PLUM JAM RECIPE
If you are a plum lover, jam lover or simply a food lover, you have got to try delicious plum jam prepared with this recipe. This simple yet yummy fresh fruit jam recipe is best way to make homemade pectin free plum preserve and it tastes much better than ready-made one. Make the most out of sweet and ripe plums when they are in their prime season, prepare its jam and use it all through the year to make breakfast tastier than ever and satisfy your sweet tooth too.
Provided by Foram
Yield 1½ cup jam
Number Of Ingredients 3
Steps:
- Wash the plums in running water. Put 1-2 small ceramic plates in the freezer. This plate will be used to check the jam is cooked enough to set or not.
- In this recipe, around 1 lb plums (4 regular size plum) are used to get 2½ cups chopped plums. Cut plums into halves and remove the pit. Chop them into small pieces.
- Heat plum pieces, lemon juice and sugar in a deep pan over medium heat.
- Stir continuously to completely dissolve the sugar, it will take approx. 4-5 minutes. If plums are not juicy enough, add 2 tablespoons water to dissolve the sugar.
- Let the mixture cook over medium heat. When it starts to boil, reduce the heat and simmer uncovered until plum becomes soft and tender. Stir occasionally in between to prevent sticking. The color of the plum pieces will turn darker when they cooked.
- Cook until mixture turns thick.
- Remove pan from heat and allow mixture to rest for 1-2 minutes. Almost 1½ cups jam will be prepared. Plum jam is ready for any time relish. You can store it in an airtight container in refrigerator without canning process or follow the given steps for canning process.
- For canning process, pour prepared hot mix into sterilized jar. Leave 1/2 inch space in jar and seal with lids. Process jar for 8-10 minutes in boiling water bath. Let it cool and store in a cool, dark place for long term storage.
CANNED PLUM JAM
Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes four 1/2-pint jars
Number Of Ingredients 4
Steps:
- Prepare jars as described in General Rules.
- Combine plums, sugar, lemonjuice, and salt in a stockpot overhigh heat. Bring to a boil,mashing with a potato masher.Skim scum off top.
- Boil, skimming and stirring frequently,until bubbles slow, youcan see chunks of fruit showingthrough top, and mixtureclings to a spoon, falling offin languid clumps, 10 to 12 minutes.Pick up and discard skinswith a fork, if desired.
- Lift jars out of hot water oneat a time, draining water. (See General Rules for how-to's.) Ladlehot jam into hot jars using awide-mouth funnel, leaving1/2-inch headspace. Slide a nonmetallicspatula or chopstickbetween jam and jar to releasetrapped air bubbles.
- Wipe rim and threads of jarwith a clean, damp cloth. Removelid from hot water. Placelid on jar. Screw band downevenly and firmly, just until resistanceis met. Place in cannerand lower into water.
- Put lid on canner. Bring waterto a boil. Start keeping time afterwater comes to a rolling boil.Process 1/2 pints 10 minutes at agentle but steady boil.
- Turn off heat and remove cannerlid. Let canner cool 5 minutes,then remove jars and set themupright on a dry towel or rack.Do not retighten bands. Let jarscool 12 to 24 hours.
- After jars have cooled, checklids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jarsurface with a clean, damp clothto remove food particles andresidue. Label. Store jars in acool, dry, dark place.
PLUM JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Stir together plums, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing plums with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
PLUM JAM
Mrs. C. Alfred Bergsten's recipe from the Philathea Cook Book of Elim Baptist Church in Minneapolis, Minnesota from 1945. She noted until the recipe name "Very Good." This is a base recipe- it is always 2 cups sugar for every 1 cup of chopped plums you have.
Provided by BeccaB3c
Categories Plums
Time 30m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Wash and pit plums (any kind, red plums, Italian plums, etc).
- Put through food chopper.
- Add 2 cups sugar to each cup chopped plums.
- Boil 5 minutes.
- Place in jars.
Nutrition Facts : Calories 1623.9, Fat 0.5, Sodium 4, Carbohydrate 418.8, Fiber 2.3, Sugar 415.6, Protein 1.2
PLUM JAM
Provided by Food Network
Time 1h15m
Yield About 8 half-pints
Number Of Ingredients 5
Steps:
- In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups.
- Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.
- Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands.
- Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place
PLUM JAM
If you are lucky enough to have a plum tree this plum jam is great for holiday gifts. Although these seem time-consuming it is mostly standing time and very little actual working time. Recipe source: Bon Appetit (December 1982)
Provided by ellie_
Categories Plums
Time P3DT1h
Yield 8 1/2 pint jars
Number Of Ingredients 3
Steps:
- Make a slit in sides of washed plums with a sharp knfe. Remove and discard pits, leaving plums whole.
- Arrange plums in bottom of heavy non-aluminum saucepan. Add sugar, lemon juice and peel. Set aside in a cool area overnight.
