PLUM JAM RECIPE
This easy plum jam recipe lets you make the most of your garden plums when they're in season. Plus, plum jam makes a really fab edible gift!
Provided by Samuel Goldsmith
Time 35m
Yield Makes: 4-6
Number Of Ingredients 2
Steps:
- Put the prepared plums in the pan with 300ml water. Bring to the boil, then reduce the heat and simmer the fruit for 15 to 20 minutes or until the plums are very soft.
- Add the sugar and stir until dissolved.
- Increase the heat to a boil and boil for 5-10 minutes until the jam has reached setting point.
- Pot into hot, sterilized jars and seal.
Nutrition Facts : @context https
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 JELLY
When I was growing up, we shared a plum tree with our neighbor. The tree was theirs, but they said anything on our side was ours. Every year when the fruit were ripe, they would go out and pick the fruit and we wouldn't see her for a few days. Then when we did see her, she brought us fresh Plum Jelly! If you have never had...
Provided by Valerie Butler
Categories Jams & Jellies
Time 1h30m
Number Of Ingredients 4
Steps:
- 1. For the juice: Slice your plums in half and take out the pits. Then cut up your plums in small pieces and place in a dutch oven or large sauce pan.
- 2. Add a cup or so of water and bring to a boil. When you have a full boil, stir, turn it down to simmer and cover the pan for about 10 minutes.
- 3. Then use your jelly strainer, a pillow case or whatever you use to put your fruit and liquid in over a large dish to catch the juice. Let hang there for about 2 to 4 hours.
- 4. Have jars ready by washing them with hot soapy water and getting them sterilized while you heat the lids.
- 5. Now you have your juice measure up 4 cups if you are a little shy you can add water up to a 1/2 c. worth. Put the juice in your pan. (Now you may doubt me if you haven't used liquid pectin, but I ended up reading the insert, because its a bit backward from powdered pectin)
- 6. Stir sugar into your juice. Mix it in well and add your 1/2 t. of butter or margarine. Bring this mixture to a full rolling boil over a high heat, stirring constantly.
- 7. When you have that full boil, add your liquid pectin, make sure you get it all and stir it constantly and quickly. Bring it back up to a full rolling boil, while stirring and when you have that full rolling boil, set timer for 1 minute. You can go over that minute a hair, but not under, stir constantly, till timer goes off.
- 8. Remove from heat. Skim off any foam. Fill jars immediately, leaving 1/2 inch head space. Wipe jars rims to make sure it seals properly. Spoon out your bubbles, cover quickly with lids.
- 9. Put your filled jars in a hot water bath for 5 minutes. When the 5 minutes is up, take out the jars and set them on a towel in a cool, dry and pretty airless area to sit and cool. You will hear the pings as they seal. When you do the labels remember to add the date. Enjoy ! ! !
- 10. Be aware, that as with any jelly it can take up to 2 weeks to fully gel. Just discovered that myself when I did this recipe.
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
SUGAR-FREE PLUM JAM
Provided by Elana
Time 45m
Number Of Ingredients 4
Steps:
- Wash and dry plums, then slice in half, removing pits
- Place water and plums in large pot, cover and bring to a simmer, stir occassionally
- Once mixture turns liquidy, remove lid
- Simmer and stir frequently until desired thickness, 30-90 minutes
- Stir in lemon juice and stevia
- Cool, then transfer to clean one-cup quilted mason jar or one-cup wide mason jar
- Store in fridge for up to 10 days
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
CERTO PLUM JAM RECIPE
Catch plums at the peak of their flavor for the CERTO Plum Jam Recipe! When plum season's here and they're ready, this plum jam recipe is the one to make.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Pit unpeeled plums. Finely chop or grind fruit. Place fruit in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g
CERTO® PLUM JELLY
Fully ripened sour clingstone plums are precisely the kind of fruit you want to make this gift-worthy plum jelly.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 7 (1- cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Pit unpeeled plums. Finely chop or grind fruit; place in large saucepan. Stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
LOW SUGAR PLUM JAM
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
PLUM JAM
This plum jam is delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires! You can make it either with or without pectin.
Provided by Kimberly Killebrew
Categories condiment
Time 1h50m
Number Of Ingredients 3
Steps:
- Wash the plums, cut them in half, discard the pits and place the plums in a large pot.To chop or not to chop:If you're NOT using pectin and are letting the jam simmer for a long time, there's no need to chop them because they'll break down by themselves and you can always give the jam a mash or use a hand blender to puree part of it later on if you don't want as many chunks.If you ARE using pectin the jam will only need boil for a few minutes and the plums will not break down, so go ahead and chop the plums up.Add the sugar and lemon juice and heat the pot, initially over medium heat so the plums or sugar don't scorch. Once the plums juices start to run you can increase the heat.
- If you're NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F. That's important in order for the jam to set and not be too runny. (Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam sets and is spreadable, but not runny, it is done.) Don't bother skimming off the foam because that will all dissolve by itself towards the end.If you ARE using pectin: Follow the package instructions of whatever pectin you are using. Skim off the foam.If you like you can use a potato masher or a hand-held immersion blender to mash/blend part of the jam until the desired amount of chunkiness is reached.
