Chipotle Plum Jam Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHIPOTLE PLUM JAM



Chipotle Plum Jam image

Brush our sweet and spicy plum jam over grilled baby back ribs, lamb or chicken the last few minutes of cooking time OR simply spoon over a brick of cream cheese and serve with crackers.

Provided by Cooking Mamas

Categories     Canning

Number Of Ingredients 6

8 c. chopped plums (washed, pitted & chopped)
4 chipotle chiles in adobo (minced)
1 T. adobo sauce
Zest of 1 lg. orange
1 lg. orange (seeded & chopped)
6 c. granulated sugar

Steps:

  • Sterilize six 1/2-pint canning jars.
  • Combine all ingredients in a large pot; bring to a boil, stirring occasionally until sugar dissolves. Using a candy thermometer, cook to the gelling point (See Table 1. below). Stir constantly to prevent sticking or burning.
  • Pour hot jam into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a clean dampened paper towel; adjust two-piece metal canning lids. Process jars in a Boiling Water Canner according to National Center for Home Food Preservation (See Table 2. below).
  • Using a jar lifter, carefully remove the jars from the canner and place them on a flat, towel-lined surface, leaving at least 1-inch spaces between the jars during cooling. Keep away from air drafts and let the jars cool at room temperature. Check seals; store jam in a cool dark place.

PLUM CHIPOTLE SAUCE



Plum Chipotle Sauce image

When plums are in season, this is a great alternative to putting up jam with all those plums. This is a great addition with pork, chicken, or as a topping on cream cheese served with crackers.

Provided by LKVESELKA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 4h40m

Yield 128

Number Of Ingredients 11

5 quarts very ripe plums, pitted, or as needed
4 cloves garlic, pressed
1 onion, finely chopped
6 cups white sugar
½ cup apple cider vinegar
2 tablespoons Southwest chipotle seasoning
1 tablespoon roasted garlic seasoning
1 jalapeno pepper, finely chopped (remove seeds for milder flavor if desired)
7 teaspoons salt
1 teaspoon liquid smoke flavoring
8 half-pint canning jars with lids and rings

Steps:

  • Place the plums, a few at a time, into a colander set over a large bowl. With gloved hands, squeeze the plums in the colander, forcing the juice through the holes of the colander. Discard spent pulp, and repeat to produce 8 cups of plum juice.
  • Pour 3/4 cup of plum juice into a small saucepan with garlic and onion, place over medium heat, and bring to a boil. Reduce heat to medium-low, and simmer until the onion is translucent, about 5 minutes.
  • Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice. Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, jalapeno pepper, salt, and liquid smoke flavoring until the sugar and salt have dissolved. Bring the mixture to a boil over medium heat, reduce heat to a simmer, and cook the sauce down until thickened, about 1 1/2 hours. Stir frequently to prevent burning.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 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.

Nutrition Facts : Calories 49.6 calories, Carbohydrate 12.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 179.2 mg, Sugar 12 g

CHIPOTLE-PLUM BBQ PORK RIBS



Chipotle-Plum BBQ Pork Ribs image

Provided by Marcela Valladolid

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 7

1 teaspoon instant coffee
3/4 cup plum sauce
1/2 cup freshly squeezed orange juice
2 tablespoons minced chipotle in adobo with sauce
2 tablespoons brown sugar
Salt and freshly ground black pepper
2 1/2 pounds pork back ribs

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat. Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
  • Coat both sides of the ribs with the sauce, saving 2/3 cup for basting. Arrange the ribs, meaty-side up, in 1 layer in a foil-lined baking sheet. Cover the pan tightly with foil and bake the ribs 1 hour. Remove the foil (from the top), baste with the remaining BBQ sauce and bake the ribs 1 hour more.
  • Allow the cooked ribs to rest for 10 to 15 minutes before slicing and serving.

