Cinnamon Plum Jam Food

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

Ingredients

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

CINNAMON PLUM JAM

Cinnamon Plum Jam image

When I share this slightly sweet jam with family and friends, it disappears quickly. Through the years, I've learned to make more than one batch!

Provided by Taste of Home

Time 25m

Yield 7 half-pints.

Number Of Ingredients 6

Ingredients

7 cups sugar
5 cups coarsely ground peeled plums (about 2-1/2 pounds)
1/2 cup water
1/3 cup bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon ground cinnamon

Steps:

In a Dutch oven, combine sugars, plums, water and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into seven hot half-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.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.

CHUNKY PLUM AND CINNAMON JAM

Chunky Plum and Cinnamon Jam image

This luxury jam has a Christmassy feel to it but not so much so that you couldn't enjoy it year round. There aren't many fruits that I prefer cooked, but this is one of them and its great spread on buttered toast. If you don't like cinnamon then by all means leave it out but it does complement the plum flavour without taking over. Jam making is easy and fun so have a go. . .

Provided by robd16

Categories Plums

Time 20m

Yield 3 jars of jam

Number Of Ingredients 5

Ingredients

12 ripe purple plums
500 g sugar (approx, see method)
1/2 lemon, juice of
1 cinnamon stick
10 g butter (optional)

Steps:

Cut the plums in half and take out the stones, chop into small chunks and put into a measuring jug.
The amount of sugar you need depends on how bulky your plums are.
Pour the chopped plums into a pan and measure out approx 3/4 the amount of sugar to plum pulp, so for example 1 pint of plum = 3/4 pint sugar.
Add the sugar to the pan along with the lemon juice and cinnamon stick and slowly bring to the boil.
Boil hard for 5 minutes, stirring from time to time, and avoiding any splashes. Reduce the heat, skim off any scum and start testing for a set by putting a tsp of the mixture onto an ice cube. If it jellifies when cold it is ready. If not boil hard in 1 minute increments until setting point is reached, turning the heat down to low every time.
Take off the heat, stir in the butter allowing it to melt and leave until it is half cooled down before potting and storing in sterilized jars (see canning notes) so that the fruit doesn't sink to the bottom.
You can leave the cinnamon stick in 1 of the jars if you like, after 2 or 3 weeks this jar will be the best, in looks and in taste.

Nutrition Facts : Calories 768.4, Fat 0.7, Sodium 0.1, Carbohydrate 197.5, Fiber 3.7, Sugar 192.9, Protein 1.9

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