- Using sterilized jars, ladle the hot jam into the jars and wipe off the rims with a moist towel to make sure no jam is on the rims. Fill each jar to no less than 1/4 inch from the top. Wash the lids with soapy water and, place them on the jars and screw on the sterilized rings. Boil them in a water bath canner for 10 minutes.Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rings (optional) and storing them in a cool place. They will keep for up to a year. Once opened, store in the fridge, will keep for at least a month.
- Makes about 7 half pints.
Nutrition Facts : ServingSize 1 tablespoon, Calories 17 kcal, Carbohydrate 4 g, Sugar 4 g
FREEZER JAM
This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h45m
Yield Makes 7 cups
Number Of Ingredients 4
Steps:
- Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
- In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
- In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
- Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.
Nutrition Facts : Calories 40 g
PEACH PLUM JAM
I got this recipe from About.com. It was posted by Diana Rattray. I was looking for a way to use up my peaches and plums and there wasn't a recipe like this posted here. Don't forget to use proper canning techniques. Make sure everything is sterile!!
Provided by Zaney1
Categories Plums
Time 25m
Yield 9 half pint jars
Number Of Ingredients 5
Steps:
- In a large pot combine peaches, plums, lemon juice and sugar.
- Cook, stiring, over med-high heat until sugar is melted.
- Bring to a rolling boil.
- Boil, stirring constantly, for 1 minute.
- Add 2 pouches of Certo, stirring constantly.
- Return to a rolling boil.
- Boil, stirring constantly for 1 minute.
- Remove from heat.
- Skim off any foam with a metal spoon.
- Fill Hot sterile jars leaving 1/4 inch headspace.
- Wipe off jar rims with damp cloth.
- Top with 2 piece seal and ring.
- Hot water bath jars for 10 minutes.
SPICED PLUM JAM FROM FRESH PLUMS
Super easy and delicious Spiced Plum Jam, made with fresh plums, and without pectin. Great way to use up extra and/or overripe plums. Perfect for gift-giving too.INTERMEDIATE - Easy recipe to follow, HOWEVER, you will need to understand what to look for in the jam test. Also requires knowledge of sterilizing jars. Will need to exercise caution as the jam and jars will be very hot at this stage. US based cup, teaspoon, tablespoon measurements. Common Measurement ConversionsMakes about 4 - 4 ½ pints.
Provided by Dini @ The Flavor Bender
Time 13h30m
Number Of Ingredients 8
Steps:
- Wash the plums well. To remove the seeds - first cut the plum in half. Next, cut the plum half with the seed, in half again (into quarters). One of these quarters will have the seed attached, which you can easily pull out. Alternatively, you can cut the plum flesh around the seed.
- Repeat with all the plums.
- Cut all the plums into 1 inch chunks (roughly). It's OK if the plums are a little crushed at this point, since they will be cooked down anyway.
- WEIGH the chopped plums, so you can decide how much sugar needs to be added. Place the plums in a large bowl (large enough to accommodate the sugar that will be mixed in too).
- Add sugar, salt, lemon juice and spices into the bowl. Mix well.
- Cover with plastic wrap and refrigerate for at least 8 hours (or up to 48 hours). Also, place some small saucers / bowls / spoons in the freezer for the jam test (explained below).
- When you're ready to cook the jam, scrape all of the plum-sugar mix into a large pot. Add the grated apple and stir to combine.
- Bring the mixture to a boil over medium-high heat. Stir the mixture to let it heat evenly. Lower the heat to medium - medium low, and cook until the fruits start to soften.
- MASH the plums with a potato masher, OR you can pass about ¾ of the mix through a food mill (this will remove the skins).
- Continue to cook the plums until the mixture reduces and starts to thicken slightly. Stir frequently to prevent the jam from sticking to the bottom and burning. While the jam is cooking, sterilize some heat-proof jam jars and lids.
- Check the temperature of the plum jam every 10 - 15 minutes (more frequently as it thickens more). Cook the jam until the temperature reaches 220°F (105°C).
- If you don't have a thermometer, you can perform the JAM TEST. To do this, drop a little jam on a frozen surface (saucer / bowl / spoon). Then keep it in the freezer for about a minute and check the consistency. If the consistency is jelly-like without being runny, then you've cooked the jam to the right temperature. (If you run a finger through the jam to create a streak, the jam shouldn't join back up in the middle to fill the streak, if it's at the right consistency).
- Remove the pot from the heat.
- Using clean tongs, clean ladles and clean paper towels, carefully ladle hot jam into the hot, sterilized jars. Please be careful, as the jam and jars will be very hot at this stage (wear gloves or oven mitts to protect yourself).
- Screw on the lids while the jars are hot. As the jam and jars cool down, this will create a seal.
- Allow the jars to cool to room temperature completely. Then label and store.
Nutrition Facts : ServingSize 2 tbsp, Calories 51 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 13 g
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
PLUM JAM
Provided by Food Network
Time 1h15m
Yield About 8 half-pints
Number Of Ingredients 5
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
SMALL BATCH CHERRY PLUM JAM
Steps:
- Prepare a boiling water bath canner and enough jars to hold 3 1/2 cups of jam.