PLUM JAM



Plum Jam image

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

4 ½ cups pitted, chopped plums
½ cup water
7 ½ cups white sugar
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings

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

CHIPOTLE-MARMALADE CHICKEN



Chipotle-Marmalade Chicken image

Big on flavor and easy on the cook's time, this slow cooker chicken recipe is appealing. The sweet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice to use up every delectable drop of the sauce. -Cittie, Tasteofhome.com Community

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
Dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 tablespoon canola oil
1 tablespoon balsamic vinegar
1 tablespoon minced chipotle pepper in adobo sauce
1 tablespoon honey
1 teaspoon chili powder
1/4 teaspoon garlic powder
4 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • Sprinkle chicken with salt and pepper. Transfer to a 3-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 315 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 400mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

CANNED PLUM JAM



Canned Plum Jam image

Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes four 1/2-pint jars

Number Of Ingredients 4

3 pounds plums (or other stone fruit such as peaches, nectarines, or apricots), pitted and quartered
3 cups organic sugar
1 tablespoon fresh lemon juice
1/4 teaspoon coarse salt

Steps:

  • Prepare jars as described in General Rules.
  • Combine plums, sugar, lemonjuice, and salt in a stockpot overhigh heat. Bring to a boil,mashing with a potato masher.Skim scum off top.
  • Boil, skimming and stirring frequently,until bubbles slow, youcan see chunks of fruit showingthrough top, and mixtureclings to a spoon, falling offin languid clumps, 10 to 12 minutes.Pick up and discard skinswith a fork, if desired.
  • Lift jars out of hot water oneat a time, draining water. (See General Rules for how-to's.) Ladlehot jam into hot jars using awide-mouth funnel, leaving1/2-inch headspace. Slide a nonmetallicspatula or chopstickbetween jam and jar to releasetrapped air bubbles.
  • Wipe rim and threads of jarwith a clean, damp cloth. Removelid from hot water. Placelid on jar. Screw band downevenly and firmly, just until resistanceis met. Place in cannerand lower into water.
  • Put lid on canner. Bring waterto a boil. Start keeping time afterwater comes to a rolling boil.Process 1/2 pints 10 minutes at agentle but steady boil.
  • Turn off heat and remove cannerlid. Let canner cool 5 minutes,then remove jars and set themupright on a dry towel or rack.Do not retighten bands. Let jarscool 12 to 24 hours.
  • After jars have cooled, checklids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jarsurface with a clean, damp clothto remove food particles andresidue. Label. Store jars in acool, dry, dark place.

SMOOTH PLUM JAM



Smooth Plum Jam image

This jam recipe is easy and makes really good plum jam. I use pectin because it significantly reduces the boiling time and sugar needed. I prefer using organic red or purple skin plums with organic sugar. This recipes makes six 8oz. jars. Enjoy!

Provided by Lisa Clarice

Categories     Plums

Time 35m

Yield 6 8oz. jars

Number Of Ingredients 4

4 cups plums, mashed (pitted and chopped, leave skins on, approx. 3 pounds, or 24 plums)
1 1/2 cups sugar
1/4 cup lemon juice
3 teaspoons pectin

Steps:

  • Pit, chop, and mash plums.
  • Place in large pan over medium heat.
  • Add 1/4 cup lemon juice to pan.
  • Cook to a full boil. Reduce heat and cook 30 minutes.
  • In separate bowl, add sugar and pectin and mix together.
  • Add sugar/pectin mixture to pan. Stir.
  • Bring to boil and cook for another 5 to 10 minutes.
  • Remove from heat.
  • Fill jars to 1/4" of top. (Makes six 8oz. jars).
  • Wipe rims clean and screw on 2-piece lids.
  • Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

CHIPOTLE PLUM JAM



Chipotle Plum Jam image

Oh YES! ;) That is smokey, spicy, sweet, tart jam. Orange and chipotle go so nice togeter. Glaze a pork roast, BBQ chicken pieces, spread it over cream cheese for an appy or on a pork or chicken sandwich.

