Bread Machine Lj Santa Rosa Plum Jam Recipes

PLUM JAM

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.

BREAD MACHINE L&J SANTA ROSA PLUM JAM

Steps:

• 1. Strain cut fruit to remove excess juice, saving the juice in the fridge for other projects.
• 2. Pure the fruit with an immersion blender or hand-crank food mill.
• 3. Place fruit, sugar and pectin in the 9-cup bowl of your bread maker.
• 4. Stir gently to combine.
• 5. Put bowl into the bread maker and close the lid.
• 6. Select the jam setting on the bread maker and press start.
• 7. Once the jam cooking cycle is finished (CAUTION: EXTREMELY HOT JAM AND STEAM) remove the bowl from the bread maker.
• 8. Stir the jam gently to combine anything that has risen to the top of the bowl.
• 9. Taste the jam (dip spoon into jam and let it cool) and add up to 1/2 cup of sugar to balance out the sweet-sour taste.
• 10. If you will refrigerate or freeze the jam, let it cool slightly then put in clean containers and place in the fridge/freezer.
• 11. If you will can the jam, follow a safe canning such as the USDA guide to home canning:
• nchfp.uga.edu/publications/publications_usda.html.
• NOTE: Frozen or properly canned jam should be eaten within a year. Refrigerated jam should be eaten within 3-4 months.

PLUM JAM W/CANNING DIRECTIONS

Steps:

• Wash and pit plums. Leave skin on.
• Crush plums in food processor, chopper, or blender. There may be some foam. It's okay to have some fruit chunks.
• Stir the plums and sugar together in a deep, large pot and slowly (to reduce foaming) bring it to a boil at 220 degrees and boil for 15 -20 minutes.
• Skim off foam.
• While the plums are boiling, disinfect the canning jars and lids in boiling water. This will also help to soften the gel rim of the lids.
• Fill the jars to 1/4 inch from the top and seal tightly.
• Give the jars a 10-15 minute water bath in boiling water.
• Remove from the water and allow to cool overnight in a draft-free area. Jars should not be touching. You will hear the lids pop as they cool and seal.
• Test the seal in the morning. You should not be able to "pop" it up and down. If any jars do not seal, store in the fridge and use those first! (You can use a new lid and give it another water bath too.).
• Sealed jars should be good for 6 months to a year.