PLUM-VANILLA PRESERVES
Provided by Food Network Kitchen
Time 2h5m
Yield 4 8-ounce jars
Number Of Ingredients 6
Steps:
- Start with our step-by-step canning how-to.
- Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
- Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
- Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.
PLUM AND VANILLA JAM
Plums, wonderfully sweet and juicy, have a short shelf life in the fruit bowl. But with this plum and vanilla jam you will keep the summer in your house. An easy recipe that you can make quickly with regular sugar. And everyone likes this plum jam!
Provided by Andréa
Categories Preserve, Harvest and Jams
Time 3h
Number Of Ingredients 4
Steps:
- Put a plate in the refrigerator for at least one hour before starting making jam. (With this plate you will check whether the jam has thickened sufficiently after cooking.)
- Sterilize the pots as described in the notes section.
- Make a bowl with ⅔ water and add ⅓ vinegar. Wash the prunes in vinegar water.
- Cut the plums in half and remove the pit.
- Put the prunes and the vanilla extract in a pan and add ⅔ cup (180 ml water).
- Bring the contents of the pan to a boil, reduce the heat and let it simmer for 20 minutes.
- Puree the jam with a blender and strain the puree.
- Weigh the leftover puree. Add 4 cups (750 grams) of sugar for every 3 cups (1 kilo) of fruit puree.
- Bring the puree with the sugar back to a boil and simmer for 20 minutes.
- Take the plate out of the fridge, and drop a few drops of jelly on it. When the jam is done, the jelly will stiffen immediately, otherwise, you have to cook for 2 more minutes and check again (put the plate back in the cooling in between because you need a cold plate for checking).
- Pour a small bottom of jam into the jam jars (about ½ inch) (not too much else the pots can burst), wait a minute, and pour more jam until the jar is full.
- Turn the lid on the pots and put the pots bottom up.
- Allow to cool to room temperature and turn the pots upside down. They are now sterile.
- Label the jam. Jam can be stored in a sterilized jar for 6-12 months at room temperature. Once it is open, you have to keep it in the fridge and it will last for a few weeks.
Nutrition Facts : Calories 935 kcal, Carbohydrate 239 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 5 g, Sugar 234 g, UnsaturatedFat 2 g, ServingSize 1 serving
PLUM VANILLA JAM
Make this for our Yogurt-Plum Pie.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 5
Steps:
- Bring all ingredients to a boil in a large stockpot, mashing with a potato masher. Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes. Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.
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 VANILLA JAM
Make and share this Plum Vanilla Jam recipe from Food.com.
Provided by AmandaInOz
Categories Jellies
Time 25m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Bring all ingredients to a boil in a large pot, mashing with a potato masher.
- Cook, stirring frequently, until mixture is the consistency of very thick honey, about 5 to 10 minutes.
- Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.
- Refrigerate in an airtight container up to 1 month.
Nutrition Facts : Calories 844.5, Fat 1.1, SaturatedFat 0.1, Sodium 88.7, Carbohydrate 216.6, Fiber 5.5, Sugar 210.1, Protein 2.8
VANILLA PLUM JAM
This Gluten Free Plum Jam is a great way to make use of those sour plums growing on tree in your neighborhood at the end of the Summer season. More information about this recipe and more at www.elanaspantry.com
Provided by Elanas Pantry
Categories Vegan
Time 45m
Yield 1 jar, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large covered saucepan, bring plums, agave and vanilla bean to a boil.
- Lower heat, uncover pot and simmer 15 minutes, until plums are dissolved (though skins will remain).
- Cook 10 more minutes to reduce mixture, then stir in stevia.
- Remove vanilla bean, place plum mixture in blender and puree on highest setting.
- Transfer mixture back to pot and reheat on stove.
- In a small bowl, combine arrowroot powder and 1 tablespoon water to make a slurry.
- Bring plum mixture to a boil, then add arrowroot slurry, stirring continuously, until incorporated.
- Remove from heat, cool and transfer to mason jars.
- Store in refrigerator for up to one week.
Nutrition Facts : Calories 83, Fat 0.5, Sodium 0.1, Carbohydrate 20.6, Fiber 2.4, Sugar 16.4, Protein 1.2
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 vanilla jam recipes"
PLUM-VANILLA JAM - RECIPE - FINECOOKING
From finecooking.com
Cuisine AmericanCalories 30 per servingServings 4
- Place the plums in a large nonreactive skillet. Stir in the sugar and vanilla until well combined. Let sit, stirring once or twice, until the sugar begins to dissolve, 5 to 10 minutes. Bring the mixture to a boil over high heat. Reduce the heat to medium high and cook, stirring frequently, until the plums start to break down, the liquid begins to evaporate, and the mixture begins to thicken, 8 to 10 minutes. Stir in the lemon juice. If you find that the chunks of fruit are too big for your liking, use a potato masher to help break them down.