Provided by Rita1652

Categories     Oranges

Time 50m

Yield 8 1/2 pints

Number Of Ingredients 5

8 cups plums, pitted
4 chipotle chiles in adobo, seeds removed, minced
1 tablespoon adobo sauce
1 orange, zest and fruit chopped with pith completely remove and discarded
6 cups sugar

Steps:

  • Place all ingredients in a pot and bring to a boil.
  • Cook rapidly to the gelling point.
  • As it thickens stir frequently to prevent sticking.
  • When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space.
  • Adjust caps and process for 15 minutes in a water bath.
  • Turn off flame and remove lid. Let sit 5 minutes.
  • Remove to a draft free spot and leave for 12 hours. Remove rings and wipe jars, label, store in a dark pantry and enjoy!

PLUM JAM



Plum Jam image

Provided by Food Network

Time 1h15m

Yield About 8 half-pints

Number Of Ingredients 5

3 pounds firm plums, cut into eighths and seeds discarded
1/2 cup water
1 tablespoon lemon juice
7 1/2 cups sugar
1 (3-ounce) package commercial pectin

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

SPICY PEPPER PLUM JAM



Spicy Pepper Plum Jam image

Make and share this Spicy Pepper Plum Jam recipe from Food.com.

Provided by Rita1652

Categories     Sauces

Time 1h15m

Yield 8 pints

Number Of Ingredients 4

8 cups plums, pitted
3 Thai peppers
1/2 cup water
6 cups sugar

Steps:

  • Blend first three ingredients in a blender and transfer to pot with sugar.
  • Bring slowly to a boil stirring all the while until sugar dissolves.
  • Cook rapidly to the gelling point.
  • As it thickens stir frequently to prevent sticking.
  • When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space.
  • Adjust caps and process for 15 minutes in a water bath.

SPICY PLUM JAM



Spicy Plum Jam image

I really like spicy and sweet together. This is my modification of Plum-Orange-Cardamom Jam from Mes Confitures by Christine Ferber. You can adjust the spiciness to your own taste. My first batch used only two habaneros and three red chiles, with only the seeds of the habaneros removed, and it was very mild. Eat it on toast, or try it as a chicken or lamb glaze.

Provided by Squeedle

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 21h30m

Yield 64

Number Of Ingredients 9

4 dried habanero peppers
4 dried New Mexico red chile peppers
2 medium oranges, thinly sliced
water to cover
3 ¾ cups white sugar, divided
2 ½ pounds fresh plums, pitted and halved
4 cinnamon sticks, broken into pieces
lemon, juiced
1 tablespoon ground coriander

Steps:

  • Place habanero peppers, chile peppers, and orange slices into a wide shallow saucepan. Add just enough water to cover. Add 1 cup sugar, bring to a simmer, and poach until oranges are translucent and chiles are soft, about 15 minutes.
  • Use tongs to remove habanero and chile peppers to a plate. Use latex or nitrile gloves and snip tops off all peppers with a pair of scissors. Cut down the sides of the peppers to remove the seeds; set seeds aside. Snip peppers into small, thin pieces and return to the saucepan with the oranges. Add some (or all) of the seeds, depending on how hot you want it.
  • Add plums, remaining 2 3/4 cups sugar, cinnamon sticks, lemon juice, and coriander to the saucepan and bring to a boil. Remove from the heat, transfer to a large ceramic bowl, cover with parchment paper, and let sit 8 hours to overnight.
  • Return plum mixture to the saucepan and bring to a simmer. Simmer until jam is set and measures 220 degrees F (105 degrees C) with a sugar thermometer, 30 to 35 minutes.
  • Meanwhile, inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Let jars rest upside-down, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store jam in a cool, dark area.

Nutrition Facts : Calories 58.2 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 14 g

STRAWBERRY CHIPOTLE JAM



Strawberry Chipotle Jam image

Make and share this Strawberry Chipotle Jam recipe from Food.com.

