PLUM JAM RECIPE
If you are a plum lover, jam lover or simply a food lover, you have got to try delicious plum jam prepared with this recipe. This simple yet yummy fresh fruit jam recipe is best way to make homemade pectin free plum preserve and it tastes much better than ready-made one. Make the most out of sweet and ripe plums when they are in their prime season, prepare its jam and use it all through the year to make breakfast tastier than ever and satisfy your sweet tooth too.
Provided by Foram
Yield 1½ cup jam
Number Of Ingredients 3
Steps:
- Wash the plums in running water. Put 1-2 small ceramic plates in the freezer. This plate will be used to check the jam is cooked enough to set or not.
- In this recipe, around 1 lb plums (4 regular size plum) are used to get 2½ cups chopped plums. Cut plums into halves and remove the pit. Chop them into small pieces.
- Heat plum pieces, lemon juice and sugar in a deep pan over medium heat.
- Stir continuously to completely dissolve the sugar, it will take approx. 4-5 minutes. If plums are not juicy enough, add 2 tablespoons water to dissolve the sugar.
- Let the mixture cook over medium heat. When it starts to boil, reduce the heat and simmer uncovered until plum becomes soft and tender. Stir occasionally in between to prevent sticking. The color of the plum pieces will turn darker when they cooked.
- Cook until mixture turns thick.
- Remove pan from heat and allow mixture to rest for 1-2 minutes. Almost 1½ cups jam will be prepared. Plum jam is ready for any time relish. You can store it in an airtight container in refrigerator without canning process or follow the given steps for canning process.
- For canning process, pour prepared hot mix into sterilized jar. Leave 1/2 inch space in jar and seal with lids. Process jar for 8-10 minutes in boiling water bath. Let it cool and store in a cool, dark place for long term storage.
PLUM-GINGER FREEZER JAM
This no-cook jam captures the joy of biting into a cold, crisp plum, and the technique it employs is ideal for capturing the freshness of firm ripe summer fruit. This jam, which can be stored in the refrigerator or freezer, making it what's commonly known as a refrigerator or freezer jam, is also packed with ginger and lemon, so you'll get a bouquet of flavors in every spoonful.
Provided by Yewande Komolafe
Categories jams, jellies and preserves
Time 10m
Yield 6 to 7 cups
Number Of Ingredients 8
Steps:
- Using a potato masher or fork, gently crush the plums in a large bowl to release some pulp and juices while keeping the fruit chunky. Toss with the sugar, then add the ginger and lemon zest and juice. Stir until the sugar dissolves. Measure the volume of your fruit mixture; you should have about 6 cups.
- If your package of pectin comes with calcium powder, stir 1/4 teaspoon of the calcium powder into 1/4 cup water to dissolve. Set aside. Place the 4 1/2 teaspoons pectin in a stand blender, or have it measured and ready if using an immersion blender. Bring 1 cup water to a boil, then pour it into the stand blender and blend. (If using an immersion blender, add the pectin to the saucepan and blend.) The mixture should become very smooth and look like a soft gel. Stir the pectin mixture into the fruit until evenly combined, then stir in 4 teaspoons of the calcium water, if using. The jam should thicken and be softly set. Add the salt, stir and taste. Adjust after tasting with more teaspoons of lemon juice, if necessary, for a good balance of sweet and tart.
- Transfer to clean airtight containers, cover and chill in the refrigerator for at least 24 hours and up to 2 weeks before serving. Or, store in the freezer for up to 3 months; defrost completely in the refrigerator before serving.
PLUM FREEZER JAM WITH CARDAMOM AND GINGER
Provided by Katherine Sacks
Categories Condiment/Spread Ginger Kid-Friendly Plum Small Plates
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Bring plums and 1 cup water to a boil in a medium saucepan, then reduce heat to low and simmer until plums begin to soften and liquid is reduced by about half, about 5 minutes.
