 220 degrees (the gel stage). Remove the pan from the heat. Stir in the reserved solids.
- Transfer the jam to sterile jars, or freeze whatever jam you don't intend to use right away.
- Enjoy!
Nutrition Facts : Calories 100, Fat 0.2, Sodium 13.1, Carbohydrate 25.5, Fiber 1.1, Sugar 24.2, Protein 0.5
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
PLUM JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Stir together plums, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing plums with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
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BEST PLUM JAM WITHOUT PECTIN (LOW-SUGAR) - RECIPE52.COM
From recipe52.com
Ratings 7Calories 63 per servingCategory Breakfast
- Sterilize two 300 ml jars and their lids in boiling water for 8 minutes. Remove jars and transfer on a clean towel and let it dry naturally. Protip: This steps is optional if consuming jam within 6-8 weeks. Use clean spoon to serve.
- Meanwhile, in a thick bottomed and wide based pot, take sugar and plum. Cook for 15 minutes on medium flame until soft.
- Then mash plum with a potato masher for chunky jam or blend with immersion blender for smooth consistency. Cook further on slow heat for about half an hour until jam starts to thicken. Protip: Be vigilant around the jam setting point and stir frequently. Do not over-cook or caramelize sugar at the bottom.
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4.7/5 (6)Category CanningCuisine PreservesTotal Time 45 mins
- Place the plums and sugar in a heavy-bottomed jam pot, ensuring that they fill it no more than halfway (the jam will foam up during cooking).
- Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes).
- Once the plum/sugar mixture is boiling hard, turn the heat down a bit to medium or medium-high to prevent scorching or overflows. Continue to stir frequently, and cook until the jam reaches gel stage. (That's 220 degrees when tested with an instant-read thermometer). It should take roughly 20 minutes at a boil, or 30 minutes total cook time, but can vary based on the fruit used.
- Once it reaches gel stage, ladle the mixture into prepared jars. Store in the refrigerator for immediate use, or freezer for up to 6 months. Or water bath can for long term storage.
PLUM JAM - NO PECTIN (NO PEELING) - SPICE CRAVINGS
From spicecravings.com
Ratings 35Calories 57 per servingCategory Breakfast, Condiment, Jam
- Wash and dry the plums. Pit them and cut them around the seed. Toss the fresh plums with sugar in a stockpot or pasta pot.
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4.8/5 (155)Total Time 3 hrs 30 minsCategory EasyCalories 74 per serving
- Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. Stir plums until all coated with sugar. Let them sit for 1 hour then transfer the mixture into a large cooking pot.
- Bring it to a boil uncovered, stirring occasionally. Boil until the mixture is bubbling uniformly. Simmer for 10 minutes then turn off the heat. Cool to room temperature.
- Repeat step 2 a total of FOUR times. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching.
- Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.
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