Provided by gailanng

Categories     Strawberry

Time 1h

Yield 8 half pints

Number Of Ingredients 6

7 cups strawberries
3 canned chipotle peppers (chipotles in adobo sauce)
6 1/2 cups granulated sugar
2 large lemons, zested and juiced
1/4 teaspoon salt
1 (1 3/4 ounce) package dry pectin

Steps:

  • Crush the berries into small pieces.
  • In a blender, toss in the lemon juice, the zest and the chipotles that you've picked out of the can. Blend until liquified.
  • Place all ingredients, except the sugar, into a large pot. Cook, over medium-high heat, stirring frequently until mixture comes to a boil. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  • Immediately pour the hot jam into sterilized jars and put the lids on. Process in a water bath for 10 minutes.

Nutrition Facts : Calories 696.2, Fat 0.5, Sodium 88.7, Carbohydrate 179.9, Fiber 3.7, Sugar 168.9, Protein 1.1

EASY PLUM JAM



Easy plum jam image

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

2kg plums, stoned and roughly chopped
2kg white granulated sugar
2 tsp ground cinnamon
1 tbsp lemon juice
3 cinnamon sticks (optional)
knob of butter

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

SMOKY CHIPOTLE AND RED TOMATO JAM (CHUTNEY - RELISH)



Smoky Chipotle and Red Tomato Jam (Chutney - Relish) image

A delectable late Summer and Autumn preserve that I concocted with a glut of ripe, juicy red tomatoes and ground chipotles........smoky hot and yet very subtle! This really is more like a jam than a chutney or relish, the consistency is very jam like, thick, smooth and shiny with a good texture. This is the prefect accompaniment for all types of hard cheese, such as mature Cheddar, Comte, Cantal or maybe a nutty Gruyere. It's also a great addition to toasted sandwiches, burgers, sausages, meatloaf, stews, casseroles and curries. This smoky tomato jam would make an ideal gift for a foodie friend - add a pretty paper or linen cap with a raffia bow and attach a card listing the ingredients with suggested serving ideas! NB: I know there is a lot of debate about how to bottle and then store jams, chutneys, pickles and preserves; it is all down to basic good hygiene and common sense! I give you the way that I have always followed - my method may not be the same way as yours - but this old family procedure works for me; please feel free to follow your own method if necessary. A good preserve will last without a hot water bath or oven bottling, as long as your jars and equipment are scrupulously clean and sterilised, and that the correct amounts of preserving agents such as salt, sugar and vinegar are used.

Provided by French Tart

Categories     Lunch/Snacks

Time 2h

Yield 4-6 Jars

Number Of Ingredients 9

1 kg red onion, finely sliced (2lbs 4 ozs)
2 kg tomatoes, chopped (4 lbs 8 ozs)
8 garlic cloves, minced
1 red fresh chili pepper, chopped (optional)
1 inch piece gingerroot, peeled and chopped
500 g brown sugar (1 lb 1 oz)
300 ml red wine vinegar (1/2 pint)
10 cardamom pods, seeds of
1 -1 1/2 teaspoon ground chipotle chile, to taste

Steps:

  • Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
  • Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
  • Divide the hot jam/chutney between sterilised jars and set aside to cool.
  • Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
  • How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.

Nutrition Facts : Calories 687.7, Fat 1.3, SaturatedFat 0.2, Sodium 76.8, Carbohydrate 167.6, Fiber 10.4, Sugar 145.1, Protein 7.7

More about "chipotle plum jam food"

PLUM JAM | RICARDO
plum-jam-ricardo image
Preparation. In a large heavy-bottomed saucepan, combine the plums, sugar and lemon juice. Bring to a boil, reduce the heat and simmer for about 45 minutes, stirring occasionally, until the jam sets. Pour the jam into sterilized jars.
From ricardocuisine.com


PLUM-CHIPOTLE BARBECUE SAUCE - RECIPE - FINECOOKING
plum-chipotle-barbecue-sauce-recipe-finecooking image
Turn the heat down to medium, cover, and simmer, stirring occasionally, until the plums break down, about 10 minutes. Uncover and simmer until thick, 5 to 7 minutes. Purée the sauce in a blender until smooth. Use or cool to room …
From finecooking.com