- Meanwhile, finely grate ginger, then squeeze juice into a small bowl; discard pulp.
- Combine sugar and pectin in a large bowl. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. ginger juice (discard any remaining juice), then stir constantly for about 3 minutes to activate pectin. Using a potato masher or fork, break up any large plum pieces, then let cool at least 30 minutes.
- Ladle jam into sterilized jars, leaving 1/2" from the top to allow for expansion. Cover and chill.
- Do Ahead
- Jam can be made and chilled for up to 2 weeks or frozen for up to 1 year.
PLUM JAM
Plum jam is rich and flavorful, and the perfect way to preserve plums for year-round enjoyment.
Provided by Ashley Adamant
Categories Canning
Time 45m
Number Of Ingredients 2
Steps:
- Place the plums and sugar in a heavy-bottomed jam pot, ensuring that they fill it no more than halfway (the jam will foam up during cooking).
- Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes).
- Once the plum/sugar mixture is boiling hard, turn the heat down a bit to medium or medium-high to prevent scorching or overflows. Continue to stir frequently, and cook until the jam reaches gel stage. (That's 220 degrees when tested with an instant-read thermometer). It should take roughly 20 minutes at a boil, or 30 minutes total cook time, but can vary based on the fruit used.
- Once it reaches gel stage, ladle the mixture into prepared jars. Store in the refrigerator for immediate use, or freezer for up to 6 months. Or water bath can for long term storage.
PLUM JAM WITH LIME AND GINGER
Make and share this Plum Jam With Lime and Ginger recipe from Food.com.
Provided by Rita1652
Categories Lime
Time 1h15m
Yield 8 8ounce jars
Number Of Ingredients 6
Steps:
- Place all ingredients in pot and bring to a boil.
- Boil rapidly to almost the jelling point.
- This will be where you are stirring as it is still boiling for 15 minutes.
- As it thickens make sure to stir so not to burn.
- Ladle into sterilized jars leaving 1/4 inch head space.
- Process 15 minutes in a boiling water bath.
Nutrition Facts : Calories 583.9, Fat 0.6, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 150, Fiber 3, Sugar 145.4, Protein 1.6
BLACK PLUM & GINGER JAM (WITHOUT PECTIN)
Making your own jam is a great way to preserve any in-season fruits that you may have lying around the house. This black plum and ginger jam is so easy and is made without pectin. The ginger gives the jam a wonderful little kick. It's soft, sweet, slightly tart, and spreads like a dream!
Provided by Cooking Creation
Categories Plums
Time 35m
Yield 12 Oz
Number Of Ingredients 6
Steps:
- Place the chopped plums, sugar, lemon juice, lemon zest, ginger and salt in a medium sauce pan over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
- Strain the mixture through a fine mesh sieve over a bowl, pressing down on the solids to extract as much juice as possible. Reserve the solids.
- Return the strained juices to the sauce pan. Bring to a boil over medium-high heat, stirring frequently to avoid burning. Boil until a candy thermometer reads 220 degrees (the gel stage). Remove the pan from the heat. Stir in the reserved solids.
- Transfer the jam to sterile jars, or freeze whatever jam you don't intend to use right away.
- Enjoy!
Nutrition Facts : Calories 100, Fat 0.2, Sodium 13.1, Carbohydrate 25.5, Fiber 1.1, Sugar 24.2, Protein 0.5
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TWO-INGREDIENT PLUM JAM RECIPE
From natashaskitchen.com
4.9/5 (198)Total Time 3 hrs 30 minsCategory EasyCalories 74 per serving
- Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. Stir plums until all coated with sugar. Let them sit for 1 hour then transfer the mixture into a large cooking pot.
- Bring it to a boil uncovered, stirring occasionally. Boil until the mixture is bubbling uniformly. Simmer for 10 minutes then turn off the heat. Cool to room temperature.
- Repeat step 2 a total of FOUR times. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching.
- Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.
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