Plum Juice Recipes
PLUM JUICE
Two delicious ways to enjoy the juice of this nutritious autumn fruit. A pure plum juice and an autumn harvest juice with fresh seasonal ingredients!
Provided by Kailey
Categories juice
Time 5m
Yield 2 servings (24 oz)
Number Of Ingredients 11
Steps:
- Wash and dry all fresh produce, Cut the plums in half to remove the pit.
- If you are using a blender, blend all of the ingredients along with the ice and water until liquefied. Otherwise use a cold-pressed juicer to extract the juice.
- *Optional: If you use a blender you can strain the mixture through a nut milk bag to separate the pulp for a true "pressed juice" consistency and texture.
PLUM JUICE - HOW TO MAKE FRESH PLUM JUICE AT HOME
Fresh plum juice from plums are really easy to make at home using few ingredients! You can also double or triple the recipe by increasing the amount of ingredients accordingly.
Provided by Recipe Garden
Categories Drinks
Time 5m
Number Of Ingredients 4
Steps:
- Wash the plums very well, slice in medium sized pieces (discard the pit).
- Add the sliced plums to the blender along with sugar and water.
- Blend until very smooth.
- Filter the juice using a good strainer to remove any foam and residue from the skin of the plums. You may need to strain the juice a couple of times if necessary.
- Transfer to the glass, top with ice cubes if desired and serve immediately!
Nutrition Facts : Calories 154 kcal, Carbohydrate 39 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
PLUM JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly 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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