CINNAMON PLUM JAM
When I share this slightly sweet jam with family and friends, it disappears quickly. Through the years, I've learned to make more than one batch!
Provided by Taste of Home
Time 25m
Yield 7 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine sugars, plums, water and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
YUMMY SPICED PLUM JELLY
This is my absolute favourite jelly. I couldn't find a recipe I wanted so I made the spice blend up and I the result is amazing!
Provided by Nicker12
Categories Jellies
Time 1h5m
Yield 9 Half pints
Number Of Ingredients 8
Steps:
- Wash plums and put in large pot. (I used red plums).
- Add 1/2 cup of water per pound of plums, cinnamon sticks, star anise, and cardamom pods that have been cracked open.
- Bring to a boil over high heat, stirring frequently.
- Once boiling reduce heat to a simmer and mash plums with a potato masher. Cover and simmer for about 20 minutes, stirring and smooshing plums occasionally.
- Put a colander or sieve over a large bowl. Line the colander with a triple layer of cheese cloth or with a J cloth (I use two J cloths crisscrossed to cover all the holes in the colander).
- Pour the plum mixture into the lines colander and let drain for about 2 hours until it stops dripping. Don't squish or else you will get cloudy jelly.
- Measure out 4 cups of plum juice, sugar, and vanilla into a large stainless steel pot. DO NOT double the recipe because it can affect setting of the jelly.
- Stirring constantly, over high heat, bring the mixture to a full rolling boil that cannot be stirred down.
- Add the pectin and return to a boil then boil for one full minute while stirring constantly.
- Remove from heat and skim off foam. (I find it easiest to skim foam using a cold metal spoon).
- Use a ladle to pour jelly in to hot clean jars. (Jars must be hot so the temperature of the jelly isn't a shock to the jars causing them to break). Be sure to leave 1/4 inch of space.
- Wipe the rims of the jars, place metal snap lids on top and thread metal rings in place. Do not over tighten the metal rings or air won't be able to escape.
- Place jars in water bath canner making sure they're completely covered with water. Bring to a boil and process for 10 minutes.
SIMPLE YUMMY SPICED LENTILS
A yummy recipe for lentils that can be very easily adapted to whatever you have in the cupboard. Simple and tasty and perfect for winter!
Provided by Chef Kirsten 1
Categories Rice
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 9
Steps:
- mince the garlic and dice the onion.
- heat oil in a medium-sized pot, add onion and garlic and heat on low until the onions become translucent (it's important to keep it on the lowest heat setting because garlic burns really easily!).
- add a pinch or two of curry powder, coat onions and garlic and sautee for one more minute or until the spice starts to dye them.
- now add the lentils and water according to the packaging (mine suggested 1 cup of lentils and 3 cups of water), bring to a boil and add the rest of the spices.
- stir, cover, turn the heat back down to low and let simmer for 20-30 minutes or until lentils are tender.
- drain most of the water and serve over rice or with pita or naan bread and enjoy!
- *you can use any spices you have laying around, really. I just sifted through my cupboards and found that these work really well together, but feel free to experiment, add veggies, whatever you like :).
Nutrition Facts : Calories 495.7, Fat 15.3, SaturatedFat 2.3, Sodium 29.2, Carbohydrate 65.4, Fiber 31.3, Sugar 3.9, Protein 25.8
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
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5/5 (5)Total Time 13 hrs 30 minsCategory Breakfast, BrunchCalories 51 per serving
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