Skillet Strawberry Plum Jam Recipes

SKILLET STRAWBERRY-PLUM JAM

Steps:

• Dice 1 pound red plums; toss with 1 pound quartered strawberries, 3/4 cup sugar, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and the juice of 1 lemon in a bowl. Cover and let stand 2 to 6 hours. Transfer to a large skillet. Add 1/3 cup honey; cook over medium-high heat, stirring occasionally, until the mixture is thick and registers 220 degrees F on a candy thermometer, about 30 minutes. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process for 15 minutes.
• TIP: This jam is delicious with butter on a crusty baguette or drizzled over vanilla ice cream.

QUICK STRAWBERRY JAM

Steps:

• In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).

RASPBERRY PLUM JAM

Steps:

• In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into six hot pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

PLUM-STRAWBERRY JAM

Steps:

• In a large pot or a Dutch oven, toss the strawberries and plums with the sugar. Let stand for at least 1 hour, tossing occasionally to encourage the fruits to release their juices.
• Bring the mixture to a boil over medium-high heat, then decrease the heat to medium-low to maintain a gentle simmer. Cook, stirring occasionally to make sure the mixture is not burning on the bottom, until the jam reaches the jelling point (use the wrinkle test, page 256, to judge when it's done).
• Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
• Storage
• The jam will keep for at least 6 months in the refrigerator.

GRANDMA'S PLUM AND ALMOND SKILLET JAM

Steps:

• Halve the plums, remove the pits and coarsely chop into 1/2-inch pieces (leave unpeeled). Combine the plums, sugar, almond extract and lemon juice in a medium nonstick skillet over medium-high heat. Bring the mixture to a boil, then reduce to a low simmer and cook, stirring frequently to prevent scorching, until the plums are thick and jammy, about 15 to 20 minutes. (Sugar content of fresh fruit varies, so taste your preserves after 10 minutes and add a touch more sugar if necessary.) Remove from heat and mash the fruit with a potato masher until is it mostly smooth with some texture still remaining. Cool the jam and store in clean jars in the refrigerator for up to 1 month.

STRAWBERRY JAM IN A SLOW COOKER

Steps:

• Crush strawberries completely with a potato masher; pour into the crock of a slow cooker.
• Pour lemon juice over strawberries.
• Sprinkle pectin over strawberries.
• Let mixture stand 10 minutes.
• Stir sugar through the strawberries.
• Cook on Low for 2 hours, stirring twice while it cooks.
• Increase heat to High and continue cooking until jam thickens to desired consistency, 2 to 3 hours.