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
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.
PLUM JAM
Mrs. C. Alfred Bergsten's recipe from the Philathea Cook Book of Elim Baptist Church in Minneapolis, Minnesota from 1945. She noted until the recipe name "Very Good." This is a base recipe- it is always 2 cups sugar for every 1 cup of chopped plums you have.
Provided by BeccaB3c
Categories Plums
Time 30m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Wash and pit plums (any kind, red plums, Italian plums, etc).
- Put through food chopper.
- Add 2 cups sugar to each cup chopped plums.
- Boil 5 minutes.
- Place in jars.
Nutrition Facts : Calories 1623.9, Fat 0.5, Sodium 4, Carbohydrate 418.8, Fiber 2.3, Sugar 415.6, Protein 1.2
CANNED PLUM JAM
Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes four 1/2-pint jars
Number Of Ingredients 4
Steps:
- Prepare jars as described in General Rules.
- Combine plums, sugar, lemonjuice, and salt in a stockpot overhigh heat. Bring to a boil,mashing with a potato masher.Skim scum off top.
- Boil, skimming and stirring frequently,until bubbles slow, youcan see chunks of fruit showingthrough top, and mixtureclings to a spoon, falling offin languid clumps, 10 to 12 minutes.Pick up and discard skinswith a fork, if desired.
- Lift jars out of hot water oneat a time, draining water. (See General Rules for how-to's.) Ladlehot jam into hot jars using awide-mouth funnel, leaving1/2-inch headspace. Slide a nonmetallicspatula or chopstickbetween jam and jar to releasetrapped air bubbles.
- Wipe rim and threads of jarwith a clean, damp cloth. Removelid from hot water. Placelid on jar. Screw band downevenly and firmly, just until resistanceis met. Place in cannerand lower into water.
- Put lid on canner. Bring waterto a boil. Start keeping time afterwater comes to a rolling boil.Process 1/2 pints 10 minutes at agentle but steady boil.
- Turn off heat and remove cannerlid. Let canner cool 5 minutes,then remove jars and set themupright on a dry towel or rack.Do not retighten bands. Let jarscool 12 to 24 hours.
- After jars have cooled, checklids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jarsurface with a clean, damp clothto remove food particles andresidue. Label. Store jars in acool, dry, dark place.
EASY PRUNE PLUM JAM
With a slight tang and less juice than other plums, they're great fresh or cooked down, the heat concentrating their flavor. Try these simple, fast recipes to give summer a sweet send-off.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Bring plums, sugar, lime zest, lime juice, and a pinch of salt to a boil in a pot, mashing plums with a potato masher. Cook, stirring often, until mixture has the consistency of thick honey. Remove skins using a fork. Let cool. Refrigerate until ready to use (up to 1 month).
PLUM & RASPBERRY JAM
Packed with fruit, this deep pink preserve should be spread thickly - or present it as a homemade gift
Provided by James Martin
Categories Condiment, Snack
Time 45m
Yield Makes 1 large or 3 small jars
Number Of Ingredients 4
Steps:
- Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.
- Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
- Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
EASY PLUM JAM
This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes
Provided by Jane Hornby
Categories Condiment, Snack
Time 1h
Yield Makes 3 x 450ml jars
Number Of Ingredients 6
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.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
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
More about "plumjamrecipea"
PLUM JAM - THE DARING GOURMET
From daringgourmet.com
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.
TWO-INGREDIENT PLUM JAM RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.8/5 (154)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.
PLUM PRESERVES RECIPE (PLUM JAM) - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
4.6/5 (10)Total Time 45 minsCategory Appetizers, SnacksCalories 54 per serving
- Chop each plum into quarters and discard the seed. Weigh the plums with a kitchen scale to get three pounds.
- Place 1/3 of the plums in a Dutch oven. Sprinkle with one cup of sugar. Repeat layering until all the sugar and plums are added. Sprinkle with the lemon and orange zest.
EASY PLUM JAM RECIPE | A BAKER'S HOUSE
From abakershouse.com
4.4/5 (299)Calories 49 per servingCategory Canning
- Combine the plums, water, lemon juice and sugar in a large saucepan. Bring to a boil to dissolve the sugar, stirring continuously.
- Remove from the heat and ladle into glass mason jars. Proceed with the boiling water canning method, if desired. If not, store the plum jam in the refrigerator.
PLUM JAM RECIPE | WOMAN & HOME
From womanandhome.com
3/5 Servings 4Email [email protected]Total Time 35 mins
PLUM JAM RECIPE - PRACTICAL FRUGALITY
From practicalfrugality.com
Cuisine BritishEstimated Reading Time 7 mins
GREENGAGE PLUM JAM RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (1)Total Time 2 hrs 20 minsServings 6Calories 783 per serving
HOW TO MAKE PLUM JAM - FOOD | DRINK | RECIPES
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4/5 (259)
HOW TO MAKE PLUM JAM: A COMPLETE GUIDE - TASTE OF HOME
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Author Kelsey Rae DimbergEstimated Reading Time 6 mins
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PLUM RECIPES | ALLRECIPES
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SUGAR-FREE PLUM JAM NO PECTIN RECIPE - FOODACIOUSLY
From foodaciously.com
4.8/5 (12)Total Time 1 hr 20 minsCategory Sauces & CreamsCalories 32 per serving
- Add the fruit to a deep saucepan along with water, lemon juice, cinnamon, and ginger. Then, simmer for 30 minutes while stirring.
