Mrs Gs Italian Plum Cointreau Jam Food

MRS. G'S ITALIAN PLUM & COINTREAU JAM

Mrs. G's Italian Plum & Cointreau Jam image

We have wonderful Italian plum trees all throughout our neighborhood. Our first year here we picked 34 pounds of plums! I got a recipe from the Fancy Pantry for Plum and Orange Liqueur Jam. After many many batches I adjusted the recipe to the following and really really love it. It doesn't set really thick, but it tastes fabulous and it is awesome to use with JanctC-KY's Easy Plum Sauce Recipe #172468. NOTE: This is a great recipe for those who are intimidated by or want to try canning, BUT this method of canning is only good for fruit jams with an acid and lots of sugar. Do NOT use this method for canning other foods! When the jam is boiling it will splatter everywhere. I wear a long sleeve shirt and use an oven mitt when stirring the jelly. I also cover the rest of the stove and nearby wall with tin foil. It makes clean up a whole lot easier. EASY JELLY TEST...Place small plate in freezer to chill. Spoon some hot jam onto chilled plate and return to freezer for about 30 seconds to 1 minute. Remove from freezer and run your finger through the jam. If the jam does not fill in the space left by your finger, it's done. I like this jam a bit runny, so I don't worry if it fills in slightly.

Provided by Mrs Goodall

Categories Plums

Time 1h30m

Yield 6 cups

Number Of Ingredients 6

Ingredients

4 lbs italian plums (do not use soft over ripe plums, it gives the jam a plastic flavor, use firm plums)
3/4 cup water
1/4 cup lemon juice (fresh or frozen, I like Minute Maid Frozen Lemon Juice)
3 1/2 cups sugar (the original recipe called for 4 cups, but I thought it was way too sweet. I wouldn't recommend usin)
1/2 cup orange liqueur (I use Cointreau)
1 tablespoon butter

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.

Nutrition Facts : Calories 610.2, Fat 2.8, SaturatedFat 1.3, Cholesterol 5.1, Sodium 14.3, Carbohydrate 152.1, Fiber 4.3, Sugar 146.8, Protein 2.2

DAMSON JAM

Damson Jam image

The damson trees near me have had a fabulous crop this year. Far more than I could deal with, although I did make two batches of Damson jam. This allowed me to experiment a bit and the ingredient quantities that gave me the best version are shown below. Damsons don't like to be parted from their stones and most recipes will have you fishing the stones out when the jam is cooked. I tried it once, which was enough! I now find the best method is to cut the stones off the fruit with a very sharp knife; a bit tedious, but not too bad if you can sit outside and chat with good company at the same time! Stoning time is NOT included in the cooking time. Damsons are mainly grown in Britain and so some readers may not be familiar with damsons. Common theory is that the Crusaders brought Damson trees to England from Damascus. Damsons are a member of the plum family so if you can't find damsons, you can substitute plums; in that case the resulting jam will be a bit sweeter. NOTE: Damsons have a LOT of pectin in them so don't over cook (my first attempt a few years ago was fondly known as 'slicing jam'. It still tasted good though, and didn't put me off jam making)! My top tips for testing for a set are: a) place a couple of saucers in the freezer in readiness for the test, and b) when you've put a spoonful of hot jam on a saucer, go off and make and drink a cup of tea (or have a beer) before doing the wrinkle test :-)

Provided by Mrs B

Categories Fruit

Time 1h30m

Yield 10 lbs

Number Of Ingredients 4

Ingredients

6 lbs damsons, washed then stoned
1 1/2 pints water (900ml)
6 lbs sugar
butter

Steps:

Place the damsons and water in a preserving pan; bring to the boil then simmer gently for at least 30 minutes until the fruit is really soft and the contents of the pan are well reduced (the exact time will depend on how gently you simmer the fruit - I like to do this step very slowly).
Remove the pan from the heat, add the sugar, stirring until dissolved, then add the knob of butter; bring to the boil then boil rapidly for 6 minutes.
Test for a set by placing a teaspoon of jam onto a very cold saucer, leaving to cool then pushing the jam with your finger to see if it wrinkles up: even if the wrinkle is only on the surface and faint, the jam really should be done (and don't forget it will set more in the jar); if the setting point hasn't been reached boil for one more minute (only) then test again using another saucer.
While the jam is still warm, pot it into sterilised jars.

Nutrition Facts : Calories 1178.5, Fat 0.8, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 303.2, Fiber 3.8, Sugar 298.9, Protein 1.9

PLUM PUDDING

Plum Pudding image

An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher.

Provided by domestic engineer

Categories Desserts Cobbler Recipes

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

12 plums, pitted and halved
1 cup white sugar
½ cup water
2 tablespoons tapioca
½ teaspoon ground cinnamon
2 ¼ cups all-purpose baking mix
3 tablespoons white sugar
⅔ cup milk
3 tablespoons margarine, melted

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.

Nutrition Facts : Calories 468 calories, Carbohydrate 86.1 g, Cholesterol 2.2 mg, Fat 13 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 640.7 mg, Sugar 54.8 g

PLUM PIE

Plum Pie image

When I was little, we moved into a house with a whole backyard of purple plum trees and didn't know what to do with all of them. Luckily one of the neighbours had the same problem and shared this recipe with us. It's delicious!

Provided by Suzie_Q

Categories Pie

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 (9 inch) pie crusts
4 cups plums, quartered (about 20)
3/4 cup sugar
2 tablespoons flour
1 dash nutmeg

Steps:

Preheat oven to 400 degrees.
Mix plums, sugar, flour and nutmeg and pour into pie crust.
You can leave it open or top with another crust or make a lattice top, we have tried it every way, just depends what you like.
Bake at 400 for 10 minutes, reduce heat to 350 and bake for 30 - 35 minutes more.

Nutrition Facts : Calories 308.6, Fat 10.3, SaturatedFat 2.5, Sodium 156.2, Carbohydrate 53.2, Fiber 2.7, Sugar 35.9, Protein 2.9

VANILLA PLUM JAM

Vanilla Plum Jam image

This Gluten Free Plum Jam is a great way to make use of those sour plums growing on tree in your neighborhood at the end of the Summer season. More information about this recipe and more at www.elanaspantry.com

Provided by Elanas Pantry

Categories Vegan

Time 45m

Yield 1 jar, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 cups plums, pitted and halved
1/2 cup agave nectar
1 tablespoon arrowroot
1 tablespoon water
10 drops stevia
1 vanilla bean

Steps:

In a large covered saucepan, bring plums, agave and vanilla bean to a boil.
Lower heat, uncover pot and simmer 15 minutes, until plums are dissolved (though skins will remain).
Cook 10 more minutes to reduce mixture, then stir in stevia.
Remove vanilla bean, place plum mixture in blender and puree on highest setting.
Transfer mixture back to pot and reheat on stove.
In a small bowl, combine arrowroot powder and 1 tablespoon water to make a slurry.
Bring plum mixture to a boil, then add arrowroot slurry, stirring continuously, until incorporated.
Remove from heat, cool and transfer to mason jars.
Store in refrigerator for up to one week.

Nutrition Facts : Calories 83, Fat 0.5, Sodium 0.1, Carbohydrate 20.6, Fiber 2.4, Sugar 16.4, Protein 1.2

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Mrs Gs Italian Plum Cointreau Jam Food

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