STRAIGHT UP, SAVORY CHIPOTLE JAM - SLAP IT ON ANYTHING …
straight-up-savory-chipotle-jam-slap-it-on-anything image
2020-07-22 You could use a blender, but slicing by hand gives a nice texture. Place the diced chipotle mash into a glass container with a lid for sealing, such as a washed pickle jar or other reused condiment jar. Add the vinegar and stir. …
From busylifekitchen.com


PLUM JAM - THE DARING GOURMET
plum-jam-the-daring-gourmet image
2018-09-23 Add the sugar and lemon juice 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 …
From daringgourmet.com


CHIPOTLE TOMATO JAM ON FRESHLY PRESERVED IDEAS – …
chipotle-tomato-jam-on-freshly-preserved-ideas image
Instructions. Prepare a water bath canner, along with six half-pint jars. In a large non-reactive pan over high heat, combine all the ingredients and bring to a boil. Lower the heat and maintain a rapid simmer, stirring occasionally, until the …
From gardenbetty.com


PLUM JAM RECIPE | WOMAN & HOME
plum-jam-recipe-woman-home image
2017-01-03 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 …
From womanandhome.com


10 BEST CROCK POT PLUM JAM RECIPES | YUMMLY
10-best-crock-pot-plum-jam-recipes-yummly image
2022-08-19 The Best Crock Pot Plum Jam Recipes on Yummly | Cinnamon Ginger Plum Jam, Plum Jam (from Moimenta Da Beira) With Honey And Cinnamon - Thermomix Recipe, Homemade Low Sugar Cinnamon Plum Jam …
From yummly.com


SPICED PLUM JAM (FROM FRESH PLUMS) - THE FLAVOR BENDER
2020-01-15 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.
From theflavorbender.com


HOW TO MAKE PLUM JAM: A COMPLETE GUIDE | TASTE OF HOME
2019-05-20 Step 4: Transfer into jars and can. Remove the pot from the heat. Some foam or froth may have risen to the surface; skim it off with a spoon and discard. Ladle the jam into sterilized half-pint jars, leaving 1/4-inch headspace. Make sure to remove air bubbles in the jar by carefully inserting a clean spoon or knife into the jam and gently ...
From tasteofhome.com


6 BEST PLUM CANNING RECIPES - CREATIVE HOMEMAKING
2019-10-05 Serve this delicious plum sauce with egg rolls, won tons, chicken wings, or use it to baste chicken or pork. Get this recipe Plum Jam . This recipe for plum jam is one of the first plum canning recipes I ever tried. It is really good. I think some of my other plum jam combinations are better, but if you want just a plain plum jam, this is the ...
From creativehomemaking.com


CHIPOTLE PLUM JAM FOOD- WIKIFOODHUB
CHIPOTLE PLUM JAM FOOD. Oh YES! ;) That is smokey, spicy, sweet, tart jam. Orange and chipotle go so nice togeter. Glaze a pork roast, BBQ chicken pieces, spread it over cream cheese for an appy or on a pork or chicken sandwich. Provided by Rita1652. Categories Oranges. Time 50m. Yield 8 1/2 pints. Number Of Ingredients 5. Ingredients; 8 cups plums, pitted: 4 …
From wikifoodhub.com


10 BEST CHIPOTLE JAM RECIPES | YUMMLY
2022-08-11 guar gum, chipotle in adobo, blackberries, liquid stevia, oil and 1 more Spinach & Bean Chipotle Casserole [vegan] AnnabelleRandles fresh oregano leaves, chipolte, coriander, extra-virgin olive oil and 11 more
From yummly.com


PLUM JAM - NO PECTIN (NO PEELING) - SPICE CRAVINGS
2021-07-21 Stovetop Recipe. Wash and dry the plums. Pit them and cut them around the seed. Toss the fresh plums with sugar in a stockpot or pasta pot. Add the plum and sugar mixture to the pot. Start on a medium-high heat and when the fruit comes to a boil, reduce the heat to medium and keep stirring every 5 minutes or so.
From spicecravings.com