- Cook for a further 45 minutes until glossy. Then, blend to a smooth jam before ladling into sterilised jars.
BASIC PLUM JAM RECIPE - FRUGAL AND THRIVING
From frugalandthriving.com.au
Reviews 2Servings 1Cuisine WesternCategory Basics
- Simmer the plums and water in a large pot for about 20 – 30 minutes or until they are soft and starting to break down.
- Add the sugar and lemon and stir until dissolved. Bring to the boil and then simmer until set, skimming off any scum.
PLUM JAM RECIPE, HOW TO MAKE THIS EASY LOW SUGAR PLUM JAM.
From simplycanning.com
Cuisine AmericanEstimated Reading Time 7 minsCategory Side Dish, Snack
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
PLUM JAM RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hr 55 minsCategory Healthy Orange RecipesCalories 87 per serving
- Combine plums, sugar, orange juice and salt in a large saucepan. Cook over medium heat, stirring occasionally, until the plums start to release their juices, about 5 minutes. Increase heat to medium-high and cook, stirring occasionally, until thickened (or until a candy thermometer registers 220 degrees F), 20 to 25 minutes. Remove from heat.
- Using a potato masher, mash the mixture to the desired consistency. Let cool completely, about 1 hour. Divide the jam between two 8-ounce jars. Use immediately, or cover and refrigerate for up to 3 weeks.
SPICED PLUM JAM (FROM FRESH PLUMS ... - THE FLAVOR BENDER
From theflavorbender.com
5/5 (5)Total Time 13 hrs 30 minsCategory Breakfast, BrunchCalories 51 per serving
- Wash the plums well. To remove the seeds - first cut the plum in half. Next, cut the plum half with the seed, in half again (into quarters). One of these quarters will have the seed attached, which you can easily pull out. Alternatively, you can cut the plum flesh around the seed.
- Cut all the plums into 1 inch chunks (roughly). It’s OK if the plums are a little crushed at this point, since they will be cooked down anyway.
- WEIGH the chopped plums, so you can decide how much sugar needs to be added. Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too).
EASY PLUM JAM - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
Ratings 222Category Condiment, Jam, PreservesCuisine InternationalTotal Time 1 hr 10 mins
- Preheat the oven to 130 Degrees C (270F).Use glass jars, either new or recycled, with an airtight, metal lid. If recycling jars, ensure that the jars do not have cracks or chips and the lids are in good condition. Discard any lids that are pitted or rusted. See Note 6.Wash the jars and lids. If washing by hand, use hot, soapy water and then rinse them well. Alternatively, wash them in the dishwasher.Place jars and lids on a baking tray. Heat in the oven for at least 20 minutes.
PLUM JAM RECIPE: HOW TO MAKE PLUM JAM RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
Cuisine AmericanTotal Time 25 minsCategory AppetizersCalories 537 per serving
- Rinse the plums under cold water thoroughly and wipe them. Discard the seeds and cut them in halves.
- In a large saucepan, add the halved plums, lemon juice, water along with powdered pectin, and mix well. Bring this mixture to a boil over high flame and stir it constantly. Add sugar in the boiled plums and resume boiling. Keep stirring constantly and boil vigorously for a minute.
- Put the pan aside to cool down the mixture at room temperature and switch off the burner. When the mixture is cooled, blend in a blender jar and store in an airtight jar or container. Serve chilled with toast or make roti rolls with it.
PLUM JAM RECIPE {WITHOUT PECTIN} | MASALA HERB
From masalaherb.com
4.8/5 (18)Total Time 1 hrCategory BreakfastCalories 30 per serving
- Keep the pot with the fruits on the stove, cook over a higher heat setting until you can see a rolling boil (lots of foam too!).
PLUM JAM - NO PECTIN (NO PEELING) - SPICE ... - 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.
HOW TO MAKE AWESOME JAM FROM FRESH PLUMS - SERIOUS …
From seriouseats.com
- Pit and Quarter the Plums. If you're using a loose-stone variety of plum, you can simply cut them around the equator, twist the halves apart, and discard the pits.
- Macerate. Transfer the plums and any juices from the cutting board into a large bowl (the largest you've got, most likely), and add a pound and a half of granulated sugar and one tablespoon of pectin for every four pounds of fruit.
- Freeze Spoons. Put a few metal spoons in the freezer before you start cooking. These will help you determine when your jam is ready down the line.
- Start Cooking. Because you've already extracted so much liquid, the plums will break down very quickly when you start to heat them on the stovetop.
- Mill the Plums. As soon as the plums have broken down slightly, they should be tender enough to mill. Running them through a food mill will break them down to give you a smoother texture in the finished jam.
- Keep Cooking and Skim. Keep cooking the plums—you want to cook them down enough that they reduce by about one-quarter. As they cook, a layer of foamy scum will appear on the surface.
- Test for Doneness. As the jam starts to get thick and glossy (this should take 15 to 30 minutes or so), it's time to check for doneness. Place a small amount on one of your frozen spoons and return it to the freezer.
- Clean and Fill Your Jars. To start jarring, wash and sterilize all of your jars in hot soapy water, then rinse them out thoroughly. You want them to be quite hot when you're jarring to prevent thermal shock from adding the hot jam mixture to them.
- Process the Jars. Process the jars in a boiling-water bath according to manufacturer instructions. Take the plums out of the bath and let them cool at room temperature.
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