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
LOW SUGAR PLUM JAM
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
PLUM JAM W/CANNING DIRECTIONS
I've made this plum jam twice and it turns out great. I use fresh Japanese Santa Rosa plums from my yard. I use 8 oz. or half-pint canning jars. FYI, you can reuse jars, but not the lids. It helps to have canning jar tongs and a wide mouthed funnel. This recipe does not need pectin.
Provided by Jacquie
Categories Fruit
Time 1h20m
Yield 6 8 oz jars
Number Of Ingredients 4
Steps:
- Wash and pit plums. Leave skin on.
- Crush plums in food processor, chopper, or blender. There may be some foam. It's okay to have some fruit chunks.
- Stir the plums and sugar together in a deep, large pot and slowly (to reduce foaming) bring it to a boil at 220 degrees and boil for 15 -20 minutes.
- Skim off foam.
- While the plums are boiling, disinfect the canning jars and lids in boiling water. This will also help to soften the gel rim of the lids.
- Fill the jars to 1/4 inch from the top and seal tightly.
- Give the jars a 10-15 minute water bath in boiling water.
- Remove from the water and allow to cool overnight in a draft-free area. Jars should not be touching. You will hear the lids pop as they cool and seal.
- Test the seal in the morning. You should not be able to "pop" it up and down. If any jars do not seal, store in the fridge and use those first! (You can use a new lid and give it another water bath too.).
- Sealed jars should be good for 6 months to a year.
Nutrition Facts : Calories 853.2, Fat 0.5, Sodium 2.1, Carbohydrate 219.9, Fiber 2.6, Sugar 216.2, Protein 1.2
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.
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