CANADIAN-INSPIRED CHIPOTLE MAPLE BACON JAM RECIPE
Add the vinegar and swirl around to deglaze the pan. Add the coffee, maple syrup, Canadian whiskey, bacon and a sprinkle of pepper. Mix well and reduce the heat to low. Cover pan and simmer until mixture is reduced to a syrupy consistency, 1-2 hours. Process jam in a food processor to desired consistency and spoon into container.
From mommykatandkids.com


CHIPOTLE JOBS, EMPLOYMENT IN WARRENTON, VA | INDEED.COM
Free food (yes, really FREE). Medical, dental, and vision insurance. Posted Posted 14 days ago. Restaurant Team Member - Crew (2221 - Culpeper) Chipotle 3.5. Culpeper, VA 22701 . Full-time +1. Tuition assistance (100% coverage for select degrees or up to $5,250/year). Free food (yes, really FREE). Medical, dental, and vision insurance. Posted Posted 14 days ago. Restaurant …
From indeed.com


HOMEMADE PLUM JAM RECIPE - SERIOUS EATS
2022-08-26 Transfer plum mixture to a large, wide pot and stir in calcium water. Cook over medium heat, stirring occasionally to prevent scorching. Simmer until plums are mostly softened, about 15 minutes. For a smoother jam, place a food mill over a bowl and ladle a few cups of the mixture into it. Mill the mixture into the bowl.
From seriouseats.com


HOW TO MAKE AWESOME JAM FROM FRESH PLUMS - SERIOUS EATS
2019-10-10 Add the plum mixture to your pot, and stir in four teaspoons of calcium water. (Look for the instructions on your pectin package for proper dilution rates for calcium water.) Place the pot over medium heat and cook. Make sure to stir frequently as the jam cooks to prevent any scorching on the bottom.
From seriouseats.com


10 SAVORY PLUM RECIPES TO MAKE WITH FRESH FRUIT | ALLRECIPES
2021-07-09 Use homemade plum jam and Chinese five-spice powder to make this 30-minute dinner recipe. It's "a different twist on chicken with wonderful flavor," says recipe creator Jennici . …
From allrecipes.com


PLUM CHIPOTLE SAUCE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
2011-08-20 Put the jar lids in a small saucepan of water on low heat. Using your boat motor, hand held blender, or similar, blend until all ingredients are a smooth sauce. Fill jars with the puree, to within 1/2 inch from top of jar. Clean rim with a clean rag, put on the lid and attach ring and screw on fairly tightly.
From tastykitchen.com


PLUM JAM RECIPE - BBC FOOD
Method. Put the plums, lemon juice and 150ml/5fl oz water in a heavy-based saucepan or preserving pan. Bring to a simmer and cook gently for about 5 minutes until the plums are beginning to soften ...
From bbc.co.uk


PLUM JAM RECIPES | ALLRECIPES
Plum Jam Recipes. A little tangy and a lot sweet, plums make the perfect base for jams. The soft fruit easily cooks down into a delicious spread, made dark red with the plum's natural hue. Keep it basic with a little sugar and water, or spice things up with add-ins like cardamom, cloves, and allspice. Since fresh plums are in-season half of the ...
From allrecipes.com


PLUM JAM RECIPE, HOW TO MAKE THIS EASY LOW SUGAR PLUM JAM.
2021-06-09 Gather your ingredients to make this plum jam recipe: 6.5 cups cooked plums; 4.5 cups sugar; Making the Plum Jam. Start the canner heating so when the plum jam recipe is ready, the canner will also be hot and ready to process jam. So the first thing you’ll need to do is prepare your plums. The pits will need to be removed. If you have a ...
From simplycanning.com


BC RASPBERRY CHIPOTLE JAM - BC RASPBERRIES
2015-08-06 Instructions. Place 4 clean 250 ml jars on a rack in a boiling water canner; cover jars with water and heat to a simmer. Set screw bands aside, heat lids in hot water, not boiling. Keep jars and lids hot until ready to use. Crush raspberries on lay at a time. Measure crushed raspberries and fruit juice and chipotle peppers into a large, deep ...
From bcraspberries.com