- Continue to cook until the jam has thickened, 3 to 4 minutes more; it is done when you can pull a spatula through the jam and the space you clear stays open for 2 or 3 seconds. The mixture will continue to thicken as it cools, so make sure to stop a little shy of your desired thickness. Remove and discard the vanilla bean pod, if using.
- Use a funnel to pour the jam into the prepared jars, leaving 1/2-inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
PLUM & VANILLA JAM | FOOD TO LOVE
From foodtolove.co.nz
NATURALLY SWEETENED VANILLA PLUM JAM RECIPE | ELANA'S …
From elanaspantry.com
PLUM JAM RECIPE WITHOUT PECTIN - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
PLUM JAM RECIPE | HOW TO MAKE PLUM JAM | EAT THE LOVE
From eatthelove.com
MIRABELLE PLUM JAM RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
DAVIDSON PLUM JAM RECIPE - STRAYED FROM THE TABLE
From strayedtable.com
PLUM JAM RECIPE – PRACTICAL FRUGALITY
From practicalfrugality.com
VANILLA YELLOW PLUM JAM – FOOD IN JARS
From foodinjars.com
PLUM-VANILLA-THYME JAM - EAT BOUTIQUE - FOOD GIFT LOVE
From eatboutique.com
HOMEMADE PLUM JAM RECIPE - MOM ON TIMEOUT
From momontimeout.com
VANILLA CHERRY PLUM JAM - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
PLUM VANILLA CRUMBLE BARS - HOUSE OF BRINSON
From houseofbrinson.com
PLUM JAM RECIPE, HOW TO MAKE THIS EASY LOW SUGAR PLUM JAM.
From simplycanning.com
VANILLA PLUM JAM | RECIPE | PLUM JAM, JAM, VANILLA
From pinterest.ca
PLUM - PEACH - JAM WITH VANILLA - BOSS KITCHEN
From bosskitchen.com
EASY PLUM AND GINGER JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
PLUM JAM RECIPES | ALLRECIPES
From allrecipes.com
VANILLA RUM PLUM JAM – COOKING MELANGERY
From melangery.com
EASY HOMEMADE PLUM JAM. - NOTSOSKINNYCOOK.COM
From notsoskinnycook.com
SPICED PLUM JAM RECIPE [FOR CANNING] | FAMILY FOOD GARDEN
From familyfoodgarden.com
STRAWBERRY PLUM JAM | PLUM JAM RECIPE | EAT THE LOVE
From eatthelove.com
PLUM VANILLA JAM RECIPE - PRESERVES, JAMS, MARMALADES
From za.hunterandcharlies.com
PRESERVING SUMMER: PLUM HONEY VANILLA JAM - FOODIETOTS.COM
From foodietots.com
DELICIOUS YELLOW PLUM JAM RECIPE * THE HOMESTEADING HIPPY
From thehomesteadinghippy.com
VANILLA AND YELLOW PLUM JAM - BAKE THEN EAT - PINTEREST
From pinterest.ca
PLUM JAM WITH VANILLA AND CARDAMOM - THE TABLE BY HARRY & DAVID
From harryanddavid.com
PLUM RASPBERRY AND VANILLA JAM - DONNA HAY
From donnahay.com.au
DAVIDSON’S PLUM JAM RECIPE … – A BELLINGEN DIARY
From abellingendiary.com
EASY PLUM JAM RECIPE | A BAKER'S HOUSE
From abakershouse.com
EASY PLUM JAM - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
HOW TO MAKE PLUM JAM: A COMPLETE GUIDE | TASTE OF HOME
From tasteofhome.com
VANILLA PLUM JAM | JAM, PLUM JAM, RECIPES
From pinterest.com
VANILLA AND YELLOW PLUM JAM - BAKE THEN EAT
From baketheneat.com
PLUM & VANILLA JAM | RECIPE | PLUM AND APPLE CHUTNEY, PEACH …
From pinterest.nz
SMALL BATCH PLUM JAM - SWEET AND SAVOURY PURSUITS
From sweetandsavourypursuits.com
DAVIDSON PLUM JAM RECIPE — THE GROVE
From thegrovegippsland.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 »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #jams-and-preserves #jellies #condiments-etc #fruit #easy #pitted-fruit #plums
You'll also love