- Combine the prepared fruit with 1 1/2 cups sugar and 1 teaspoon calcium water. Stir to combine.
- Once the sugar has dissolved and the fruit looks juicy, place the pot on the stove.
- Bring to a boil over high heat. Once the fruit is boiling, reduce the heat to medium high and continue to cook for another 8-10 minutes, until the fruit is reduced. Add the lemon juice.
- Combine the pectin powder with the final 2 tablespoons of sugar. Add a bit of the pectin-spiked sugar to the jam and stir to combine. Continue to do this until all the pectin is incorporated. The jam should visibly thicken as you incorporate the pectin.
- Remove the pot from the heat. Funnel the finished jam into the prepared jars, leaving 1/2 inch headspace.
- Wipe the rims, apply the lids and rings, and process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if you live more than 1,000 in elevation).
- When the time is up, turn off the heat. Remove the lid from the pot and let the jars cool gradually in the pot for 5-10 minutes.
- Finally, remove the jars from the canner and place them on a folded kitchen towel to cool.
- When jars are cool enough to handle, remove rings and check seals.
- Store cool, sealed jars out of direct sunlight. Sealed jars will keep on the shelf for up to a year.
PLUM AND GINGER JAM
Pack in a jar the wonderful flavors of autumn with this plum and ginger jam recipe. Just four ingredients and less than one day of prep and cooking time.
Provided by Elaine Lemm
Categories Jam / Jelly
Time 2h45m
Yield 15
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Halve the plums, remove the stone and place the plum halves into a large ceramic bowl. Save 10 to 12 plum stones and discard the rest.
- Sprinkle the plum halves with 4 tablespoons of the sugar.
- Cover with a tea cloth and put to one side for 2 hours at room temperature, or preferably overnight in the fridge if you have the time. After a few hours, you will see the sugar has melted and the plums have rendered up plenty of juice. When this happens it is time to make the jam.
- Place all the plums, the juices, the remaining sugar, and the ginger, if using, into a large, heavy-bottomed or preserving pan. Place over medium heat and stir until all the sugar has dissolved. Raise the heat until the jam begins to bubble and boil the mixture for approximately 10 minutes, stirring every 2 minutes to avoid the sugars sticking to the sides of the pan.
- Put a clean saucer or tea plate into the freezer.
- Crack the shells of the pits and remove the tiny kernels inside.
- Place the kernels in a teacup and cover with boiling water for 1 minute.
- Strain the kernels; the skin should come away from the kernel easily. Reserve.
- After the jam has boiled for 10 minutes, take the saucer or plate from the freezer, take a small spoonful of the jam and place onto the saucer. Pop it into the fridge for 5 minutes. Push the edge of the jam on the saucer and if it "wrinkles" the jam is ready. If not, continue to boil on high heat. Repeat the jam setting test until the jam shows "wrinkles" when pushed.
- Once the jam is ready, turn off the heat but do not remove from burner. Leave it to stand for approximately 10 minutes.
- Take your hot, sterilized jam jars one by one and, using a jug and a funnel, carefully fill to the neck of the jar.
- Once all the jars are filled, divide the kernels between the jars.
- Cover the surface of the jam in the jar with a wax disc-this will help prevent mold forming during storage. Seal the jar with a tight-fitting lid or a cellophane disc secured with an elastic band. Leave to cool.
Nutrition Facts : Calories 265 kcal, Carbohydrate 68 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 67 g, Fat 0 g, ServingSize 1 jar (15 servings), UnsaturatedFat 0 g
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- Pit and Quarter the Plums. If you're using a loose-stone variety of plum, you can simply cut them around the equator, twist the halves apart, and discard the pits.
- Macerate. Transfer the plums and any juices from the cutting board into a large bowl (the largest you've got, most likely), and add a pound and a half of granulated sugar and one tablespoon of pectin for every four pounds of fruit.
- Freeze Spoons. Put a few metal spoons in the freezer before you start cooking. These will help you determine when your jam is ready down the line.
- Start Cooking. Because you've already extracted so much liquid, the plums will break down very quickly when you start to heat them on the stovetop.
- Mill the Plums. As soon as the plums have broken down slightly, they should be tender enough to mill. Running them through a food mill will break them down to give you a smoother texture in the finished jam.
- Keep Cooking and Skim. Keep cooking the plums—you want to cook them down enough that they reduce by about one-quarter. As they cook, a layer of foamy scum will appear on the surface.
- Test for Doneness. As the jam starts to get thick and glossy (this should take 15 to 30 minutes or so), it's time to check for doneness. Place a small amount on one of your frozen spoons and return it to the freezer.
- Clean and Fill Your Jars. To start jarring, wash and sterilize all of your jars in hot soapy water, then rinse them out thoroughly. You want them to be quite hot when you're jarring to prevent thermal shock from adding the hot jam mixture to them.
- Process the Jars. Process the jars in a boiling-water bath according to manufacturer instructions. Take the plums out of the bath and let them cool at room temperature.
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