Plum Jam Cookies Recipes

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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

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

PLUM COBBLER BARS



Plum Cobbler Bars image

What's not to love about a juicy plum filling surrounded by plenty of buttery streusel? In this simple recipe, you have to cook down the plums to be thick enough, but the process is relatively hands off, and the flavor of the slow-simmered fruit is well worth it. You can cut the cobbler easily into bars, as the name implies, but the filling stays a bit soft, so you may prefer to eat them with a fork. They're excellent with ice cream, but many like them best topped with a drizzle of cold heavy cream.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 2h

Yield 12 servings

Number Of Ingredients 12

2 1/4 pounds/about 1 kilogram red, black or purple plums, pits removed and roughly chopped (about 6 cups)
1 1/2 cups/300 grams plus 1/3 cup/65 grams granulated sugar
1/4 cup/30 grams cornstarch
2 teaspoons vanilla extract
3 cups/240 grams old-fashioned oats
2 1/2 cups/320 grams all-purpose flour
3/4 cup/90 grams whole-wheat flour
1 1/2 cups/330 grams light brown sugar
1 teaspoon baking powder
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1 1/2 cups/340 grams unsalted butter (3 sticks), melted

Steps:

  • In a large pot, combine plums and 1 1/2 cups/300 grams granulated sugar. Heat over medium-low heat, stirring occasionally, until fruit releases juices and becomes very tender, 12 to 15 minutes. Meanwhile, place a small plate in the refrigerator to chill. You'll use this later to check the doneness of the jam.
  • Purée plum mixture in pot using an immersion blender (be careful of splashing), or remove from pot and purée in a blender or food processor until relatively smooth. Return purée to pot if you removed it, and cook over medium-low heat, stirring occasionally, until mixture thickens and reduces by about half, about 10 minutes. You should end up with about 3 1/2 cups/840 milliliters plum jam. (You can test the doneness by spooning a small amount of the jam onto the chilled plate, returning it to the refrigerator and letting it sit for 2 minutes. It should keep a clean line when you run your finger through it.)
  • In a small bowl, whisk remaining 1/3 cup/65 grams granulated sugar with cornstarch to combine. Whisk sugar-cornstarch mixture into jam and cook, stirring occasionally, until it simmers. Simmer for 1 minute, stirring well to prevent scorching. Stir in vanilla extract, and cool plum mixture to room temperature.
  • Heat oven to 350 degrees, and line a 9-by-13-inch pan with parchment paper with overhang on all sides. In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs.
  • Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled plum jam in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam.
  • Bake until jam bubbles at edges and streusel is lightly browned, 45 to 55 minutes. Cool completely before slicing into 12 pieces.

Nutrition Facts : @context http, Calories 673, UnsaturatedFat 8 grams, Carbohydrate 109 grams, Fat 25 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 200 milligrams, Sugar 66 grams, TransFat 1 gram

SMOOTH PLUM JAM



Smooth Plum Jam image

This jam recipe is easy and makes really good plum jam. I use pectin because it significantly reduces the boiling time and sugar needed. I prefer using organic red or purple skin plums with organic sugar. This recipes makes six 8oz. jars. Enjoy!

Provided by Lisa Clarice

Categories     Plums

Time 35m

Yield 6 8oz. jars

Number Of Ingredients 4

4 cups plums, mashed (pitted and chopped, leave skins on, approx. 3 pounds, or 24 plums)
1 1/2 cups sugar
1/4 cup lemon juice
3 teaspoons pectin

Steps:

  • Pit, chop, and mash plums.
  • Place in large pan over medium heat.
  • Add 1/4 cup lemon juice to pan.
  • Cook to a full boil. Reduce heat and cook 30 minutes.
  • In separate bowl, add sugar and pectin and mix together.
  • Add sugar/pectin mixture to pan. Stir.
  • Bring to boil and cook for another 5 to 10 minutes.
  • Remove from heat.
  • Fill jars to 1/4" of top. (Makes six 8oz. jars).
  • Wipe rims clean and screw on 2-piece lids.
  • Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

PLUM JAM THUMBPRINT COOKIES



Plum Jam Thumbprint Cookies image

This cookie shines in all the right places and takes you back to the joys of childhood. The faint crunch of the sugar they are rolled in. The tender and deliciously buttery crumb. Then the bright plum jam with just the right amount of tart and sweet, all come together to completely balance this cookie.

Provided by This Bread Will Rise

Categories     More Desserts

Time 22m

Number Of Ingredients 8

1/2 cup granulated sugar
1 cup butter - room temp
2 egg yokes
1 tsp vanilla
1/2 tsp salt
2 cups all-purpose flour
1/2 cup plum jam (or jam or jelly of your choice)
1/4 cup of granulated sugar (for rolling cookie dough balls in)

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • In a large mixing bowl cream the butter and sugar together on medium speed until fluffy and light in color.
  • Mix in egg yolk one at a time, mixing well after each addition. Mix in vanilla until well combined.
  • Stir in flour and salt until just combined, don't over mix.
  • Roll tablespoon sized balls in sugar. After each ball is rolled, place the ball on the parchment paper lined cookie sheet and use your thumb or the back of a measuring spoon (or your child's thumb!) to gently press an indent in your cookie ball.
  • Repeat until cookie sheet is full with room for cookies to spread slightly. Drop a 1/2 tsp sized dollop of plum jam (or jam of your choice) into the indent in each cookie.
  • Bake cookies for 9-12 minutes, or until edges are just starting to lightly brown.
  • Let cookies cool on the cookie sheet for a few minutes before transferring them to a cooling rack to cool completely.
  • Once completely cooled, you can store in a closed container for a week, but I would be very surprised if you had cookies left that long to test it. I think the cookies I hid away to test how they did being stored a couple days were just as good - if not better - than the fresh cookies. You truly can't go wrong, every cookie WILL be enjoyed.

GIANT SUGAR PLUM COOKIES



Giant Sugar Plum Cookies image

A lovely filled cookie from an old newspaper clipping. Roll some out for your family gatherings or for story time with a glass of icy cold milk. Chilling time not included in preparation time.

Provided by Molly53

Categories     Dessert

Time 27m

Yield 8-10 serving(s)

Number Of Ingredients 16

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 lb fresh plum, thinly sliced
1/2 cup granulated sugar
1 tablespoon butter
2 tablespoons cornstarch, mixed with
2 tablespoons water
2 teaspoons lemon juice (fresh is best)
egg, lightly beaten
sugar

Steps:

  • To make the filling: Place plums, sugar and butter in saucepan; cook over low heat until juices flow.
  • Heat to boil; simmer 3 minutes or until plums are tender when pierced.
  • Add cornstarch/water mixture and cook until mixture is clear and thickened; stir in lemon juice and set aside to cool.
  • Sift dry ingredients together.
  • Cream butter and sugars.
  • Beat in eggs and vanilla; stir in sifted dry ingredients.
  • Chill dough one hour.
  • Preheat oven to 400F and spray baking sheet with cooking spray.
  • Roll dough on floured board to 1/8" thickness; cut into 3 1/2" circles.
  • Work with only a portion of dough at a time for ease of handling.
  • Cut a 1" hole in middle of half of the circles.
  • Put 2 tablespoons plum filling on center of the other half of the circles.
  • Top with holed circle and crimp edges decoratively with a fork.
  • Arrange on a cookie sheet.
  • Brush with egg and sprinkle with sugar.
  • Bake for 10 to 12 minutes or until golden; cool on rack.

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