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).
PLUM PRESERVES
Make and share this Plum Preserves recipe from Food.com.
Provided by Rita1652
Categories Spreads
Time 50m
Yield 5 1/2 pints
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large saucepot.
- Bring to a boil, stirring until sugar dissolves.
- Cook rapidly almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Ladle into hot jars, leaving 1/4 inch head space.
- Adjust two-piece lid caps.
- Process 15 minutes in a boiling water canner.
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.
QUICK PLUM PRESERVES
Categories Condiment/Spread Fruit Plum Summer Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. Simmer, uncovered, stirring occasionally (more often toward end of cooking to prevent sticking), until thickened and reduced to about 2 1/2 cups, 45 minutes to 1 hour.
- Discard cinnamon stick and cool preserves. Transfer to an airtight container and chill, covered.
PRUNES IN PORT
I know people that have this with their cornflakes :) Personaly I like them as a snack, but they are great as a quick dessert with custard or ice cream. I pour the prunes into sterilised glass jars, and they keep for months. If you want these as gifts you can easily double the recipe.
Provided by mummamills
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- soak prunes in the port overnight.
- next morning combine everything and simmer for about 30 minutes, stirring occasionaly.
- take out vanilla bean. (You can wash it and use it again).
- bottle, or store in the fridge.
Nutrition Facts : Calories 136.8, Fat 0.1, Sodium 3.4, Carbohydrate 24.6, Fiber 1.2, Sugar 18.4, Protein 0.4
PLUM-AND-PORT CROSTATA
Italian prune plums, a late-summer treat, are ideal for baking. Look for the small oblong plums at farmers' markets. The Thai chile imparts a subtle heat to the dessert.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 8-inch crostata
Number Of Ingredients 13
Steps:
- Pulse flour, 1/2 teaspoon salt, and the granulated sugar in a food processor. Add butter, and pulse until mixture resembles coarse meal. With machine running, slowly add ice water until dough comes together. Shape into a disk. Wrap in plastic. Refrigerate for 30 minutes.
- On a lightly floured surface, roll out dough to 1/8-inch thickness. Fit into an 8-inch pie dish, leaving a 1-inch overhang. Freeze for up to 30 minutes.
- Preheat oven to 400 degrees. Simmer port and 1/2 cup brown sugar in a saucepan over medium heat until reduced to 1/2 cup, about 25 minutes. Transfer to a bowl. Add chile if desired. Cover, and let cool for 10 minutes.
- Stir together remaining 3/4 cup brown sugar and teaspoon salt, the plums, cornstarch, cinnamon, and port syrup. Transfer to pie shell. Fold in overhang to form a crust; brush crust with cream, and sprinkle with sanding sugar. Bake for 30 minutes; reduce oven to 375 degrees. Bake until golden and center is bubbling, about 45 minutes more. Let cool.
PLUM-PORT WINE JELLY
Rich plums play along with the fruity rich flavors of a port wine in this jelly condiment.
Categories Condiment/Spread Plum Port Summer Boil House & Garden
Yield Makes about 6 8-ounce glasses
Number Of Ingredients 5
Steps:
- Pit the plums. Tie the pits in a cheesecloth bag. Cut the fruit into quarters. Simmer the plums, pits and water in a covered saucepan over medium heat for one hour, or until the fruit is almost reduced to a pulp. (To hasten the process, mash the fruit coarsely after it has cooked a while.) Discard the pits and force the pulp through a coarse sieve or a food mill. Place the purée in a jelly bag and let it drip overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) The next day, measure the juice and add enough port wine to make 3 cups of liquid altogether. Combine the liquid and sugar in a large pot and bring to a full rolling boil over high heat. Add pectin and continue to boil hard, stirring constantly, for 1 minute. Skim the top and pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.
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