- Next morning bring plum mixture to a boil over medium-high heat. Remove from heat and stir. Set aside in cool area 1 day.
- Nex morning bring plum mixture to a boil over medium-high heat, skimming frequently.
- Remove fruit from saucepan using a slotted spoon. Reserve.
- Boil liquid until syrup reaches the thread stage (or 230-degrees F on a candy thermometer).
- Add fruit to syrup and return to a boil. Cool completely.
- Pour into sterilized jars and seal.
Nutrition Facts : Calories 649, Fat 0.8, SaturatedFat 0.1, Sodium 0.4, Carbohydrate 167.1, Fiber 4.3, Sugar 161.7, Protein 2
EASY PLUM JAM
This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes
Provided by Jane Hornby
Categories Condiment, Snack
Time 1h
Yield Makes 3 x 450ml jars
Number Of Ingredients 6
Steps:
- Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
- Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
- Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
More about "plum jam recipe a"
HOMEMADE PLUM JAM RECIPE - MOM ON TIMEOUT
From momontimeout.com
PLUM JAM RECIPE WITHOUT PECTIN - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
PLUM JAM RECIPE | EATINGWELL
From eatingwell.com
PLUM FREEZER JAM RECIPE - EASY AND BEST PLUM CANNING …
From foodviva.com
10 BEST CROCK POT PLUM JAM RECIPES | YUMMLY
From yummly.com
PLUM JAM RECIPE | HOW TO MAKE PLUM JAM | EAT THE LOVE
From eatthelove.com
PLUM JAM | RICARDO
From ricardocuisine.com
HOW TO MAKE PLUM JAM: A COMPLETE GUIDE | TASTE OF HOME
From tasteofhome.com
PLUM JAM - THE DARING GOURMET
From daringgourmet.com
PLUM JAM RECIPE, HOW TO MAKE THIS EASY LOW SUGAR PLUM …
From simplycanning.com
TWO-INGREDIENT PLUM JAM RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
PLUM JAM RECIPE | CHELSEA SUGAR
From chelsea.co.nz
HOW TO MAKE PLUM JAM - FOOD | DRINK | RECIPES
From waitrose.com
EASY PLUM JAM - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
EASY PLUM JAM - CHATELAINE
From chatelaine.com
PLUM JAM RECIPE | MYRECIPES
From myrecipes.com
EASY PLUM JAM RECIPE (GLUTEN-FREE, VEGAN, PECTIN-FREE) - DISH BY …
From dishbydish.net
PLUM JAM : RECIPE GIVEN BELOW - YOUTUBE
From youtube.com
10 BEST PLUM JAM DESSERT RECIPES | YUMMLY
From yummly.com
PLUM JAM RECIPE - HOW TO MAKE THE BEST PLUM JAM WITHOUT PECTIN …
From bakealish.com
PLUM JAM RECIPE - BBC FOOD
From bbc.co.uk
EASY PLUM JAM (LOWER SUGAR) - ATTAINABLE SUSTAINABLE®
From attainable-sustainable.net
PLUM JAM RECIPES | ALLRECIPES
From allrecipes.com
PLUM JAM RECIPE - NO PECTIN [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
PLUM JAM RECIPE | NO CALORIE SWEETENER & SUGAR SUBSTITUTE
From splenda.ca
HOW TO MAKE PLUM JAM FOR BEGINNERS - HARVEST TO TABLE
From harvesttotable.com
DELICIOUS YELLOW PLUM JAM RECIPE * THE HOMESTEADING HIPPY
From thehomesteadinghippy.com
EASY PLUM JAM RECIPE {WITHOUT PECTIN} - UNTOLD RECIPES BY NOSHEEN
From untoldrecipesbynosheen.com
SIMPLE PLUM JAM RECIPE BOOK-BONJOURLADOUCEFRANCE
From bonjourladoucefrance.com
PLUM JAM RECIPE - COOK.ME RECIPES
From cook.me
HOW TO MAKE EASY PLUM JAM - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
DELICIOUS & EASY PLUM JAM RECIPE - BOXWOOD AVE
From boxwoodavenue.com
HOW TO MAKE AWESOME JAM FROM FRESH PLUMS - SERIOUS EATS
From seriouseats.com
USES FOR PLUM JAM | A BAKER'S HOUSE
From abakershouse.com
EASY PLUM JAM – SMALL BATCH - FUSS FREE FLAVOURS
From fussfreeflavours.com
EASY PLUM JAM RECIPE - THREE OLIVES BRANCH
From threeolivesbranch.com
SPICED PLUM JAM (FROM FRESH PLUMS) - THE FLAVOR BENDER
From theflavorbender.com
EASY PLUM JAM - SAVORING ITALY
From savoringitaly.com
HOMEMADE PLUM JAM RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love