Italian Plum Jam Half Food

PLUM JAM

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.

ITALIAN PLUM JAM - HALF RECIPE

Steps:

• Pit the plums and chop in a food processor. Measure 4-cups.
• In a pan combine the 4-cups chopped plums, lemon juice and water.
• Stir-in the dry pectin.
• Bring to a boil and boil for one minute.
• Add the sugar.
• Bring back to a boil and boil hard for a full minute.
• Ladle into sterilized jars. Adjust caps.
• Water bath process 8-minutes.
• Yield: 4-5 half pints and a taster for the fridge.

TINY TIM'S PLUM PUDDING

Steps:

• Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

PLUM PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
• Raise oven temperature to 450 degrees F (230 degrees C).
• In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.

MRS. G'S ITALIAN PLUM & COINTREAU JAM

Steps:

• JELLY:.
• Rinse, drain and pit plums.
• Cook the plums and water at a fast simmer for 30 minutes, stirring frequently. I use my biggest, shallowest pan that will hold the plums and water and allow for stirring, you want evaporation to take place.
• The plums will become very soft and begin to fall apart.
• Press the plums and liquid through a coarse food mill.
• Combine plums, lemon juice and sugar in a large pan (like a dutch oven) or preserving pan.
• Add 1 tablespoon of butter, this helps reduce foaming.
• Stir over medium high heat until sugar is dissolved.
• Cook jam at a brisk boil (spooning off any foam that arises) until it passes the jelly test, about 10 - 11 minutes.
• Add liqueur and cook 2 minutes.
• Remove from heat.
• CANNING:.
• Wash jars and screw rings.
• Fill electric fry pan 2/3 full with water and bring to a boil.
• Put jars in water, upside down along with sealing lids.
• Jars should heat at least 10 minutes, and sealing lids at least 3 and should be covered by water.
• Ladle jam into jars filing to 1/4 from very top.
• Wipe rim with boiling water using a paper towel.
• Put on sealing lid and screw on ring.
• Turn jar upside down.
• Finish all jars.
• Turn jars right side up.
• Cover jars with a towel.
• Jars should seal in 5 - 30 minutes. If jars does NOT seal, use jam, do not store for any length of time.