Grandmas Plum And Almond Skillet Jam Recipes

RACHEL'S SUGAR PLUM SPICE JAM

Rachel's Sugar Plum Spice Jam image

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

Ingredients

10 red plums, pitted and chopped
2 cups chopped fresh pineapple
½ cup apple juice
½ (12 fluid ounce) can frozen orange juice concentrate
1 lemon, juiced
1 ½ teaspoons ground cloves
1 teaspoon ground allspice
1 (1.75 ounce) package powdered fruit pectin
1 tablespoon butter
8 cups white sugar
4 drops red food coloring

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-ROSEMARY JAM

Plum-Rosemary Jam image

Plums melt down with sugar to make this beautifully colorful summer jam. For this jam, we've added a hint of rosemary for a gentle savory note. It's a great way to change up your morning toast game.

Provided by Food Network Kitchen

Categories condiment

Time 2h30m

Yield about 1 3/4 cups of jam

Number Of Ingredients 4

Ingredients

1 1/2 pounds ripe red or black plums (5 to 7), chopped
1 cup sugar
2 tablespoons fresh lemon juice
1 sprig rosemary

Steps:

Combine the plums, sugar and 1 tablespoon lemon juice in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the mixture is juicy, about 20 minutes.
Wrap the rosemary sprig in a square of cheesecloth; tie closed. Add to the pan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally and skimming off any foam, until thickened and the fruit is broken down, 30 to 35 minutes. Gently mash any large plum chunks with a potato masher or rubber spatula. Discard the rosemary. Stir in the remaining 1 tablespoon lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.

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