PLUM JAM
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
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 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
DAMSON PLUM JAM
If you are lucky enough to find them, get your hot little hands on some Damson plums. They are small and sour when fresh, but make the absolute best plum jam in the world. I have listed two different options for amounts of sugar/water in the recipe. The lower amounts will make a soft, very tart jam. That's the way I like it. With more sugar and water (keep them in proportion) you will get a more traditional jam, firmer and sweeter. I like it that way, too, I have to admit. Unfortunately, Damsons are clingstone and can't be pitted before the cooking starts. I have burnt myself quite badly a few times making this jam, while fishing out pits from the boiling pot, but this year (2004) I have figured out how to avoid that and have updated the recipe.
Provided by Jenny Sanders
Categories Plums
Time 1h
Yield 7-8 250ml jars, 112-128 serving(s)
Number Of Ingredients 3
Steps:
- Wash and pick over the plums.
- Combine the plums and the water.
- Bring to a boil and cook 15 minutes, stirring constantly.
- Allow to cool enough to handle - or completely, if you like - and fish out the pits (I put them through a food mill, and then removed the pits from the remaining pulp).
- Return the pulp to the rest of the jam once the pits are out.
- Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars.
- Bring to a boil, boil 10 minutes to sterilize.
- Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve.
- Boil to jam stage, about 20 minutes. Test for the gelling point with one of the following methods: Temperature test - Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of: Sea level to 1,000 feet - 104°C/220°F; 1,001 feet to 2,000 feet - 103°C/218°F
- Sheet or spoon test - Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
- I like the"sheet" test.
- As the jam cooks, remove any pits you may have missed.
- Remove from the heat and stir and skim 5 minutes.
- Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions.
- (Generally, boiled for 5 minutes.) Place jars of jam back in boiling water bath and boil for 5 minutes.
- Let cool, and store when the jars have sealed.
SMOOTH PLUM JAM
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
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.
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
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.
EASY PRUNE PLUM JAM
With a slight tang and less juice than other plums, they're great fresh or cooked down, the heat concentrating their flavor. Try these simple, fast recipes to give summer a sweet send-off.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Bring plums, sugar, lime zest, lime juice, and a pinch of salt to a boil in a pot, mashing plums with a potato masher. Cook, stirring often, until mixture has the consistency of thick honey. Remove skins using a fork. Let cool. Refrigerate until ready to use (up to 1 month).
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Ratings 22Calories 20 per servingCategory Jams And Preserves
- Cover the bowl and leave overnight. The sugar will draw the juice out of the plums and you will have pieces of plum in a thick deep red syrup. There will be some sugar left not dissolved.
- Transfer the plum and sugar mixture to a good sized saucepan (about 4 volume of the plum and sugar mixture), add the lemon juice.
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- Combine the plums, water, lemon juice and sugar in a large saucepan. Bring to a boil to dissolve the sugar, stirring continuously.
- Remove from the heat and ladle into glass mason jars. Proceed with the boiling water canning method, if desired. If not, store the plum jam in the refrigerator.
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Ratings 225Category Condiment, Jam, PreservesCuisine InternationalTotal Time 1 hr 10 mins
- Preheat the oven to 130 Degrees C (270F).Use glass jars, either new or recycled, with an airtight, metal lid. If recycling jars, ensure that the jars do not have cracks or chips and the lids are in good condition. Discard any lids that are pitted or rusted. See Note 6.Wash the jars and lids. If washing by hand, use hot, soapy water and then rinse them well. Alternatively, wash them in the dishwasher.Place jars and lids on a baking tray. Heat in the oven for at least 20 minutes.
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- Chop the plums and remove the pits. Place the plums, sugar, and lemon juice in a medium saucepan.
- Bring the plums to a boil over medium high heat. Reduce heat to medium and simmer to thicken, approximately 15 minutes.
- The jam is done when it is thick and more of a clump when put on a cold spoon or cold plate and tilted. If it runs like honey, it is not thick enough yet and you need to heat it longer. You want the jam to move slowly when tilted.
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