Microwaveplumjam Recipes

MICROWAVE PLUM JAM

Microwave Plum Jam image

Smooth and sweet. Luscious on toast or pancakes. Inspired as a filling for cookies and tarts. Makes wonderful gifts. This recipe makes 2 1/2 cups, try and taste.

Provided by Deb Wolf

Categories Very Low Carbs

Time 40m

Yield 5 half pints

Number Of Ingredients 4

Ingredients

3 cups purple plums, chopped before measuring (10 to 12 plums)
1 cup water
2 cups granulated sugar
4 teaspoons lemon juice

Steps:

Place sugar, lemon juice and plums in a deep 8 cup microwavable container (I use a pyrex measure).
Microwave, uncovered on High for 2 1/2 minutes, stir. REPEAT twice more.
Microwave, uncovered, on High 15 - 18 minutes, STIRRING every 4 minutes until it will form a gel.
Ladle into hot sterilized jars. Wipe rims, remove any air bubbles, add hot lids and rings.
Process 5 minutes in boiling water bath.

PLUM JAM

Plum Jam image

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

Ingredients

4 ½ cups pitted, chopped plums
½ cup water
7 ½ cups white sugar
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings

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

MICROWAVE GINGER PLUM JAM

Microwave Ginger Plum Jam image

This quick and easy jam makes only 2 1/2 cups. It makes a wonderful glaze for oven-roasted salmon. 3 cups of plums is about 10-12 plums. This recipe comes from the book Small Batch Preserving by Topp and Howard.

Provided by mary winecoff

Categories Plums

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 4

Ingredients

3 cups purple plums, chopped
2 cups granulated sugar
4 teaspoons lemon juice
1/4 cup crystallized ginger, finely chopped

Steps:

Place plums and sugar in a deep 8-cup microwavable container.
Stir in lemon juice.
Microwave, uncovered on High for 7 minutes, stirring twice.
Add ginger; microwave, uncovered on High for 15 to 18 minutes or until mixture will form a gel, stirring every 4 minutes.
Ladle into sterilized jars and use the inversion method or water bath for 10 minutes.

Nutrition Facts : Calories 712.3, Fat 0.6, Sodium 0.1, Carbohydrate 183.3, Fiber 2.8, Sugar 179.7, Protein 1.4

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