Plumvanillajam Recipes

PLUM JAM

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.

PLUM AND VANILLA JAM

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.

PLUM VANILLA JAM

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-VANILLA PRESERVES

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 JAM

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 VANILLA JAM

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.

VANILLA PLUM JAM

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.

EASY PLUM JAM

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.