RACHEL'S SUGAR PLUM SPICE JAM
This is a recipe I came up with for something new in our seasonal jam and jelly making sessions, in hopes to find something unique for gifts at Christmas. It is absolutely wonderful. Everyone loves it. It's sweet and fruity, with comforting holiday spice undertones.
Provided by Rachel Dobbs
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h15m
Yield 120
Number Of Ingredients 11
Steps:
- Place the plums, pineapple, apple juice, orange juice concentrate, and lemon juice into a large pot over medium-low heat, cover, and cook until the plums are soft, 15 to 20 minutes. Mash the plums and pineapple with a potato masher until thoroughly broken up, but leave small chunks of fruit in the mixture. With the fruit mixture at a slow simmer, stir in the cloves, allspice, pectin, and butter (to reduce foaming). Raise heat to high and bring the mixture to a full, rolling boil for 1 minute, stirring constantly. Mix in the sugar, stirring constantly, and cook for 1 more minute at a full, rolling boil. Remove from heat, stir in red food coloring until even in color, and skim off any foam.
- Sterilize 12-ounce canning 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 1/4 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.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 15 g, Cholesterol 0.3 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.9 mg, Sugar 14.8 g
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
SPICY PLUM JAM
I really like spicy and sweet together. This is my modification of Plum-Orange-Cardamom Jam from Mes Confitures by Christine Ferber. You can adjust the spiciness to your own taste. My first batch used only two habaneros and three red chiles, with only the seeds of the habaneros removed, and it was very mild. Eat it on toast, or try it as a chicken or lamb glaze.
Provided by Squeedle
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 21h30m
Yield 64
Number Of Ingredients 9
Steps:
- Place habanero peppers, chile peppers, and orange slices into a wide shallow saucepan. Add just enough water to cover. Add 1 cup sugar, bring to a simmer, and poach until oranges are translucent and chiles are soft, about 15 minutes.
- Use tongs to remove habanero and chile peppers to a plate. Use latex or nitrile gloves and snip tops off all peppers with a pair of scissors. Cut down the sides of the peppers to remove the seeds; set seeds aside. Snip peppers into small, thin pieces and return to the saucepan with the oranges. Add some (or all) of the seeds, depending on how hot you want it.
- Add plums, remaining 2 3/4 cups sugar, cinnamon sticks, lemon juice, and coriander to the saucepan and bring to a boil. Remove from the heat, transfer to a large ceramic bowl, cover with parchment paper, and let sit 8 hours to overnight.
- Return plum mixture to the saucepan and bring to a simmer. Simmer until jam is set and measures 220 degrees F (105 degrees C) with a sugar thermometer, 30 to 35 minutes.
- Meanwhile, inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Let jars rest upside-down, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store jam in a cool, dark area.
Nutrition Facts : Calories 58.2 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 14 g
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
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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.
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).
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