CHIPOTLE SALSA VS PLUM SAUCE - IN-DEPTH NUTRITION COMPARISON
Chipotle salsa is richer in Fiber, while Plum sauce is higher in Iron. Plum sauce covers your daily need of Saturated Fat 765% more than Chipotle salsa. Chipotle salsa contains 4 times more Fiber than Plum sauce. Chipotle salsa contains 3.1g of Fiber, while Plum sauce contains 0.7g. Plum sauce is lower in Sodium.
From foodstruct.com


DELICIOUS YELLOW PLUM JAM RECIPE * THE HOMESTEADING HIPPY
2021-08-18 Begin by preparing a small boiling water bath canner. Add enough water to the bottom of the canner to cover the jars (about 3 or 4 inches to start – you can add more after you’ve loaded the jars). Turn the burner on to medium heat. While the water is heating up, you can sterilize your canning jars and bands.
From thehomesteadinghippy.com


CARDAMOM-PLUM JAM FROM 'LITTLE JARS, BIG FLAVORS' - SERIOUS EATS
2019-03-20 Directions. Bring plums and sugar to a boil in an 8-quart stainless steel or enameled Dutch oven over medium-high heat, stirring often. Reduce heat, and simmer 5 minutes or until plums soften, stirring often. Pour mixture through a colander into a bowl, using back of a spoon to squeeze out juice to measure 4 1/2 cups.
From seriouseats.com


HOW TO MAKE PLUM JAM FOR BEGINNERS - HARVEST TO TABLE
Instructions. Rinse plums and remove pits. Finely chop or force plums through a food chopper. Place plums in a heavy-bottomed, 4-quart pot, stir in sugar and lemon juice and let stand for 15 minutes. Bring the pot to a boil over high heat—about 10 minutes–mashing the fruit with a …
From harvesttotable.com


CHIPOTLE PLUM JAM RECIPE | YUMMLY | RECIPE | PLUM JAM …
Aug 27, 2013 - Chipotle Plum Jam With Plums, Chipotle Chiles, Adobo Sauce, Orange Zest, Sugar. Aug 27, 2013 - Chipotle Plum Jam With Plums, Chipotle Chiles, Adobo Sauce, Orange Zest, Sugar. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


EASY PLUM JAM – SMALL BATCH - FUSS FREE FLAVOURS
2019-09-08 Leave overnight. The sugar will draw out the plum juice and make a thick syrup. There will still be some solid sugar in the bowl. Step Three – Sterilize clean jam jars and lids by placing them on a baking tray in the oven at 120°C/250°F/GM1.. Step Four – Transfer the plum and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar …
From fussfreeflavours.com


PLUM CHIPOTLE SAUCE | RECIPE | PLUM, CHIPOTLE SAUCE, THANKSGIVING …
Sep 9, 2015 - Putting up jars of thick, smoky plum sauce with chipotle flavoring is a great way to use a lot of plums, especially if your pantry is already full of jam. This is a great addition to pork, chicken, or as a topping on cream cheese served with crackers.
From pinterest.com


EASY PLUM JAM - CHATELAINE
FILL a canner with water, leaving a 2-in. headspace. Boil over high. BOIL plums with water, lemon juice, lemon zest and cardamom in a large pot. Reduce heat to …
From chatelaine.com


CHIPOTLE WARRENTON - CHIPOTLE MEXICAN GRILL
Visit your local Chipotle Mexican Grill restaurants at 251 W Lee Hwy in Warrenton, VA to enjoy responsibly sourced and freshly prepared burritos, burrito bowls, salads, and tacos. For event catering, food for friends or just yourself, Chipotle offers …
From locations.chipotle.com


CHIPOTLE JOBS, EMPLOYMENT IN WARRENTON, VA | INDEED.COM
17 Chipotle jobs available in Warrenton, VA on Indeed.com. Apply to Restaurant Staff, Crew Member and more!
From conv.indeed.com


Related Search